Beef Ribs Recipe
Make Beef Ribs Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs
Braising Liquid & Aromatics
Finishing
Method
Beef Ribs
- 1
Prep and season
Pat the short ribs dry with paper towels. Trim excess loose fat, but leave a thin layer for flavor. Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning evenly over all sides of the ribs. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (if refrigerating, bring back to room temperature for 30 minutes before cooking).
- 2
Sear the ribs
Preheat oven to 325°F (160°C). Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat and add the vegetable oil. When shimmering, add ribs in a single layer (work in batches if necessary) and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.
Braising Liquid & Aromatics
- 3
Sweat aromatics
Reduce heat to medium. Add the chopped onion, carrot, and sliced celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and tomato paste and cook, stirring constantly, for 1–2 minutes to remove the raw tomato taste.
- 4
Deglaze and build braise
Pour in the red wine (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.
- 5
Return ribs to pot and braise
Nestle the seared ribs back into the braising liquid, bone side down if possible. The liquid should come about halfway up the sides of the ribs; add up to 1/2 cup more stock or water if needed. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and starting to pull away from the bone, about 2.5 to 3 hours.
Finishing
- 6
Reduce sauce and glaze (optional)
Carefully remove the pot from the oven. Transfer the ribs to a rimmed baking sheet or platter and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid. Place the pot on the stove over medium-high heat and simmer the liquid until reduced and slightly thickened, about 8–12 minutes. For a touch of sweetness and glossy finish, whisk in brown sugar and apple cider vinegar, then simmer another 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- 7
Serve
Spoon the reduced sauce over the ribs, sprinkle with chopped fresh parsley, and serve hot. Recommended sides: creamy mashed potatoes, polenta, or roasted root vegetables. Leftovers: refrigerate in an airtight container up to 3 days or freeze up to 3 months.
