Short Ribs

5 from 3 votes
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Short Ribs Recipe by Mr. Make It Happen


Short Ribs SR 13

Introduction

People often ask me what my favorite thing to cook or eat is… the answer is right here! Braised Short Ribs. Today, we’re diving into the rich and hearty world of braised short ribs. This dish is the epitome of comfort food, featuring tender meat that falls off the bone, infused with deep flavors from red wine, herbs, and vegetables. Perfect for a cozy dinner or special occasion, let’s get started!

Short Ribs SR 3

I like to begin with what’s called a salt brine on the short ribs.

Salt brining short ribs offers several benefits that enhance the flavor and texture of the meat:

  1. Improved Flavor: Brining infuses the meat with salt, enhancing its natural flavor. It can also allow for the incorporation of additional spices and herbs, giving the ribs a more complex taste.
  2. Moisture Retention: Brining helps the meat retain moisture during cooking. The salt in the brine draws water into the meat, which can lead to juicier ribs that stay tender even after long cooking times.
  3. Texture Enhancement: The process of brining can break down some muscle proteins, leading to a more tender texture. This is particularly beneficial for tougher cuts like short ribs.
  4. Consistent Seasoning: Brining ensures that the salt penetrates deeply into the meat, resulting in more consistent seasoning throughout, rather than just on the surface.
  5. Reduced Cooking Time: Salt brining can help reduce cooking time by allowing the meat to cook more evenly and efficiently.
  6. Browning and Caramelization: The moisture retained from brining can promote better browning and caramelization during cooking, enhancing the overall flavor profile.
Short Ribs SR 4

Next, prep your mirepoix plus garlic.

Short Ribs SR 5

Mr. Make It Happen

Japanese Steel Chef Knife

Sear the Ribs

  1. Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until nicely browned. This should take about 3-4 minutes per side. Remove the ribs and set them aside.
Short Ribs SR 6

Press down to ensure maximum surface area contact. This will assist with browning.

Short Ribs SR 7

This is what you want to see when you sear your short ribs! This provides color, texture, and flavor!

Short Ribs SR 8

Sauté the Vegetables

  1. Add Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
  2. Add Flavor: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and soy sauce, cooking for another 2 minutes. This will help develop rich flavors.
Short Ribs SR 9

Deglaze and Add Liquid

  1. Deglaze with Wine: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.
  2. Add Broth and Seasoning: Return the short ribs to the pot. Add the beef broth, beef base, bay leaves, rosemary, thyme, and any additional salt and pepper as needed.
Short Ribs SR 10

Mr. Make It Happen

2pc. Hybrid Skillet

Add in your fresh herbs and season to taste with AP seasoning.

Short Ribs SR 11

Braise in the Oven

  1. Cover and Cook: Bring the pot to a gentle boil, then cover it with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Short Ribs SR 12

Thicken the Sauce

  1. Make the Slurry: In a small bowl, mix the corn-starch with cold water until smooth.
  2. Thicken the Sauce: Once the ribs are done braising, remove the pot from the oven and take out the ribs. Discard the bay leaves and herb sprigs. Place the pot over medium heat, and stir in the slurry. Cook for a few minutes until the sauce thickens to your desired consistency.

Serve

  1. Plate the Ribs: Return the short ribs to the pot or serve them on a platter. Spoon the thickened sauce and vegetables over the top.
  2. Garnish: Optionally, garnish with fresh herbs before serving.
Short Ribs SR 13 1

Conclusion

These braised short ribs are a showstopper, perfect for a family dinner or a gathering with friends. The combination of red wine, fresh herbs, and tender beef creates a mouthwatering dish that’s sure to impress. Serve it with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

If you try this recipe, I’d love to hear how it turned out! Let me know in the comments below. Happy cooking!


5 from 3 votes

Short Ribs

Short Ribs SR 13 1
Today, we’re diving into the rich and hearty world of braised short ribs. This dish is the epitome of comfort food, featuring tender meat that falls off the bone, infused with deep flavors from red wine, herbs, and vegetables. Perfect for a cozy dinner or special occasion, let’s get started!

Equipment

  • Dutch Oven

Ingredients 

For the Braised Short Ribs:

  • * 2-3 lbs Beef Short Ribs, bone-in or boneless; note that boneless ribs will cook faster
  • * 2 cups red wine, Cabernet or Merlot work well
  • * 2 cups beef broth
  • * 1 tbsp beef base
  • * 1-2 tbsp Dijon mustard
  • * 2 tbsp tomato paste
  • * 2-3 carrots, chopped
  • * 2-3 stalks of celery, chopped
  • * 1-2 onions, diced
  • * 2 bay leaves
  • * Fresh rosemary and thyme, a few sprigs of each
  • * 1 tbsp Worcestershire sauce
  • * 1 tbsp low-sodium soy sauce
  • * Salt, pepper, garlic powder, and onion powder (to taste)

For the Slurry:

  • * 2-3 tbsp corn starch
  • * 1/4 cup cold water

Instructions 

  • I like to begin with what’s called a salt brine on the short ribs which is just sprinkling your ribs in salt.
  • Next, prep your mirepoix (carrots, celery, onion) plus garlic.

Sear the Ribs

  • Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat.
  • Once hot, add the short ribs in batches, searing them on all sides until nicely browned.
  • This should take about 3-4 minutes per side.
  • Remove the ribs and set them aside.
  • Press down to ensure maximum surface area contact. This will assist with browning.
  • This is what you want to see when you sear your short ribs! This provides color, texture, and flavor!

Sauté the Vegetables

  • Add Vegetables: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
  • Add Flavor: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and soy sauce, cooking for another 2 minutes. This will help develop rich flavors.

Deglaze and Add Liquid

  • Deglaze with Wine:
  • Pour in the red wine, scraping up any brown bits from the bottom of the pot.
  • Bring it to a simmer and let it cook for about 5 minutes to reduce slightly.

Add Broth and Seasoning:

  • Return the short ribs to the pot.
  • Add the beef broth, beef base, bay leaves, rosemary, thyme, and any additional salt and pepper as needed.
  • Add in your fresh herbs and season to taste with AP seasoning.

Braise in the Oven

  • Cover and Cook: Bring the pot to a gentle boil, then cover it with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Make the Slurry:

  • In a small bowl, mix the corn starch with cold water until smooth.

Thicken the Sauce

  • Once the ribs are done braising, remove the pot from the oven and take out the ribs.
  • Discard the bay leaves and herb sprigs.
  • Place the pot over medium heat, and stir in the slurry.
  • Cook for a few minutes until the sauce thickens to your desired consistency.

Serve

  • Plate the Ribs: Return the short ribs to the pot or serve them on a platter. Spoon the thickened sauce and vegetables over the top.
  • Garnish: Optionally, garnish with fresh herbs before serving.

Additional Info

Course: Beef Recipes, Comfort Food, Favorites, Main Course

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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Recipe Rating




6 Comments

  1. Tanya says:

    5 stars
    Unbelievable recipe!!! My family was blown away for Christmas!! I’ve never made short ribs before, I’ve never even seen them raw I just know I love them at weddings lol. I got a Dutch oven at ocean state for $35 just for this. It did not disappoint. Very well described here and in the YouTube video.
    *Normally I’m on a whole foods diet with a very low sodium limit so now that I know how to do this I can adjust the sodium level but as for quality of this recipe, we wouldn’t have received a better meal going out somewhere fancy. The best thank you!!!

  2. Eboni says:

    I missed like 2 steps lol, but once I noticed it… it all came together . It smells amazing, I’m not much of a beef lover but my fiancé is, so I’m making your recipe for him tonight. Hope it comes out okay. I’ll be making a few more of your recipes , your food just looks soooo good. Congratulations to you and all your success!! Thank you for sharing your recipes with us.

  3. Judy Lynn Manz says:

    5 stars
    I made this last night and the family LOVED it

  4. Gerri says:

    5 stars
    The best braised short rib recipe I have ever used!!
    Absolutely delicious!! Thank you so much for sharing. This will definitely go directly into my recipe recipe book.!!

    1. Matt Price says:

      Thank you Gerri!!!! Much appreciated!!

  5. Nicholas says:

    This is a crazy thought, but what if after the braising, rather than tossing the veggies from the mirepoix, what if you hit them with an immersion blender to mix them into the broth? When you go to make the gravy that would substitute as the thickener with less waste and maybe add some more flavor?