Beef short ribs are the absolute best cut of beef for slow cooking! The most tender and succulent fall apart beef you will ever have, you’d pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.
Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you’d tried these, try the BBQ Beef Ribs next!)
Braised Beef Short Ribs – easy and luscious!
It looks like a lump of coal. Or, as one RecipeTin Family member said, hot chocolate fudge cake. 😩
Photograph challenges aside, this is one of the most luscious slow cooked recipes that I know. The sort of food you will find at fine dining restaurants and quality steakhouses (albeit served alot more elegantly than the “rustic” approach I take 😂).
They’ll charge you top dollar for a single plate of Beef Short Ribs when you can make it at home for a fraction of the cost – and it’s very straight forward.
The red wine sauce in this recipe is amazing. The depth of flavour and the richness you can achieve with so few ingredients is incredible!
Introducing – Beef Short Ribs
But before we dive into how to make it, I just want to show you beef short ribs because it’s a cut of beef that’s not as widely known as others.
Beef Short Ribs are the beef equivalent of pork ribs – but way meatier. They’re called “short ribs” in reference to the part of the cow they are taken from, not because they are “short” (though they certainly are far shorter than full length beef ribs!).
What are beef short ribs used for?
Beef short ribs are a prized cut for slow cooking. Cooking them slowly breaks down the tough connective tissues and the meat becomes fall apart tender. And because they are beautifully marbled with fat, they are more succulent and juicy than other slow cooking cuts of beef such as chuck and brisket.
In Asian cuisine, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow. Korean beef ribs is a popular example – – marinated thinly sliced beef rib meat cooked on tabletop grills. Any fans of Korean BBQ here? 🙂
Beef short ribs are usually cut into rectangle blocks, as pictured, though sometimes they are more square depending on the width of the bone.
They are also sometimes sold as a rack rather than pre cut individual pieces. In that situation, just cut between the bones to make individual beef short ribs.
How to make Braised Beef Short Ribs with Red Wine Sauce
1. Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff – fond – left on the base of the pot).
2. Soffrito – After that, we slowly sauté garlic, onion, carrot and celery. The longer you take here, the better the flavour base! This is called a soffrito.
Then add tomato paste (to thicken the sauce + a touch of sour) and cook that off for a bit to take the raw edge off.
3. Braising liquid – then add the beef broth/stock, red wine, thyme (optional) and bay leaves (essential).
4. Add ribs – Carefully return the ribs into the pot. Arrange them so they are fully submerged as best you can. If some bits stick out, don’t worry – they will cook just fine too, and the steam keeps those bits nice and juicy.
5. Slow cook – Plonk the lid on and then either slow cook in the oven (my favourite), stove, slow cooker or pressure cooker!
6. After cooking – The liquid will be reduced and the meat should be extremely tender. Check with two forks to ensure it is fall apart. Then carefully remove using a slotted spoon, keeping the meat as attached to the bone as you can (but it will not be attached because if the meat is fall apart, this means the ligaments holding the meat to the bone must be melted).
7. Strain the sauce & adjust – this is optional, to take out the chunks and make the sauce super smooth and glossy, like you get at fine dining restaurants. Strain it back into the pot, then reduce to thicken if needed, and adjust the salt and pepper
8. Transfer ribs onto serving plates, spoon over sauce and serve!
Cheap or expensive wine?
I do not use expensive wines for SLOW cooking. I do not believe you can tell the difference if you made this with a discount end-of-bin $5 bottle or a $50 bottle – and the New York Times agrees…. 🙂
Maybe you could tell the difference using a $100 bottle. But that’s not within my budget!
Non alcoholic sub?
Added to the notes – involves a combination of water, Worcestershire sauce and a bit more beef broth. 🙂
How long does it take to braise beef short ribs?
The time it takes for the beef to become fall apart tender varies depending on what cooking method you use:
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Oven – 3 hours at 160C/325F
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Stove – 2.5 hours
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Pressure Cooker – 1 hour on high
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Slow cooker – 8 hours on low, 5 hours on high
My favourite method is to braise using the oven because you get extra flavour from the beef and surface of the sauce caramelising in the oven, even though it’s cooked covered the whole time.
You’ll see in the video when I take the lid off after it comes out of the oven – it looks like a big pot with lumps of coal swimming in a pool of tar that is impossible to photograph nicely.😩
As unattractive as it might look, it’s a big pot of serious deliciousness. Just touch it with a fork, and THIS is what you see ↓↓↓
That’s my dinner right there. Literally my dinner – I made it this afternoon and I’m eating it tonight. Can’t wait!! – Nagi x
Slow Braised Beef Short Ribs
Watch how to make it
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Braised Beef Short Ribs in Red Wine Sauce
Ingredients
- 5 - 6 beef short ribs , 300-400g/10-14oz each (Note 1)
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves , crushed
- 1 large onion , chopped (brown, yellow or white)
- 2 celery ribs , chopped
- 2 carrots , chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine (Note 2)
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged (Note 3).
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
- Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- Place beef on serving plate, spoon over sauce. Serve!
Recipe Notes:
- Stove - 2.5 hours on low simmer, lid on
- Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.
- Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.
- Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.
- Sauce: reduces by half so should be thickened to syrup consistency. If not, simmer on stove for a bit.
- Sauce excess fat: If the sauce is too fatty for your taste, pour it into a jug and leave for a bit so the fat rises to the surface, then scoop it off.
- Bone attachment: In order for the meat to be fork tender, it needs to be cooked far enough so that the connective tissue holding the meat to the bone becomes tender. So the meat is not really attached. But if you handle it carefully, it stays together.
- Remove bone: At some fine dining restaurants, beef short ribs are served without the bone. The bone is removed, the fatty bit on the underside of the meat that was attached to the bone is cut off and the meat is served by itself. It looks quite posh! 6. Nutrition assumes all sauce is consumed which it probably will not be. Does not take into account any fat discarded from sauce.
Nutrition Information:
More slow cooked fall-apart meat
I’m a big fan of slow cooked meats!!
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BBQ Beef Ribs – slow cooked ribs in a sticky sweet BBQ sauce!
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Osso Buco – traditional Italian slow cooked veal
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Browse the Winter Comfort Food collection!
Life of Dozer
I returned home from grocery shopping to howling coming from the bedroom – the wind had slammed the door shut and trapped him in there (for a whole 30 minutes, max).
He was very relieved to be rescued – upon which I promptly shoved him back in there to re-enact it for this photo 😂
Tricia says
Hello Again Dear Nagi
I made this for the family and received way too much credit! I had to ‘fess up and give them your recipe. Simply Wonderful!!
Another Big thank You, Tricia
Belinda says
Made this in a camp oven tonight & it was delish! 2.5 hours on the coals.
Nagi says
That’s awesome Belinda!! N x
Joe Tatar says
Great in a dutch oven. 3.25 hrs at 325 was perfect for the meat and the sauce
Steve says
Hi Nagi and Dozer, thank you so much, of all your recipes which are all fantastic this was super tasty. Followed the recipe to the letter, the “boss” had seconds, fantastic.
Nagi says
That’s great to hear Steve, thanks so much for taking the time to comment and let me know! N x
Stephen says
Great recipe, easy to follow and the outcome served with mashed potatoes was delicious. I was surprised how sweet the reduced sauce was. One observation, 60 minutes in the pressure cooker may have been 5 or 10 minutes too long as the rib pieces could not hold their shape (at all) even when handled very carefully.
Raymond says
I personally use 45-50 min when I use pressure cookers for short rib. Hope that helps if any!
anh says
Awesome recipe!!! Love love love and I have been sharing this recipe to others. Btw, I like more sauce at the end so I really didn’t reduce as you suggested. It’s perfect dish on a cold day.
ALAN DUNCANSON says
I recognized the similarity to Ossobuco and so served it with risotto and Gremolata.
Nagi says
YUM!!! Sounds like you nailed it Alan! N x
Lesley says
What a mouthwatering aroma for a cold Autumn day: flavour is just okay at two hours…hope it intensifies.
Dj says
Hello Nagi!! I made this before and it was really good, I was wondering if I can use a beef back ribs for this recipe? This is what I have on hand.
Serena Morris says
Nagi!!! OMG Nagi!! I cooked this last week, 1st time I have ever cooked this and yet again you have blown me away!! Having a lap-band I get super nervous about tough or fibrous meat, it doesn’t end well for me! But this was succulent and moist .. honestly just PERFECT!!! I did the oven method but I did while reducing the sauce toss it into the pressure cooker for 15 minutes, just to be sure! I ate ever bit on my plate which is super rare I normally give up and just eat the veggies. My family is estatic at having beef again. Thank you!
Nagi says
I love hearing this!! Thanks so much Serena, I’m so glad you enjoyed it! N x
Laura says
Fabulous recipe. Restaurant quality meal. Modifications: refrigerated and defatted the gravy, used a little cornstarch slurry to thicken. Served small, 1 bone portions with brown rice (him) and lemon cauliflower (me). Roasted portobellos and finished with a touch of balsamic were perfect for acidity (we’re on a slimming kick, ditching the quarantine fifteen).
Lindsey says
Can this still be done in a Dutch oven if I need to cook enough for 6 adults? Worried I can’t fit them all in one pot if I double the recipe!
Nagi says
Hi Lindsey – 100%!! N x
Adriana says
Hi Nagi. Loved all about this recipe except the short ribs. I feel I should have removed some of the connective tissue like I do with regular ribs. Otherwise the meat was so tender and the sauce was fantastic. So glad to see “no” flour added. 🙂
Aideen Culligan says
Hey Nagi! If I was to cook this using ribs from frozen (it’s all the butchers had) is that okay? What would i alter the time/temp in the slow cooker to? Thank you!
Nagi says
Hi Aideen, always thaw before cooking 🙂 N x
Kerry says
Hi there. I have 2.6kg of rib. How long would it take? Also I don’t have a pot big enough. Can I put it in a big dish and cover with tinfoil?
Thank you so much from South Africa;)
Michele says
This was absolutely fabulous! I can’t decide what I loved more…the most delicious smell coming from my oven all afternoon, or the melt in your mouth taste of the beef when it was done! Honestly one of the best meals I have ever eaten! Love your recipes Nagi !
Deborah Bryant Knight says
I didn’t want to take 3 hours so I used the pressure cooker. Even with four cups of liquid, it steamed out and I almost burned it but the flavor was super rich and the meat melted in my mouth.
Grace says
This might be the most delicious recipe I’ve ever tried. This meal surpasses most high priced offerings in a fine restaurant. I made it with Yukon Gold mashed potatoes and it was out of this world. May try to use another cut of beef with this recipe in the future. Amazing. Thank you.
DeniseinVA says
This recipe is so delicious! I made it for tonight’s dinner and we gave it a lot of praise. Thank you so much for a delicious recipe. I am new to your blog and look forward to many more visits making your recipes.
Myoung says
If I prepare this with bone-in short ribs 1-2 days prior to actually serving it, how should I preheat it so as not to make the meat tough and the sauce amount reduced?
Chris says
If I was going to reheat it I would place one piece in a bowl with some of the sauce wrap in cling film and microwave this way it wont dry out and should stay nice and moist
Rhonda Lahnakoski says
Can I use boneless short ribs for this? Would cook time be the same, do you think?
Nagi says
Hi Rhonda, boneless would cook much quicker here. How much do your ribs weigh? N x
Vaishali says
I have 1.5 kg of boneless short ribs. How long should I cook for? Thanks.
Andrew says
I made this exactly as directed last year and it was amazing. My wife can’t have beef right now so I was thinking of making it with lamb shanks instead of short ribs. Do you think the recipe would work well with lamb shank? Would you suggest any alterations to it? Thanks!