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 😂
Help Nagi! I can’t find short ribs anywhere in Sydney. I’ve tried the major supermarkets and 2 local butchers. Any tips on where else I may find short ribs? Thanks in advance.
ps I love your recipes and seeing pics of Dozer x
Hi Ida! You can make this with what’s sold as “beef ribs” at Coles and Woolies, they come vac packed. I think the brand is Drover’s something or rather?? I’m in the Northern Beaches (Mona Vale) and short ribs are sold at the butcher in Pittwater Place shopping centre (tiny centre that it is!), Devitt’s (popular wholesale place in Collaroy that sells to retail) and Mona Vale Quality butchers (which means, come to think of it, it’s sold at all my local butchers!!) N x
Hi Nagi,
Your another amazing recipe that i would like to try. Can i sub tomato paste with tomato passata? And sprig of thyme with dried thyme?
Hi Nagi,
thank you for your reply and for your useful tips. I’ll have another look at my local Coles and Woolies otherwise I’ll head over to the Northern Beaches which is not too far away. Thank you xx
Tasted the cooking broth. Added a couple of teaspoons of mushroom Better than Broth and it was amazing. Using a very nice red, nd beef broth. A Mazing!!! Now the long wait! Fingers crossed!
Can this be made a day ahead, without loss of quality, and, if so, what would be your reheating recommendations?
Yes definitely John! I personally think they taste better the second day! I reheat covered in a microwave. N x
Hi Nagi.
I made this beautiful dish on Monday night and the flavours were amazing. It was really an easy meal to put together but the results are outstanding.
I will be making this again and again.
Thank you so much for all your recipes. They are just brilliant.
I’m so glad you enjoyed it Julie!!!
I’ve never made short ribs so was anxious to try what looked like a yummy recipe. This one did not fail! So incredibly delicious and tender with rich gravy served with mashed potatoes! ❤️
Perfect Marty!!!
I made this and loved it! the sauce was a tad bit too much wine flavor so I chose to add another cup and a half of beef stock and 3-4 tablespoons of bbq sauce and let it all reduce down. But it is AMAZING. thanks so much for sharing. Cant wait to take my leftovers to work tomorrow.
Leftovers are even better Alyssa!!
Made this recipe today with all the ingredients already in my fridge and cupboard. Served on a spoonful of leftover sweet potato from last nights dinner. Family loved it.
YESSS!!! Love it when you can use up bits and pieces that are already in the fridge 🙂
Absolutely awesome dish!
Family was very impressed at how tender and flavoursome the meat was.
Even had many friends and family ask where I got the recipe from!
That’s awesome Pete!!
Delicious! A real winner!
Awesome Martha!!
This came out wonderful! I will definitely use this recipe again. Only switch I made was used rosemary rather than thyme.
Hi there! Would love to try this recipe on NYE but unfortunately I can’t seem to be able to find bone-in short ribs! Will 2kg of boneless short ribs in chunks work? For 6 people… Thank you!
Can I use boneless?
I want to make this for 20 people. I adjusted the recipe for the amount of ingredients I’ll need. Will I really need 8 bay leaves and 8 tbs of oil etc? Can any of those items be scaled back? Any other tips for cooking this quantity?
Also, how do you reheat this if making ahead of time? Thank you!
Hi Mellissa, you can probably scale down the oil – you can fry the ribs off in batches so you may not need as much. You could do this recipe in a large oven tray/dish – just make sure it’s tightly covered with foil as a lid. To reheat, I would usually cover and microwave 🙂
It was time consuming and oh so worth it! My Christmas dinner was a HUGE success!! I made this 3 days ahead of time and I’ll continue to make it ahead. It was absolutely fabulous!
Beautifully tender and melt in your mouth. Every one of your recipes so far have been a big hit! Thank you!
That’s so great to hear – thanks so much – N x
What do you suggest in re: to making day before. Reheating on stove
Hi Marla, I would reheat covered in the microwave – N x
Thanks- but what if you dont have a microwave for reheating would you just simmer low on the stove?
Hi, I’m not a fan of beef, can I substitute lamb short ribs?
Hi Kesh, Lamb short ribs are quite. bit smaller than beef – you could use them but you’d need to lessen the cook time – N x
This was an awesome recipe so good when my husband was finished or so I thought he said hold on I was just getting some bread to mop up the sauce.
I love everything about this!!
Hi Nagi! Thanks for all your wonderful recipes, I have become a total addict!
I was actually wondering what your absolute essential chasseur cookware items were (size/shape etc)?
I currently make these ribs in a slow cooker but want to invest in some chasseur cookware as it’s so much more versatile. I also like the idea of cutting down on the number of pots/pans/dishes I use!
Thanks in advace,
Danielle 🙂
Absolutely delicious! Taste even better the next day. I will make again soon. Thank you Nagi.
Perfect Mary Ann!
This recipe came across my FB newsfeed and I knew I had to make it and start following your page! Delicious and I can’t wait to make it again for company! So tender & flavorful.
That’s awesome to hear Joellen!