Last updated on April 29th, 2024 at 07:38 pm
It never fails, if the restaurant we are dinning at has beef short ribs on the menu, I am ordering them. I also don’t know how it has taken me this long to start making them at home, but I am so glad I did. I will be honest, I was a bit intimidated to make these but I was pleasantly surprised that they really aren’t that difficult. You basically just need to sear your beef and chop up some veggies, and these really do the work themselves in the oven over the course of 3-4 hours.
Before I made them I watched a few recipes on YouTube just to make sure I had the right idea going into making these. The video I used as inspiration for this recipe was by Chef Billy Parisi. I will add his video below in case you want to check it out, he has some great tips:
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- Lemon Garlic Chicken Tahini & Rice
- Easy French Onion Soup
- Fried Sausage & Pepper Orzo Bake
- Dill Pickle Soup
- Shrimp Fried Rice
- Sticky Beef & Broccoli
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SAMMY’S DATE NIGHT DINNERS
A Few Tips:
- Make sure you are cooking down that red wine. It will likely take a bit longer than you think; somewhere between 5-7 minutes. The goal is to have the red wine reduced by half and thick. You should be able too take a spoon and make a clean line in the pot like I have done below:
- Make sure to use fresh herbs in this recipe over dried, as the dried herbs aren’t going to give you the same overall flavour as the fresh do in this particular recipe.
- Personally I think pairing these ribs with a creamy mashed potato is the way to go since you are going to have a lot of that broth. However, if you aren’t a potato person, you can make polenta or rice.
Watch the Braised Beef Short Ribs recipe video below:
WATCH THE FULL RECIPE VIDEO HERE
Braised Beef Short Ribs
Equipment
- 1 Dutch Oven
Ingredients
- 1 tbsp vegetable oil for frying
- salt and pepper for the beef
- 8 medium sized beef chuck short ribs
- 5 garlic cloves chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 1/2 large yellow onion chopped
- 1 tbsp worcestershire
- 2 tbsp tomato paste
- 2 cups dry red wine cabernet sauvignon or merlot
- 7.5 cups beef broth I use salted
- 2 bay leaves
- handful rosemary
- handful thyme
- handful sage
- chives for topping
Instructions
- Begin by setting your oven to 325 degrees.
- To your beef short ribs, season all sides (including the sides) with a generous amount of salt and pepper. Set aside.
- Chop up your onion, celery and carrots into similar sized pieces. Set aside.
- To a large dutch oven, add your vegetable oil and set to medium/high heat.
- Once hot, add your beef short ribs, working in batches if you need, to avoid crowding the pot. Sear on each side (including the sides) for anywhere between 4-7 minutes until a golden crust begins to appear. Once each side of the beef has a nice golden color, remove from the pan and set aside for a few minutes.
- To the same pot, add your vegetables and cook for 5-7 minutes, stirring often. Once veggies are softened slightly, add your garlic and saute for an additional 2 minutes.
- Add your tomato paste and worcestershire and cook until the tomato paste changes to a dark red color, about 3 minutes.
- Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan. Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.
- Add your beef broth and bring to a simmer.
- Once simmering, add your beef back into the pot, top with your herbs, cover and get into the oven for at least 3 hours, checking in after about 1.5 hours.
- Once the meat is visibly pulling away from the bone and the meat is fork tender, they are ready. This should take 3 to 3.5 hours of cooking time.
- Remove your beef for a moment and gently strain the broth so you are left with a silky smooth consistency.
- Once strained, bring broth to a low simmer on your stove for about 10 minutes, until it thickens slightly.
- Return your beef back to the broth while you assemble your plates.
- Add your braised short ribs onto a bed of mashed potatoes or polenta and top with lots of that broth.
- Top with fresh chives and thyme.
- Enjoy right away!
Tina Crivelli says
This looks so yummy!! Do you think I could use stew meat instead of short ribs? It reminds me of my grandma and her famous stew and polenta!! ❤️
montgomery.samantha1 says
Hi Tina! I think you can! I haven’t tried using stew meat, but honestly I don’t think it would be bad. If you do test it out, let me know how it goes! xo
Nathan says
I have a question in. Your recipe i saw you use bone in short ribs is boneless still ok or will it tear apart in the broth?
montgomery.samantha1 says
Hi Nathan. I’m sure that you can use boneless short ribs, although I don’t think that I would cook them as long, just because they would eventually evaporate into the broth. But, maybe cut the cooking time in half and give it a try. Just keep an eye on them 🙂
Raya says
Made this tonight for my hubbys birthday! I actually ended up using a crockpot and slow cooking Them for about 5 hours on high and they were PERFECT!
I also made mushrooms and used the broth to cook the mushrooms in and they were incredible and tied the meal together.
I will say instead of straining the broth and then putting it in a pot on the oven I would only use a little of the broth and simmer that. I ended up with way to much broth and a mess. I needed to add a little to a pan and simmer it and thicken it, then add it over the top of the short ribs, mushrooms and potatoes.
montgomery.samantha1 says
Hi Raya! That sounds SO good. Thanks for this feedback. I hear you with the broth, every time I made it the broth ratio comes out different and I think it has to do with how fatty the beef is. Either way if you have too much broth you can always freeze it into cubes and use them for soup bases.
Francesca says
When you did it in the crockpot, how did you do it? Did you do all the other steps first and then you just put it in the crockpot for five hours instead of three or did you put all of the ingredients into the crockpot?
marcy Muncie/Stevens says
Wonderful! I will follow your lead with your changes and I will be leaving out the potatoes and adding more mushrooms!
David Hiebert says
I made this for my wife’s birthday today–it was outstanding!!!
montgomery.samantha1 says
Hi David! That is so nice of you – I am sure she loved that! Thanks for the great feedback!!
Kelly says
This was an excellent recipe. I’ve never made short ribs before but when I saw your IG post I knew I had to try. So glad I did. Pretty easy recipe. My husband said it was one of the best short rib meals he has ever had.
Dania says
Can I sub the red wine for anything else non alcoholic?
montgomery.samantha1 says
I recommend replacing with beef stock and 2 tbsp of red wine vinegar. Hope this helps.
Anna says
What cut of short ribs do you use?
Nicole says
I made this last night for dinner and it was my first attempt at short ribs and they came out incredible! This recipe was so easy to follow and it was the best meal I’ve had in weeks. One question I have is do you have any tips for particularly fatty short ribs? I noticed that they caused a lot of liquid to be left behind after searing (I should’ve drained the pan I now realize) and you could see the fat separate from the sauce on the plate, so would love any advice you have to prevent that! Thank you so much for sharing your recipe!
Margaret says
This was so good. Lots of flavor and tender meat. Didn’t have fresh herbs this time, had to opt for dried, but this was still good. Will do this recipe again. Even the dog loves the bones!
Nicole Smith says
literally the best! we only use this recipe for our short ribs! so yummy 🙂
dr candi dugas says
made this for Christmas – #outstanding!!! tysm for this recipe 🤗😋😋😋 (the last time I cooked w/ wine it came out bitter; this was #perfection 😘✨)
Lisa says
My daughter’s BF made this for me for my b-day. Sooo good!
Marissa says
Family loved!