Short Beef Ribs Recipe: Fall-Off-The-Bone Perfection

There’s nothing quite like the savory satisfaction of perfectly cooked short beef ribs. Meltingly tender, intensely flavorful, and boasting a rich, beefy aroma that fills your kitchen, they’re a guaranteed crowd-pleaser. But achieving that restaurant-quality tenderness at home can sometimes feel daunting. Fear not! This recipe takes the guesswork out of the process, delivering consistently delicious, fall-off-the-bone short ribs every single time. Whether you’re a seasoned cook or a kitchen novice, this guide will walk you through each step, ensuring a culinary triumph that will leave everyone wanting more.

Why This Recipe Works

This recipe focuses on a low and slow cooking method, which is the key to breaking down the tough connective tissue in short ribs, resulting in that coveted tenderness. We utilize a two-stage cooking process: searing for flavor and then braising in a flavorful liquid. Searing the ribs first creates a beautiful crust and enhances the overall depth of flavor. Braising allows the ribs to slowly simmer in a rich liquid, infusing them with moisture and breaking down the collagen, transforming it into gelatin. This gelatin is what gives the ribs their incredibly succulent texture. The specific braising liquid, a combination of red wine, beef broth, and aromatics, adds complexity and richness to the final dish. The result? Short ribs that are impossibly tender, intensely flavorful, and utterly irresistible.

Ingredients

• Short Beef Ribs: 3-4 lbs, bone-in, English cut (about 4-6 ribs)
• Kosher Salt: 2 tablespoons
• Black Pepper: 1 tablespoon, freshly ground
• All-Purpose Flour: 2 tablespoons
• Olive Oil: 2 tablespoons
• Yellow Onion: 1 large, chopped
• Carrots: 2 medium, chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons
• Dry Red Wine: 1 cup (such as Cabernet Sauvignon or Merlot)
• Beef Broth: 4 cups
• Fresh Thyme: 4 sprigs
• Bay Leaf: 1

Instructions

1. Prep the Ribs: Pat the short ribs dry with paper towels. Season generously on all sides with salt and pepper. Dredge the ribs in flour, shaking off any excess. This helps create a nice crust during searing.
2. Sear the Ribs: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs in batches, ensuring not to overcrowd the pot. Sear each side for 3-4 minutes, or until deeply browned. Remove the ribs from the pot and set aside.
3. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat for 5-7 minutes, or until softened and slightly caramelized. Stir occasionally to prevent burning.
4. Add Aromatics: Add the minced garlic and tomato paste to the pot and cook for 1 minute more, stirring constantly, until fragrant.
5. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). This adds a lot of flavor to the sauce. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
6. Braise the Ribs: Return the short ribs to the pot. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the thyme sprigs and bay leaf. Bring the liquid to a simmer.
7. Cover and Cook: Cover the pot tightly with a lid. Transfer the pot to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are fork-tender and practically falling off the bone.
8. Check for Doneness: After 3 hours, check the ribs for tenderness. They should be easily pierced with a fork and the meat should be pulling away from the bone. If they are not tender enough, continue braising for another 30 minutes to an hour.
9. Rest and Shred (Optional): Once the ribs are cooked, remove the pot from the oven. Let the ribs rest in the braising liquid for 15-20 minutes before serving. This allows the meat to reabsorb some of the juices, making them even more flavorful and tender. For serving, you can either serve the ribs whole or shred the meat with two forks.
10. Serve: Serve the short ribs with the braising liquid spooned over them. They are delicious served over mashed potatoes, creamy polenta, or egg noodles. Garnish with fresh parsley, if desired.

Tips for Success

• Don’t overcrowd the pot when searing: Searing in batches ensures that the ribs brown properly. Overcrowding the pot will lower the temperature and steam the ribs instead of searing them.
• Use a good quality red wine: The wine will impart its flavor to the sauce, so choose one that you enjoy drinking.
• Don’t skip the resting period: Letting the ribs rest in the braising liquid after cooking is crucial for maximizing tenderness and flavor.
• Adjust the braising time as needed: The exact braising time will depend on the size and quality of the ribs. Check for doneness after 3 hours and adjust accordingly.
• Skim the fat: After braising, you can skim off any excess fat from the surface of the braising liquid for a leaner sauce.
• Thicken the sauce (optional): If you prefer a thicker sauce, you can remove the ribs from the pot after braising and simmer the sauce over medium heat until it reduces to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

Storage Instructions

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the ribs in the braising liquid over low heat on the stovetop or in a preheated oven at 300°F (150°C) until heated through. You can also reheat them in the microwave, but be careful not to overcook them. The braising liquid can also be frozen separately for future use in soups, stews, or sauces.

FAQ

Can I use a different cut of beef? While this recipe is specifically for short beef ribs, you can adapt it for other cuts of beef that benefit from low and slow cooking, such as chuck roast or brisket. However, you may need to adjust the cooking time accordingly.

Can I make this in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sear the ribs as instructed, then transfer them to the slow cooker along with the vegetables, aromatics, wine, and beef broth. Cook on low for 6-8 hours, or until the ribs are fork-tender.

What side dishes go well with short ribs? Short ribs pair well with a variety of side dishes, including mashed potatoes, creamy polenta, roasted vegetables, egg noodles, rice, and crusty bread.

Can I use a different type of wine? Yes, you can use other dry red wines such as Pinot Noir or Chianti. You can also use a dry white wine if you prefer, but it will result in a slightly different flavor profile.

Can I freeze the cooked short ribs? Yes, cooked short ribs can be frozen for up to 2-3 months. Allow them to cool completely before transferring them to an airtight container or freezer bag. Thaw them overnight in the refrigerator before reheating.

Conclusion

With this recipe, achieving restaurant-quality short beef ribs at home is not only possible, but surprisingly easy. The low and slow braising method, combined with the flavorful braising liquid, guarantees tender, succulent ribs that will impress your family and friends. So, gather your ingredients, follow these simple steps, and prepare to be amazed by the incredible flavor and texture of these fall-off-the-bone short ribs. Enjoy!