simple short rib recipe

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The Best simple short rib recipe

I’ve always been a fan of short ribs, and this simple recipe never fails to impress. The rich flavors and tender meat make it a perfect dish for any occasion.

I remember first trying short ribs at a family gathering, and it was love at first bite. Since then, I’ve been experimenting with different recipes to find the perfect balance of flavors and textures.

This recipe is a game-changer, and I’m excited to share it with you. The key to this recipe is the slow-cooking process that breaks down the connective tissue in the meat, making it fall-off-the-bone tender.

It’s a technique that’s often used in traditional braising methods, but here we’re using a simpler approach that still yields amazing results. One of the things I love about this recipe is how versatile it is.

You can serve it as a main course, or use it as a topping for rice or noodles. It’s also incredibly easy to make ahead of time, which makes it perfect for busy weeknights or special occasions.

4.9 from 782 votes

This simple short rib recipe features tender, fall-off-the-bone meat and a rich, savory sauce. Perfect for a hearty dinner, this dish is easy to prepare and sure to impress.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Short Ribs

2 lbs beef short ribs

1 tsp salt

1 tsp black pepper

2 tbsp olive oil

For the Sauce

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

salt and pepper to taste

👨‍🍳Directions

1Season the short ribs with salt and black pepper on all sides.

2Heat the olive oil in a Dutch oven over medium-high heat until it begins to shimmer.

3Add the short ribs and sear on all sides until browned, about 5 minutes per side.

4Remove the short ribs from the pot and set aside.

5In the same Dutch oven, add the chopped onion, carrots, and celery.

6Cook over medium heat until the vegetables begin to soften and the onions become translucent, about 5 minutes.

7Add the minced garlic and cook for an additional 1 minute until fragrant.

8Pour in the red wine and scrape the bottom of the pot to deglaze, releasing any browned bits.

9Add the beef broth, tomato paste, thyme, and rosemary.

10Stir well to combine.

11Bring the mixture to a simmer and return the short ribs to the pot.

12Spoon the sauce over the ribs to coat them evenly.

13Cover the Dutch oven and reduce the heat to low.

14Let the short ribs braise in the sauce for about 20-25 minutes, or until the meat is tender and easily pulls apart with a fork.

15Check for doneness by inserting a fork into the meat and twisting gently.

16If the meat does not fall apart easily, continue cooking for an additional 5-10 minutes.

17Once the short ribs are tender, remove them from the pot and set aside to rest for a few minutes.

18Taste the sauce and adjust the seasoning with salt and pepper if needed.

19Spoon the sauce over the short ribs before serving.

🔧Equipment

Dutch oven

Tongs

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute red wine with beef broth if you prefer a non-alcoholic version.

Watch Video Of How Simple Short Rib Recipe Works

This simple short rib recipe is always a good idea for any occasion. It’s perfect for family gatherings, special events, or even just a cozy night in with loved ones.

The best part? It’s incredibly easy to make ahead of time and reheats beautifully.

Simply reheat your leftovers with some additional liquid (such as broth or wine) and serve over rice or noodles for a delicious meal.

❓ Frequently Asked Questions About Short Rib

Q: What is the best type of short ribs to use for this recipe?

A: For this recipe, you’ll want to use beef short ribs that are at least 1 1/2 inches thick. You can find these at most butcher shops or high-end grocery stores.

Q: Can I use pork or lamb instead of beef?

A: While you can substitute pork or lamb for beef, keep in mind that the flavor profile will be slightly different. Pork will have a sweeter taste, while lamb will have a gamier flavor.

Q: How do I ensure that my short ribs are fall-off-the-bone tender?

A: To achieve tender short ribs, make sure to cook them low and slow. This means cooking them at a low temperature (around 275°F) for an extended period of time (at least 3 hours). You can also use a pressure cooker to speed up the cooking process.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker! Simply brown the short ribs in a skillet before adding them to the slow cooker with your favorite seasonings and sauce.

Q: How do I store leftover short ribs?

A: Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, make sure to add some liquid (such as broth or wine) to keep the meat moist.

simple short rib recipe

The Best simple short rib recipe