Sep 02 2026
Restaurants›Smokehouse Social Barbecue›Beef Ribs Recipe

Beef Ribs Recipe

Inspired by Smokehouse Social Barbecue
Time3h 40m
Serves4

Make Beef Ribs Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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.

Beef Ribs

Braising Liquid

Finishing

Method

Beef Ribs

  1. 1

    Prepare ribs

    Pat the beef short ribs dry with paper towels. Trim excess fat if desired. Season evenly on all sides with kosher salt, coarse black pepper, smoked paprika, and garlic powder. Rub with olive oil to help spices adhere.

  2. 2

    Sear ribs

    Preheat a heavy Dutch oven or oven-safe pot over medium-high heat. When hot, add a thin film of oil or use the olive oil on the ribs and sear the short ribs in batches, 2–3 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Braising Liquid

  1. 3

    Sauté vegetables

    Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and sauté until softened and beginning to brown, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

  2. 4

    Build sauce

    Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Simmer the wine until reduced by about half, 3–5 minutes.

  3. 5

    Add stock and aromatics

    Return the seared short ribs to the pot, nestling them into the vegetables. Add beef stock until ribs are about two-thirds submerged (about 3 cups). Stir in Worcestershire sauce, add the bay leaf and thyme sprigs. Bring to a gentle simmer on the stovetop.

  4. 6

    Braise

    Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and pulling away from the bone, 2.5–3 hours. Check once halfway through to ensure liquid level remains, adding a little more stock or water if needed.

Finishing

  1. 7

    Reduce sauce

    Carefully remove the pot from the oven. Transfer the short ribs to a platter and tent with foil to keep warm. Remove and discard thyme stems and bay leaf. Place the pot with braising liquid on the stovetop over medium-high heat and simmer to reduce the sauce by about one-third, 6–10 minutes, until slightly thickened.

  2. 8

    Mount sauce

    Turn off the heat and whisk in the butter until melted and the sauce becomes glossy. Taste and adjust seasoning with salt and black pepper as needed.

  3. 9

    Serve

    Spoon the sauce and vegetables over the short ribs, sprinkle with chopped parsley, and serve hot with mashed potatoes, polenta, or rice.

More from Smokehouse Social Barbecue