The Best Homemade Beef Short Ribs Recipe

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What You’ll Love About This Recipe

These beef short ribs are a cozy, crowd-pleasing dish that will make your kitchen smell amazing. You’ll love how simple and rewarding the process is, turning tough ribs into melt-in-your-mouth perfection. First, the slow cooking method guarantees every bite is tender and full of flavor. Second, the rich, savory sauce pairs perfectly with mashed potatoes or crusty bread. Finally, it’s a recipe that feels fancy but is surprisingly easy, making it great for weeknights or special occasions.

Recipe

Beef short ribs are a flavorful and tender cut of meat that becomes melt-in-your-mouth delicious when slow-cooked. This recipe yields rich, fall-off-the-bone ribs with a deep, savory sauce.

Ingredients:

4 lbs beef short ribs (bone-in)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine
2 cups beef broth
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Salt and black pepper to taste

Instructions:

Preheat oven to 325°F (163°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
Stir in tomato paste and cook for 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer until reduced by half.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return ribs to the pot, ensuring they are mostly submerged.
Cover and transfer to the oven. Braise for 2.5–3 hours until meat is tender.
Remove ribs and strain the sauce, skimming off excess fat. Reduce sauce on the stovetop if desired.
Serve ribs with sauce over mashed potatoes or polenta.

Notes:

For deeper flavor, marinate ribs overnight in red wine and herbs before cooking.
If short on time, use a pressure cooker (45 minutes on high pressure).

Equipment:

Dutch oven or heavy oven-safe pot
Tongs
Strainer

Time:

Prep time: 20 minutes
Cooking time: 3 hours

Cuisine:

American

Serving:

4–6 servings

Nutrition

Beef short ribs are a flavorful cut of meat that provides essential nutrients. Here’s the nutritional breakdown for a typical serving.

Nutrient	Amount per Serving (4 oz)
Calories	310
Total Fat	24g
Saturated Fat	10g
Cholesterol	85mg
Sodium	70mg
Protein	22g
Iron	2.5mg

What To Serve With It

I love pairing beef short ribs with creamy mashed potatoes because they soak up the rich sauce perfectly. A roasted vegetable mix adds color and a bit of crunch, making the meal feel balanced. They’re simple sides, but they really shine alongside the ribs.

Creamy Mashed Potatoes

When I’m planning a meal with beef short ribs, I always think of creamy mashed potatoes as the perfect pairing. The rich, savory flavors of the ribs blend so well with the buttery, smooth potatoes, creating a flavor pairing that’s hard to beat. I love how the creamy texture contrasts with the tender, fall-off-the-bone meat, making each bite feel balanced and satisfying. I usually add a bit of garlic and cream to my mashed potatoes for extra richness, but even a simple version works wonders. It’s comfort food at its best, and it always feels like the meal is complete.

Roasted Vegetables Mix

While creamy mashed potatoes are a classic for beef short ribs, mixing things up with a roasted vegetables blend adds color and freshness to the meal. I love tossing carrots, parsnips, and Brussels sprouts with olive oil, garlic, and thyme, then roasting them until they’re caramelized and tender. These roasting techniques bring out their natural sweetness, creating delicious flavor combinations that pair perfectly with the rich ribs. Sometimes, I’ll add a splash of balsamic vinegar for a tangy twist. It’s a simple yet satisfying side that makes the whole plate pop, and it’s become a favorite in my kitchen.