These Beef Short Ribs are slowly cooked and perfectly seasoned braised beef short ribs, carrots, and onions in a broth that turns into a delicious gravy. This recipe will remind you of those home-cooked meals your Grandmother used to make.
There is so much flavor in these tender braised short ribs and slow-cooked veggies. Serve with mashed potatoes or egg noodles. Add a nice crusty piece of French bread, and you will think that you have won the lottery.
Are you looking for some great comfort food recipes to get you through the winter months? These cold winter days are perfect for those slow-cooking recipes that make your home smell like heaven. You know, the home-style kind that your Mom and Grandma used to fix while you were at school. I remember coming home from school to the best smells that good cooking has to offer.
I love those kinds of meals, and now that all the trees are down and the ground is almost a shade of brown, those comfort foods are just the perfect pick-me-up.
What’s In This Post
What are Beef Short Ribs?
They are usually a bone-in cut of beef taken from the brisket, chuck, or rib. Included is a short portion of the rib bone which is covered by varying thicknesses of beef. There are boneless short ribs, but you really want the bone-in ones. The bone adds flavor and releases moisture. They are best slow-cooked, so the fat that is marbled in them can tenderize the meat.
Ingredients Needed
- All-purpose flour
- Brown sugar
- Seasonings: garlic powder, onion powder, ground cumin, ground cayenne pepper, kosher salt, and freshly ground black pepper
- Beef short ribs: preferably bone in
- Butter: salted or unsalted
- Dry red wine: like Pinot noir or Cabernet Sauvignon
- Worcestershire sauce
- Beef broth: preferably low-sodium
- Vegetables: onions and carrots
- Cornstarch
How to cook Beef Short Ribs
This is the nutshell version, see the recipe card below for the full list of ingredients and instructions.
In a large bowl, add the flour, brown sugar, garlic powder, onion powder, cumin, and cayenne. Add the short ribs and shake to coat. Using an ovenproof skillet or large Dutch oven, brown the short ribs in butter over medium heat and remove to a plate. Deglaze the pan with a little bit of wine to remove those brown bits. Then add the Worcestershire sauce, beef broth, onions, carrots, and browned short ribs.
Cover and bake for a couple of hours or until fork tender. Remove the meat and vegetables to a plate or bowl. Mix equal parts cold water and cornstarch. Whisk into the pan with the juices to create the gravy. Serve the gravy ladled over the meat and veggies.
Helpful Recipe Tips
- Beef short ribs may be difficult to find, so you may want to ask your butcher if he can cut you some. For the best flavor, use bone-in short ribs.
- Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
- For the best flavor, use a good quality dry red wine such as cabernet sauvignon or merlot.
Storage, Reheat, and Freeze
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first cool completely, then place in a freezer safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.
More Beef Recipes
Braised Beef Short Ribs
Ingredients
- 1/4 cup all purpose flour
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 lbs beef short ribs
- 2-3 tablespoons butter
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 can 14.5 ounce low sodium beef broth
- 2 medium onions quartered
- 3 carrots peeled and chunked
- 1 1/2 tablespoons cornstarch
- kosher salt and freshly ground black pepper
Instructions
- In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
- In dutch oven or large heavy skillet melt 1-2 tablespoons butter over medium heat. Add short ribs and brown on all sides. Do not overcrowd so you may need to work in batches. Add more butter if necessary. Remove browned short ribs to plate. Add wine to deglaze the pan. Stir to remove the brown bits from the pan. Add Worcestershire sauce, beef broth, onions, carrots and browned short ribs. Cover with lid or heavy aluminum foil and place in oven at 325 degrees for 2-2 1/2 hours or until tender.
- Remove the meat and veggies to a platter. Thoroughly mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water, then pour into your broth mixture. Cook over medium heat for several minutes to thicken. Season with kosher salt and fresh ground black pepper to taste.
- Serve the gravy poured over meat and veggies.
Video
Notes
- Beef short ribs may be difficult to find so you may want to ask your butcher if he can cut you some. For the best flavor use bone in short ribs.
- Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
- For the best taste, use a good quality fry red wine like cabernet sauvignon or merlot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
- To freeze, first cool completely, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.
Nutrition
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Jerolyn Szuch
Hi Beth, I would like to make this recipe for our Christmas Eve dinner. Do you have a suggestion as to what I could use instead of the wine? I understand the importance of it, but I can not use the alcohol.
Beth Pierce
Merry Christmas! Some people swear by cranberry juice or pomegranite juice. I would go with a low sugar or no sugar one.
Judy clarke
First time for this recipe” unbelievable”… so dam good! I followed recipe,except after I pulled the browned ribs out I pureed the veg… I think it puréed veg in ribs stews give it more flavor, then added and slow cooked 325 3 hrs then dropped to 225 for 3… served with mashed potatoes, Pea’s and a good bottle of red wine fabulous
Beth Pierce
Thank you, Judy! I am so happy that you liked the short ribs!
Taylor N
I made these short ribs for dinner last night and they were fantastic! So tender and full of flavor!
Charah
Love this recipe, delicious. thank you!
Beth Pierce
My pleasure, Charah!
Paula
These beef ribs were so delicious and literally fell off the bone. So great!
Beth Pierce
They cook up so tender!
Tammy G
I love short ribs! I haven’t had them in so long but this comforting recipe sounds marvelous. I cannot wait to make it for the family over the weekend!
Beth Pierce
Thanks, Tammy! Enjoy!
Stephanie B
Oh la la! These beef short ribs just melt in your mouth! Perfectly seasoned, rich gravy and loaded with veggies – makes this the ideal meal anytime.
Greg Poirier
Just like my dear Mom used to make when I was a young lad.
Beth Pierce
Food can bring back such wonderful memories!
Linda Chambless
Making this weekend…. I don’t see where the rosemary or thyme comes in (as posted in tips)
Also plan to triple this recipe. Triple all ingredients – or will there be too much sauce?
Thanks, Beth! Love your cooking!
Beth Pierce
Thanks Linda! Sorry about the delay. It was just suggested add ins. If you like thyme or rosemary (or both) you can throw in a few sprigs while it is cooking. I have never tripled this recipe but my guts instinct tells me to triple all the ingredients or at least cost to it. Happy cooking!
Carolyn
I liked this recipe because not only was it quick and easy to prepare, it was also super delicious! I made exactly as written, no substitutions at all!
Beth Pierce
Thanks, Carolyn! So glad that you liked it!
Jupiter
This looks like such a filling meal, especially for colder days! Thank you so much for sharing your recipe – I always struggle to make meat tender.
Beth Pierce
Thanks, Jupiter! Enjoy!
Tammy
Oooh my mouth is watering! What a flavorful and comforting dish for the fall and winter months. I love short ribs…definitely need to make this for the family soon. Homemade biscuits or noodles would be perfect here!
Beth Pierce
So true, Tammy! Enjoy!