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Close‑up on a wooden board displaying prepped ingredients: four beef Short Ribs Recipe pieces, thyme sprigs, chopped carrots and celery, diced onion, whole garlic bulbs, bay leaves, a ramekin of tomato paste, and a pourer of beef stock.

Short Ribs Recipe

Slow‑braised beef short ribs recipe seared to deep brown, then simmered in red wine, stock, aromatics, and a touch of coffee for ultra‑tender, flavor‑packed meat.
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Prep Time 15 minutes
Cook Time 3 hours
Rest time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs beef short ribs - bone‑in trimmed
  • 1 yellow onion - diced
  • 2 carrots - peeled diced
  • 2 stalks celery - diced
  • 4 cloves garlic - smashed
  • 2 tablespoon tomato paste
  • 1 cup red wine
  • 2 cups beef stock - low‑sodium
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt - plus more to taste
  • ½ teaspoon black pepper - freshly cracked
  • 2 tablespoon all‑purpose flour - for dredging
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • pinch brown sugar - optional “secret” hint
  • 1 teaspoon Worcestershire sauce - optional
  • 1 teaspoon dark soy sauce - optional
  • to taste fresh parsley - chopped for garnish

Equipment

  • 1 Dutch oven (Heavy‑bottomed, at least 5 qt)
  • 1 Tongs (Long‑handled)
  • 1 Mesh strainer (Fine‑mesh)
  • 1 Chef’s knife (Sharp)
  • 1 Cutting board

Method
 

  1. Pat the short ribs completely dry with paper towels, then season generously with kosher salt and fresh cracked pepper at least thirty minutes ahead of cooking time.
    Overhead view of four cooked short ribs dusted with cracked black pepper and sea salt, each resting on its exposed bone atop parchment‑lined butcher paper.
  2. Heat a heavy Dutch oven over medium‑high until smoking hot, then sear each rib on all sides without moving for 4–5 minutes until a deep, caramelized crust forms.
    Top‑down image of four deeply browned short ribs arranged in a yellow‑enameled pot, their seared edges glistening with rendered beef fat.
  3. Remove ribs, sauté diced onions, carrots, celery, and garlic in the same pot until softened, stir in tomato paste and cook briefly, then deglaze with red wine and stock.
    Overhead shot of diced carrots, celery, and onions sautéing in a blue Dutch oven with a spoonful of rich tomato paste in the center.
  4. Nestle the seared ribs back into the liquid so they’re two‑thirds submerged, cover tightly and braise in a 325°F oven for 2½–3 hours until the meat is fork‑tender.
    Overhead view of a black Dutch oven filled with braising liquid, tender beef short ribs, carrots, celery, and sprigs of fresh thyme simmering on a gray countertop.
  5. Carefully lift the ribs out, strain and skim the sauce, return ribs to the sauce, then let everything rest for 15 minutes to redistribute juices before plating.
    Close‑up on a wooden board displaying prepped ingredients: four beef Short Ribs Recipe pieces, thyme sprigs, chopped carrots and celery, diced onion, whole garlic bulbs, bay leaves, a ramekin of tomato paste, and a pourer of beef stock.

Nutrition

Serving: 250gCalories: 600kcalCarbohydrates: 10gProtein: 40gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 5000IUVitamin C: 4mgCalcium: 50mgIron: 5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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