Slow‑Braised Beef Short Ribs are the kind of dish that warms your soul. Perfectly tender, richly flavored, and dripping with savory sauce, they’re an indulgence worth every minute in the kitchen. Whether you’re cooking for family, friends, or a special Sunday dinner, this recipe delivers melt‑in‑your‑mouth meat paired with creamy mashed potatoes. The process takes time, but with a few simple steps—browning, slow cooking, flavoring—your reward will be deep beefy richness, aromatic herbs, and comfort on a plate.
Why You’ll Love This Slow‑Braised Beef Short Ribs Recipe
- The beef falls off the bone in the best way—slow cooking makes even the toughest cuts tender.
- Layers of flavor: mushrooms, wine, tomato paste, fresh rosemary & thyme give complexity.
- The sauce becomes luscious and rich enough to pour over everything.
- Versatile cooking methods: you can braise, use a slow cooker, or pressure cook depending on your schedule.
- Served over butter mashed potatoes, it’s the ultimate comfort food combo.
Ingredients
- 8–10 bone‑in beef short ribs
- Coarse sea salt & black pepper
- 1½ cups all‑purpose flour
- High‑heat cooking oil (for example, avocado oil)
- 2 tbsp butter
- 10 white mushrooms, sliced
- 1 large sweet onion, diced
- 5 cloves garlic, minced
- 1 tsp salt
- Ground black pepper (to taste)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- ¾ cup red wine (such as Cabernet)
- ½ cup tomato paste
- 2 cups beef broth
- Additional beef broth (about 1 cup), as needed
- Fresh thyme, for garnish
For serving:
- Butter Mashed Potatoes
Step‑by‑Step: How to Make Slow‑Braised Beef Short Ribs
- Prep & Season: Pat short ribs dry. Generously season all sides with coarse sea salt & black pepper.
- Flour Coating: Put flour in a bowl. Coat each short rib in flour, tapping off the excess.
- Brown Ribs: Heat a large stainless or cast‑iron pan over medium‑high with oil. Brown ribs in batches (4–5 at a time) for about 8–10 minutes total, ensuring all sides are nicely browned. Remove and set aside.
- Sauté Veggies: In a braising pan on medium heat, melt butter. Sauté mushrooms and onions 4–6 minutes until tender. Stir in garlic and cook 1 more minute. Season with 1 tsp salt, pepper, rosemary, and thyme.
- Build Sauce: Add red wine and tomato paste; whisk together. Cook for a couple of minutes to let flavors meld. Then pour in the 2 cups beef broth, stirring.
- Return Ribs & Braise: Place short ribs back into the pan, meat side down. Bring sauce back to a simmer. Cover tightly, reduce heat to low.
- Slow Cook: Braise ribs for about 3 to 3 ½ (even up to 4) hours, until meat is ultra‑tender and pulls away from bone easily. If sauce reduces too much, add extra beef broth (½–1 cup) as needed.
- Finish & Skim Fat: When ribs are done, remove from heat. Tilt pan, skim off fat that rises to top into a container. Let fat cool then discard properly.
- Prepare Mashed Potatoes: About 30 minutes before ribs finish, make the butter mashed potatoes.
- Serve: Plate 1 large (or 2 small) ribs over mashed potatoes, spoon extra sauce over, garnish with fresh thyme.
Helpful Tips
- Make sure the pan is really hot when browning; this creates a good crust and flavor.
- Don’t skip the flour—helps with browning and thickening the sauce.
- Use a tight‑fitting lid so moisture doesn’t escape.
- Check halfway through cooking; if liquid is low, add more broth to prevent drying or scorching.
- Resting time: Let the ribs rest a few minutes before serving to allow juices to redistribute.
Substitutions And Variations
- Meat alternatives: Use boneless short ribs or beef chuck if you can’t find bone‑in; cooking times may vary.
- Herb swaps: If you don’t have fresh rosemary or thyme, dried herbs will work (use about 1⁄3 the amount), or substitute with oregano or sage.
- Wine choice: If Cabernet is too heavy, try Merlot, Syrah, or even a dry red blend. Non‑alcoholic option: use extra beef broth plus a splash of balsamic vinegar.
- Mushrooms: Swap white mushrooms for cremini or shiitake for extra umami.
- Serving bases: Instead of mashed potatoes, serve over creamy polenta, buttered noodles, or roasted root vegetables for variation.
Storage Instructions
- Refrigerator: Store cooled ribs and sauce in an airtight container for up to 3–4 days. Reheat gently on stovetop or in oven with a splash of broth to revive sauce.
- Freezer: Freeze in portioned containers for up to 2–3 months. Thaw overnight in fridge, reheat slowly.
- If sauce thickens too much upon cooling, add a bit of hot broth or water when reheating to restore consistency.
Nutritional Information
(For the short ribs portion only; not including potatoes)
- Calories: ~ 542 kcal
- Carbohydrates: ~ 30 g
- Protein: ~ 42 g
- Fat: ~ 25 g (Saturated Fat ~ 11 g, Monounsaturated ~ 11 g, Polyunsaturated ~ 1 g)
- Cholesterol: ~ 120 mg
- Sodium: ~ 1,022 mg
- Potassium: ~ 1,147 mg
- Fiber: ~ 2 g
- Sugar: ~ 5 g
- Vitamin A: ~ 442 IU
- Vitamin C: ~ 9 mg
- Calcium: ~ 54 mg
- Iron: ~ 7 mg
Serving Suggestions
- Place the ribs over butter mashed potatoes so the sauce gets soaked up.
- Add a side of steamed green beans or roasted Brussels sprouts for color & texture contrast.
- A lightly dressed salad or crisp bread helps cut through the richness.
- Finish with a sprinkle of fresh thyme or parsley to brighten up the dish visually and in flavor.
Frequently Asked Questions About Slow‑Braised Beef Short Ribs
How long exactly should I cook the short ribs for best tenderness?
You’ll get best results with about 3 to 3½ hours of low, steady braising; if your ribs are large or very thick, up to 4 hours may be needed. The key sign is that the meat pulls away from the bone easily and almost falls apart. If after 3 hours it’s not there yet, keep going—check every 30 minutes.
Can I skip browning the ribs?
You technically can, but browning builds flavor via the Maillard reaction. Without it, your sauce will lack depth—flavor and texture will be less rich. If you’re short on time, try to brown at least one side well.
What if I don’t have fresh herbs?
Dried herbs work, though they’re less vibrant. Use about one‑third of the fresh amount. For example, substitute 1 tbsp fresh rosemary with ~1 tsp dried. You can also use combinations like oregano, bay leaves, or sage.
How do I prevent the sauce from becoming too greasy?
Skim off fat after cooking: once ribs are done, tilt the pan and use a spoon to remove fat from the surface. Also, using leaner short ribs or trimming excess fat helps. Chilling the sauce ahead of time will allow fat to solidify on top and be removed easily.
Can I make this in a slow cooker or pressure cooker?
Yes—both are good alternatives. If using a pressure cooker, cook on High for about 60–70 minutes and allow a natural release of 15 minutes. For a slow cooker, cook on High for 10–12 hours, adding more beef broth if needed. Flavor will still be excellent.
Conclusion
Slow‑Braised Beef Short Ribs are a dish I hold close to my heart—warm, comforting, and deeply satisfying. Thank you for letting me share this recipe with you. The tender meat, the rich sauce, the earthy mushrooms and fresh herbs all coming together—it really is a labor of love. I hope you enjoy making it as much as I love eating it. May your kitchen be filled with the aroma of slow‑cooked perfection, your table with happy faces, and your heart with pride. Happy cooking and bon appétit!
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Slow‑Braised Beef Short Ribs Recipe
- Total Time: 3 hours 55 minutes
- Yield: 5–6 servings 1x
Description
Slow-Braised Beef Short Ribs are fall-off-the-bone tender, cooked low and slow in a savory red wine sauce with herbs, onions, and mushrooms. Serve them over creamy mashed potatoes for the ultimate comfort food dinner.
Ingredients
8–10 bone-in beef short ribs
Coarse sea salt & black pepper
1½ cups all-purpose flour
Avocado oil or other high-heat cooking oil
2 tbsp butter
10 white mushrooms, sliced
1 large sweet onion, diced
5 garlic cloves, minced
1 tsp salt
Ground black pepper, to taste
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
¾ cup red wine (e.g. Cabernet)
½ cup tomato paste
2 cups beef broth
Up to 1 cup additional beef broth, if needed
Fresh thyme for garnish
1 recipe Butter Mashed Potatoes (for serving)
Instructions
- Prep & Season: Pat short ribs dry. Generously season all sides with coarse sea salt & black pepper.
- Flour Coating: Put flour in a bowl. Coat each short rib in flour, tapping off the excess.
- Brown Ribs: Heat a large stainless or cast‑iron pan over medium‑high with oil. Brown ribs in batches (4–5 at a time) for about 8–10 minutes total, ensuring all sides are nicely browned. Remove and set aside.
- Sauté Veggies: In a braising pan on medium heat, melt butter. Sauté mushrooms and onions 4–6 minutes until tender. Stir in garlic and cook 1 more minute. Season with 1 tsp salt, pepper, rosemary, and thyme.
- Build Sauce: Add red wine and tomato paste; whisk together. Cook for a couple of minutes to let flavors meld. Then pour in the 2 cups beef broth, stirring.
- Return Ribs & Braise: Place short ribs back into the pan, meat side down. Bring sauce back to a simmer. Cover tightly, reduce heat to low.
- Slow Cook: Braise ribs for about 3 to 3 ½ (even up to 4) hours, until meat is ultra‑tender and pulls away from bone easily. If sauce reduces too much, add extra beef broth (½–1 cup) as needed.
- Finish & Skim Fat: When ribs are done, remove from heat. Tilt pan, skim off fat that rises to top into a container. Let fat cool then discard properly.
- Prepare Mashed Potatoes: About 30 minutes before ribs finish, make the butter mashed potatoes.
- Serve: Plate 1 large (or 2 small) ribs over mashed potatoes, spoon extra sauce over, garnish with fresh thyme.
Notes
- Use a cast iron pan for best browning.
Adjust liquid during braising if it reduces too much.
Leftovers freeze beautifully.
You can also cook this in a pressure cooker or slow cooker.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1–2 ribs with sauce (without potatoes)
- Calories: 542 kcal
- Sugar: 5 g
- Carbohydrates: 30 g
- Protein: 42 g