Beef short ribs are the absolute best cut of beef for slow cooking! The most tender and succulent fall apart beef you will ever have, you’d pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.
Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you’d tried these, try the BBQ Beef Ribs next!)
Braised Beef Short Ribs – easy and luscious!
It looks like a lump of coal. Or, as one RecipeTin Family member said, hot chocolate fudge cake. 😩
Photograph challenges aside, this is one of the most luscious slow cooked recipes that I know. The sort of food you will find at fine dining restaurants and quality steakhouses (albeit served alot more elegantly than the “rustic” approach I take 😂).
They’ll charge you top dollar for a single plate of Beef Short Ribs when you can make it at home for a fraction of the cost – and it’s very straight forward.
The red wine sauce in this recipe is amazing. The depth of flavour and the richness you can achieve with so few ingredients is incredible!
Introducing – Beef Short Ribs
But before we dive into how to make it, I just want to show you beef short ribs because it’s a cut of beef that’s not as widely known as others.
Beef Short Ribs are the beef equivalent of pork ribs – but way meatier. They’re called “short ribs” in reference to the part of the cow they are taken from, not because they are “short” (though they certainly are far shorter than full length beef ribs!).
What are beef short ribs used for?
Beef short ribs are a prized cut for slow cooking. Cooking them slowly breaks down the tough connective tissues and the meat becomes fall apart tender. And because they are beautifully marbled with fat, they are more succulent and juicy than other slow cooking cuts of beef such as chuck and brisket.
In Asian cuisine, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow. Korean beef ribs is a popular example – – marinated thinly sliced beef rib meat cooked on tabletop grills. Any fans of Korean BBQ here? 🙂
Beef short ribs are usually cut into rectangle blocks, as pictured, though sometimes they are more square depending on the width of the bone.
They are also sometimes sold as a rack rather than pre cut individual pieces. In that situation, just cut between the bones to make individual beef short ribs.
How to make Braised Beef Short Ribs with Red Wine Sauce
1. Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff – fond – left on the base of the pot).
2. Soffrito – After that, we slowly sauté garlic, onion, carrot and celery. The longer you take here, the better the flavour base! This is called a soffrito.
Then add tomato paste (to thicken the sauce + a touch of sour) and cook that off for a bit to take the raw edge off.
3. Braising liquid – then add the beef broth/stock, red wine, thyme (optional) and bay leaves (essential).
4. Add ribs – Carefully return the ribs into the pot. Arrange them so they are fully submerged as best you can. If some bits stick out, don’t worry – they will cook just fine too, and the steam keeps those bits nice and juicy.
5. Slow cook – Plonk the lid on and then either slow cook in the oven (my favourite), stove, slow cooker or pressure cooker!
6. After cooking – The liquid will be reduced and the meat should be extremely tender. Check with two forks to ensure it is fall apart. Then carefully remove using a slotted spoon, keeping the meat as attached to the bone as you can (but it will not be attached because if the meat is fall apart, this means the ligaments holding the meat to the bone must be melted).
7. Strain the sauce & adjust – this is optional, to take out the chunks and make the sauce super smooth and glossy, like you get at fine dining restaurants. Strain it back into the pot, then reduce to thicken if needed, and adjust the salt and pepper
8. Transfer ribs onto serving plates, spoon over sauce and serve!
Cheap or expensive wine?
I do not use expensive wines for SLOW cooking. I do not believe you can tell the difference if you made this with a discount end-of-bin $5 bottle or a $50 bottle – and the New York Times agrees…. 🙂
Maybe you could tell the difference using a $100 bottle. But that’s not within my budget!
Non alcoholic sub?
Added to the notes – involves a combination of water, Worcestershire sauce and a bit more beef broth. 🙂
How long does it take to braise beef short ribs?
The time it takes for the beef to become fall apart tender varies depending on what cooking method you use:
Oven – 3 hours at 160C/325F
Stove – 2.5 hours
Pressure Cooker – 1 hour on high
Slow cooker – 8 hours on low, 5 hours on high
My favourite method is to braise using the oven because you get extra flavour from the beef and surface of the sauce caramelising in the oven, even though it’s cooked covered the whole time.
You’ll see in the video when I take the lid off after it comes out of the oven – it looks like a big pot with lumps of coal swimming in a pool of tar that is impossible to photograph nicely.😩
As unattractive as it might look, it’s a big pot of serious deliciousness. Just touch it with a fork, and THIS is what you see ↓↓↓
That’s my dinner right there. Literally my dinner – I made it this afternoon and I’m eating it tonight. Can’t wait!! – Nagi x
Slow Braised Beef Short Ribs
Watch how to make it
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Braised Beef Short Ribs in Red Wine Sauce
Ingredients
- 5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves , crushed
- 1 large onion , chopped (brown, yellow or white)
- 2 celery ribs , chopped
- 2 carrots , chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine (Note 2)
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged (Note 3).
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
- Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional – can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- Place beef on serving plate, spoon over sauce. Serve!
Recipe Notes:
- Stove – 2.5 hours on low simmer, lid on
- Slow cooker – 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.
- Pressure cooker – 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.
- Instant Pot – Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.
– Sauce: reduces by half so should be thickened to syrup consistency. If not, simmer on stove for a bit.
– Sauce excess fat: If the sauce is too fatty for your taste, pour it into a jug and leave for a bit so the fat rises to the surface, then scoop it off.
– Bone attachment: In order for the meat to be fork tender, it needs to be cooked far enough so that the connective tissue holding the meat to the bone becomes tender. So the meat is not really attached. But if you handle it carefully, it stays together.
– Remove bone: At some fine dining restaurants, beef short ribs are served without the bone. The bone is removed, the fatty bit on the underside of the meat that was attached to the bone is cut off and the meat is served by itself. It looks quite posh! 6. Nutrition assumes all sauce is consumed which it probably will not be. Does not take into account any fat discarded from sauce.
Nutrition Information:
More slow cooked fall-apart meat
I’m a big fan of slow cooked meats!!
- BBQ Beef Ribs – slow cooked ribs in a sticky sweet BBQ sauce!
- Beef Stew and Irish Guinness Stew
- Beef Pot Roast with Gravy
- Shredded Beef Ragu
- Lamb Shanks in Red Wine Sauce or Port Braised
- Slow Roasted Lamb Leg or Lamb Shoulder
- Beef Bourguignon
- Osso Buco – traditional Italian slow cooked veal
- Browse the Winter Comfort Food collection!
Life of Dozer
I returned home from grocery shopping to howling coming from the bedroom – the wind had slammed the door shut and trapped him in there (for a whole 30 minutes, max).
He was very relieved to be rescued – upon which I promptly shoved him back in there to re-enact it for this photo 😂
Hi Nagi, just wondering if you could freeze this?
Hi Jan, yes you definitely can! N x
This is AMAZING and so flavorful! It is one of my son’s favorite dish and I cook this about twice a month!!!
Hi,
I would like to make this in my instant pot but your directions don’t give a cooking time for the instant pot. How long should it take?
Hi Julia, it’s all listed in the notes – cook as per the pressure cooker instructions. N x
Loved this recipe!!! It one of many of your recipes that I’ve bookmarked. It was simple to make, but so flavorful!! I can’t wait to make it again for company!!!
I made this recipe, looks great, but I needed to cook it for longer in the oven. More of the gravy reduced than stated in the recipe. How do u make more please?
Hi Janine, did you have large beef ribs? How much longer did it take – you can always add a little more water to the pot if it reduces too much. N x
Thank u, I did have some extra ribs, so I removed them from the pot and added extra wine and water to the vegetable mix, stirred it all together on the stove, simmered for a few minutes and added the ribs back to the pot. Beautiful and tender with a rich flavor.
This turned out amazing. I really loved the flavor of the sauce and the meat fell right off the bone. Can’t wait to make again!
Wahoo, perfect Natasha! N x
Thank you SO much for your alternative cooking methods! I’ve used a similar recipe but have only cooked low 8 hrs in the crock pot but didn’t have time today & your “oven” option was phenomenal. It’s much quicker than the 8 hour recipes I have been using & this method & recipe comes out better in my opinion so THANK YOU!!
Hello! Just wondering if it would work to deglaze the pan with the red wine and cook down for a minute before adding the beef stock? Can’t wait to try 😃
I used this recipe and braising technique to braise cheap steaks that Whole Foods accidentally delivered to me during our Coronavirus isolation and the smell while cooking alone in absolutely divine. When the dish was finally cooked it tasted amazing!!! Thank you so much for posting this. I will check out more of your great recipes!!
I was having so much fun doing the ‘aggressive browning’ I forgot to salt n pepper the ribs!!!
They’re now 2 hours into cook time and oh, my kitchen smells divine!!
I put this in the oven and after 1 hour the meat was already cooked – I put a meat thermometer in and it read 180 degrees. Is this normal? Should I take the meat out of the oven or leave it in for the full 3 hours? I don’t want the beef to be too tough.
Hi Sabrina, the meat is slow cooked so it becomes fall apart tender – the temperature of it is irrelevant when slow cooking as you take it past well done – keep it in the oven 🙂 N x
This was very delicious and came out exactly as described. Thank you for putting metric ingredients alongside US – that’s incredibly helpful.
Hi I was wondering if this will go well with beef back ribs
Hi Nagi, this recipe looks soo delicious! If I am only making two short ribs in the oven, should I adjust the cooking time? Thanks!!
Hi Leah! The cook time will be around the same as it’s how long the meat takes to become tender 🙂 Be sure to use a smaller baking pan! N x
Hi Nagi, I want to make these with your mini potato stacks but the ribs are to be cooked at 160 and the stacks at 180. Could you please let me know how I can cook them together?
Hi Nadia, I would cook the stacks at 160, they will need slightly longer. When the ribs are done, turn the oven temp up and give them a quick black with a higher heat to caramelise them. N x
This is ridiculously good. We tried the oven version. Due to timing, we turned temperature down to 150 and cooked for longer. Restaurant quality. Definitely trying again and will try another cut Eg brisket
The family LOVED this for dinner tonight! Beautiful Winter meal that just melts in your mouth. Thanks again Nagi for another cracker recipe & for helping me to branch out from my usual repertoire🤗
Hi Nagi! I am keen to try this recipe, however my butcher gave me thin cut spare ribs rather than english cut! Can I still make it, or should I pivot to a Korean BBQ?
I’ve made this now many times. Just tutored my 30 year old son in the cook process as the basis for many variatons. Absolutely foolproof, and another reason I use your recipes as my ‘go to’ source. Thanks.
Hi Til, that should work fine – they may just need a little less cook time. N x
Hi Nagi, I only have regular beef stock, not low sodium. What should I do?
That’s fine Nadia, just don’t add any extra salt until the end – to taste. N x
Just made this for dinner, really yummy, thanks, Nagi!