Name: Braised Beef Short Ribs Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs boneless short ribs; 1 onion, chopped; 4 stalks celery, chopped; 4 carrots, chopped; 1 1/2 cup chopped bell peppers (I used frozen assorted, just for the sweetness of the reds and yellows); 1 14oz. can beef broth; 1 13.5 oz. can diced tomatoes; 3 cloves garlic, chopped; 1 cup zinfandel or other dry red wine; 2 tbsp. Worcestershire sauce; 2 tbsp. red wine vinegar; 2 tbsp dried ground rosemary; 1 tbsp. chili flakes; 1 tbsp. thyme

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Slow cooked, rich, sumptuous and packed with flavor. Braised short ribs are well worth the time and effort to make them. If you’ve had a dish like this before, you know what I’m talking about. If you haven’t, shame on you! Rush down to the store right this minute with a printed copy of this recipe and get cooking!

You’ll be glad you did, I assure you.

Go ahead, I’ll wait…

…

Are you back with the ingredients? Good, I’ll continue.

Meals like this can be cooked on the stove, but I prefer the oven method, mostly because I don’t have to worry about charring the bottom of the dish. The oven gives more control over the process, but this is also a great slow cooker dish. Just sear your ribs first, then deglaze that pan with onions and wine, add everything to the slow cooker and set it to low, forget it for 8 hours and viola! Perfect braised numminess each and every time.

Any way you cook these, just do.

You won’t regret it. This might not be the best picture I ever took of a finished dish, but the ribs themselves are completely out of this world.

4 servings

Braised Beef Short Ribs Recipe

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients

2 lbs boneless short ribs
1 onion, chopped
4 stalks celery, chopped
4 carrots, chopped
1 1/2 cup chopped bell peppers (I used frozen assorted, just for the sweetness of the reds and yellows)
1 14oz. can beef broth
1 13.5 oz. can diced tomatoes
3 cloves garlic, chopped
1 cup zinfandel or other dry red wine
2 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
2 tbsp dried ground rosemary
1 tbsp. chili flakes
1 tbsp. thyme

Instructions

Pat ribs dry and season with salt and pepper. In a dutch oven or heavy bottomed oven safe stock pot, heat oil over medium-high heat until hot, but not smoking. Brown ribs in batches transferring to plate or large bowl.
Add onions to pot, and cook over medium heat, stirring frequently, until golden. Add Garlic and cook for another minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary and salt. Bring to a boil. Add ribs, including any juices that accumulated in bowl or on plate and simmer, covered for 30 minutes.
Add Carrots, celery, and remaining spices, stirring and pushing down to make sure they are covered in liquid. Place in a preheated 325 degree oven for 3 1/2 to 4 hours or until meat is tender. Remove meat and veggies from pot with a slotted spoon. Reduce braising liquid, if necessary. Return meat and vegetables to liquid and simmer until heated through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 867Total Fat: 52gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 227mgSodium: 796mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 62g

Plating:

I think that this is too rich to be served on its own, and I prefer it served family style over rice in a large serving bowl in the center of the table. If you like an extremely rich stew on its own, feel free. Sprinkle with parsley if desired and enjoy!

What I would have done differently had I thought of it at the time:

I think I would have skipped the celery and gone with pearl onions, which is the classic method. Otherwise I absolutely loved this dish, and so did Mrs. seat of her Pants. It’s hot,hearty and warming. The perfect thing for a cool Autumn night.

Links to other recipes like this:

Babe, I’m on Fire: Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo, from the Amateur Gourmet
Braised Beef short ribs Recipe, from Simply Recipes
Braised Short ribs in Barolo, from the Paupered Chef
Citrus-Spice Braised Short Ribs, from Kirstin’s Home Cooking

14 Comments

Lydia on November 16, 2007 at 4:35 pm

Those do look luscious! I love short ribs, and I’ve got a new slow cooker — sounds like a perfect match.

tommiea on November 16, 2007 at 10:26 pm

I’ll have to try this one…..I don’t eat pork (nor Jewish, freaky body lacks something that digests it…is that too much info for you!!) Most recipes for ribs are for pork ones…….I have never experimented to see if I could use beef ones instead. But if you say it is good, I’ll try it! Husband will be home next month, and I know he will like it. He says the meat there is mystery meat!

brilynn on November 17, 2007 at 5:20 pm

I’m always disappointed that ribs never win first place in dmblgit, cause they always look delicious to me and these are no exception!

smoked ribs on February 4, 2009 at 6:40 pm

Jerry, this sounds like a good prep idea. I don’t understand the removing the meat and veggies and then putting them right back in part. Could I just reduce by removing liquid? thanks and check my smoked ribs method and let me know if you have any suggestions. thanks.

Jerry on February 9, 2009 at 10:48 am

smoked ribs,
I pulled them because there was too much liquid and I didn’t want them to go to mush. How much liquid will be left depends entirely on the pot you’re using and the tightness of the lid seal. Just keep an eye on it!

Mac on October 27, 2016 at 4:34 pm

You might want to correct the recipe’s method, to include putting in the peppers and the chili flakes

Jerry on October 28, 2016 at 7:53 pm
Updated, thanks.
Reply

Mac on October 27, 2016 at 4:38 pm

P.S. There are no carrots in the “Ingredients” list.

Jerry on October 28, 2016 at 7:54 pm
Again, updated. thanks for pointing these errors out.
Reply
- Mac on October 28, 2016 at 8:58 pm
  Gotta tell ya, the recipe is just fabulous (after the corrections). My wife hid the leftovers from me!!
  I added chunked carrots, and sliced potatoes 40 minutes before serving. Did not have to reduce the sauce at all. I left out the celery, per the comments, though it would have been fine to have it in there.
  Nice, thanks!
  Reply
  - Jerry on October 30, 2016 at 11:35 am
    Mac,
    Sounds amazing.. I haven’t made this recipe in a long time, but now i think I’ll put it at the top of my “Make again” list. It really is good, isn’t it!
    Reply