These Beef Short Ribs are slowly cooked and perfectly seasoned braised beef short ribs, carrots, and onions in a broth that turns into a delicious gravy. This recipe 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 no-knead bread, butter swim biscuits or homemade rolls, and you will think that you have won the lottery.
What are Beef Short Ribs
They are usually a bone-in cut of beef taken from the brisket, chuck, or rib. Included is a short portion of the rib bone, which is covered by varying thicknesses of beef. There are boneless short ribs, but you 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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Seasonings: Garlic powder, onion powder, ground cumin, ground cayenne pepper, kosher salt, and freshly ground black pepper. Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
- Beef short ribs: They 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.
- Butter: unsalted or salted
- Red wine: For the best flavor, use a good quality dry red wine such as cabernet sauvignon or merlot.. Make sure it is a wine that you would enjoy a glass of.
- Beef broth: preferably low-sodium
How to Cook Beef Short Ribs
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
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.
Preparation Tips and Storage
- A Dutch Oven is one of my favorite cooking vessels. I sear and brown the short ribs in the pot and then deglaze the pot to include all those tasty brown bits (also known as fond). Then add the short ribs back to the pot and slow-cook them in the oven.
- For aesthetic purposes, peel the carrots and let that beautiful, bright orange color come through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Serving Suggestions
- Potatoes: rosemary roasted potatoes, roasted potatoes and brussels sprouts, potato pancakes, or roasted garlic mashed potatoes.
- Vegetables: roasted parsnips, spinach casserole, green beans almondine, or pan-fried green beans and potatoes
- Bread: easy sweet potato cornbread, homemade biscuits, or cheddar bay biscuits.
More Beef Recipes
Braised Beef Short Ribs
Ingredients
- ¼ cup all purpose flour
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne
- 2 lbs beef short ribs
- 2-3 tablespoons butter
- ½ cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 (14.5 ounce) can low-sodium beef broth
- 2 medium onions quartered
- 3 carrots peeled and chunked
- 1½ tablespoons cornstarch
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
- In a 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 the browned short ribs to a 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 the gravy poured over meat and veggies.
Video
Notes
- A Dutch Oven is one of my favorite cooking vessels. I sear and brown the short ribs in the pot and then deglaze the pot to include all those tasty brown bits (also known as fond). Then add the short ribs back to the pot and slow-cook them in the oven.
- For aesthetic purposes, peel the carrots and let that beautiful, bright orange color come through.
- 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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Tanya
Reading about these Beef Short Ribs has my mouth watering! The description of slowly cooked, perfectly seasoned ribs with tender braised vegetables and a savory gravy instantly brings back memories of comforting, home-cooked meals. Pairing them with mashed potatoes, egg noodles, or crusty French bread sounds like an absolute delight. It’s the kind of dish that truly warms both the heart and the stomach. Thanks for sharing this delicious-sounding recipe that’s sure to evoke nostalgia and satisfy any craving!
Beth Pierce
Thanks, Tanya! I sure hope you enjoy it as much as we do!
Krystle Cook
This looks like pot roast but with a twist. I love it. I wish my kids liked this kind of meal more but they just pick at it.
Marie
This recipe is so delicious! This BEEF SHORT rib is perfect for this season. Thanks for the recipe!
Beth Pierce
You are most welcome, Marie! Enjoy!
Sammie
I had never tried beef short ribs until now. These are really good and fairly easy to make. One of my new favorite comfort food meals. So glad that I found you on Facebook.
Lisa
These beef short ribs looks tender. I would like to try making them this way, it looks delicious.
Beth Pierce
Thanks, Lisa! Enjoy!
Catherine
Great short ribs recipe. Everything was so delicious and flavorful. The short ribs were so tender they melted in your mouth, and the onions and carrots were just perfect drenched in the gravy. Next timm I am going to have my Mom and Dad over for dinner. They would love the meal so much.
Beth Pierce
Thanks, Catherine! I am so glad that you liked the beef short ribs. They are comfort food at its best.
Kim
Thank you so much for the recipe, it was very easy to follow and delicious! A few friends are coming over this weekend, I am going to make it again. They will love it.
Ben
Aww, yeah. I love short ribs. I make them all the time, in fact. This is my new favorite recipe. They’re super tender!
Beth Pierce
Thanks, Ben! So glad that you like the short ribs recipe.
Indu
Different recipes give plenty of choice to try. Some ingredients can be replaced as per personal taste.
Erik
Looks so delish! Adding on our must make list!