Ever had one of those days when you deserve actual comfort food—not sad noodles or microwaved regrets? Enter beef short ribs: the sassy, slow-cooked solution to your “I need a hug in a bowl” crisis. These meaty wonders fall-off-the-bone like they’re auditioning for a rom-com scene. Trust me, your taste buds (and your Insta) will thank you.
Why this recipe is awesome
Look, I won’t sugarcoat it—these ribs take time, but they mock the fuss. Brown ‘em, braise ‘em, chill, then fall apart with a spoon. Flavor? Deep, savory, cozy. Effort? Minimal once they’re simmering. Impresses guests? Abso-flavor-utely. Plus, it makes your kitchen smell like a five-star joint. Who doesn’t want that?
Ingredients
- 4 lbs beef short ribs (flanken or English cut)
- Salt & pepper, to taste
- 2 tbsp olive oil (sub veggie oil if needed)
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (low-sodium is chill)
- 1 cup red wine (optional but adulting-approved)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- Optional finish: chopped parsley
Tools & kitchen gadgets used
- Dutch oven or heavy oven-safe pot
- Tongs (feel fancy)
- Sharp chef’s knife & cutting board
- Wooden spoon
- Measuring cups/spoons
- Aluminum foil or lid
- Oven mitts
- Serving platter & carving fork
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Step‑by‑Step Instructions
- Preheat oven to 325°F (160°C).
- Season ribs generously with salt & pepper.
- Heat oil in Dutch oven over medium-high.
- Sear ribs in batches until browned—don’t crowd them.
- Remove ribs; add onion, carrots, celery; sauté 5 min.
- Add garlic, cook 30 sec till fragrant.
- Stir in tomato paste, cook 1 min.
- Pour in wine; deglaze (scrape the tasty bits).
- Return ribs, add broth, thyme, bay leaf.
- Bring to simmer, cover, bake 2½–3 hrs until ribs fall-apart tender.
- Check halfway, baste ribs with braising liquid.
- Serve on a platter, spoon juices, garnish parsley—perfection.
Calories & Nutritional Info
- ~650 kcal per rib (serves 4–6 depending on appetite)
- Protein: ~45 g
- Fat: ~50 g (includes rich braising juices—no regrets)
- Carbs: ~5 g (mostly from veg)
- Rich in: iron, B12, collagen
Common Mistakes to Avoid
- Skipping the browning → bland stew vibes, not flavor fireworks.
- Overcrowding sear → steaming instead of searing, boo.
- Not deglazing → losing all those caramelized wonders.
- Racing the bake time → tough ribs, sadness ahead.
- Ignoring the braising liquid → dry tragedy.
Variations & Customizations
- Asian flair: add ¼ cup soy sauce, 2 tbsp hoisin, ginger.
- Spicy BBQ: swap tomato paste for BBQ sauce, add chipotle.
- Low-carb/Keto: skip carrots, add mushrooms and shallots.
- Mexican twist: cumin, coriander, chipotle, cilantro top.
- Beer-braised: swap wine for stout or dark beer—richness overload.
FAQ Section
1. How many ribs per person?
Plan 1–2 ribs each for hearty eaters, ½ if sides are epic.
2. Can I slow cook instead of oven braise?
Absolutely—4 hrs on low (or 2 on high) in a slow cooker works.
3. Can I make this ahead?
Yes! Taste even better after chilling overnight and reheated.
4. Do I remove fat layer before serving?
Optional—spoon off excess after chilling if you’re feeling prudent.
5. Can I use other cuts?
Chuck roast works fine but lacks that ribby drama.
6. Is red wine necessary?
Nope—beef broth works, but red wine adds adult depth.
7. How to store leftovers?
Fridge in airtight container for 4 days, or freeze up to 3 months.
Final Thoughts
Let’s be honest—this beef short ribs recipe is the chef move you’ve been waiting for. Minimal hands-on, maximum payoff, and major bragging rights. So get your slow-cook on, snap that melty fork-tender goodness, and prepare for applause. Once you taste homemade, store-bought ribs can take a hike. Your kitchen just leveled up.