Simple Beef Short Ribs Recipe

Looking for a comfort food dish that will fill your home with incredible aromas and leave everyone asking for seconds? This Simple Beef Short Ribs Recipe is exactly what you need. With just a handful of basic ingredients and minimal prep work, you can create fall-off-the-bone tender ribs that are packed with rich, savory flavors.

I’ve perfected this recipe over years of cooking, and it never fails to impress. The best part? You don’t need any fancy equipment or hard-to-find ingredients. Let me show you how to make the most delicious beef short ribs that will become a staple in your kitchen.

What are “Simple Beef Short Ribs”?

Simple Beef Short Ribs are a classic comfort food dish where beef short ribs are slowly braised in a flavorful liquid until they become incredibly tender. The “simple” refers to the straightforward cooking method and basic pantry ingredients that create maximum flavor with minimal effort.

Short ribs are cut from the chuck, plate, or rib areas of beef cattle and contain a lot of connective tissue. When cooked low and slow, this connective tissue breaks down into gelatin, creating that signature melt-in-your-mouth texture that makes short ribs so beloved.

This recipe focuses on building deep, rich flavors through proper browning and a well-balanced braising liquid, resulting in ribs that are tender enough to cut with a fork.

Ingredients List for Simple Beef Short Ribs

3-4 pounds beef short ribs, cut into individual pieces
2 tablespoons vegetable oil
1 large onion, roughly chopped
3 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine (or beef broth)
2 cups beef broth
2 bay leaves
3 fresh thyme sprigs (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

How to Cook Simple Beef Short Ribs: A Step-by-Step Guide

Cooking perfect beef short ribs is all about patience and proper technique. Here’s my foolproof method that guarantees tender, flavorful results every time:

1. Prepare Your Ribs:

Remove the short ribs from refrigeration 30 minutes before cooking to bring them to room temperature.
Pat each rib completely dry with paper towels – this is crucial for proper browning.
Season generously on all sides with salt and pepper.
Preheat your oven to 325°F (165°C).

2. Brown the Short Ribs:

Heat vegetable oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
Working in batches to avoid overcrowding, brown the short ribs on all sides, about 3-4 minutes per side.
The ribs should develop a deep, golden-brown crust – this creates the foundation of flavor for your dish.
Transfer browned ribs to a plate and set aside.

3. Build the Flavor Base:

In the same pot with the remaining oil and browned bits, add chopped onions, carrots, and celery.
Cook for 5-6 minutes until vegetables begin to soften and take on some color.
Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

4. Deglaze and Add Liquid:

Pour in the red wine (or additional broth if you prefer alcohol-free), scraping up any browned bits from the bottom of the pot.
Let the wine simmer for 2-3 minutes to cook off some of the alcohol.
Add beef broth, bay leaves, and thyme sprigs.
Return the browned short ribs to the pot, nestling them among the vegetables.

5. Braise in the Oven:

The liquid should come about halfway up the sides of the ribs – add more broth if needed.
Bring the mixture to a gentle simmer on the stovetop.
Cover tightly with a lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.

6. Finish and Serve:

Remove from oven and let rest for 10 minutes.
Carefully remove the bay leaves and thyme stems.
Taste the braising liquid and adjust seasoning with salt and pepper as needed.
Garnish with fresh chopped parsley before serving.

Substitutions and Variations

This recipe is wonderfully adaptable to different tastes and dietary needs. Here are some variations I’ve tried and loved:

Wine Substitute: Replace red wine with additional beef broth, grape juice, or balsamic vinegar for depth of flavor.
Vegetable Variations: Add mushrooms, parsnips, or turnips for different flavors and textures.
Herb Options: Try rosemary instead of thyme, or add a sprig of oregano for Mediterranean flair.
Cooking Liquid: Use dark beer instead of wine for a rich, malty flavor.
Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Asian-Inspired: Replace wine with soy sauce and add ginger and star anise.

Common Mistakes to Avoid

I’ve made my share of mistakes with short ribs over the years, so let me help you avoid these common pitfalls:

Skipping the Browning: Never skip browning the ribs – this step creates essential flavor through the Maillard reaction.
Cooking at Too High Heat: Braising should be gentle; high heat will make the meat tough and dry.
Not Enough Liquid: The ribs should be partially submerged; too little liquid will result in uneven cooking.
Opening the Oven Too Often: Resist the urge to check constantly – each peek releases heat and extends cooking time.
Rushing the Process: Short ribs need time to break down properly; there’s no shortcut to tender meat.

How to Serve Simple Beef Short Ribs

These rich, flavorful short ribs pair beautifully with a variety of sides that can soak up the delicious braising liquid:

Classic Combinations:

Creamy mashed potatoes or garlic mashed cauliflower
Buttered egg noodles or wide pappardelle pasta
Steamed white or brown rice

Vegetable Sides:

Roasted Brussels sprouts or green beans
Glazed carrots or honey-roasted root vegetables
Simple steamed broccoli or asparagus

Bread Options:

Crusty French bread or dinner rolls for soaking up the sauce
Cornbread for a Southern twist

I like to serve the short ribs family-style in the Dutch oven they were cooked in, letting everyone help themselves to the tender meat and vegetables.

Presentation Ideas for Simple Beef Short Ribs

While this is a rustic comfort dish, you can elevate the presentation with these simple touches:

Individual Plates: Serve each portion over a bed of mashed potatoes with the braising vegetables arranged alongside.
Sauce Reduction: Strain the braising liquid and reduce it on the stovetop for a more concentrated sauce.
Fresh Herb Garnish: A sprinkle of fresh parsley, thyme, or chives adds color and freshness.
Rustic Bowl Service: Serve in wide, shallow bowls with crusty bread on the side.

Simple Beef Short Ribs Recipe Tips

Here are my top tips for guaranteed success with this recipe:

Choose the Right Cut: Look for well-marbled short ribs with good fat content – this equals flavor and tenderness.
Don’t Crowd the Pan: Brown ribs in batches to ensure proper searing and color development.
Low and Slow: The magic happens at low temperatures over long cooking times.
Test for Doneness: The meat should easily fall off the bone when gently prodded with a fork.
Make Ahead: This dish actually improves in flavor when made a day ahead and reheated.
Skim the Fat: If making ahead, refrigerate overnight and remove the solidified fat layer before reheating.

How to Store Simple Beef Short Ribs

Proper storage ensures you can enjoy leftovers safely and deliciously:

Refrigerator Storage:

Cool completely before refrigerating (within 2 hours of cooking)
Store in airtight containers for up to 4 days
Keep the meat and braising liquid together to prevent drying out

Freezer Storage:

Freeze in portions for up to 3 months
Thaw overnight in the refrigerator before reheating
The braising liquid may separate slightly but will come together when reheated

Reheating:

Reheat gently on the stovetop over low heat
Add a splash of broth if the liquid has reduced too much
Oven reheating at 325°F works well for larger portions

Frequently Asked Questions (FAQs)

Q: Can I make this recipe in a slow cooker?
A: Absolutely! Brown the ribs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

Q: What’s the best cut of short ribs to use?
A: English-cut short ribs (cut parallel to the rib bone) work best for this recipe. They have good marbling and braise beautifully.

Q: Can I make this without wine?
A: Yes! Replace the wine with an equal amount of beef broth. You can also use a splash of balsamic vinegar for acidity.

Q: How do I know when the short ribs are done?
A: The meat should be fork-tender and easily pull away from the bone. If there’s resistance, continue cooking for another 30 minutes.

Q: Can I add potatoes to this recipe?
A: You can add small potatoes in the last hour of cooking, but they may break down if cooked the full time.

Q: Why are my short ribs tough?
A: Short ribs need long, slow cooking to break down the connective tissue. If they’re tough, they likely need more time in the oven.

Conclusion

This Simple Beef Short Ribs Recipe proves that some of the best dishes come from the most basic ingredients and techniques. By focusing on proper browning, building layers of flavor, and cooking low and slow, you’ll create a meal that’s both deeply satisfying and impressively delicious.

I love how this recipe transforms tough, inexpensive cuts of meat into something truly special. The hands-off cooking method means you can prepare it on a weekend morning and have a incredible dinner ready by evening, with your house smelling absolutely amazing all day long.

Whether you’re cooking for a special occasion or just want to treat your family to something extraordinary, these simple beef short ribs deliver every time. The tender meat, rich sauce, and comforting vegetables create a complete meal that speaks to the soul of home cooking.

Take your time with this recipe, enjoy the process, and prepare to be amazed by how such simple ingredients can create such profound flavors. Happy cooking!