THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised similarly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be homemade.

Preheat oven to 375°F.

Season 1.5 pounds of beef short ribs with 2 teaspoons kosher salt, 1 teaspoon coarse black pepper, 1 teaspoon onion powder, and 0.5 teaspoon garlic powder.

Heat a heavy bottom Dutch oven over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon duck fat (optional).

Sear the short ribs on each side for 3-5 minutes until browned, then sear the sides for about 30 seconds each.

Remove the short ribs and place them in a clean bowl.

Reduce heat to medium-low and add a mirepoix of onions, celery, and carrots to the pot, seasoning with a pinch of salt.

Add 2 tablespoons of tomato paste to the vegetables and mix well.

Pour in 1.5 cups of red wine (Cabernet) to deglaze the pan, scraping the bottom for flavor, and cook for about 1 minute.

Add 4 cups of beef broth to the pot, seasoning it with a pinch of salt.

Return the short ribs to the pot, ensuring they are submerged in the liquid.

Add 3 sprigs of fresh thyme, 2 crushed cloves of garlic, 1 dried bay leaf, and 0.25 teaspoon crushed pepper to the pot.

Cover the pot and transfer it to the oven to braise for about 2 hours, or up to 4-6 hours depending on the size of the ribs and desired tenderness.

Check the ribs after 1.5 hours and continue cooking until the meat is tender and pulls away from the bone easily.

Once done, strain the liquid from the vegetables to create a gravy and serve over the ribs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens