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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Stephanie B
Oh la la! These beef short ribs just melt in your mouth! Perfectly seasoned, rich gravy and loaded with veggies – makes this the ideal meal anytime.
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!
Celebrate Woman Today
Traditions in recipes is one of my favorite things. I like to see how people keep their culture through food and its traditional preparation.
Lori
Yes please! This sounds amazing and looks amazing too. I love the amount of veggies with it.
Renata
We love cooking with short rib, but we tend to stick to a ragu with it. This sounds like a great way of using short rib in another way so we’ll have to try it out.
Melissa
This was perfect for my husband. He really enjoys meaty meals with plenty of sauce. He loved it. The only problem is now he wants me to make it every week.