|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tender, fall-off-the-bone beef short ribs make a fabulous meal, and the preparation for these oven-braised ribs is nearly effortless. You'll have to stick around for a few extra minutes to turn them as they brown, but once that is done, all you have to do is add the remaining ingredients and braise them to melt-in-your-mouth perfection.
The short ribs are flavored with ingredients you likely have on hand, and it takes just minutes to get everything together. And cleanup is a breeze because all of the cooking is done in one large Dutch oven. Whether you're making a meal for your family or guests, you can't go wrong with beef short ribs. Serve with mashed potatoes and a salad or vegetable side dish.
Short ribs can vary in meatiness and size. There are two common cuts of bone-in short ribs. English and Flanken. English-style short ribs contain one bone and might be 2 inches to 4 inches in length. Flanken-style are cut into strips across several ribs and are generally much thinner. For best results for this recipe, use the meatier English short ribs.
"Braised short ribs have become a favorite in my kitchen and this recipe is for sure a crowd-pleaser! Even though the ingredient list is simple, the flavors of this dish are very complex! I recommend using Merlot red wine because it compliments the aromatics, herbs, and umami flavor of the Worcestershire sauce!" —Kiana Rollins
3 pounds bone-in beef short ribs
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil, such as canola or grapeseed
1 medium onion, diced
3 cloves garlic, minced
3 cups low-sodium beef broth, more as needed
1 cup dry red wine, or more beef broth
1 tablespoon Worcestershire sauce
3 sprigs thyme, or 2 sprigs rosemary, more leaves for garnish
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender.
If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.
- Replace the bone-in short ribs with boneless short ribs. Brown them and cook for slightly less time or until very tender.
- A mirepoix is another great way to add flavor to the short ribs. Dice a carrot and a rib or two of celery and add them to the pan along with the onion and garlic.
- The slow cooker is an excellent option for beef short ribs. Brown the ribs and lightly cook the onions and garlic as directed, then combine everything in a slow cooker and cook on low for 6 to 8 hours, or until they are tender.
How to Store and Freeze
- Refrigerate leftover short ribs with their cooking liquid in an airtight container within 2 hours and eat them within four days.
- You may freeze beef short ribs for longer storage. Put the ribs and cooking liquid in an airtight container or zip-top freezer bag and freeze them for two to three months (for best quality). Make sure you label the container or bag with the name and date.
What is the difference between beef spare ribs and short ribs?
Beef spare ribs are also known as beef back ribs. They are taken from the animal's rib section and are a popular choice for barbecue. The short ribs are taken from the chuck or plate.
How do you know when short ribs are done?
When done, the meat will be very tender and falling away from the bone. It isn't easy to overcook short ribs, but if they are more tender than you like, use the shredded meat and use in sandwiches or tacos.