The Best Homemade Beef Short Ribs Recipe

What You’ll Love About This Recipe

You’ll love these homemade beef short ribs because they’re tender, flavorful, and perfect for any occasion. With simple ingredients and easy steps, this recipe delivers restaurant-quality results right in your kitchen.

• Fall-off-the-bone tenderness—slow-cooked to perfection, every bite melts in your mouth.
• Rich, savory flavors—a delicious blend of herbs, spices, and a sticky glaze that’s irresistible.
• Comfort food at its best—hearty, satisfying, and sure to become a family favorite.

Recipe

Intro

Beef short ribs are a flavorful and tender cut of meat that becomes melt-in-your-mouth delicious when slow-cooked. This recipe guarantees rich, fall-off-the-bone ribs with a deep, savory sauce.

Ingredients

• 4 lbs beef short ribs (bone-in)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups beef broth
• 1 cup red wine (optional, substitute with more broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. Season ribs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
5. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.
6. Pour in beef broth and red wine, scraping up any browned bits from the bottom.
7. Return ribs to the pot, making sure they are mostly submerged in liquid.
8. Cover and transfer to the oven. Braise for 2.5–3 hours, until meat is tender.
9. Remove ribs and skim excess fat from the sauce. Serve ribs with sauce spooned over the top.

Notes

• For a thicker sauce, simmer on the stovetop after braising.
• Short ribs taste even better the next day as flavors deepen.

Equipment

• Dutch oven or heavy oven-safe pot
• Tongs
• Wooden spoon

Time

• Prep time: 20 minutes
• Cooking time: 3 hours

Cuisine

American

Serving

4–6 servings

Nutrition

Beef short ribs are a rich source of protein and essential nutrients. The nutrition data below is based on a typical serving size.

What To Serve With It

I love serving my beef short ribs with sides that balance their rich flavor, like creamy mashed potatoes or buttery roasted carrots. A tangy coleslaw or pickled veggies add a nice crunch and cut through the meat’s richness, making every bite even better. Don’t forget a slice of crusty bread to soak up all that delicious sauce—trust me, you’ll want every last drop!

Side Dish Pairings

Since beef short ribs are rich and hearty, you’ll want sides that balance their bold flavor without stealing the show. I love pairing them with creamy mashed potatoes—they’re comforting and soak up the rib’s juices perfectly. Roasted vegetables, like carrots or Brussels sprouts, add a hint of sweetness and crunch to the meal. For something lighter, a crisp green salad with a tangy vinaigrette works wonders. If you’re feeling adventurous, try polenta or cauliflower mash for a twist on classic sides. Each option complements the ribs without overwhelming them, making your meal feel complete and satisfying.

Complementary Flavors

When you’re serving beef short ribs, the right flavors can turn a great dish into something unforgettable. I love pairing them with bold, savory sides like garlic mashed potatoes or creamy polenta—they soak up the rich sauce perfectly. For brightness, try roasted carrots or a crisp arugula salad with lemon vinaigrette. A tangy pickled slaw cuts through the richness, while buttery cornbread adds a sweet contrast. Don’t forget a glass of red wine or a cold beer to round it out. These combos balance the ribs’ deep flavors, making every bite even better. Trust me, your taste buds will thank you.