These Beef Short Ribs are slowly cooked and perfectly seasoned braised beef short ribs, carrots, and onions in a broth that becomes an awesome gravy. These Beef Short Ribs will remind you of those home-cooked meals your Grandmother used to make. There is so much flavor in these tender braised short ribs and slow-cooked veggies. Serve with mashed potatoes or egg noodles. Add a nice crusty piece of French bread, and you will think that you have won the lottery.
Are you looking for some great comfort food recipes to get you through the winter months? These cold winter days are perfect for those slow-cooking recipes that make your home smell like heaven. You know, the home-style kind that your Mom and Grandma used to fix while you were at school. I remember coming home from school to the best smells that good cooking has to offer.
I love those kinds of meals, and now that all the trees are down and the ground is almost a shade of brown, those comfort foods are just the perfect pick-me-up. These fall-off-the-bone Beef Short Ribs are mouthwatering goodness. They slow cook for about two hours. Dutch ovens are perfect because you can do it all in one pan. However, if you have an ovenproof skillet, that will work as well, or you can just use a skillet and a casserole dish.
How do you cook Beef Short Ribs?
First, in a large bowl, add the flour, brown sugar, garlic powder, onion powder, cumin, and cayenne. Add the short ribs and shake to coat. Using an ovenproof skillet or large Dutch oven, brown the short ribs in butter over medium heat and remove to a plate. Deglaze the pan with a little bit of wine to remove those brown bits. Then add the Worcestershire sauce, beef broth, onions, carrots, and browned short ribs.
Cover and bake for a couple of hours or until fork tender. Remove the meat and vegetables to a plate or bowl. Mix equal parts cold water and cornstarch. Whisk into the pan with the juices to create the gravy. Serve the gravy ladled over the meat and veggies.
Helpful Recipe Tips
- Beef short ribs may be difficult to find so you may want to ask your butcher if he can cut you some. For the best flavor use bone in short ribs.
- Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
- For the best taste use a good quality fry red wine like cabernet sauvignon or merlot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, first cool completely, then place in a freezer safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.
What are Beef Short Ribs?
They are a bone it cut of beef taken from the brisket, chuck, or rib. Included are a short portion of the rib bone which is covered by varying thicknesses of beef. There are boneless short ribs but you really want the bone in ones. The bone adds flavor and releases moisture. They are best slow cooked so the fat that is marbled in them can tenderize the meat.
What is a dutch oven?
A Dutch Oven is a large heavy pot that works on top of the stove for browning. Then covered and into the oven for slow cooking. It is the perfect braising pan. I love my dutch ovens. I use them for soups and even for deep frying when I don’t want to clean the fryer. Because it is so heavy it helps keep the oil at a more steady temperature. They are so easy to use and clean.
Yes folks winter does have its benefits. You might as well take full advantage of the recipes for the season like these lip smacking Beef Short Ribs Recipe because before you know it the season will be over and you will be looking for salads, fruit and grill recipes.
More beef recipes
Braised Beef Short Ribs
Ingredients
- 1/4 cup all purpose flour
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 lbs beef short ribs
- 2-3 tablespoons butter
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 can 14.5 ounce low sodium beef broth
- 2 medium onions quartered
- 3 carrots peeled and chunked
- 1 1/2 tablespoons cornstarch
- kosher salt and freshly ground black pepper
Instructions
- In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
- In dutch oven or large heavy skillet melt 1-2 tablespoons butter over medium heat. Add short ribs and brown on all sides. Do not overcrowd so you may need to work in batches. Add more butter if necessary. Remove browned short ribs to plate. Add wine to deglaze the pan. Stir to remove the brown bits from the pan. Add Worcestershire sauce, beef broth, onions, carrots and browned short ribs. Cover with lid or heavy aluminum foil and place in oven at 325 degrees for 2-2 1/2 hours or until tender.
- Remove the meat and veggies to a platter. Thoroughly mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water, then pour into your broth mixture. Cook over medium heat for several minutes to thicken. Season with kosher salt and fresh ground black pepper to taste.
- Serve gravy poured over meat and veggies.
Video
Notes
- Beef short ribs may be difficult to find so you may want to ask your butcher if he can cut you some. For the best flavor use bone in short ribs.
- Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
- For the best taste, use a good quality fry red wine like cabernet sauvignon or merlot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, first cool completely, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.
Nutrition
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Greg Poirier
Just like my dear Mom used to make when I was a young lad.
Beth Pierce
Food can bring back such wonderful memories!
Linda Chambless
Making this weekend…. I don’t see where the rosemary or thyme comes in (as posted in tips)
Also plan to triple this recipe. Triple all ingredients – or will there be too much sauce?
Thanks, Beth! Love your cooking!
Beth Pierce
Thanks Linda! Sorry about the delay. It was just suggested add ins. If you like thyme or rosemary (or both) you can throw in a few sprigs while it is cooking. I have never tripled this recipe but my guts instinct tells me to triple all the ingredients or at least cost to it. Happy cooking!
Carolyn
I liked this recipe because not only was it quick and easy to prepare, it was also super delicious! I made exactly as written, no substitutions at all!
Beth Pierce
Thanks, Carolyn! So glad that you liked it!
Jupiter
This looks like such a filling meal, especially for colder days! Thank you so much for sharing your recipe – I always struggle to make meat tender.
Beth Pierce
Thanks, Jupiter! Enjoy!
Tammy
Oooh my mouth is watering! What a flavorful and comforting dish for the fall and winter months. I love short ribs…definitely need to make this for the family soon. Homemade biscuits or noodles would be perfect here!
Beth Pierce
So true, Tammy! Enjoy!