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Fall-Off-The-Bone Short Ribs

Rich, tender beef short ribs slow-braised in a savory red wine and herb sauce until they're falling off the bone. Perfect for cozy nights or impressing a dinner crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 3 to 4 pounds of bone in beef short ribs
  • Salt and black pepper be generous here
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine or more beef broth if you are skipping alcohol
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf

Method
 

  1. Pat the short ribs dry with paper towels and season them generously with salt and black pepper.
  2. Heat vegetable oil in a large Dutch oven over medium heat.
  3. Sear ribs in batches for 6 to 8 minutes per batch until deeply browned on all sides. Remove and set aside.
  4. In the same pot, add the chopped onion, carrots, and celery. Cook for about 8 minutes until softened.
  5. Add minced garlic and tomato paste, stir and cook for 2 more minutes.
  6. Pour in the red wine and scrape the bottom of the pot to release browned bits. Simmer for 3 to 5 minutes to reduce slightly.
  7. Add the beef broth, thyme, rosemary, bay leaf, and returned ribs. Ensure ribs are mostly submerged; add more broth if needed.
  8. Cover the pot and place in a 325°F oven. Cook for 2½ to 3 hours until meat is fork-tender and falling off the bone.
  9. Carefully remove ribs using tongs and let rest on a plate.
  10. Skim off excess fat from the sauce. Optionally strain or blend sauce for a smoother texture.
  11. Pour sauce over the ribs and serve hot.

Notes

Serve these short ribs with mashed potatoes, egg noodles, or creamy polenta for a comforting meal. They taste even better the next day, so feel free to make them ahead and reheat gently for improved flavor.