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"Close-up of a plate of homemade short ribs recipe served with mashed potatoes and topped with fresh parsley. The short ribs are glazed with a rich, dark sauce, with tender meat and visible bones. A savory sauce surrounds the dish, enhancing the presentation."

Short Ribs recipe

Slow‑braised Short Ribs recipe in red wine and beef stock, cooked low and slow until fall‑apart tender.
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Prep Time 20 minutes
Cook Time 3 hours
Rest Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American, French‑inspired braise
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3–4 lbs Bone‑in beef short ribs
  • To taste Salt & black pepper - For seasoning
  • 2 Yellow onions - Chopped
  • 2 Carrots - Chopped
  • 2 Celery stalks - Chopped
  • 4 cloves Garlic - Minced
  • 1 cup Red wine - Dry red wine
  • 2 cups Beef stock - Low sodium preferred
  • 2 tablespoon Tomato paste
  • 2 sprigs Fresh thyme - Or 1 teaspoon dried
  • 2 Bay leaves
  • 1 tablespoon Worcestershire sauce

Equipment

  • 1 Heavy Dutch oven with lid (5‑6 quart works well)
  • 1 Tongs (For handling ribs)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board
  • 1 Measuring cups & spoons

Method
 

  1. Pat ribs dry, season all sides with salt & pepper, let rest while oven preheats.
    A wooden bowl filled with perfectly seasoned and cooked short ribs, garnished with black and white pepper, and sea salt.
  2. Sear ribs in Dutch oven until browned on all sides; work in batches.
    A cast iron pot with browned short ribs, resting in their own juices with some herbs and seasoning.
  3. In same pot, sweat onions, carrots, celery until softened; add garlic and tomato paste.
    A pot of braised short ribs surrounded by vegetables like carrots and onions, garnished with thyme and parsley, and a rich, savory sauce.
  4. Pour in wine, scrape up brown bits, add stock, thyme, bay leaves, return ribs, cover and bake at 325°F for 2.5‑3 hours.
    A cast iron pot with short ribs simmering in a flavorful broth with carrots, onions, celery, and sprigs of thyme, with red wine being poured into the pot.
  5. Remove ribs, skim fat, reduce sauce if needed, serve meat fork‑tender with sauce.
    Close-up of braised short ribs served on a bed of mashed potatoes, garnished with thyme and parsley, accompanied by a rich sauce with caramelized onions.

Nutrition

Serving: 300gCalories: 580kcalCarbohydrates: 13gProtein: 45gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 180mgSodium: 630mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 3900IUVitamin C: 8mgCalcium: 60mgIron: 4.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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