Beef Ribs Recipe
Make Beef Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs
Braising Liquid & Aromatics
Finishing & Optional Glaze
Method
Beef Ribs
- 1
Prepare ribs
Pat the beef short ribs dry with paper towels. Trim any excessive silver skin or loose flaps of fat, leaving a thin layer for flavor. Season all over with the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika; rub the seasoning into the meat and let sit at room temperature for 20–30 minutes (or refrigerate covered for up to 2 hours).
- 2
Sear ribs
Preheat oven to 325°F (163°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the neutral oil. When oil shimmers, sear ribs in batches without crowding, 2–3 minutes per side, until deeply browned on all exposed sides. Transfer seared ribs to a plate and set aside.
Braising Liquid & Aromatics
- 3
Build flavor base
Reduce heat to medium. In the same pot, add the sliced onion, carrot, and celery. Cook, stirring occasionally, 4–6 minutes until softened and beginning to brown. Add the smashed garlic and tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly and becomes fragrant.
- 4
Deglaze
Pour in the red wine (if using) and bring to a simmer, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 3–4 minutes. If not using wine, add 1/2 cup of the beef stock and scrape up the fond.
- 5
Add braising liquid
Return the seared ribs to the pot, nestling them among the vegetables and bones down. Add the remaining beef stock so liquid comes about halfway up the ribs (approximately 3 cups total). Tuck in the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
- 6
Braise
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and pulling away from the bone, about 2½ to 3 hours. Check once halfway through to ensure liquid level is adequate; add up to 1/2 cup more stock or water if necessary.
Finishing & Optional Glaze
- 7
Make glaze (optional)
When ribs are tender, carefully transfer ribs to a baking sheet or plate and tent with foil to keep warm. Strain the braising liquid into a saucepan, pressing on the solids to extract flavor. Skim excess fat from the surface. Over medium heat, bring strained liquid to a simmer and add brown sugar, apple cider vinegar, and Worcestershire sauce. Simmer until reduced and syrupy, about 8–12 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper. Stir in the cold butter to gloss the sauce.
- 8
Glaze ribs and serve
Brush the reduced glaze over the ribs (reserve some glaze for serving). Place glazed ribs under a hot broiler for 2–3 minutes if you want a sticky, caramelized finish — watch closely to avoid burning. Transfer ribs to a serving platter, spoon remaining glaze around them, and sprinkle with chopped fresh parsley.
- 9
Serving suggestion
Serve immediately with mashed potatoes, polenta, roasted vegetables, or steamed greens. Leftovers keep refrigerated up to 3 days and reheat gently in a low oven with a splash of stock to prevent drying.