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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Ashleigh Maxey
Oh I am DEFINITELY adding this to my list of dinners to try for my family – this looks incredible! Thank you so much for breaking the instructions down in easy to follow steps!
Beth Pierce
You are most welcome, Ashleigh!
Michelle
This was a delectable mix of flavors! My guests loved every bite. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Michelle!
Maureen
My husband and dad loved these. They are so delicious! I mean honestly who doesn’t love short ribs. Thanks for the recipe.
Beth Pierce
You are most welcome, Maureen!
Shay B
Oh my goodness. This was BEYOND delicious! Served over mashed potatoes and with some roasted broccoli and tomatoes. It has made it to my “Five Star” list!!
Beth Pierce
Thank you, Shay! I am glad to hear that!
Jerolyn Szuch
Hi Beth, I would like to make this recipe for our Christmas Eve dinner. Do you have a suggestion as to what I could use instead of the wine? I understand the importance of it, but I can not use the alcohol.
Beth Pierce
Merry Christmas! Some people swear by cranberry juice or pomegranite juice. I would go with a low sugar or no sugar one.
Judy clarke
First time for this recipe” unbelievable”… so dam good! I followed recipe,except after I pulled the browned ribs out I pureed the veg… I think it puréed veg in ribs stews give it more flavor, then added and slow cooked 325 3 hrs then dropped to 225 for 3… served with mashed potatoes, Pea’s and a good bottle of red wine fabulous
Beth Pierce
Thank you, Judy! I am so happy that you liked the short ribs!
Taylor N
I made these short ribs for dinner last night and they were fantastic! So tender and full of flavor!
Charah
Love this recipe, delicious. thank you!
Beth Pierce
My pleasure, Charah!
Paula
These beef ribs were so delicious and literally fell off the bone. So great!
Beth Pierce
They cook up so tender!
Tammy G
I love short ribs! I haven’t had them in so long but this comforting recipe sounds marvelous. I cannot wait to make it for the family over the weekend!
Beth Pierce
Thanks, Tammy! Enjoy!