Beef short ribs are easy to make in one-pot. It’s the perfect meal for Sunday supper or when hosting friends for dinner. This recipe a crowd-pleaser.
Takes only minutes to prepare, beef short ribs are tender & flavorful. Braised, then slow-cooked in a Dutch oven, served over mashed potatoes.
This easy beef short ribs recipe is one of my favorite comfort foods, along with French onion soup, beef chili, potato soup, New England clam chowder, buttermilk fried chicken, and scalloped potatoes.
Why this recipe works
- Simple ingredients – Simple pantry ingredients, onions, dry white wine,
- Easy to make – Beef short ribs are braised, then slow cook in liquid in a Dutch oven.
- Comfort food – Perfect for Sunday dinner to feed a crowd. Served over egg noodles or mashed potatoes.
What you’ll need
- Beef short ribs – We prefer bone-in short ribs, as they are more flavorful.
- Flour – Coating the beef to help thicken the braising liquid.
- Onions & garlic – Staples for creating depth of flavor with the dish.
- Apple cider or juice – Adds a depth of flavor and sweetness to the dish.
- Tomato paste – Adds concentrated flavor and balances the richness of the meat.
- Wine – Use dry white wine or red will work. Something inexpensive, but good enough to drink.
- Beef broth – Along with the wine and apple cider, create the braising liquid.
- Carrots – Simmer with the ribs and broth to create more flavor.
- Fresh thyme – Fresh herbs infuses the broth while slow cooking.
- Salt & pepper – Season to taste.
How to make braised beef short ribs
- Season the beef – Pat the beef dry with paper towels, as it will not brown properly if it is wet. Season ribs with salt and pepper, coat with flour.
- Brown the short ribs – Sear a few ribs at a time in the hot oil until browned on all sides. Remove from the pan and set aside.
- Sauté onions & carrots – Cook the onions and carrots for 4-5 minutes. Add the garlic.
- Deglaze the pot – Add the wine to deglaze the pan, cooking for 1-2 minutes.
- Make the sauce – Stir in the apple cider, broth and tomato paste. Season with salt and pepper. (do not add too much salt, as broth is salty!)
- Braise the ribs – Return the beef to the pot, add sprigs of thyme, cover and place into a preheated oven.
Short ribs are a tougher cut of meat, perfect for slow-cooking. After a long braise, the meat becomes fall-off-tender with a rich, wine sauce. They take a few hours in the oven, so plan ahead.
Tips on buying short ribs:
- Bone-in are more flavorful than boneless.
- Look for freshness – bright red meat and no signs of browning.
- Short ribs can be fatty. Look for some marbling, but not too fatty. You want to have plenty of meat.
- Prep ingredients ahead – peel and chop carrots, peel and slice the onion – place into Quart deli containers or storage containers.
While this recipe takes a bit of time, there’s nothing quite like fall-off-the-bone beef short ribs on a cold winter’s day. It’s the perfect comfort food.
Short ribs are perfect served with baked mac and cheese, scalloped potatoes and mashed potatoes.
More easy dinner ideas
- Homemade lasagna
- Shepherds pie
- Chicken pot pie
- Homemade meatloaf
- Italian meatball recipe
- Italian sausage soup
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Beef Short Ribs
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large white or yellow onion sliced
- 3-4 garlic cloves smashed
- 3-4 large carrots peeled & chopped
- Salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 1 ½ cups dry white wine (or dry red wine)
- 1 cup apple cider or apple juice
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2-3 sprigs fresh thyme
- Fresh parsley garnish
- Mashed potatoes for serving
Instructions
- Preheat the oven to 325 degrees F.
- In a 6- to 8-quart Dutch oven heat the oil over medium to high heat.
- Pat the beef dry with paper towels, as it will not brown properly if it is wet. Season ribs with salt and pepper, coat with flour. Sear a few ribs at a time in the hot oil until they are evenly browned. Remove the ribs and set aside.
- Add the onion and carrots and cook for 4-5 minutes. Add the garlic cloves.
- Pour in the wine to deglaze the pan, cooking for 1-2 minutes. Use a high-heat or wooden spoon to release any brown bits from the pan.
- Over medium heat stir in the apple cider, broth, and tomato paste. Season with salt and pepper if needed. (Be careful not to add too much salt, as broth is salty!)
- Return the beef to the pot. Add whole sprigs of thyme to the pot. Cover the pot with the lid, and place in the middle of the oven for 2 1 ⁄2–3 hours, or until the meat is tender.
- Remove from the oven and skim off any excess fat. Serve over mashed potatoes or egg noodles.
Recipe Notes
Nutrition
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