The Best Homemade Short Ribs Recipe
What You’ll Love About This Recipe
If you’re looking for a cozy, comforting meal, this homemade short ribs recipe is a winner. It’s packed with rich flavors and perfect for family dinners or special occasions. You’ll love how tender the meat becomes after slow cooking, practically falling off the bone. The savory sauce, infused with herbs and spices, adds a depth of flavor that’ll have everyone asking for seconds. Plus, it’s surprisingly easy to make—just some prep, and your oven or slow cooker does the rest!
Recipe
Tender, fall-off-the-bone short ribs are a comfort food classic that’s surprisingly easy to make at home. This recipe combines rich flavors with simple techniques for a dish that’s perfect for special occasions or cozy weeknight dinners.
Ingredients:
- 4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Preheat the oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 4 minutes per side. Remove and set aside.
- In the same pot, add the onion and garlic. Sauté until softened, about 3 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits. Add beef broth, soy sauce, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Remove from the oven and let rest for 10 minutes before serving.
Notes:
For a richer sauce, skim the fat from the liquid and reduce it on the stovetop.
Equipment:
– Dutch oven or heavy oven-safe pot
Time:
Prep time: 20 minutes
Cooking time: 3 hours
Cuisine:
American
Serving:
Serves 4-6
Nutrition
Homemade short ribs are a hearty and flavorful dish, but it’s important to be mindful of their nutritional content. Below is a breakdown of the nutrition for a typical serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 800 mg |
What To Serve With It
When I make these short ribs, I like to pair them with creamy mashed potatoes or roasted vegetables for a hearty meal. For drinks, I find a bold red wine like Cabernet Sauvignon complements the rich flavors perfectly. Have you tried serving it with other sides or pairings?
Side Dishes
Pairing side dishes with short ribs doesn’t have to be tricky, especially when you’re aiming for a meal that feels complete, satisfying, and naturally balanced. I love serving a vibrant vegetable medley—think roasted carrots, Brussels sprouts, and zucchini—to add freshness and color to the plate. A creamy potato salad is another favorite of mine, as it complements the richness of the ribs without overpowering them. Sometimes, I’ll toss in some buttery mashed potatoes or crusty bread to soak up that delicious sauce. These sides bring balance, making every bite feel like a comforting, well-rounded feast.
Wine Pairings
Since short ribs are rich and flavorful, I always think a good wine can really make the meal feel special. I love pairing them with red blends, as they’re versatile and complement the dish’s deep, savory notes. A robust merlot is another go-to for me—its smooth finish balances the richness perfectly. I’ve found that wines with a bit of boldness, like Cabernet Sauvignon or Syrah, also work wonders. When choosing, I stick to medium to full-bodied options because they hold up to the ribs’ hearty flavors. Trust me, the right wine elevates every bite.
