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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mary Edwards
I’m always looking for new recipes. This looks delicious and I can’t wait to give it a try. I haven’t had a beef dish in awhile..i’ve been stuck on chicken.
Beth Pierce
Thanks Mary! I get stuck on chicken sometimes too! I hope you enjoy it!
Shahrom Martijn
I tried this yesterday and with a little dash of tabasco it made alot of difference to the dish. Thanks for sharing.
Beth Pierce
Tabasco makes everything better!! I will have to give that a try!!
Elicit Folio
This recipe looks so amazing and the way your cooking instructions are outlined, I can tell this dish will be super tender and full of flavor. Saving this pin for dinner this week!
Beth Pierce
Thanks so much! It is a fabulous dish. I hope you and yours enjoy it!
Heather
I had to print this one out. My husband is a huge short ribs fan but I never knew how to make them!
Beth Pierce
Thanks Heather! I am sure hubby will love them! They are so delicious!!
Rosey
My mom just bought a dutch oven. y grandma used to use one all of the time. 🙂
Beth Pierce
I love my Dutch oven! This recipe is great in a dutch oven!
Sarah
Winter has some great recipes and this one is no exception! The meat looks so tender and is paired perfectly with those carrots and onions! Yum!
Beth Pierce
Thanks so much Sara! I really hope that you enjoy it as much as we do!
Stacie
I can’t wait to make this. Beef and veggies like this is the best combo on a cold, winter day. They’re my go-to.
Beth Pierce
Thanks Stacie! They are my go to as well!
Robin Gagnon
Such a rich comforting dish. the family loves it.
Beth Pierce
Thanks Robin! I am glad that you enjoyed it!
Gina Matsoukas
Fall off the bone and flavorful for the win! Delicious!
Beth Pierce
Thanks so much Gina! Glad that you enjoyed them!!
Mary
If I double this recipe, how long am I cooking them for ?Also,if I do them it he crockpot, would 8 hours be good on high ?
Beth Pierce
If doubling the recipe and cooking in a dutch oven the time would be about the same. LOW HEAT in the crock pot for about 7-8 hours.
Brooke
These look great! I want to try and make them for dinner this week but I am hesitant on the use of cayenne and cumin. Can i skip these two ingredients or substitute for something else? My family (me in particiular!) does not like a lot of heat in a dish. Does the cayenne and cumin make it taste spicy or mexican-like flavored? I like hearty dishes that are flavorful but I’m not brave enough for the spicy ones. I certainly don’t want a bland dish so i’m open for suggestions! 🙂
Beth Pierce
Thanks so much! The cumin and cayenne in here are very mild and do not make it taste Mexican. Do you like cumin? It is very mild and somewhat sweet. A couple of suggestion you can skip those spices altogether, you can could skip them and add a little dried basil and a little parsley or you could just skip the cayenne and go with the cumin. Lots of things to play with here….you could also increase the garlic and onion powder a tad.
Marlene Bundrock
What can I substitute for the wine? With a substitution how much flavor difference will there be? If I use a wine, what dry wine would you recommend? I know nothing about wine. Thank you!
Beth Pierce
You can sub more beef broth for the wine. There will be a little flavor difference. I would use a Merlot or a Cabernet Sauvignon. However if you do not have anyone to drink the rest of the bottle I am not sure it is worth the expense.
Mary
Use Vermouth instead of cooking wine! Vermouth will last longer much than wine in your fridge – up to 3 months! Wine doesn’t last more than a couple days even with a vacuum stopper. I rarely drink more than half a glass of wine and my husband doesn’t drink wine at all, so I rarely buy it- definitely not for cooking.
Beth Pierce
Thanks for the heads up Mary.
Mimi
I think your confused in your comment read it you’ll see
Kimmy Jo
I used red cooking wine from my local Kroger. I’m waiting for the masterpiece to be done…lol
Thank you so much for the recipe! I’m going to make homemade sour cream and chives mashed potatoes, buttered corn, and creamed spinach all as a tower presentation!!!
Hugs to you all!!
Kimmy Jo
I almost forgot..I’m making yeast rolls as well!
Beth Pierce
All of that sounds so incredibly delicious!
Randy
I will be trying this very soon….looks so so yummie…..thanks Beth….actually looked at alot of your dishes and they look so good…will comment after I cook the ribs and let you know how they turned out….have a great evening…Randy
Beth Pierce
Thanks Randy! Such a sweet comment. I sure hope you like your short ribs and look forward to hearing from you! Happy cooking!!
Nancy Garabrandt
I already have my short ribs in the oven!! Lol. I forgot to put them in the crock pot for tonight & I didn’t want to waste abs perfect cut of meat, along with they aren’t cheap. Soooo- Beth…. do you have a recipe for creamed spinach ?? I have never had that before. I know it’s now 2021 & not sure you still even check your site. I’m willing to try. Thanks so much.
Beth Pierce
Here you go Creamed Spinach I do check my site as often as possible
O J Langley
Maybe I missed it…but what is the servings, 4 – 6?
Beth Pierce
2-4 There are only about 2 beef short ribs in a lb but you could easily double this recipe.
Tami G
Can something be substituted for the beef broth…everytime I cook with it, my food seems to have a bad kind of sour taste…
Beth Pierce
Sure use vegetable broth or chicken broth. In a quick moment where I don’t want to run to the store I substitute.
Tami G.
Thank you!
Beth Pierce
You are most welcome!
Linda
Try Rachel Ray beef broth, rated #1 in taste tests Btw, I use both beef broth and chicken broth
susan clark
Out of this world !!! yum yum i added half a teaspoon horseradish when i searved it. OH yum My only regeret i I did’nt make more LOL followed the recipe exactly
Beth Pierce
Thanks so much Susan! I love them too! Thanks for the nice complement. I needed a little pick me up tonight!