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 😂
charles chaytor says
love this simmering ribs with wine. mashed potatoes with cream, butter,egg,salt & pepper is a must . calories – plus-yum.
Thomas Pelley says
Does the change in servings change the timing?
Maddy says
This is what I wanted to know. Can somebody answer our question pretty pretty please?? Thanks in advance.
Patti L says
I have made this recipe twice. Both times in the oven. It is delicious.
Martin says
I pressured cooked this recipe in the instant pot but I couldn’t get the sauce to thicken. What did I do wrong?
Tina says
This recipe is perfection! Beef ribs have always intimidated me but I felt like I was serving a 5 star dish with this recipe! I made this for Father’s Day on the stove and the entire pot was wiped out by the end of dinner. I threw in some baby potatoes during the last hr of simmering and served it with extra gravy over rice. It was delicious & I couldn’t believe that I was even capable of making something like this! On a side note, I used the cheapest wine I could find at Walmart and it only cost $3.48. I was shocked that it did not make the dish taste weird or funky in any way. Aside from the short ribs, the ingredients in this recipe are fairly cheap and easy to find. Will definitely be making this again.
Deborah says
Got beautiful short ribs from my local farmer.
Made it exactly. It’s SO delicious.
My gravy didn’t get nearly as dark as yours.🤔 And I had to thicken with a bit of cornstarch to get silky. I reduced for about 15 minutes.
Roman says
The gravy didn’t darken probably because you used store bought beef stock, rather than a home made beef broth which usually goes a lot darker! X
Dee says
This is the best my family ever had, hands down!! I followed the recipe to a T. I’m doing it again, but this time I’m using a chuck roast. HMMMM, as mentioned, any kind of beef will work.
Aly says
I think I did something wrong. I followed the recipe perfectly, but my meat fell off the bone, was a tiny by rubbery and not super flavourful. And the liquid didn’t reduce much during the braise. Did I over or under cook it? Still giving this 5 stars! (Likely my fault AND the sauce is amazing!!!). Love ALL of your recipes!!
Daneille says
Hi Nagi, I wanted to recreate a dish I had on a cruise (Beef Short Ribs with Gnocchi).I didn’t have a recipe so used this one. I served it with Panfried Gnocchi, some sauteed baby carrots and a dollop of marscapone sprinkled with lemon zest and parsley! Absolutely amazing. Thank you!
Daneille Turner says
Forgot to give this 5 stars!!
Chris says
Amazing recipe! Made ahead which gave the ability to chill in an ice bath and skim off excess fat. Reheated beautifully. Served with Paris mash and green beans. Thought that extra rib was going to make great leftovers but no luck – was devoured on the night! Highly recommend
BobB says
Wow …This is the 1st braised short rib in wine recipe that I have made that the family rated 5 Stars (and I’ve tried several.) Another great recipe from recipetineats. Keep them comming Nagi! And, thanks!
Jacqui says
Made the mistake of whacking these on while working from home today (slow cooker).
The house smells amazing & I can’t concentrate (plus I’m sure people can see me drooling in meetings)
😂🤣
Will defs be making these again(but I’ll make sure I’m not home all day next time!)
Mel says
Quadrupled the recipe and fed 8 fisherman at sea. They were stoked. I added more garlic and parsley to the recipe. It turned out awesome.
Christina Robison says
I made this last night using the oven method. The house smelled lovely and both my husband and I loved the dish! I kept the veggies in and the dish was still beautiful. Thanks, Nagi!
Abena Morgan says
My first time making short ribs and they came out perfectly! Used the stove top method. Amazing!!! Definitely making this again. Thanks!!
Donna says
This is a great recipe! Easy too! My husband and family gave it a strong thumbs up so I am very excited. I used Beef Back Ribs vs short ribs only because I had them in the house and the results the same – deeelicious! Thanks for sharing!
Vy says
Made this with your pesto parpadelle pasta, amazingly rich and delicious!
Tony Johnson says
Hi Nagi
You are the very best for all of your recipes- and my wife lives your retriever!!
And I just saw u on TV so yes this is my first ever ‘post and so happy that I am following an absolute genius
Love your work and your Mum looks so lovely!!
Drew says
Off the chain!
Tracy says
Made these tonight and they were superb! Followed the recipe exactly and the ribs melted in our mouths and the sauce was rich and flavorful. Restaurant quality meal at home for waayyy less money! Will definitely make again.