I just tried the Beef Short Ribs and I’m not kidding when I say the meat falls off the bone and the sauce leaves you plotting your next dinner already, so keep scrolling.

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I’m obsessed with these Beef Short Ribs because they wreck dinner expectations in the best way. I love the way the meat falls off the bone, the deep sticky sauce, the low fuss.

It’s real, not some staged Beef Recipes Easy thing. And the smell when I throw in a large yellow onion and a splash of beef broth makes the whole house stop.

I don’t care about fancy plating. I want rich, sloppy, dinner that comforts without being sweet or twee.

So good I lick the plate. Pure, messy, undeniable beef joy.

I crave the leftovers all week long.

Ingredients

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Bone in short ribs: hearty, meaty comfort that falls apart after slow cooking.
Kosher salt: wakes up the meat, makes everything taste more like itself.
Freshly ground black pepper: little bite and warmth, not overpowering.
Olive oil: keeps things from sticking and adds a mild fruity note.
Yellow onion: sweet, soft base that melts into the sauce.
Garlic: punchy, garlicky warmth that you’ll smell from the street.
Beef broth: deep, savory backbone that keeps the sauce rich.
Dry red wine: adds acid and depth, or skip for a simpler stock.
Tomato paste: concentrated tomato tang, gives color and body.
Brown sugar: balances acidity with cozy caramel sweetness.
Worcestershire sauce: umami booster, kind of meaty and tangy.
Fresh thyme: subtle herbal lift that won’t steal the show.
Rosemary: piney note, use sparingly so it doesn’t dominate.
Bay leaves: quiet, warm background herb that disappears into the sauce.
Carrots: sweetness and texture, they soak up the braise juices.
Celery: faint celery bitterness, adds savory aromatics and crunch if undercooked.
Cornstarch slurry: thickens the sauce if you want it glossy and clingy.
Parsley garnish: fresh, green pop that brightens each bite.

Ingredient Quantities

3 to 4 pounds bone in beef short ribs

1 to 2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large yellow onion, sliced

3 cloves garlic, minced

2 cups beef broth

1 cup dry red wine or extra beef broth if you skip wine

2 tablespoons tomato paste

1 to 2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

3 sprigs fresh thyme

1 sprig fresh rosemary

2 bay leaves

2 medium carrots, cut into chunks

2 stalks celery, cut into chunks

1 to 2 teaspoons cornstarch mixed with cold water for optional thickening

Chopped fresh parsley for garnish, optional

How to Make this

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1. Pat the short ribs dry, sprinkle with kosher salt and black pepper all over, let them sit while you heat 2 tablespoons olive oil in a heavy skillet over medium high heat.

2. Sear the ribs in batches until browned on all sides, about 3 to 4 minutes per side, don’t overcrowd the pan, transfer browned ribs to the crockpot.

3. In the same skillet add the sliced onion and cook 4 to 5 minutes until softened, add minced garlic and cook 30 seconds more until fragrant, scrape up the browned bits from the bottom with a wooden spoon.

4. Pour in the red wine (or extra beef broth if skipping wine) to deglaze the skillet, stir in tomato paste, brown sugar and Worcestershire sauce, simmer 1 to 2 minutes to combine and reduce slightly.

5. Transfer the onion and wine mixture to the crockpot, add beef broth, carrots, celery, thyme sprigs, rosemary sprig and bay leaves, nestle the short ribs so they are mostly submerged.

6. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, ribs should be fall off the bone tender when done, check seasoning near the end and add more salt or pepper if needed.

7. Remove the ribs and set on a platter, skim excess fat from the surface of the cooking liquid with a spoon if you want it leaner, discard thyme, rosemary and bay leaves.

8. If you want a thicker sauce mix 1 to 2 teaspoons cornstarch with cold water into a slurry, whisk it into some of the hot cooking liquid in a saucepan over medium heat and simmer until thickened, taste and adjust seasoning.

9. Return the ribs to the sauce to warm through for a minute or two so they soak up the flavors, spoon extra sauce over the ribs when serving.

10. Garnish with chopped fresh parsley if you like, serve with mashed potatoes, polenta or crusty bread to soak up the sauce, enjoy a really comforting dinner.

Equipment Needed

1. Heavy skillet or cast iron pan, for searing the ribs
2. Crockpot or slow cooker, for the long braise
3. Tongs, to turn and transfer ribs without burning your hands
4. Wooden spoon or spatula, to scrape up browned bits and stir
5. Chef’s knife and cutting board, for slicing onion, chopping veg and trimming ribs
6. Measuring cups and spoons, for broth, wine, tomato paste, sugar and seasonings
7. Small bowl and whisk or fork, to mix the cornstarch slurry and hold minced garlic/onion while prepping
8. Saucepan, to thicken and reduce some of the cooking liquid if you want a sauce
9. Slotted spoon or large spoon plus a platter, to remove ribs and skim fat before serving

FAQ

Q: How long do I need to cook the short ribs so they are fall off the bone?

A: Cook them low and slow. After browning, bake covered at 325°F for about 2 1/2 to 3 hours. If they arent tender, give them another 20 to 30 minutes. You'll know they're ready when a fork slides in with almost no resistance.

Q: Can I skip the red wine and will it still be good?

A: Yes, you can skip the wine. Use an extra cup of beef broth instead. The wine adds depth but the ribs will still taste rich from the broth, tomato paste and browning.

Q: How do I thicken the sauce if it's too thin?

A: Mix the 1 to 2 teaspoons cornstarch with cold water, stir until smooth, then whisk into the simmering sauce and cook a few minutes until it thickens. If you prefer, reduce the sauce on the stovetop for a thicker glaze.

Q: Can I make these in a slow cooker or pressure cooker?

A: Yes. For a slow cooker, brown ribs first then cook on low for 6 to 8 hours. For a pressure cooker, brown then cook at high pressure for about 45 minutes then natural release for 10 minutes. Both ways work great, just adjust liquid if needed.

Q: How should I store and reheat leftovers?

A: Cool to room temp then refrigerate in an airtight container for up to 3 days, or freeze for 2 to 3 months. Reheat gently in a covered pan over low heat, add a splash of broth if it seems dry, or warm in the oven at 300°F until heated through.

Q: Any tips for extra flavor or to fix common problems?

A: Brown the meat well, don't crowd the pan or you'll steam not sear. Taste the sauce near the end and add a pinch more salt, a spoon of brown sugar, or a splash of vinegar if it needs brightness. If the meat is greasy, chill the sauce and skim the fat off before reheating.

Simple Beef Short Ribs Recipe Substitutions and Variations

3 to 4 pounds bone in beef short ribs: swap for a 3 to 4 pound chuck roast cut into large chunks if short ribs are hard to find. It wont be exactly the same but it braises similarly and will shred nice.
1 cup dry red wine: use 1 cup beef broth plus 1 tablespoon balsamic vinegar or 1 cup unsweetened grape juice diluted with 2 tablespoons vinegar if you want no alcohol. Either keeps the acidity and depth without wine.
2 tablespoons tomato paste: replace with 1/2 cup canned crushed tomatoes reduced a bit on the stove, or 2 tablespoons ketchup in a pinch. Both add tomato flavor, ketchup will be sweeter so cut back the brown sugar.
1 to 2 teaspoons cornstarch mixed with cold water for optional thickening: use an equal amount of all purpose flour blended with cold water to make a slurry, or 1 tablespoon arrowroot for a clearer finish; remember to cook a few minutes to lose any raw flour taste.

Pro Tips

1. Sear well and don’t rush it — dry the ribs really good before salting so you get a deep brown crust, sear in batches and let each piece sit undisturbed for those 3 to 4 minutes per side; crowded meat just steams and you lose flavor.

2. Deglaze like a pro: pour the wine or broth into the hot pan and scrape up every browned bit, that sticky stuff is pure taste. Let it reduce a couple minutes so it concentrates, otherwise your sauce can taste thin.

3. Low and slow is forgiving, but check near the end: if the meat’s not falling apart try another hour on low. If it is already falling off the bone, pull it early and warm the ribs in the sauce so they don’t dry out. Taste and correct salt only at the end because the sauce concentrates as it cooks.

4. Finishing tricks: chill the cooking liquid briefly and scoop off the fat if you want leaner sauce, or simmer it down in a saucepan to intensify. For thickening use the cornstarch slurry in small amounts so you don’t overdo it, and always boil it a minute to cook out the starchy taste.

Simple Beef Short Ribs Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just tried the Beef Short Ribs and I’m not kidding when I say the meat falls off the bone and the sauce leaves you plotting your next dinner already, so keep scrolling.

Servings

servings

Calories

750

kcal

Equipment: 1. Heavy skillet or cast iron pan, for searing the ribs
2. Crockpot or slow cooker, for the long braise
3. Tongs, to turn and transfer ribs without burning your hands
4. Wooden spoon or spatula, to scrape up browned bits and stir
5. Chef’s knife and cutting board, for slicing onion, chopping veg and trimming ribs
6. Measuring cups and spoons, for broth, wine, tomato paste, sugar and seasonings
7. Small bowl and whisk or fork, to mix the cornstarch slurry and hold minced garlic/onion while prepping
8. Saucepan, to thicken and reduce some of the cooking liquid if you want a sauce
9. Slotted spoon or large spoon plus a platter, to remove ribs and skim fat before serving

Ingredients

3 to 4 pounds bone in beef short ribs
1 to 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup dry red wine or extra beef broth if you skip wine
2 tablespoons tomato paste
1 to 2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 to 2 teaspoons cornstarch mixed with cold water for optional thickening
Chopped fresh parsley for garnish, optional

Directions

Pat the short ribs dry, sprinkle with kosher salt and black pepper all over, let them sit while you heat 2 tablespoons olive oil in a heavy skillet over medium high heat.
Sear the ribs in batches until browned on all sides, about 3 to 4 minutes per side, don't overcrowd the pan, transfer browned ribs to the crockpot.
In the same skillet add the sliced onion and cook 4 to 5 minutes until softened, add minced garlic and cook 30 seconds more until fragrant, scrape up the browned bits from the bottom with a wooden spoon.
Pour in the red wine (or extra beef broth if skipping wine) to deglaze the skillet, stir in tomato paste, brown sugar and Worcestershire sauce, simmer 1 to 2 minutes to combine and reduce slightly.
Transfer the onion and wine mixture to the crockpot, add beef broth, carrots, celery, thyme sprigs, rosemary sprig and bay leaves, nestle the short ribs so they are mostly submerged.
Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, ribs should be fall off the bone tender when done, check seasoning near the end and add more salt or pepper if needed.
Remove the ribs and set on a platter, skim excess fat from the surface of the cooking liquid with a spoon if you want it leaner, discard thyme, rosemary and bay leaves.
If you want a thicker sauce mix 1 to 2 teaspoons cornstarch with cold water into a slurry, whisk it into some of the hot cooking liquid in a saucepan over medium heat and simmer until thickened, taste and adjust seasoning.
Return the ribs to the sauce to warm through for a minute or two so they soak up the flavors, spoon extra sauce over the ribs when serving.
Garnish with chopped fresh parsley if you like, serve with mashed potatoes, polenta or crusty bread to soak up the sauce, enjoy a really comforting dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.