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+ servings
Short ribs in a low bowl with mashed potatoes and asparagus

The Best Short Ribs Recipe

There’s something undeniably comforting about the rich, savory aroma of short ribs slow-cooking to perfection. Whether you’re a seasoned home chef or a cooking novice, this recipe is sure to impress and leave your guests asking for seconds.
Course Main Course
Cuisine French
Servings 4

Equipment

  • 1 large Dutch oven

Ingredients
  

  • 4 lbs beef short ribs
  • Salt and black pepper to taste
  • 2 Tbs olive oil
  • 1 large onion
  • 3 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 4 cloves garlic, minced
  • 1 cup – 1 bottle of red wine (choose a good-quality one)
  • 4 cups beef broth
  • 1 Tbs tomato paste
  • cup brown sugar
  • 2 Tbs black peppercorns
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1  stalk of rosemary

Instructions
 

  • Start by patting the short ribs dry with paper towels. This ensures a better sear.
  • Season the ribs generously with salt and black pepper.
  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
  • Sear the short ribs on all sides until they develop a beautiful brown crust. This step enhances the flavor of the final dish.
  • Remove and set aside for later
  • Add diced onions, celery, and chopped carrots to the pot. Cook until the vegetables are softened and aromatic.
  • Add garlic – you want to add garlic a little after the other vegetables so it doesn’t burn.
  • Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to the surface.
  • Let it simmer for a few minutes until the wine has reduced slightly.
  • Stir in the tomato paste, peppercorns, and brown sugar, distributing them evenly. This adds depth and richness to the sauce.
  • Pour in the beef broth, bringing the liquid to a gentle simmer.
  • Return the seared short ribs to the pot. Add fresh thyme, rosemary, and bay leaves for an aromatic touch.
  • Cover the pot and transfer it to a preheated oven. Let the short ribs braise at 325°F (163°C) for about 2.5 to 3 hours or until the meat is fork-tender.
  • Once the short ribs are done, carefully remove them from the pot.
  • Strain the cooking liquid to remove any solids, leaving a smooth, flavorful sauce.
  • Reduce the sauce by almost half while whisking
  • Finish sauce with 2Tbs butter
  • If you want to thicken the sauce you can make a slurry with 1 Tbs corn starch and 1 Tbs water. Stir until combined and then add it to the sauce.
  • Serve the short ribs over creamy mashed potatoes, polenta, grits, or your favorite side dish. Drizzle the luscious sauce over the top for an extra burst of flavor.

Notes

QUICK TIPS FOR MAKING THE BEST SHORT RIBS:

  1. Pat the ribs dry before seasoning. Removing excess moisture allows for a better sear, resulting in a more flavorful crust on the meat.
  2. Do Not rush the cooking process. The low and slow cooking process ensures tender, melt-in-your-mouth meat.
  3. The ribs are done when the meat is fork-tender and easily pulls away from the bone. If the meat is not fork-tender then you need to continue cooking.
  4. After braising, skim excess fat from the surface of the cooking liquid for a cleaner, more refined sauce.
  5. Strain the sauce to remove any solids, leaving a smooth, velvety texture. – typically just use a strainer spoon to remove the larger pieces. But if you want a silky smooth sauce, use a fine mesh sieve to strain.
  6. Allow the short ribs to rest for a few minutes before serving. This allows the juices to be redistributed, ensuring a moist and succulent result.
  7. Choose sides that complement the richness of the short ribs, such as mashed potatoes, polenta, or creamy risotto.
Keyword dinner, ribs, short ribs
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