Ohhh, short ribs đźâđ„ rich, cozy, âlet it cook all day and smell amazingâ energy.
What They Are
Beef short ribs are thick, meaty ribs with lots of connective tissueâperfect for slow cooking. When done right, theyâre fall-apart tender and insanely flavorful.
Classic Braised Short Ribs (foolproof)
Ingredients
- Beef short ribs
- Salt & black pepper
- Oil (or bacon fat if youâre feeling fancy)
- Onion (chopped)
- Carrots & celery (optional but great)
- Garlic (3â4 cloves)
- Tomato paste (1â2 tbsp)
- Beef broth
- Red wine (optional but highly recommended)
- Thyme, bay leaf, rosemary
How to Make Them
- Season & sear
Salt and pepper the ribs. Sear hard on all sides until deeply browned. Donât rush thisâflavor lives here. - Build the base
Remove ribs. Sauté onions (plus carrots/celery) in the same pot. Add garlic and tomato paste; cook until darkened. - Deglaze
Pour in wine, scrape up the browned bits. Reduce slightly. - Braise
Add ribs back in. Pour in broth until ribs are about â submerged. Add herbs. - Slow cook
- Oven: 300°F (150°C) for 3â4 hours
- Or stovetop: very low simmer, covered
- Finish
Ribs should be spoon-tender. Skim fat, reduce sauce if you want it thicker.
Best Sides
- Mashed potatoes (mandatory)
- Polenta
- Buttered noodles
- Roasted root veggies
Pro Tips
- Theyâre better the next dayâmake ahead if you can.
- Bone-in = more flavor.
- Low and slow is non-negotiable.
If you want, I can give you:
- a red-wine restaurant-style version
- Asian-style soy-ginger short ribs
- or a slow cooker / Instant Pot method
Just say the word đ
