Indulge in the rich, savory flavors of beef short ribs with this comforting recipe. Perfect for a cozy dinner, these ribs are slow-cooked to perfection, ensuring tender, fall-off-the-bone meat that is infused with a deep, robust taste.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up a few items at the supermarket. Beef short ribs might not be something you have on hand, and you’ll want to choose meaty, well-marbled pieces. Additionally, red wine is essential for adding depth to the dish, so make sure to select a good quality wine that you enjoy drinking.

Ingredients For Beef Short Ribs Recipe
Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes incredibly tender when slow-cooked.
Onion: Adds sweetness and depth to the dish, balancing the savory flavors.
Garlic: Infuses the dish with a robust, aromatic flavor.
Beef broth: Enhances the beefy flavor and provides a base for the braising liquid.
Red wine: Adds complexity and richness to the sauce, complementing the beef.
Tomato paste: Contributes a concentrated tomato flavor and helps to thicken the sauce.
Salt: Essential for seasoning the meat and enhancing all the flavors.
Pepper: Adds a bit of heat and depth to the seasoning.
Technique Tip for This Recipe
When searing the beef short ribs, ensure your dutch oven is hot enough to create a deep, caramelized crust. This step is crucial for developing rich, complex flavors in the final dish. Avoid overcrowding the pot; sear the ribs in batches if necessary to maintain high heat and achieve an even browning.
Suggested Side Dishes
Alternative Ingredients
beef short ribs - Substitute with pork spare ribs: Pork spare ribs have a similar texture and flavor profile, making them a good alternative for slow-cooked dishes.
beef short ribs - Substitute with lamb shanks: Lamb shanks offer a rich, meaty flavor that can complement the other ingredients in the recipe.
large chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste, which can add a different depth of flavor.
large chopped onion - Substitute with leeks: Leeks have a more delicate and subtle flavor compared to onions, which can be a nice variation.
cloves minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.
cloves minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor, though they are less intense.
beef broth - Substitute with chicken broth: Chicken broth is lighter but can still provide a savory base for the dish.
beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a lighter, vegetarian-friendly alternative.
red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar acidity and depth of flavor, though it is sweeter.
red wine - Substitute with cranberry juice: Cranberry juice can mimic the acidity and slight sweetness of red wine.
tomato paste - Substitute with ketchup: Ketchup can be used as a substitute, though it is sweeter and less concentrated.
tomato paste - Substitute with pureed tomatoes: Pureed tomatoes can offer a similar tomato flavor, though they are less concentrated.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor, though use it sparingly.
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How to Store or Freeze Your Dish
- Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
- Transfer the cooled ribs into an airtight container or heavy-duty freezer bags. Make sure to remove as much air as possible to preserve the flavor and texture.
- Label the container or bag with the date and contents. This ensures you know exactly what you have and when it was stored.
- For short-term storage, place the container in the refrigerator. The beef short ribs will stay fresh for up to 3-4 days.
- For long-term storage, place the container in the freezer. Properly stored, the beef short ribs can last up to 3 months.
- To reheat, thaw the ribs in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C). Place the ribs in an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until warmed through.
- If you prefer, you can also reheat the ribs on the stovetop. Place them in a saucepan with a bit of beef broth to keep them moist. Heat over medium-low until warmed through, stirring occasionally.
- For added flavor, consider reheating the ribs in the original cooking liquid. This will help maintain their rich taste and succulent texture.
- Avoid reheating the ribs multiple times, as this can dry them out and diminish their flavor. Reheat only the portion you plan to eat.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the beef short ribs in an oven-safe dish, adding a splash of beef broth or red wine to keep them moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until the ribs are warmed through.
Stovetop Method: Place the short ribs in a skillet or saucepan. Add a bit of beef broth or red wine to the pan to prevent drying out. Cover and heat over medium-low heat, stirring occasionally, until the ribs are heated through, about 10-15 minutes.
Microwave Method: Place the ribs in a microwave-safe dish. Add a small amount of beef broth or red wine to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-2 minute intervals, stirring in between, until the ribs are thoroughly heated.
Slow Cooker Method: Place the short ribs in the slow cooker. Add a bit of beef broth or red wine to keep them moist. Cover and set the slow cooker to low. Heat for 1-2 hours, or until the ribs are warmed through.
Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the short ribs in a vacuum-sealed bag or a resealable bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour, or until the ribs are warmed through.
Essential Tools for This Recipe
Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for searing and slow-cooking the beef short ribs.
Tongs: Useful for turning and removing the short ribs from the pot without piercing the meat.
Cutting board: A sturdy surface for chopping the onion and mincing the garlic.
Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.
Measuring cups: Necessary for measuring out the beef broth and red wine accurately.
Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.
Oven mitts: Important for safely handling the hot Dutch oven when transferring it in and out of the oven.
Ladle: Useful for serving the broth and sauce along with the short ribs.
Serving platter: A nice presentation piece for resting and serving the cooked short ribs.
How to Save Time on This Recipe
Pre-cut vegetables: Chop the onion and garlic ahead of time and store them in airtight containers.
Use a slow cooker: Instead of the oven, use a slow cooker to cook the beef short ribs on low for 8 hours or high for 4-5 hours.
Batch searing: Sear the ribs in batches to ensure even browning and save time.
Pre-mix liquids: Combine the beef broth, red wine, and tomato paste in a bowl before starting to cook.
One-pot cooking: Use a dutch oven to sear, simmer, and bake the ribs to minimize cleanup.

Beef Short Ribs Recipe
Ingredients
Main Ingredients
- 4 lbs Beef short ribs
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoon Tomato paste
- to taste Salt and pepper
Instructions
- Preheat your oven to 325°F (165°C).
- Season the beef short ribs with salt and pepper.
- Heat a Dutch oven over medium-high heat and sear the ribs on all sides until browned. Remove and set aside.
- In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
- Stir in the tomato paste, then add the beef broth and red wine. Bring to a simmer.
- Return the short ribs to the pot, cover, and place in the preheated oven. Cook for about 3 hours, or until the meat is tender and falling off the bone.
- Remove the ribs from the pot and let rest for a few minutes before serving.
Nutritional Value
Keywords
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