Last January during a particularly cold week, Lina requested "something really warm and filling" after spending hours at outdoor basketball practice in freezing temperatures. I'd been intimidated by short ribs recipe attempts before, convinced they required expert timing and technique. Four hours later, we had fall-off-the-bone ribs in rich wine sauce that tasted like a fancy restaurant meal, and Lina declared it "the best thing you've ever made."
Why You'll Love This Short Ribs Recipe
This braised short ribs recipe has rescued countless dinner parties when I needed impressive main courses that would wow guests without requiring me to spend the entire party in the kitchen managing complicated timing or last-minute preparations that prevent actually enjoying time with people. The dutch oven Short Ribs Recipe format means you can brown the meat, add liquids and aromatics, then let everything braise unattended for hours while you prepare sides, set the table, or simply relax knowing dinner is handling itself.
Jump to:
- Why You'll Love This Short Ribs Recipe
- Ingredients You'll Need For Short Ribs Recipe
- How To Make Short Ribs Recipe Step By Step
- Smart Swaps for Your Short Ribs Recipe
- Short Ribs Recipe Variations
- Equipment For Short Ribs Recipe
- Storing Your Short Ribs Recipe
- Why This Short Ribs Recipe Works
- Top Tip
- FAQ
- Restaurant-Quality Made Easy!
- Related
- Pairing
- Short Ribs Recipe
Ingredients You'll Need For Short Ribs Recipe
See Recipe Card Below This Post For Ingredient Quantities
For the Short Ribs:
- bone-in beef short ribs
- Salt and black pepper
- olive oil
- roughly chopped
- carrots, roughly chopped
- celery stalks, roughly chopped
- garlic cloves, smashed
- tomato paste
For the Braising Liquid:
- red wine (Cabernet or Merlot)
- beef broth
- bay leaves
- sprigs fresh thyme
- sprigs fresh rosemary
- Worcestershire sauce
For Serving:
- Fresh parsley for garnish
- Mashed potatoes
- Creamy polenta
- Egg noodles
How To Make Short Ribs Recipe Step By Step
Prepare and Season the Ribs:
Remove short ribs from refrigerator 30-60 minutes before cooking to bring them closer to room temperature, which ensures even cooking throughout rather than cold centers and overcooked exteriors. Pat the ribs completely dry with paper towels – moisture prevents proper browning and creates steaming instead of the caramelization you need for flavor development. Season all sides generously with salt and black pepper, using more than you think necessary because only the surface gets seasoned while the interior meat remains relatively unsalted. Let the seasoned ribs sit while you preheat your dutch oven and prepare vegetables, giving salt time to penetrate slightly into the meat.
Brown the Short Ribs:
Heat a large dutch oven or heavy-bottomed pot over medium-high heat and add olive oil. When the oil shimmers and barely begins to smoke, add short ribs in a single layer without crowding – work in batches if necessary because crowded meat steams instead of browns. Sear for 3-4 minutes per side until deeply golden brown with crispy, caramelized crust. Don't move them prematurely or they'll stick and tear rather than releasing naturally when properly browned. This browning step is crucial for flavor through Maillard reactions that create hundreds of complex compounds impossible to achieve through other cooking methods. Transfer browned ribs to a plate and set aside.
Build the Braising Base:
Reduce heat to medium and add chopped onions, carrots, and celery to the pot with all those delicious browned bits still stuck to the bottom. Cook for 8-10 minutes, stirring occasionally and scraping up the fond (browned bits) which contains concentrated flavor that will enrich your entire dish. Add smashed garlic and tomato paste, stirring constantly for 2 minutes until the tomato paste darkens slightly and becomes fragrant – this cooking removes raw tomato taste and concentrates sweetness. Pour in red wine, scraping vigorously to deglaze and dissolve all remaining fond into the liquid. Bring to a simmer and cook for 5 minutes to reduce alcohol content and concentrate flavor.
Braise Until Tender:
Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce to the pot, stirring to combine everything. Return the browned short ribs to the pot, nestling them into the liquid and vegetables – they should be mostly submerged but it's okay if the tops stick out slightly. Bring everything to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated 300°F oven. Braise for 3-4 hours, checking after 3 hours, until the meat is fork-tender and practically falling off the bones. You know they're done when a fork slides in with almost no resistance and the meat pulls apart easily.
Finish the Sauce:
Carefully remove the pot from the oven and transfer the ribs to a serving platter, covering with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the vegetables to extract all their flavor before discarding the solids. Let the liquid sit for 5 minutes, then skim off excess fat from the surface using a spoon or ladle. Bring the liquid to a boil over high heat and cook uncovered for 10-15 minutes until reduced by half and thick enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper. Pour the finished sauce over the ribs or serve alongside for guests to add as desired.
Smart Swaps for Your Short Ribs Recipe
Different Braising Liquids:
- Beer → Red wine (maltier, less acidic)
- Red wine and beef broth combination → All wine or all broth
- Pomegranate juice → Wine (fruity, tangy)
- Balsamic vinegar → Wine (sweeter, tangier)
Cooking Methods:
- Slow cooker 8 hours LOW → Oven 4 hours (slow cooker short ribs for convenience)
- Instant Pot 45 minutes HIGH pressure → Oven (instant pot short ribs for speed)
- Stovetop low simmer 3 hours → Oven (stovetop braised ribs)
- Grill then braise → All braised (short ribs barbecue hybrid)
Vegetable Variations:
- Pearl onions → Chopped onions (elegant presentation)
- Parsnips → Carrots (earthier sweetness)
- Fennel → Celery (anise notes)
- Mushrooms → Standard mirepoix (umami boost)
Short Ribs Recipe Variations
Asian-Style:
- Soy sauce, ginger, star anise
- Rice wine instead of red wine
- Serve over rice
- Garnish with green onions
BBQ Short Ribs:
- Braised then finished on grill
- BBQ sauce glaze last 30 minutes
- Smoky, sweet, tender
- Summer cookout upgrade
Red Wine Braised:
- Full bottle red wine
- Less broth for wine-forward
- Classic French
- Elegant dinner party
Beer Braised:
- Dark beer replaces wine
- Onions and mushrooms
- Hearty, rustic
- Pub-style comfort
Equipment For Short Ribs Recipe
- Large dutch oven or heavy pot with lid
- Tongs for turning ribs
- Fine-mesh strainer for sauce
- Fat separator (or patience with spoon)
Storing Your Short Ribs Recipe
Room Temperature (2 hours max):
- Don't leave out longer
- Bacteria grows on meat
- Keep warm if serving buffet-style
- Food safety critical
Refrigerator (3-4 days):
- Store ribs and sauce together
- Fat will solidify on top (easy to remove)
- Reheat gently on stovetop
- Flavors improve overnight
Freezer (3 months):
- Perfect make-ahead entertaining
- Freeze in portions with sauce
- Thaw overnight in fridge
- Reheat slowly to prevent drying
Why This Short Ribs Recipe Works
These short ribs recipe succeed because low-temperature braising (300°F) breaks down tough collagen in the meat into gelatin gradually over 3-4 hours, creating that luxurious, fall-apart texture impossible to achieve through high-heat or quick cooking methods. The collagen requires extended exposure to moist heat between 180-200°F to hydrolyze properly – too hot and the muscle fibers seize and dry out before collagen converts; too cool and the conversion happens too slowly or incompletely.
The browning step creates hundreds of flavor compounds through Maillard reactions between proteins and sugars on the meat surface exposed to high heat, developing savory, complex taste that permeates the entire dish as those compounds dissolve into the braising liquid during cooking. The fond left in the pan after browning contains concentrated versions of these compounds which incorporate into the sauce through deglazing, ensuring no flavor is wasted.
Top Tip
- Brown the meat thoroughly – deep caramelization creates the flavor foundation for your entire dish, so don't rush this step or settle for pale browning. Braise at true low temperature (300°F) rather than higher heat which can make meat stringy instead of tender. Don't skip the resting period after removing from oven – let ribs sit 10-15 minutes before serving so juices redistribute throughout the meat instead of running out when cut. Remove excess fat from the sauce before serving or it will taste greasy rather than rich – skim carefully or use a fat separator for clean results.
FAQ
What is the best cooking method for short ribs Recipe ?
Low and slow oven braising at 300°F for 3-4 hours is the best method, creating fall-off-the-bone tenderness with rich, concentrated sauce. The steady, even heat breaks down tough connective tissue gradually without drying out the meat. Slow cooker works well for convenience (8 hours on LOW), while Instant Pot provides speed (45 minutes on HIGH pressure plus natural release), though oven-braising produces the best texture and flavor development.
How to cook short ribs recipe in Jamie Oliver?
Jamie Oliver's method typically involves browning the Short Ribs Recipe, adding vegetables and wine, then braising low and slow. His recipes often include herbs like rosemary and thyme, plus aromatics like garlic and shallots. The technique follows classic braising principles – brown meat, build flavor with aromatics, add liquid, cook until tender. Specific recipes vary but the core method remains consistent across his different short rib preparations.
How long does it take to do short ribs?
Short ribs recipe take 3-4 hours in a 300°F oven, 8 hours on LOW in a slow cooker, or 45-60 minutes in an Instant Pot (plus natural pressure release). The time depends on cooking method and rib size. You'll know they're done when meat is fork-tender and pulls away from the bone easily. Don't rush – the long cooking time is essential for breaking down tough connective tissue into gelatin that creates that silky, luxurious texture.
How to cook beef short rib in the UK?
UK beef short ribs recipe cook the same as elsewhere – brown in a hot pan, add vegetables and braising liquid (often red wine and stock), then cook low and slow at 150°C (300°F) for 3-4 hours until tender. British recipes might use ale instead of wine for more traditional pub-style flavors. The technique is identical to American recipes; only terminology and minor ingredient preferences differ slightly by region.
Restaurant-Quality Made Easy!
Now you have all the secrets to creating these incredible short ribs that prove restaurant-quality food is absolutely achievable at home without culinary school or professional equipment. From the pomegranate variation to the fish sauce umami boost, this recipe shows that understanding principles matters more than following recipes rigidly.
If you're craving more hearty beef dishes after this recipe, we have plenty of comforting classics to explore. Our Healthy Greek Orzo Salad Recipe the same French-inspired elegance, with slow-simmered beef and a rich, wine-infused sauce. For another cozy braised favorite, try our Delicious Burrata Salad Beet Recipe, a tender, aromatic dish that never disappoints. And if you want more rib-focused options, our Easy Black Pepper Chicken Recipe, saucy flavor with an irresistibly tender finish. Whatever you're in the mood for, these satisfying beef dishes are sure to hit the spot.
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Pairing
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Short Ribs Recipe
Ingredients
Equipment
Method
- Season the ribs well and prepare them for proper browning.
- Brown the short ribs deeply to develop maximum flavor.
- Cook vegetables and deglaze the pot to create flavor foundation.
- Braise the ribs gently for hours until perfectly tender.
- Strain, skim, and reduce the cooking liquid into a rich sauce.
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