Let me tell you why these beef short ribs have become my go-to comfort food. First, they’re ridiculously easy to make but taste like you spent all day in the kitchen. The meat literally falls off the bone and melts in your mouth, while the gravy is rich and velvety – perfect for sopping up with crusty bread or spooning over mashed potatoes.
I love that I can pop everything in the oven and forget about it for a few hours while my house fills with the most amazing aroma. It’s my secret weapon for impressing dinner guests without breaking a sweat!
Quick Facts
- Prep Time: 15 minutes
- Cooking Time: 2.5 hours
- Servings: 4
Simple Ingredients, Big Flavor
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch (for gravy)
- 2 tablespoons cold water
Let’s Get Cooking!
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. When hot, add the short ribs and brown them on all sides, about 2 minutes per side. Don’t rush this step – good browning equals amazing flavor!
- Remove the ribs and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine (or additional beef broth) and scrape up any browned bits from the bottom of the pot.
- Add the beef broth, Worcestershire sauce, rosemary, and bay leaves.
- Return the short ribs to the pot, bring to a simmer, then cover and transfer to the oven.
- Cook for 2.5 hours, or until the meat is fork-tender and falling off the bone.
- Remove the pot from the oven and transfer the ribs to a serving plate.
- Strain the cooking liquid and return it to the pot. Bring to a simmer on the stovetop.
- In a small bowl, mix cornstarch and cold water to make a slurry. Gradually whisk this into the simmering liquid until it thickens into a gorgeous gravy.
- Pour the gravy over the ribs and serve hot!
Make It Your Own
- Wine Selection: I use whatever red wine I have on hand – merlot, cabernet, or even a cheap table wine works great. If you don’t do alcohol, just use extra beef broth.
- Herb Variations: No fresh rosemary? Use dried (about 1 teaspoon) or swap in thyme.
- Slow Cooker Magic: This recipe works beautifully in a slow cooker. Brown the meat first, then transfer everything to your slow cooker for 6-8 hours on low.
- Spice It Up: Add a pinch of red pepper flakes for a little heat, or a tablespoon of brown sugar for a touch of sweetness.
Perfect Pairings
I love serving these short ribs with:
- Creamy mashed potatoes
- Buttered egg noodles
- Crusty bread for sopping up that amazing gravy
- A simple green salad with vinaigrette to cut through the richness
The Nutrition Scoop
These short ribs are definitely a treat meal! Each serving contains approximately:
- Calories: 550
- Protein: 35g
- Fat: 40g
- Carbohydrates: 10g
This dish is naturally high in protein and nutrients like iron and B vitamins. To lighten it up, I sometimes remove the visible fat before cooking and serve with extra veggies on the side.
Troubleshooting Tips
If your ribs aren’t tender enough after 2.5 hours, they likely need more time. Different cuts and sizes may require up to 3.5 hours. Just keep cooking until they’re fork-tender – patience pays off!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! In fact, it tastes even better the next day. Just cool completely, refrigerate, and reheat gently on the stove or in a 300°F oven.
My gravy looks greasy – what should I do?
After cooking, let everything cool slightly, then refrigerate for an hour. The fat will solidify on top and you can easily remove it before reheating and finishing the gravy.
Can I freeze leftovers?
Yes! These short ribs freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What’s the best cut of short ribs to use?
I prefer English-cut short ribs (cut parallel to the bone) for this recipe, but flanken-style (cut across the bone) will work too – just reduce the cooking time by about 30 minutes.
Can I make this in a pressure cooker?
Definitely! Use the sauté function to brown the meat and vegetables, then pressure cook for 45 minutes with a natural release.
