Beef Ribs Recipe
Make Beef Ribs Recipe in just 3h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs & Marinade
Braising Liquid & Finish
Method
Beef Ribs & Marinade
- 1
Prepare and season ribs
Pat the short ribs dry with paper towels. Trim excess silver skin/fat if needed. Season both sides evenly with kosher salt and freshly ground black pepper.
- 2
Make marinade/rub
In a small bowl combine minced garlic, brown sugar, smoked paprika, onion powder, Worcestershire sauce, soy sauce, and olive oil. Stir until a paste forms.
- 3
Apply marinade
Rub the marinade mixture all over the ribs, pressing it into the meat. Let rest at room temperature for 30 minutes or refrigerate covered for up to 4 hours to develop flavor. If refrigerated, bring to room temperature for 30 minutes before cooking.
Braising Liquid & Finish
- 4
Brown the ribs
Preheat oven to 325°F (160°C). Heat a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon vegetable oil or a thin film of oil and sear ribs in batches, 2–3 minutes per side, until deep brown. Remove browned ribs and set aside.
- 5
Sauté aromatics
Reduce heat to medium. Add the onion wedges, carrot chunks, and celery to the pot and cook 4–5 minutes until lightly browned. Add the remaining tablespoon of butter and the tomato paste; cook, stirring, 1–2 minutes to remove raw tomato flavor.
- 6
Deglaze & assemble braise
Pour in the red wine (or 1 cup extra beef stock if not using wine) to deglaze, scraping up browned bits from the bottom. Allow wine to reduce 2–3 minutes. Stir in beef stock, then add the browned short ribs back into the pot. Add bay leaves and thyme sprigs. The liquid should come about halfway up the sides of the ribs; if needed, add more stock or water.
- 7
Braise
Bring liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2 to 2 1/2 hours (depending on size). Check once at 90 minutes to ensure liquid level and tenderness; add a bit more hot stock if it’s getting low.
- 8
Reduce sauce & finish
Carefully remove ribs to a platter and tent with foil to keep warm. Strain or skim solids from the braising liquid into a saucepan. Bring liquid to a simmer over medium-high heat and reduce until slightly thickened, about 8–10 minutes. Stir in butter to gloss the sauce and adjust seasoning with salt and pepper to taste. If you prefer a thicker sauce, whisk in 1 tsp cornstarch dissolved in 1 tbs cold water and simmer 1–2 minutes.
- 9
Serve
Return ribs to the sauce briefly to coat, or spoon sauce over plated ribs. Garnish with chopped fresh parsley. Serve with mashed potatoes, polenta, or roasted root vegetables to soak up the sauce.