What You’ll Love About This Recipe
This homemade short ribs recipe is perfect for cozy dinners or impressing guests with minimal effort. You’ll love how tender the meat becomes, falling right off the bone with every bite. The rich, savory sauce coats the ribs beautifully, making them irresistible. It’s easy to customize with your favorite herbs and spices, adding a personal touch. Plus, the leftovers are just as delicious, perfect for sandwiches or tacos the next day.
Recipe
Succulent and flavorful, homemade short ribs are a classic comfort food that’s perfect for a hearty meal. This recipe features tender, slow-cooked short ribs in a rich, savory sauce that’s sure to impress.
Ingredients:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Preheat the oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onions and garlic until softened, about 5 minutes.
- Add tomato paste and cook for 1-2 minutes, stirring constantly.
- Pour in red wine to deglaze the pot, scraping up any browned bits.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid.
- Transfer the pot to the oven and braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Remove from the oven and skim off any excess fat from the sauce.
Notes:
- For a thicker sauce, simmer the liquid on the stovetop after braising until it reaches your desired consistency.
- Short ribs can also be cooked in a slow cooker on low for 8 hours.
Equipment:
- Large oven-safe pot or Dutch oven
- Tongs
- Knife and cutting board
Time:
Prep time: 20 minutes
Cooking time: 3 hours
Cuisine:
American
Serving:
4-6 servings
Nutrition
Homemade short ribs are rich in protein and essential nutrients, making them a hearty meal option. Below is the nutritional breakdown per serving.
| Calories | Protein | Fat | Carbs | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 420 kcal | 32 g | 28 g | 8 g | 2 g | 4 g | 650 mg |
What To Serve With It
I love pairing these homemade short ribs with classic sides like creamy mashed potatoes or roasted vegetables, as they perfectly complement the rich, hearty flavors. A glass of red wine, such as Cabernet Sauvignon or Malbec, can really elevate the meal, making it feel extra special. Trust me, the combination is a winner every time!
Classic Side Dishes
There’s nothing like pairing tender short ribs with classic sides that bring out their rich flavor, and I’ve got a few favorites that never disappoint. Creamy mashed potatoes are a must—they soak up the braising liquid perfectly. I also love roasted carrots, their sweetness balancing the savory ribs. Butternut squash puree adds a smooth, slightly sweet contrast, while buttery green beans with a sprinkle of almonds give a nice crunch. For something heartier, a scoop of polenta or a side of garlic bread works wonders. These sides are simple, comforting, and let the short ribs shine. Trust me, they’ll complete your meal!
Wine Pairing Options
What’s better than a plate of rich, tender short ribs? A glass of wine that makes them sing. I love pairing mine with a bold red, like Cabernet Sauvignon or Malbec—their deep flavors match the meat’s richness. If you prefer something smoother, try a Pinot Noir; it’s lighter but still holds up. For a fun twist, go for a Syrah with its peppery kick. And if you’re feeling fancy, a glass of aged Bordeaux won’t disappoint. Just avoid anything too light or sweet—you want a wine that can stand up to those juicy, fall-off-the-bone ribs. Cheers!
