Description
This hearty Beef Chuck Short Ribs recipe features tender, flavorful ribs braised to perfection in a rich mixture of red wine, beef broth, and aromatic herbs. Slow-cooked until melt-in-your-mouth tender, it’s a comforting main dish ideal for cozy dinners.
Ingredients
Scale
Beef
- 1 pound beef chuck short ribs (around 10 ribs)
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons oil
Vegetables
- 2 large onions, chopped
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 2 cloves garlic, minced
Liquids & Seasonings
- 3 tablespoons tomato paste
- 1 cup red wine
- 2 1/2 cups beef broth (beef stock)
- 1/2 cup Worcestershire sauce
- 2-3 bay leaves
- 3 sprigs rosemary, fresh
Instructions
- Season and Dredge the Ribs: Season the beef chuck short ribs evenly with salt and pepper. Then dredge all sides of the ribs in all-purpose flour to create a light coating that will help achieve a good sear and thicken the braising liquid.
- Brown the Ribs: Heat the oil in a large heavy-bottomed pot over high heat. Add the floured ribs and brown them thoroughly for 5-7 minutes until they develop a deep golden crust. Then transfer the browned ribs to a plate and set aside.
- Sauté Vegetables: Lower the heat to medium-low and add the chopped onions, carrots, and celery to the pot. Cook the vegetables until they soften, stirring occasionally, which usually takes about 5-7 minutes. Add the tomato paste and stir quickly to combine, allowing it to cook for about 1-2 minutes to enhance flavor.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer until the alcohol evaporates, approximately 3 minutes, which concentrates the flavor.
- Add Broth and Seasonings: Stir in the beef broth, Worcestershire sauce, minced garlic, bay leaves, and fresh rosemary sprigs. Return the browned short ribs to the pot, making sure they are partially submerged in the liquid.
- Braise the Ribs: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the ribs cook slowly for 2 to 3 hours. Stir occasionally to prevent sticking. The ribs are ready when the meat is tender and falling off the bone.
- Serve: Remove the ribs from the pot and serve immediately, paired with your favorite sides.
Notes
- Instant Pot Method: Sear the seasoned ribs using the Saute mode, then set aside. Add the vegetables and cook briefly. Deglaze with red wine and stir in remaining ingredients, including ribs. Seal the lid and cook on High Pressure for 45 minutes, followed by a 15-minute natural pressure release.
- Slow Cooker Method: Brown the short ribs and cook the vegetables on the stovetop first. Combine all ingredients in the slow cooker and cook on Low for 8-10 hours or on High for 4-6 hours for tender results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving (approx. 2-3 ribs with sauce and vegetables)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
