Beef Ribs Recipe

Prepare and season ribs

Pat the short ribs dry with paper towels. Trim any excessive loose fat, leaving a thin fat cap for flavor. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and 2 tablespoons packed brown sugar. Rub olive oil over the ribs, then evenly massage the dry rub all over each rib, making sure to coat between bones and on the ends. Let rest at room temperature for 30 minutes (or refrigerate up to overnight covered; bring to room temp before cooking).

Sear the ribs

Preheat oven to 325°F (163°C). Heat a large heavy ovenproof Dutch oven or deep skillet over medium-high heat until very hot. Add a tablespoon of oil if pan is dry. Working in batches if needed, sear each rib 2–3 minutes per side until deep brown (including the edges). Transfer seared ribs to a plate and set aside.

Build the braising base

Keep the Dutch oven over medium heat and add the sliced onion. Cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add crushed garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, stirring, to remove the raw tomato taste.

Deglaze and combine liquids

Pour in the dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, about 3–4 minutes. Stir in beef stock, soy sauce, Worcestershire sauce, apple cider vinegar and the additional 1 tablespoon brown sugar (if using). Add bay leaves and thyme sprigs and bring mixture to a simmer.

Braise the ribs

Return the seared ribs to the pot, arranging them bone-side down and partially submerged in the braising liquid (liquid should come about halfway up the ribs; add a bit more stock or water if needed). Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise until ribs are fork-tender and meat pulls away from the bone, about 2.5 to 3 hours.

Reduce and finish sauce

Carefully remove the ribs to a baking sheet and tent with foil to rest. Place the pot with braising liquid on the stovetop over medium-high heat and simmer uncovered until the sauce reduces to a glossy, slightly thickened consistency, about 8–12 minutes. Skim any excess fat from the surface as it cooks. Stir in 2 tablespoons butter to enrich the sauce and adjust seasoning with salt and freshly ground black pepper to taste.

Serve

Spoon some of the reduced sauce over the ribs and garnish with chopped fresh parsley and an extra grind of black pepper. Serve ribs family-style with remaining sauce on the side. Ribs can be served over mashed potatoes, polenta, or roasted root vegetables.

Make-ahead and reheating: Refrigerate cooled ribs and sauce separately up to 3 days. Reheat gently in a low oven (300°F / 150°C) covered for 20–30 minutes or warm on the stovetop in a covered pan until heated through. Add a splash of stock to loosen the sauce if necessary.