đź’ĄThis is the absolute best short rib recipe! (2024)
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Braised Short Ribs are the Best Damn Short Ribs you’ll ever have! These short ribs are cooked in red wine until falling off-the-bone tender!
You’ll need a Dutch oven for this recipe. Below are recommendations at different price points. Click on the photo for more information.
Table of Contents
BEST DAMN SHORT RIBS
Before I had beef short ribs, I didn’t understandall the hoopla surrounding them. Well, they really arethatgood. Simmered until tender with red wine, hello, what’s not to love!?
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs
This recipe takes a long time (three hours is an eternity for someone with no patience!) to make but it’s not difficult. You don’t stand over the stove for3 hours straight. You do a step, then read your trashy novel (or maybe that’s just me), do a step, then clean the kitchen, do a step, back to the novel.
It is SO worth the time…..
BRAISED SHORT RIB STORY
Ryder said, “Yum! This is good and I know good. I may not know when other things are good or bad, but I know when food is good or bad!” Yep, he’s right.
Wesley said, “These are the best damn short ribs.” Holy moly, my friends, that is like winning the Boston Marathon! Food critic #1 gave it a 10!!! The heavens parted and the angels sang Hal-le-lu-jahhhhhhh!!
WHAT YOU’LL NEED FOR YOUR BEST DAMN SHORT RIBS
A full list of ingredients and amounts is in the recipe card below. As well, set up your recipe box for free so you will never lose this wonderful recipe.
Short ribs
Pepper
Butter
Red wine
Beef broth
Garlic
First, dry ribs with a paper towel then salt and pepper. Brown on all sides in a Dutch oven.
After ribs are browned, remove to a pan. Add garlic and saute for 1 minute. Next, add red wine and boil until reduced to about 1 cup.
Return the ribs back to the pan and add 4 cups of beef broth. Place the lid on the dish and bake in a 325-degree oven for 2 and 1/2 to 3 hours. Take out of the oven and remove ribs to a plate. Skim excess fat off the top, then boil until reduced by about half. The longer you boil and reduce the more intense the remaining broth will be. Replace ribs and simmer a couple of minutes longer. Serve over rice, with cheesy grits, or with buttered noodles.
You may also likeMolasses Pomegranate Braised Short RibsorRed Wine Pomegranate Slow Cooker Short Ribs
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Tools you’ll need for this recipe
shop tools needed at Walmart
shop tools needed at Target
Dutch oven
pepper mill
garlic press
cup and spoon measures
large spoon
platter
whisk
Last But Not Least…I love hearing from you and would love it if you would leave a rating and a comment. Please follow me onInstagramand tag me with a photo when you make this recipe.
Succulent beef short ribs and cooked in rich red wine for an out-of-this-world meal!
Author: Paula
4.83 from 79 votes
Print Pin Rate
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Prep Time: 5 minutesminutes
Cook Time: 3 hourshours30 minutesminutes
Servings: 4servings
Ingredients
2-3poundsbeef short ribs
Salt and freshly cracked black pepper
3Tablespoonsbutter
1bottlered wine such as Cabernet or Pinot noir
4cupsbeef broth
3clovesgarlicpeeled and smashed
Instructions
Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
Cover pot and put in the oven until the meat almost falls off bones about 3 hours.
After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.
The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.
The best beef short ribs come from the chuck primal where the marbled serratus ventralis muscle is thickest. Originating near the second rib, serratus ventralis covers most of the cattle's rib cage but thins as it stretches to the rump. Short ribs can also come from the brisket, plate, and rib sections.
I do short ribs in a slow cooker. I completely submerge them in liquid and they cook all day (8 hours minimum) and when I pick them out of the pot they quite literally fall off the bone, soft, tender and tasty. Low and slow (and long) is the way to go.
Make incredibly tender boneless short ribs at home with this easy sous vide method. The low and slow cooking gives you fork-tender meat with amazing flavor.
You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.
Since ribs are pretty fatty and tough, many people will choose to boil their ribs to tenderize them - either parboiling for a short time or boiling for a longer time. This gets rid of some of the fat by rendering it out into the water, giving you a leaner rib.
You'll need about three-quarters of a pound of bone-in short ribs per person. If you cook the beef the day before and chill it overnight, you'll be able to lift off much of the fat that hardens on top of the sauce.
Short ribs that come from the plate primal have lots of good muscle tissue, but also a significant amount of fat. Rib primal short ribs don't have as much meat to them as the plate variety, but are far more tender. Flanken ribs are tougher, and less fatty.
In the United States, short ribs from the plate are generally the least expensive cut, followed by medium-priced short ribs from the brisket and chuck, and premium-priced short ribs from the rib area.
If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.
Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.
You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
These ribs are the bones that are cut off from a Prime Rib Roast. They may not be as meaty but they are just as delicious. Lay the beef bone side down and fat side up while cooking in the oven.
Short ribs are commonly cut into 2x3-inch rectangles, giving you a cross-section view of the layers of fat, meat, and flat rib bones. You can also purchase boneless short ribs. Either way, short ribs require long, slow cooking for tender results because they start out so tough. That's why braised short ribs are common.
If you get short ribs that have striations of muscle that look extremely lean and then a thick fat cap on top, you're going to end up with meat that's tough and dry, not tender and melting. Short ribs can be cut two different ways: flanken- and English-style.
Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.
Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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