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The Best Short Ribs Recipe for Rich, Tender Flavor

The Best Short Ribs Recipe for Rich, Tender Flavor

Bone-in beef short ribs are seared until deeply browned, then slowly braised in red wine, beef stock, vegetables, tomato paste, and herbs until fork-tender. The finished sauce is rich, glossy, and perfect with mashed potatoes or polenta.
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Prep Time 25 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Short Ribs and Seasoning
  • 5 pounds Bone-in beef short ribs, preferably English-cut
  • 2 teaspoons Kosher salt, plus more as needed
  • 1 1/2 teaspoons Freshly ground black pepper
Braising Ingredients
  • 2 tablespoons Neutral oil or olive oil
  • 1 large Large yellow onion, diced
  • 2 medium Medium carrots, diced
  • 2 ribs Celery ribs, diced
  • 6 cloves Garlic cloves, finely chopped or smashed
  • 2 tablespoons Tomato paste
  • 2 cups Dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir
  • 3 cups Low-sodium beef stock, approximately
  • 2 leaves Bay leaves
  • 4-6 sprigs Fresh thyme sprigs
  • 1 small sprig Fresh rosemary sprig, optional
Finishing
  • 1 tablespoon All-purpose flour, optional
  • As needed for garnish Chopped parsley

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Pat the short ribs very dry, then season all over with the kosher salt and freshly ground black pepper.
  2. Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs in batches on every side, about 8-12 minutes total per batch, then transfer them to a plate.
  3. Add the diced onion, carrots, and celery to the pot. Cook for 5-8 minutes, stirring occasionally, until the vegetables soften and develop light browning.
  4. Add the garlic and tomato paste. Stir for 1-2 minutes, allowing the tomato paste to darken slightly without burning.
  5. Pour in the red wine and scrape the browned bits from the bottom of the Dutch oven. Simmer for 5-10 minutes so the wine reduces somewhat.
  6. Return the ribs to the pot and add enough beef stock to reach about halfway to two-thirds up the meat. Add the bay leaves, thyme, and optional rosemary.
  7. Bring the liquid to a gentle simmer, cover the pot tightly, and transfer it to the oven. Braise for 3-3½ hours, turning the ribs once if needed, until the meat is very tender and nearly falling from the bones.
  8. Transfer the ribs to a platter and skim excess fat from the cooking liquid. For a thicker sauce, simmer the liquid uncovered until reduced, or whisk in a small amount of flour if desired.
  9. Remove the herbs and bay leaves, then taste the sauce and adjust the seasoning as needed. Spoon the sauce over the ribs, garnish with chopped parsley, and serve immediately.

Notes

For the richest flavor, prepare the ribs a day ahead, chill them, and remove the solidified fat before reheating. Keep the braise at a gentle simmer rather than a rapid boil.