Beefy Ribs Recipe
Make Beefy 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 and Marinade
Finishing Sauce (optional) & Garnish
Method
Beef Ribs and Marinade
- 1
Prep the ribs
Pat the short ribs dry with paper towels. Trim excess loose fat if desired. Season all sides generously with the kosher salt and freshly ground black pepper; set aside at room temperature for 20–30 minutes while you prepare the aromatics.
- 2
Sear the ribs
Heat a heavy, oven-safe Dutch oven or large skillet over medium-high heat. Add 2 tablespoons olive oil and when shimmering, add ribs in a single layer (work in batches if necessary). Sear 3–4 minutes per side until a deep brown crust develops. Transfer seared ribs to a plate and keep warm.
- 3
Cook aromatics
Reduce heat to medium. Add the chopped onion to the pot and cook 6–8 minutes, stirring occasionally, until soft and beginning to brown. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, breaking it up and letting it caramelize slightly.
- 4
Deglaze and build the braising liquid
Pour in the red wine (or 1 cup extra beef broth) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce 2–3 minutes. Add the beef broth, Worcestershire sauce, brown sugar, smoked paprika, dried thyme and bay leaf. Stir to combine and bring just to a simmer.
- 5
Braise the ribs
Return the seared ribs and any accumulated juices to the pot, submerging them partially in the liquid (liquid should come about halfway up the ribs). Bring to a gentle simmer, then cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise for 2 to 2 1/2 hours, or until the meat is very tender and nearly falling from the bone.
- 6
Finishing Sauce (optional) & Garnish
- 7
Reduce and finish sauce
Place the Dutch oven on the stovetop over medium heat. Skim and discard excess fat from the surface if necessary. Bring the braising liquid to a gentle simmer and reduce uncovered 6–10 minutes until slightly thickened and syrupy. If you want a glossy thicker sauce, whisk the 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce. Cook 1–2 minutes more until thickened. Taste and adjust seasoning with salt, pepper and 1 tsp apple cider vinegar or lemon juice to brighten the sauce. If you like heat, stir in optional hot sauce.
- 8
Serve
Spoon some sauce onto a serving platter, arrange the ribs on top and spoon more sauce over the ribs. Sprinkle chopped fresh parsley over the ribs for color. Serve with mashed potatoes, creamy polenta, or roasted root vegetables to soak up the sauce.