Beef Chuck Short Ribs Recipe

If you’ve been hunting for a soul-satisfying, melt-in-your-mouth beef dish to wow family or friends, this Beef Chuck Short Ribs Recipe is an absolute keeper. I absolutely love how these ribs turn out — tender with rich, deep flavors that soak into every bite. Whether you’re cozying up on a chilly evening or looking to impress at a weekend dinner, this recipe delivers comfort and elegance all in one pot.

When I first tried this recipe, I was amazed at how the chuck short ribs braised low and slow became so fall-apart tender while the sauce thickened into this luscious, flavorful gravy. You’ll find that it’s surprisingly simple to elevate humble ingredients into a dish that feels special, without a ton of stress or fancy techniques. Trust me, once you make this Beef Chuck Short Ribs Recipe, it’ll become one of your go-to classics.

this …

Ingredients You’ll Need

The magic of this Beef Chuck Short Ribs Recipe lies in pairing hearty, fresh ingredients together that build a savory base and a rich braising liquid. I always recommend sourcing fresh herbs and quality beef stock for the best results.

• Beef chuck short ribs: Look for well-marbled ribs around 1 pound, about 10 ribs — marbling means flavor and tenderness.
• Salt: Essential for seasoning the beef and enhancing overall flavor.
• Pepper: Freshly ground black pepper adds a subtle heat and depth.
• All-purpose flour: Used for dredging the ribs to create a nice crust and help thicken the sauce.
• Oil: A neutral oil like vegetable or canola for searing the ribs.
• Onions: Chopped onions add sweetness and aromatic depth.
• Celery: Adds texture and a subtle earthiness to the vegetable base.
• Carrots: Contribute a natural sweetness that balances the savory flavors.
• Tomato paste: Concentrates umami and adds acidity for balance.
• Red wine: I use a dry red wine that simmers down to enrich the sauce with complexity.
• Beef broth or stock: The liquid base that braises the ribs and adds savory depth.
• Worcestershire sauce: Gives the sauce a tangy, savory punch.
• Garlic: Minced garlic brings aromatic warmth.
• Bay leaves: Infuse subtle herbal notes that build flavor complexity.
• Fresh rosemary: Just a few sprigs add fragrant, woody herbal aroma.

Variations

I love how adaptable this Beef Chuck Short Ribs Recipe is. Over time, I’ve played around with different additions and tweaks, and you can easily make this your own dish based on your mood or what’s in your pantry.

• Spicy Variation: Add a pinch of chili flakes or a diced jalapeño to the sautéed vegetables for a subtle heat kick — it adds a wonderful warmth my family enjoys.
• Herb Swap: If you don’t have rosemary, thyme or oregano work beautifully to complement the beef flavor.
• Slow Cooker Adaptation: For a hands-off approach, I sometimes brown the meat and veggies on the stovetop then let the slow cooker do the rest — it’s great for busy days.
• Wine-free Version: Substitute the red wine with extra beef broth and a splash of balsamic vinegar for acidity if you want to avoid alcohol.

How to Make Beef Chuck Short Ribs Recipe

Step 1: Season and Dredge the Beef

Start by patting the ribs dry, then season thoroughly with salt and black pepper on all sides. Next, lightly dredge each rib in all-purpose flour — this helps create a beautiful crust when seared and thickens the sauce later. I like to shake off any excess flour so it doesn’t clump or burn in the pan.

Step 2: Brown the Short Ribs

Heat your oil over high heat in a large, heavy-bottomed pot or Dutch oven. Once shimmering, add the ribs and brown on all sides for about 5-7 minutes. Don’t rush this step—it seals in flavor and creates that crave-worthy crust. Once browned, transfer the ribs to a plate and set aside.

Step 3: Sauté the Vegetables and Build Flavor

Lower the heat to medium-low and add the chopped onions, celery, and carrots to the pot. Stir occasionally, cooking until the vegetables soften and the onions become translucent, about 5-7 minutes. Then, stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly — this really amps up the umami notes.

Step 4: Deglaze and Add Liquids

Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom — those bits add tremendous flavor. Let the wine simmer for about 3 minutes until most of the alcohol cooks off. Then add the beef broth, Worcestershire sauce, minced garlic, bay leaves, and fresh rosemary.

Step 5: Braise the Short Ribs Low and Slow

Return the browned ribs to the pot, nestling them in the liquid. Bring everything to a gentle boil, then lower the temperature to low, cover with a lid, and let it simmer slowly for 2 to 3 hours. Stir occasionally to prevent sticking. You’ll know it’s done when the meat is so tender it practically falls off the bone — this slow braise is what makes the Beef Chuck Short Ribs Recipe truly unforgettable.

Step 6: Serve and Enjoy

Once the ribs are tender, taste the sauce and adjust the seasoning if needed. Serve immediately with your favorite sides — I love mashed potatoes or creamy polenta to soak up all that delicious sauce.

How to Serve Beef Chuck Short Ribs Recipe

Garnishes

I like to finish my short ribs with a sprinkle of freshly chopped parsley — it adds a pop of color and brightness that cuts through the rich sauce. A few whole rosemary leaves on the side also look beautiful and amp the aroma when served.

Side Dishes

Mashed potatoes are my classic go-to, as they soak up the luscious sauce perfectly. Creamy polenta or buttery egg noodles also work wonderfully. For veggies, roasted Brussels sprouts or garlic green beans add a nice contrast.

Creative Ways to Present

For special occasions, I like plating the ribs on a large wooden board with piles of roasted baby potatoes, a sprinkle of microgreens, and ramekins of extra sauce. It feels rustic but elevated — guests always love how homey yet impressive it looks.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last perfectly for up to 5 days. The flavors actually deepen overnight, so leftovers can end up tasting even better the next day, which is a win for busy weeknight dinners.

Freezing

This Beef Chuck Short Ribs Recipe freezes beautifully. I portion it out in freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to keep that tender texture intact.

Reheating

To reheat, I gently warm the ribs on the stovetop over low heat or in the oven covered with foil to prevent drying. Adding a splash of beef broth or water helps loosen the sauce if it’s thickened too much. Avoid the microwave if you want to keep the tender texture and rich flavor intact.

FAQs

Final Thoughts

This Beef Chuck Short Ribs Recipe has such a special place in my kitchen rotation because it turns ordinary ingredients into extraordinary comfort food. It’s the kind of dish you serve when you want everyone to slow down, savor their meal, and connect over something hearty and homemade. I truly hope you’ll enjoy making it as much as I do — it’s a guaranteed crowd-pleaser that feels like a warm hug on a plate.

Print