Beef Short Ribs Recipe
Make Beef Short Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Short Ribs
Braising Aromatics & Liquid
Finishing
Method
Short Ribs
- 1
Prepare ribs
Pat the short ribs dry with paper towels. Trim any excessive fat if desired. Season all sides evenly with kosher salt and black pepper.
- 2
Sear ribs
Preheat a heavy ovenproof Dutch oven or braising pan over medium-high heat. Add vegetable oil and heat until shimmering. Working in batches if needed, sear the short ribs 3–4 minutes per side until deeply browned on all sides. Transfer seared ribs to a plate and set aside.
Braising Aromatics & Liquid
- 3
Prepare vegetables
While ribs sear (or beforehand), peel and quarter the onion, cut carrots into 1-inch pieces, and roughly chop celery. Smash the garlic cloves.
- 4
- 5
Build braising liquid
Stir in the tomato paste and cook 1–2 minutes until it darkens slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce the wine by about one-third.
- 6
Add stock and aromatics
Return the seared short ribs to the pot, nestling them into the vegetables. Add beef stock and Worcestershire sauce so the liquid comes about halfway up the ribs (add a little more stock or water if needed). Add thyme sprigs and bay leaves. Bring to a gentle simmer on the stovetop.
- 7
Braise in oven
Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2.5–3 hours. Check once halfway: if liquid level is very low, add up to 1/2 cup hot stock or water.
Finishing
- 8
- 9
Optional puree
For a smoother sauce, remove thyme stems and bay leaves, then use an immersion blender to puree the vegetables into the liquid until smooth (or strain the sauce through a fine-mesh sieve, pressing solids to extract flavor).
- 10
Mount with butter and serve
Return the ribs to the pot or place on a serving dish and spoon sauce over them. Stir butter into the hot sauce until melted and glossy. Sprinkle chopped parsley over the ribs and serve immediately.