An Oh-So Tender Short Ribs Recipe

By Angela Sellari Jump to Recipe

I have always loved short ribs but I could never get them quite right.

Every single time I made them, they would not be tender and falling apart like they should be. All I wanted was some tender short ribs. (Insert foot stomp.) Then it happened. I have a simple, delicious and oh-so tender short ribs recipe to share with you. At long last. With this recipe, the short ribs are amazingly tender and taste phenomenal.

Y’all are going to love how simple this recipe is, and it’s fall-off-the-bone tender and delicious.

Ingredients:

• 4 pieces of quality short ribs that are as uniformly sized as possible.
• 2 cups dry red wine
• 24 cups beef broth
• 3-4 tablespoons olive or avocado oil
• 1 large onion (about 1.5 cups)
• 4 celery stocks
• 12 carrots (depending on size)
• 3 cloves of garlic, smashed
• a big bunch of fresh thyme
• 2 tablespoons tomato paste

Generous amounts of:

• Himalayan pink salt
• fresh ground pepper

Instructions:

Step 1: A few notes before starting, you will want a very large Dutch Oven for this or oven safe dish with a lid.  The first time I made this the meat took about 4 full hours longer than the butcher had estimated it would to become fully tender, so I would really recommend starting earlier vs later to ensure you’ll be able to enjoy it at the anticipated time.  This recipe will note our actual cook times and call for more liquid than some other recipes might to ensure there is enough for the full cooking process.

Step 2: Start by prepping all of the vegetables from washing, peeling, chopping and dicing then set aside.

Step 3: Heat a 12 inch skillet to medium and added in the oil and browned the short ribs on each side for about 3-4 minutes, including the ends.   Remove from the heat, cover and let rest.

Step 4: Deglaze the skillet with the wine, cook for 1 minute and then add in all of the vegetables.  Cover and cook for about 5 minutes, add in beef broth and tomato paste and cook for another minute.

Step 5: Transferred the meat and vegetable and liquid mixture into a large oven safe pot, add the thyme, covered and set in the oven.

Step 6: Cook at 325 for 6-8 hours depending on the size and thickness of the short ribs, turning ever couple of hours to make sure they receive even heating.  Cook until tender.

Step 7: Tip: If you are looking to create a fantastic sauce-and cut down on the final two hours of cook time… carefully pull the pot from the oven and cook on medium/steady simmer until the meat is super tender and the liquid has reduced by more than half.  You do want to make sure that the meat is close to being tender before starting this.  The reduction will not yield a ton of liquid in the end, but will be spectacular.

Step 8: We tend to enjoy our tender shortribs over a cauliflower puree.

An Oh-So Tender Short Ribs Recipe

Angela Sellari

Savor this oh-so tender short ribs recipe, slow-braised to fall-off-the-bone perfection. A rich, comforting meal for any occasion.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 8 hours hrs 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

Course beef ribs

Cuisine American

Servings 10

Calories 172 kcal

Ingredients

  

1x2x3x

• 4 pieces of quality short ribs that are as uniformly sized as possible.
• 2 cups dry red wine
• 24 cups beef broth
• 3-4 tablespoons olive or avocado oil
• 1 large onion about
• 1.5 cups
• 4 celery stocks
• 12 carrots depending on size
• 3 cloves of garlic smashed a big bunch of fresh thyme
• 2 tablespoons tomato paste
• Himalayan pink salt fresh ground pepper

Instructions

 

• A few notes before starting, you will want a very large Dutch Oven for this or oven safe dish with a lid.  The first time I made this the meat took about 4 full hours longer than the butcher had estimated it would to become fully tender, so I would really recommend starting earlier vs later to ensure you’ll be able to enjoy it at the anticipated time.  This recipe will note our actual cook times and call for more liquid than some other recipes might to ensure there is enough for the full cooking process.
• Start by prepping all of the vegetables from washing, peeling, chopping and dicing then set aside.
• Heat a 12 inch skillet to medium and added in the oil and browned the short ribs on each side for about 3-4 minutes, including the ends.   Remove from the heat, cover and let rest.
• Deglaze the skillet with the wine, cook for 1 minute and then add in all of the vegetables.  Cover and cook for about 5 minutes, add in beef broth and tomato paste and cook for another minute.
  
• Transferred the meat and vegetable and liquid mixture into a large oven safe pot, add the thyme, covered and set in the oven.
• Cook at 325 for 6-8 hours depending on the size and thickness of the short ribs, turning ever couple of hours to make sure they receive even heating.  Cook until tender.
• Tip: If you are looking to create a fantastic sauce-and cut down on the final two hours of cook time… carefully pull the pot from the oven and cook on medium/steady simmer until the meat is super tender and the liquid has reduced by more than half.  You do want to make sure that the meat is close to being tender before starting this.  The reduction will not yield a ton of liquid in the end, but will be spectacular.
• We tend to enjoy our tender shortribs over a cauliflower puree.
  

Nutrition

Calories: 172kcalCarbohydrates: 12gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 2241mgFiber: 3g

Keyword Tender Short Ribs Recipe

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