Short Ribs Recipe
Tender bone-in beef short ribs braised low and slow with onion, carrot, celery, garlic, tomato paste, beef broth and thyme until fork-tender.
Beef broth formulations vary. Check the label of the broth you use if you need to avoid gluten, milk, soy or another specific allergen.
WHY IT WORKS
Why This Recipe Works
01
Brown for Depth
A thorough sear builds a dark crust on the beef and flavorful browned bits in the pot before the slow braise begins.
02
Braise Low and Slow
A covered, low-temperature braise gives the short ribs time to become tender while the beef broth, vegetables and tomato paste build a savory sauce.
03
Finish the Sauce
Skimming excess fat and briefly reducing the braising liquid at the end concentrates the flavor without needing flour or a separate gravy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 325°F.
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Pat the short ribs thoroughly dry with paper towels. Season them evenly with the kosher salt and black pepper.
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Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, leaving space between the pieces, for about 3 to 4 minutes per broad side until deeply browned. Transfer the browned ribs to a large plate.
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Reduce the heat to medium. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for about 1 minute.
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Stir in the tomato paste and cook for 1 to 2 minutes. Pour in the beef broth, scraping the bottom of the pot to loosen the browned bits, then stir in the dried thyme and add the bay leaves.
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Return the short ribs and any collected juices to the pot. Arrange the ribs in a single snug layer; the liquid should come roughly halfway to two-thirds up their sides. Bring the liquid just to a simmer, then cover the pot.
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Transfer the covered pot to the oven and braise for 2 1/2 to 3 hours, until a fork or paring knife slides into the meat with little resistance. Start checking at 2 1/2 hours and continue cooking in 15-minute intervals if the ribs are still firm.
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Transfer the ribs to a clean plate and discard the bay leaves. Spoon off excess fat from the surface of the sauce. If the sauce is thinner than you like, simmer it uncovered over medium heat for 5 to 10 minutes. Return the ribs to the pot, spoon the sauce over them and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The ribs are ready when a fork or paring knife slides into the meat with little resistance and the meat is very tender around the bone. If they still feel tight, continue braising in 15-minute intervals.
Make Ahead
Braise the short ribs up to 2 days ahead. Cool them in the sauce, refrigerate promptly, then lift off the solidified fat and reheat gently, covered, until hot throughout before serving.
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Recipe Notes
Ingredient Notes
Choose meaty, bone-in English-cut beef short ribs with visible marbling. The bones and connective tissue add body to the braising liquid as the ribs cook, while trimming only large exterior pieces of fat helps keep the finished sauce balanced.
Useful Substitutions
Beef stock can replace beef broth in the same quantity. If fresh thyme is on hand, use a few sprigs in place of the dried thyme and remove the stems with the bay leaves before serving.
INGREDIENT QUALITY
Quality Note
Choose meaty, well-marbled bone-in short ribs and brown them deeply without burning the fond. Keep the braise gentle and judge the finished ribs by tenderness rather than by the clock alone.
SPEND LESS
Cost-Saving Tip
Short ribs can be expensive, so compare the price per pound and watch for larger value packs or butcher-counter promotions. Freeze extra uncooked ribs in recipe-sized portions for a later meal.
COOKING TIPS
Tips
Dry the Ribs Well
Patting the beef dry before seasoning helps it brown instead of steam when it hits the hot pot.
Do Not Crowd the Pot
Sear the ribs in batches so there is space around each piece. Crowding the pot lowers the heat and makes deep browning harder to achieve.
Keep the Braise Gentle
Once the liquid reaches a simmer, cover the pot and let the oven do the work. A gentle braise is better than hard boiling for tender short ribs.
Cook Until Truly Tender
Short ribs can still feel tough before the connective tissue has softened. If a fork meets resistance, cover the pot again and keep braising.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the cooked short ribs and sauce within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cool the ribs completely, portion them with enough sauce to keep the meat moist and freeze in airtight containers. For best quality, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Place the ribs and sauce in a covered baking dish and warm at 325°F until heated through to 165°F, adding a small splash of broth if the sauce has become very thick.
Reheat on the Stovetop
Warm the ribs and sauce gently in a covered saucepan or Dutch oven over low heat until the meat is hot throughout, stirring the sauce occasionally and avoiding a hard boil.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Short Ribs FAQs
What cut of short ribs should I use?
Meaty bone-in English-cut beef short ribs are ideal for this recipe. Look for pieces with a good layer of meat above the bone and visible marbling rather than very thin flanken-cut strips.
Why are my short ribs still tough?
They usually need more braising time. Short ribs become tender as their connective tissue softens, so if a fork still meets resistance, cover the pot and continue cooking in 15-minute intervals.
Do I need red wine for braised short ribs?
No. This version uses beef broth, tomato paste and browned vegetables to create a rich braising liquid without wine.
Can I use boneless beef short ribs?
Yes, but boneless short ribs vary in thickness and can become tender sooner. Start checking them earlier and use the fork-tender texture rather than the clock as the final guide.
Can I make short ribs ahead of time?
Yes. Braised short ribs are well suited to making ahead because chilling makes the fat easy to remove from the sauce. Refrigerate the ribs in their sauce, then reheat them gently until hot throughout.
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