A Facebook post about this beef short rib recipe got 2,691 votes, with an average rating of 4.99 out of 5. This shows how much people love this dish. If you want to make a meal that will impress your family and guests, you’re in the right place.
This recipe turns tough beef short ribs into tender, easy-to-fall-off-the-bone meat. It does this through slow cooking in the oven for about 2 hours. This method creates a rich, silky sauce that makes the beef even more delicious.
Whether you’re an experienced cook or just starting out, this recipe is simple and produces great results. It goes well with creamy mashed potatoes and roasted cauliflower. Together, they make a meal that will impress anyone, even those who don’t usually eat red meat.
Key Takeaways
- The recipe uses 2 pounds of beef short ribs
- Bone-in short ribs are recommended for better flavor
- Cooking time is about 2 hours at 350°F
- The dish serves 4 people
- Leftovers can be stored for 3-4 days in the refrigerator
- The recipe can be frozen for up to 4-5 months
- Various ingredients can be used to flavor the braising liquid
Introduction to Beef Short Ribs
Beef short ribs are a tasty cut of meat loved by many. They come from the chuck part of a cow. They are known for their rich flavor and tender texture when cooked right. Let’s explore why these ribs are a hit with meat lovers.
What are beef short ribs?
Beef short ribs are meaty parts from the rib area of a cow. They have two main types: English cut and Flanken cut. The English cut is traditional, with big sections between the bones. The Flanken cut, found in Asian markets, is sliced across three bones, making it long and thin.
Why are they popular?
Short ribs are a favorite in many kitchens for their versatility and flavor. Cooked low and slow, they turn into tender, melt-in-your-mouth meat. Their ability to soak up flavors and their satisfying texture makes them a hit. Whether braised, grilled, or slow-cooked, beef short ribs always leave a lasting impression.
Nutritional value of beef short ribs
Beef short ribs are not just delicious but also offer nutritional benefits. A typical serving of beef short ribs (about 4 ounces) contains:
- 364 calories
- 27g of fat
- 13g of protein
- 10g of carbs
Short ribs are a good source of protein and essential nutrients. They are packed with iron, zinc, and B vitamins. But, they can be high in fat, so enjoy them in moderation as part of a balanced diet.
Choosing the Perfect Short Ribs
Choosing the right short ribs is key for a delicious dish. Look for pieces that are about 2 inches thick and have good marbling. This fat makes the meat juicy and flavorful. Bone-in short ribs are best, adding depth to your sauce. Boneless short ribs are also an option if you can’t find the other.
When shopping, pick meat that’s bright red. Stay away from gray areas, which mean the meat is old. Choose ribs of similar size for even cooking. Remember, high-quality short ribs might cost more than beef tenderloin, but they’re worth it for the flavor.
“Great short ribs are an investment in flavor. Their marbling and texture create an unforgettable dining experience.”
You’ll need about 6 pounds of short ribs for this recipe. If you can’t find short ribs, beef chuck roast is a good substitute. Just remember, it might not be as tender or moist.
- Look for 2-inch thick cuts
- Check for good marbling
- Choose bright red meat
- Select similar-sized pieces
- Prefer bone-in, but boneless works too
By picking your short ribs carefully, you’re setting up for a meal that will wow your guests and please your taste buds.
Essential Ingredients for this Recipe
Making delicious beef short ribs needs the right mix of ingredients. Let’s explore what makes this dish stand out.
List of ingredients
The main ingredient is 2 pounds of beef short ribs, cut 2 to 3 inches thick. For the sauce, use beef stock and red wine. A dry red like Pinot Noir is perfect. Also, add tomato paste for extra flavor.
- 2 lbs beef short ribs (about 6 ribs)
- 8 cups beef stock
- 2 cups red wine
- 2 tbsp tomato paste
- 2-3 carrots, chopped
- 1 onion, diced
- 2 tbsp lard for searing
- Fresh rosemary and thyme
Substitutions and alternatives
If you’re missing some ingredients, don’t stress. Here are some substitutes:
| Original Ingredient | Substitute |
|---|---|
| Fresh herbs | Dried herbs (use 1/3 the amount) |
| Lard | Vegetable or canola oil |
| Beef stock | Low-sodium beef broth |
| Red wine | Additional beef stock |
The quality of your ingredients matters a lot. Choose ribs with a good meat-to-fat ratio for the best taste and texture.
Preparing Your Beef Short Ribs
Getting your beef short ribs ready is key to a delicious dish. Start by picking 8 medium-sized beef chuck short ribs. Bone-in ribs are best, as they add more flavor and tenderness.
Season the short ribs well with kosher salt and black pepper. Make sure to season all sides, including the bone. For extra flavor, use a mix of cumin, paprika, onion powder, and garlic powder.
After seasoning, lightly dust the ribs in all-purpose flour. This helps make a nice crust when searing and thickens the sauce. Let the ribs sit at room temperature for about 30 minutes before cooking. This ensures even heat distribution.
For a sweet touch, mix ketchup with brown sugar as a BBQ sauce substitute. Remember, these ribs need to cook low and slow. Cook them in a 325°F oven for 3 to 3.5 hours.
| Cooking Method | Time | Temperature | Additional Notes |
|---|---|---|---|
| Oven | 3-3.5 hours | 325°F | Best for fall-off-the-bone texture |
| Crockpot | 6-8 hours | Low | Add 1 cup beef broth |
| Instant Pot | 45 minutes | High pressure | Sear first, add 1 cup broth |
The Art of Searing Short Ribs
Searing short ribs is key to a delicious dish. This process, called the Maillard reaction, creates a tasty crust. It adds depth to your meal. Let’s explore why searing is important and how to do it right.
Why Searing Matters
Searing short ribs keeps the juices in and makes a rich, caramelized outside. This step boosts the meat’s flavor and texture. The Maillard reaction happens when proteins and sugars in the meat react to high heat. It produces complex flavors and smells.
Mastering the Searing Technique
Here are tips for searing short ribs well:
- Pat the meat dry and season with salt and pepper
- Heat a cast-iron skillet over medium-high heat until almost smoking
- Sear each side for 3-4 minutes for a golden-brown crust
- Let the meat rest for a few minutes after searing
| Recipe | Key Ingredients | Cooking Time |
|---|---|---|
| Sticky Asian Beef Short Ribs | Soy sauce, ginger, garlic | 2.5 hours |
| Red Wine Braised Short Ribs | Red wine, garlic, herbs | 3 hours |
| Spicy Beef Short Ribs with Chimichurri | Chili peppers, parsley, vinegar | 2 hours |
Mastering searing short ribs will improve your cooking. It lets you make dishes that taste like they’re from a restaurant. Remember, patience and focus are crucial for that perfect crust and tender meat.
Creating the Flavorful Braising Liquid
The secret to amazing beef short ribs is the braising liquid. This mix turns tough meat into tender, juicy bites. Let’s explore how to make this key part.
Begin by cooking onions and garlic in the pan you used for searing. This adds lots of flavor. Then, add tomato paste and cook until it gets darker. Next, deglaze with red wine, scraping up browned bits from the pan. This step, called deglazing, brings out the best flavors.
After deglazing, add beef stock. This stock is the base of your braising liquid, giving it rich flavor and moisture. For more taste, throw in some fresh herbs like thyme or rosemary.
| Ingredient | Amount | Purpose |
|---|---|---|
| Red Wine | 1 cup | Deglazing, flavor |
| Beef Stock | 2-3 cups | Braising base |
| Tomato Paste | 2 tablespoons | Depth, color |
| Fresh Herbs | 2-3 sprigs | Aromatics |
Make sure the braising liquid covers the ribs fully. This ensures they cook evenly and don’t dry out. With this mix, your beef short ribs will be tender and tasty, just like slow-cooked beef dishes.
Beef Short Rib Recipe: Step-by-Step Guide
Get ready to make delicious braised short ribs with this simple recipe. We’ll show you how to prep ingredients, cook in a Dutch oven, and add the final touches for a perfect meal.
Prepping the Ingredients
First, collect your ingredients. You’ll need these for 4 servings:
- 3 pounds of beef short ribs (about 8 pieces)
- Bacon, onions, garlic, carrots, and celery
- Tomato paste, red wine, beef broth, and Worcestershire sauce
- Herbs for seasoning
Cooking Process
Here’s how to make tender, flavorful braised short ribs:
- Preheat your oven to 325°F (160°C).
- Brown the seasoned ribs in a Dutch oven.
- Remove ribs and sauté vegetables.
- Deglaze with red wine, add beef broth and tomato paste.
- Return ribs to the pot with herbs.
- Cover and cook for about 3 hours until the meat is tender.
Finishing Touches
To get a glossy sauce, reduce the cooking liquid and add cold butter before serving. Let the meat rest for 20 minutes to ensure it’s tender. Serve with a full-bodied red wine like cabernet sauvignon or merlot for a perfect meal.
| Cooking Method | Time | Temperature |
|---|---|---|
| Oven | 3 hours | 325°F (160°C) |
| Stove | 2.5 hours | Low simmer |
| Slow Cooker | 8 hours | Low |
Slow Cooker vs. Dutch Oven: Which Method to Choose?
When cooking short ribs, slow cookers and Dutch ovens both have their perks. Slow cookers are great for easy, hands-off cooking. Dutch ovens are known for their rich flavors. Let’s look at these methods to help you pick the best one for you.
Slow cookers are perfect for those who are always on the go. They let you set it and forget it, ideal for pulled beef recipes that need a long cooking time. Dutch ovens, on the other hand, are versatile and give amazing browning.
Cooking times differ between the two. Short ribs in a slow cooker take 6-8 hours on low. Dutch oven short ribs cook in 2.5-3 hours at 350°F, then at 325°F. This time difference might affect your choice based on your schedule.
| Feature | Slow Cooker | Dutch Oven |
|---|---|---|
| Cooking Time | 6-8 hours | 2.5-3 hours |
| Browning | Separate pan needed | Can brown in same pot |
| Liquid Reduction | Less effective | More effective |
| Capacity | Typically 7 quarts | 1-13+ quarts |
Flavor development is another big difference. Dutch ovens let you sear and braise in one pot, boosting flavor. Slow cookers need separate searing, which might be less convenient but still makes tender, tasty ribs.
Choose a slow cooker for easy, hands-off cooking. Go for a Dutch oven if you want more control and deeper flavors.
Both methods can make delicious short ribs. Your decision should depend on your cooking style, how much time you have, and the flavor you want.
Wine Pairing Suggestions for Beef Short Ribs
Finding the right wine to pair with beef short ribs can make your meal special. The dish’s rich flavors need wines that can match its boldness.
Red Wine Options
Red wine is a top pick for beef short ribs. Full-bodied reds go well with the meat’s richness. Here are some great choices:
- Zinfandel: This California wine pairs well with the caramelized balsamic flavors in braised short ribs.
- Chilean Carmenére: Its intense, full-bodied taste is perfect with Coca-Cola Braised Short Ribs.
- Chianti: With its bold tannins, it’s great for short rib ragu, especially with orange-parsley gremolata on top.
White Wine Alternatives
While red wines are common with short ribs, some white wines can be a nice surprise:
- Full-bodied Chardonnay: Its buttery flavors complement the meat’s richness.
- Viognier: This aromatic white offers a refreshing contrast to the heavy dish.
The best wine pairing is one you love. Feel free to try different wines to find your favorite. Whether you like a bold red or a unique white, the right wine can make your short rib dinner unforgettable.
Side Dishes to Complement Your Short Ribs
Finding the right side dishes can make your meal special. With 35 options, you’ll find the perfect match. Mashed potatoes are a classic, soaking up the sauce. Or, try cauliflower mash for a lighter choice.
Vegetable sides add color and health to your meal. Roasted carrots, sweet potatoes, and Brussels sprouts go well with short ribs. For something different, try ratatouille or a fresh green salad.
Comfort food fans will love mac and cheese or corn casserole. These dishes are rich and creamy, perfect with tender meat. For something new, try sausage-stuffed mushrooms or garlic bread to enjoy the sauce.
| Side Dish | Flavor Profile | Preparation Method |
|---|---|---|
| Mashed Potatoes | Creamy, buttery | Boiled and mashed |
| Roasted Vegetables | Caramelized, savory | Oven-roasted |
| Creamy Polenta | Smooth, corn-flavored | Simmered and stirred |
| Green Bean Casserole | Crunchy, creamy | Baked |
For a fancy meal, try risotto or butternut squash risotto. These dishes are creamy and go well with short ribs. Don’t forget to check out ground beef recipe ideas for more cooking inspiration.
Tips for Achieving Fall-Off-the-Bone Tender Short Ribs
Mastering tender short ribs takes detail and patience. Let’s look at some key braising tips to improve your cooking.
Cooking Time Considerations
The secret to tender short ribs is low and slow cooking. Braising them usually takes about 2 hours and 30 minutes in the oven. This long cooking breaks down tough tissues, making the meat melt-in-your-mouth tender.
Temperature Control
Keeping a consistent low temperature is key for perfect short ribs. Your oven should stay at 325°F (165°C) during cooking. This heat cooks the meat evenly, preventing it from drying out.
Resting the Meat
After cooking, let your short ribs rest in the sauce for 20 minutes. This helps the juices spread, making the meat even more tender and flavorful.
| Braising Tips | Benefits |
|---|---|
| Use a Dutch oven | Even heat distribution |
| Add aromatics | Enhanced flavor profile |
| Don’t rush the process | Guaranteed tenderness |
| Use quality beef stock | Rich, flavorful sauce |
By using these braising tips, you can make restaurant-quality tender short ribs at home. Remember, patience is crucial for getting this dish just right.
Variations on the Classic Beef Short Rib Recipe
Beef short ribs are a blank canvas for chefs around the world. They’ve created unique short rib dishes that excite the taste buds. From French classics to Asian-style, there’s a flavor for everyone.
Red wine braised short ribs are a hit. They use a full-bodied red wine, like Cabernet Sauvignon or Merlot, for a rich sauce. Cooking them in the oven for 1½ to 2 hours makes the meat tender.
For those who like bold flavors, Asian-style short ribs are a great choice. They mix ingredients like miso, mirin, and soy sauce for a deep taste. Serve them over rice with stir-fried veggies for a full meal.
Beer fans will love short ribs cooked with stout or smoked porter. These beers add a malty taste that goes well with the beef. Try braising your ribs in hard cider or cola for a sweet and tangy twist.
| Short Rib Variation | Key Ingredients | Cooking Method | Serving Suggestion |
|---|---|---|---|
| Red Wine Braised | Cabernet Sauvignon, mirepoix | Oven braised (1½-2 hours) | Mashed potatoes or polenta |
| Asian-Style | Miso, mirin, soy sauce | Slow cooker (5 hours on low) | Rice and stir-fried vegetables |
| Beer Braised | Stout or smoked porter | Instant Pot (45 minutes high pressure) | Buttery parsley potatoes |
| Spicy Southwest | Ancho chile powder, chipotles | Oven braised (2 hours) | Rice bowl with beans and crema |
Try these short rib variations to find your favorite. Always sear the meat for about 5 minutes per side before braising. This step brings out deep, rich flavors.
Storing and Reheating Leftover Short Ribs
Braised short ribs are great for leftovers, offering many future meal options. It’s important to store and reheat them right to keep their flavor and texture. Let’s look at the best ways to store and reheat short ribs.
Proper storage methods
To keep your leftover short ribs tasting good, store them in a sealed container or a plastic bag. Put them in the fridge for 3-4 days. If you need to store them longer, freeze them for up to 3 months. It’s a good idea to separate the meat from the sauce before storing to avoid overcooking when you reheat.
Reheating techniques
There are several ways to reheat your short ribs. Oven reheating is a top choice for tender and juicy results. Preheat your oven to 325°F (163°C) and cover the ribs with foil. For stovetop reheating, use low to medium heat and add a bit of beef broth or apple juice to keep them moist. Microwave reheating is quick but be careful not to overcook.
For the best reheated short ribs, aim for an internal temperature of 165°F. Adding liquids like beef broth can enhance the flavor and keep the ribs moist. Remember, overcooking is easy to do, so watch the ribs closely. With these tips, your leftover short ribs will taste as good as when you first had them.
FAQ
What are beef short ribs?
Beef short ribs come from the chuck part of a cow. They are made up of five small pieces that aren’t good for steaks. You can get them in two main cuts: English cut and Flanken cut, which is popular in Asian markets.
Why are beef short ribs popular?
People love beef short ribs because they taste rich and tender when cooked right.
What should I look for when choosing beef short ribs?
When picking short ribs, make sure they’re all about the same size for even cooking. Look for good marbling, which means small streaks of white fat. This makes the meat juicier and tastier. It’s better to get bone-in ribs because they add more flavor to the sauce. But, you can use boneless ones too. Make sure the meat looks bright red and avoid any gray spots.
What are the essential ingredients for this recipe?
You’ll need beef short ribs, onion, carrot, celery, garlic, shallot, tomato paste, red wine, thyme, rosemary, beef stock, oil, and butter. Use a dry red wine like Cote du Rhone or Pinot Noir for the braising liquid. If you can’t find low-sodium beef broth, regular will do. You can swap vegetable oil or canola oil for avocado oil if needed. And, dried herbs work just as well as fresh ones.
Why is searing important for this recipe?
Searing the short ribs is key for creating a flavorful crust. This process, called the Maillard reaction, adds a deep taste to the dish.
How do you create the braising liquid?
After searing the ribs, make the braising liquid by sautéing vegetables and adding tomato paste. Then, deglaze with red wine, scraping up any browned bits from the pan. Add beef stock, herbs, and put the ribs back in the pot. Make sure the liquid covers the ribs to cook evenly and keep them moist.
Should I use a Dutch oven or slow cooker for this recipe?
Both methods work great for making tender short ribs. Dutch ovens let you sear and braise in one pot, which brings out rich flavors. Slow cookers are easy and cook the ribs slowly without much effort. For slow cookers, sear the ribs and cook the vegetables first, then add everything to the cooker. Cook on low for 6-8 hours. Dutch oven cooking takes about 2.5-3 hours in a 350°F oven, then reduce the heat to 325°F.
What wines pair well with beef short ribs?
Full-bodied red wines like Cabernet Sauvignon, Syrah, or Malbec go well with beef short ribs. For cooking, use dry red wines such as Cote du Rhone or Pinot Noir. Some white wines can also work, like a full-bodied Chardonnay or Viognier. Pick a wine you like drinking to make the meal better.
What side dishes complement beef short ribs?
Creamy mashed potatoes are perfect for soaking up the sauce. Roasted vegetables like Brussels sprouts, carrots, or cauliflower also pair well. For something lighter, a crisp green salad is good. Crusty bread or dinner rolls are great for the sauce.
How do I achieve fall-off-the-bone tender short ribs?
For tender short ribs, cook them low and slow. Keep the heat low throughout. Use a cartouche (parchment paper lid) to help with even braising. Cook until the meat is very tender, usually 2-3 hours. Let the ribs rest in the sauce for 20 minutes before serving to make them even more tender.
Can I experiment with different flavor variations?
Yes, try different flavors. For an Asian twist, use soy sauce, ginger, and garlic. For a Mediterranean flavor, add red wine, olives, and herbs like oregano and rosemary. Go for a BBQ style with a sweet and tangy sauce. You can even use beer instead of wine for a unique taste.
How do I properly store and reheat leftover short ribs?
Keep leftover short ribs in an airtight container in the fridge for 3-4 days. Freeze them for up to 3 months if you need to store them longer. When reheating, add a bit of beef broth to keep it moist. Reheat on the stovetop or in a 325°F oven until hot. For best results, separate the meat from the sauce before reheating to avoid overcooking.