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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
RJ
This is the third or fourth time making this recipe. This time I used about 3.5lbs short ribs and didn’t need to add any extra ingredients. This recipe is a KEEPER!!👍
Beth Pierce
Thanks RJ! So happy that you like them! Thanks for the tip!
liz
This dish looks amazing! Would u recommend cooking this in an instant pot?
Beth Pierce
I have not cooked enough with an instant pot to make a recommendation. Perhaps one of the readers will have a suggestion.
Jose
Thank you for the recipe it has my house smelling good my wife loved it. It went well with rice thank you again.
Beth Pierce
My pleasure Jose! So glad that you liked it!
Joe
Man oh man this is the best beef short ribs I have eat in a long time. Just wanted to say thank you for the great receipt. This will be our go to receipt from now on for beef short ribs.
Beth Pierce
Thanks so much Joe! So glad that you liked them! They are delicious!
Mira
This isn’t done cooking yet, but my house smells AMAZING. This was exactly what I was looking for for the 1.9lbs of shortribs that came in my meat csa! I’m going to serve roasted potatoes with it 🙂
Beth Pierce
Delicious! I am kind of jealous as I am very hungry!!
E
If I cook this in a crockpot how long do I cook this on low heat? Also, what type of wine do you prefer?? Sorry, I don’t drink wine so I don’t know what is considered a good dry wine for this.
Beth Pierce
Sorry about the delay. I had to go the ER on Easter Sunday for a kidney stone and I have been trying to play catch up since. Cook on low for 6-8 hours. I use a dry red like a Cabernet Sauvignon or a Merlot. I often use Apothic Red which is a wine that we enjoy drinking.
Carol
Being stuck in the house, here in NJ due to Covid 19, I’m doing a lot of cooking I never had the time to do due before. Made this receipe tonight, with roasted garlic mashed potatoes, it was wonderful. Always wanted to make short ribs, I’m (and my family) glad I did!
Beth Pierce
Thanks so much Carol. So glad that you liked them. Keep cooking and be safe!
Jane
Absolutely delicious! I followed the recipe exactly, I can’t wait to make it again.
Hope
Delicious!!! Our fav! Thank you!
Jennifer
I don’t have a dutch oven or a large pot that goes into oven. could I use a glass casserole dish in a conventional oven?
Beth Pierce
Yes you can just cover well with aluminum foil.
Jeanne ROLAND
Yes!!! I made this recipe to tee and gravy and all is on point- 5 star
Beth Pierce
Thanks so much! Glad that you enjoyed it!
Jeanne ROLAND
When you deglaze do you completely remove the brown crumbs or leave them?
Beth Pierce
Leave them! They are tasty!
pam voisey
hi what can i use instead of wine
Beth Pierce
You could either add a little more beef broth or omit it.
Krista
I could eat this all day long! Love some good comfort food!
Jen
My husband couldn’t stop raving about how much he loved this! Definitely going into our regualar rotation, thanks!
Erin | Dinners,Dishes and Dessert
This needs to happen at my house very soon!!