How to Cook Beef Short Ribs — Two Recipes

Name of Cut: Beef Short Ribs
Cut Details: Bone-in, 3–4 inches wide. Package weighs 3–4 lbs. Meaty ribs with rich marbling and connective tissue.
Best For: Long, slow braises that melt the fat and collagen into silky, fork-tender beef. A classic comfort cut.

🍳 Quick & Easy — Oven-Braised Short Ribs (Weeknight Shortcut)

Serves: 4
Prep Time: 15 min | Cook Time: 2.5 hrs

Ingredients:

• 3–4 lbs beef short ribs

• Salt and pepper

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1½ cups beef broth

• 1 tbsp Worcestershire sauce

• 1 bay leaf

Instructions:

1. Preheat oven to 325°F. Season ribs generously with salt and pepper.

2. In a Dutch oven, brown ribs on all sides in olive oil. Remove and set aside.

3. Sauté onion and garlic, then stir in tomato paste.

4. Add broth, Worcestershire, and bay leaf. Return ribs to pot.

5. Cover and braise in oven for 2½ hrs until tender.

6. Serve with mashed potatoes or polenta.

🍷 Slow & Savoury — Red Wine Braised Short Ribs

Serves: 4–5
Prep Time: 20 min | Cook Time: 3.5–4 hrs

Ingredients:

• 3–4 lbs beef short ribs

• Salt and pepper

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups red wine

• 1½ cups beef broth

• 1 sprig rosemary or thyme

Instructions:

1. Preheat oven to 300°F.

2. Season ribs well. Sear in oil until browned on all sides. Remove.

3. Sauté onion, carrot, and garlic until soft. Stir in tomato paste.

4. Deglaze with wine and simmer 5 min. Add broth and herbs.

5. Return ribs, cover, and braise 3.5–4 hrs until falling off the bone.

6. Skim fat if needed. Serve with creamy potatoes or roasted roots.

🐄 Grass-fed Tip: Grass-fed short ribs shine when slow-braised. Keep temps low and time long — the payoff is unbeatable tenderness and deep flavour.