Looking for a dish that’s sure to wow at your next dinner party? Our Best Damn Short Ribs are slow-braised with aromatic vegetables until the tender meat falls right off the bone. It’s the perfect soul-soothing meal for a cozy winter night.
Juicy & Tender Beef Ribs
Short ribs really hit the spot when you’re craving something hearty and comforting. I love cooking these up in the winter months because they make the whole house smell amazing and fill you up with all that warm, cozy goodness.
Since this is a fatty cut of meat, it’s important to cook it low and slow until it’s melt-in-your-mouth tender. The key is to braise them in a flavorful liquid for several hours until the meat becomes juicy and fork-tender.
If it’s your first time making short ribs, don’t be intimidated by the cooking process. It might seem like a lot of work, but I’ve broken down each step so it’s super easy for you to follow along. And the end product? Oof. It’ll be totally worth it.
Ingredients
- Flour: Used to coat the short ribs, helping to create a nice crust during browning.
- Salt & pepper mix: Essential for seasoning and enhancing flavor. Try our recipe here!
- Oil: Helps us to get beautifully browned short ribs. I like to use olive oil, but you can use whatever oil you like to cook with.
- Bone-in or boneless short ribs: A rich, tender meat with incredible flavor.
- Onion: Adds sweetness and depth to the base of the sauce.
- Celery: Brings a subtle, earthy taste and balances the flavors.
- Carrots: Add natural sweetness and richness to the braise.
- Fennel root: Provides a hint of licorice flavor that elevates the dish.
- Tomato paste: Brings depth of flavor and richness to the sauce.
- Cabernet wine: Adds bold, deep notes to the sauce for a lil gourmet touch.
- Garlic cloves: Gotta have it for that aromatic, savory flavor!
- Lemon: Both juice and zest brighten the dish with fresh citrus notes.
- Ground allspice: Adds warmth and a subtle layer of spice to the short ribs.
- Beef stock: Use a high-quality stock to create a rich and flavorful braising liquid.
- Fresh herbs: Italian parsley, sage, and thyme add fragrance and a fresh, herbaceous finish.
How to Make the Best Damn Short Ribs
Step 1: Prepare Short Ribs
In a shallow bowl, season the flour with 1 teaspoon of the salt and pepper mix. Dredge the short ribs lightly in the seasoned flour.
Pro Tip
Before dredging the short ribs in flour, pat them completely dry with paper towels. This is the #1 secret to getting a good, dark sear instead of steaming the meat!
Step 2: Sear & Caramelize Onions
Next, divide the oil between two deep pots and heat over medium. In one pot, sear the short ribs for about 3 minutes per side, until golden brown. Remove and set aside.
Pro Tip
Don’t forget to sear the edges of the short ribs, especially if they have a thick cap of fat. Use tongs to hold them up.
In the second pot, add the sliced onions and cook over medium heat for about 15 minutes, until golden and caramelized. Set aside for later.
Step 3: Cook Veggies
In the pot used for searing the ribs, add the carrots, celery, and chopped fennel root. Cook for about 5 minutes, scraping up any browned bits from the bottom of the pan. Add the tomato paste and cook for another 5 minutes.
Step 4: Reduce the Wine
Now return the pot to the heat with the caramelized onions. Add the wine and 2 tablespoons of salt and pepper mix. Simmer and reduce by half.
Step 5: Combine & Simmer
To the vegetable pot, add the garlic, lemon juice, lemon zest, allspice, and beef stock. Return the short ribs to the pot, then pour in the reduced wine and onions. Add the parsley, sage, thyme, and reserved fennel sprigs.
Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 3 hours, or until the beef is fork-tender.
Pro Tip
Halfway through the 3-hour cook, check the pot. The liquid should come about ⅔ of the way up the sides of the short ribs. If it’s reducing too much, add a bit more beef stock.
Step 6: Rest & Finish the Sauce
Remove from heat and let rest for 1 hour in the pot. Carefully remove the short ribs and strain the remaining braising liquid. Pour the strained sauce into a sauté pan and simmer to reduce by half. If needed, thicken with a cornstarch and water slurry.
Step 7: Serve & Enjoy
Now it’s time to dig in! Plate the short ribs, spoon the reduced sauce over the top, and serve warm. Enjoy!
Good Eats to Pair with Short Ribs
These short ribs taste delicious with starchy sides like creamy polenta, grits, or my Best Damn Mashed Potatoes. You’d also love it paired with a fresh salad, like my easy 4-Ingredient Pesto Tortellini Salad, for some added freshness and vibrancy.
Roasted veggies are always a good choice too! These Garlic Parmesan Roasted Asparagus and Air Fryer Honey Maple Roasted Carrots are both great options to add some color and flavor to your plate.
Storage & Reheating
Store any leftover short ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ribs in a covered oven-safe dish and heat at 350°F for about 15 minutes or until warmed through. You can also reheat them in the microwave. Just be careful not to overcook them, as they can become dry and tough if reheated for too long.
PrintRecipe
Best Damn Short Ribs
- Total Time: 5 hours
- Yield: 6-8 servings
Description
Slow-braised with aromatic vegetables, these fall-off-the-bone Short Ribs are the perfect soul-soothing meal for a cozy winter night.
Ingredients
- ½ cup flour
- 2 tablespoons salt and pepper mix, divided
- ¼ cup oil, divided
- 5 pounds bone-in or boneless short ribs
- 1 large onion, julienned
- 4 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1 fennel root, chopped (reserve 4 fennel sprigs for herbs)
- 4 tablespoons tomato paste
- 1 quart Cabernet wine
- 6 garlic cloves, minced
- Juice and zest of 1 lemon
- ½ teaspoon ground allspice
- 2 quarts beef stock (use a high-quality stock)
- 8 sprigs Italian parsley
- 2 sprigs sage
- 2 sprigs thyme
Instructions
- In a shallow bowl, season the flour with 1 teaspoon of the salt and pepper mix. Dredge the short ribs lightly in the seasoned flour.
- Divide the oil between two deep pots and heat over medium. In one pot, sear the short ribs for about 3 minutes per side, until browned. Remove and set aside.
- In the second pot, add the sliced onions and cook over medium heat for about 15 minutes, until golden and caramelized. Set aside for later.
- In the pot used for searing the ribs, add the carrots, celery, and chopped fennel root. Cook for about 5 minutes, scraping up any browned bits from the bottom. Add the tomato paste and cook for another 5 minutes.
- Return to the pot with the caramelized onions. Add the wine and 2 tablespoons of salt and pepper mix. Simmer and reduce by half.
- To the vegetable pot, add the garlic, lemon juice, lemon zest, allspice, and beef stock. Return the short ribs to the pot, then pour in the reduced wine and onions. Add the parsley, sage, thyme, and reserved fennel sprigs.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for 3 hours, or until the beef is fork-tender.
- Remove from heat and let rest for 1 hour in the pot. Carefully remove the short ribs and strain the remaining liquid. Pour the strained sauce into a sauté pan and simmer to reduce by half. If needed, thicken with a cornstarch and water slurry.
- Plate the short ribs, spoon the reduced sauce over the top, and serve warm.
Notes
Store any leftover short ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ribs in a covered oven-safe dish and heat at 350°F for about 15 minutes or until warmed through. You can also reheat them in the microwave. Just be careful not to overcook them, as they can become dry and tough if reheated for too long.
- Prep Time: 30 minutes
- Resting Time: 1 hour
- Cook Time: 3 hours, 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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