stove top beef short ribs recipe

Written ByJenny Smyth Posted on
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The Best stove top beef short ribs recipe

I’ve always been a fan of hearty, comforting dishes that fill the house with a delicious aroma. One of my favorite recipes to achieve this is stove top beef short ribs. This classic dish has its roots in European cuisine, where slow-cooked meats were a staple of peasant cooking.

The rich flavors and tender texture of short ribs are a result of this slow-cooking process, which breaks down the connective tissue in the meat, making it incredibly tender and easy to chew. I first discovered stove top beef short ribs at a family gathering. My grandmother had made them for the occasion, and they were a huge hit.

Since then, I’ve experimented with various recipes, but this stove top method remains my favorite. There’s something about the way the flavors meld together as the ribs cook that’s just magic. The key to this recipe is the home cooking technique used.

By cooking the ribs on the stovetop, you can achieve a depth of flavor that’s hard to replicate with other methods. The constant simmering action helps to break down the collagen in the meat, making it even more tender than before. It’s a technique that requires patience, but trust me when I say it’s worth it.

As you can imagine, my family loves this recipe almost as much as I do. My kids are always asking for seconds (or thirds!) , and my husband raves about how tender and flavorful the ribs are.

This dish is perfect for any occasion, whether it’s a special event or just a regular Tuesday night dinner.

Stove Top Beef Short Ribs

4.9 from 631 votes

Tender and flavorful beef short ribs cooked to perfection on the stove top. A rich and hearty dish perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs beef short ribs
1 tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
2 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season both sides with salt and pepper.
2Heat the olive oil in the Dutch oven over medium-high heat.
3Add the short ribs and sear on all sides until browned, about 5-7 minutes per side.
4Remove the ribs from the pot and set aside.
5In the same pot, add the chopped onion, carrots, and garlic.
6Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
7Add the tomato paste and cook for an additional 1 minute, stirring constantly.
8Return the short ribs to the pot.
9Add the beef broth, thyme, and rosemary.
10Stir to combine, ensuring the ribs are mostly submerged in the liquid.
11Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the ribs are tender and easily pull apart with a fork.
12Stir occasionally to prevent burning.
13Once the ribs are tender, remove the pot from the heat and let them rest in the liquid for a few minutes.
14Transfer the ribs to a serving platter, and spoon the cooking liquid and vegetables over the top.
15Serve hot and enjoy.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: For added flavor, you can marinate the short ribs in a mixture of soy sauce, garlic, and olive oil for at least 2 hours before cooking. Serve with mashed potatoes or egg noodles to soak up the delicious sauce.

This stove top beef short ribs recipe is always a good idea for any occasion – whether you’re hosting dinner guests or just want something comforting after a long day. It’s perfect for family gatherings because everyone loves coming back for seconds (or thirds!)

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat by simmering them gently on low heat until warmed through.

❓ Frequently Asked Questions About Stove Top Beef Short Ribs

Q: What type of beef is best for short ribs?

A: For stove top beef short ribs, look for beef short ribs that are meaty and have a good balance of fat and lean meat. You can also use beef shank or oxtail if you prefer.

Q: Can I use a pressure cooker for this recipe?

A: While you can use a pressure cooker to speed up the cooking process, I highly recommend against it for this recipe. The stovetop method allows for a more even distribution of heat and results in a more tender final product.

Q: How do I know if my short ribs are cooked through?

A: Check for tenderness by inserting a fork into one of the ribs; if it slides in easily, they’re done. You can also check by cutting into one of the ribs; if it’s tender and falls apart easily, they’re cooked through.

Q: Can I make this recipe in advance?

A: Yes! You can cook the short ribs ahead of time and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: What sides go well with stove top beef short ribs?

A: Serve with mashed potatoes, egg noodles, or crusty bread to soak up all those delicious juices!

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