The Best Beef Short Rib Recipe Ever ️

Ingredients

• 3 pounds Beef Short Ribs (bone‑in, trimmed into individual ribs)
• 1 tablespoon Kosher Salt (for seasoning)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika (smoked or sweet)
• 0.5 teaspoon Black Pepper (freshly ground, optional)
• 2 tablespoons Olive Oil (for searing)
• 1 large Onion (diced)
• 2 medium Carrots (diced)
• 2 Celery Stalks (diced)
• 2 Garlic Cloves (minced)
• 2 tablespoons Tomato Paste (canned)
• 1 cup Red Wine (dry red wine, such as cabernet or merlot)
• 2 cups Chicken Stock (low‑sodium)
• 2 sprigs Fresh Thyme (optional, for flavor)
• 1 Bay Leaf (optional)

Instructions

1. Season the Short Ribs

   Pat the short ribs dry, then sprinkle both sides generously with kosher salt, garlic powder, paprika, and a pinch of black pepper. Rub the seasoning into the meat.

   Time: PT5M

2. Sear the Short Ribs

   Heat olive oil in the Dutch oven over medium‑high heat. Add the ribs in a single layer and sear for about 2 minutes per side, until a deep brown crust forms.

   Time: PT4M

   Temperature: Medium‑high heat

3. Prepare the Mirepoix

   While the ribs sear, dice the onion, carrots, and celery into uniform ½‑inch pieces.

   Time: PT5M

4. Sauté the Vegetables

   Remove the seared ribs and set aside. In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.

   Time: PT2M

   Temperature: Medium heat

6. Deglaze with Red Wine

   Pour the cup of red wine into the pot, stirring to dissolve the browned bits. Let the wine reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Return Ribs and Add Liquid

   Place the seared ribs back into the pot. Add the chicken stock, fresh thyme sprigs, and bay leaf. The liquid should come about halfway up the ribs.

   Time: PT2M

8. Braise in the Oven

   Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F. Braise for 1 hour 45 minutes, or until the meat is fork‑tender and falling off the bone.

   Time: PT1H45M

   Temperature: 325°F

9. Rest and Serve

   Remove the pot from the oven. Let the ribs rest, covered, for 5 minutes. Skim excess fat from the surface, then serve the ribs with the reduced sauce spooned over.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

14g

Fat

36g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef chuck short ribs, Beef shank
• Instead of Kosher Salt: Sea salt
• Instead of Garlic Powder: Fresh minced garlic (increase amount)
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Vegetable oil
• Instead of Onion: Shallot
• Instead of Carrots: Parsnip
• Instead of Celery Stalks: Celery heart
• Instead of Garlic Cloves: Garlic powder
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Red Wine: Beef broth plus a splash of red wine vinegar
• Instead of Chicken Stock: Beef stock, Water with bouillon cube
• Instead of Fresh Thyme: Dried thyme, ½ teaspoon
• Instead of Bay Leaf: none

Equipment Needed

• Dutch Oven or Heavy Oven‑Safe Pot
• Oven
• Tongs
• Chef's Knife
• Cutting Board
• Measuring Cups
• Wooden Spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Seasoning the ribs thoroughly before searing.
• Developing a deep brown crust during searing.
• Cooking the tomato paste long enough to remove raw flavor.
• Deglazing with red wine to capture fond.
• Braising at a low, steady 325°F until the meat is fall‑off‑the‑bone.

Chef Tips from the Video

• Use bone‑in short ribs for maximum flavor; the marrow adds richness to the sauce.
• Choose a dry red wine you would enjoy drinking; low‑quality wine can make the sauce bitter.
• After braising, skim the solidified fat from the surface for a cleaner sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months; thaw overnight before reheating.

Room temperature: Not recommended; keep refrigerated or frozen.

Make-Ahead Tips

• The short ribs improve in flavor after a night in the refrigerator; reheat gently on the stovetop over low heat.
• Sauce can be strained and reduced further for a thicker glaze before serving.

Frequently Asked Questions