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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Celebrate Woman Today
Traditions in recipes is one of my favorite things. I like to see how people keep their culture through food and its traditional preparation.
Lori
Yes please! This sounds amazing and looks amazing too. I love the amount of veggies with it.
Renata
We love cooking with short rib, but we tend to stick to a ragu with it. This sounds like a great way of using short rib in another way so we’ll have to try it out.
Melissa
This was perfect for my husband. He really enjoys meaty meals with plenty of sauce. He loved it. The only problem is now he wants me to make it every week.
Tanya
Reading about these Beef Short Ribs has my mouth watering! The description of slowly cooked, perfectly seasoned ribs with tender braised vegetables and a savory gravy instantly brings back memories of comforting, home-cooked meals. Pairing them with mashed potatoes, egg noodles, or crusty French bread sounds like an absolute delight. It’s the kind of dish that truly warms both the heart and the stomach. Thanks for sharing this delicious-sounding recipe that’s sure to evoke nostalgia and satisfy any craving!
Beth Pierce
Thanks, Tanya! I sure hope you enjoy it as much as we do!
Krystle Cook
This looks like pot roast but with a twist. I love it. I wish my kids liked this kind of meal more but they just pick at it.
Marie
This recipe is so delicious! This BEEF SHORT rib is perfect for this season. Thanks for the recipe!
Beth Pierce
You are most welcome, Marie! Enjoy!
Sammie
I had never tried beef short ribs until now. These are really good and fairly easy to make. One of my new favorite comfort food meals. So glad that I found you on Facebook.
Lisa
These beef short ribs looks tender. I would like to try making them this way, it looks delicious.
Beth Pierce
Thanks, Lisa! Enjoy!
Catherine
Great short ribs recipe. Everything was so delicious and flavorful. The short ribs were so tender they melted in your mouth, and the onions and carrots were just perfect drenched in the gravy. Next timm I am going to have my Mom and Dad over for dinner. They would love the meal so much.
Beth Pierce
Thanks, Catherine! I am so glad that you liked the beef short ribs. They are comfort food at its best.
Kim
Thank you so much for the recipe, it was very easy to follow and delicious! A few friends are coming over this weekend, I am going to make it again. They will love it.
Ben
Aww, yeah. I love short ribs. I make them all the time, in fact. This is my new favorite recipe. They’re super tender!
Beth Pierce
Thanks, Ben! So glad that you like the short ribs recipe.
Indu
Different recipes give plenty of choice to try. Some ingredients can be replaced as per personal taste.
Erik
Looks so delish! Adding on our must make list!
Sandra
This is so good! My family really loved it! Thanks so much for sharing the recipe!
Beth Pierce
The pleasure is all mine, Sandra!
Margaret Petruzzo
Made this for dinner. Doubled the broth for extra sauce for the mashed potatoes.
I guess everyone liked it since it took 3 hours to make and 10 minutes to consume. Lol
Beth Pierce
I am so glad that everyone liked it.