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My beef chuck short ribs recipe features ribs braised low and slow in a rich, aromatic red wine sauce, giving fall-off-the-bone meat every time. 3 cooking options included.
Love cozy beef recipes? Try my homemade Salisbury steak, Instant Pot chuck roast, beef tips and gravy, and beef shanks.
Baby back ribs and pork ribs always get attention, but have you ever indulged in bone-in beef chuck short ribs? My braised beef chuck ribs recipe is all about cooking the meat low and slow to easily break down the connective tissue. The result? Beautifully tender, flavorful, and fall-off-the-bone ribs.
Table of Contents
Why I love this recipe
- Easy for all skill levels. This dish may look like it belongs in a fancy restaurant, but making it is easier than you think! Once you get everything in the pot, very little hands-on work is required.
- Nourishing ingredients. This dish is naturally dairy-free, easy to make gluten-free, and delivers plenty of protein from the beef and fiber from the vegetables.
- Great for everyday dinners and elegant entertaining. These meaty short ribs are simple enough for low-key family dinners, yet sophisticated enough for holidays and special occasions.
Not a fan of bone-in meat? Try boneless beef short ribs.
Ingredients needed
- Beef chuck short ribs. Use bone-in beef short ribs for maximum flavor and tenderness. You should be able to find them at most grocery stores and butcher shops. When shopping, I recommend looking for short ribs that are well-marbled with fat and have a deep red color. If they look gray, stay away!
- Salt and pepper. To season the beef.
- Flour. Dredging the ribs in flour adds depth to the rich, meaty flavor and helps create a crispy crust on the surface.
- Oil. To coat the bottom of the pot and prevent the beef from sticking during the browning process.
- Onion, celery, and carrots. This trio starts this comforting meal with a savory and aromatic baseline of flavor.
- Tomato paste. To build on the umami tones and help transform the braising liquid into a thick sauce.
- Red wine. To deglaze the pot and add depth to the dish. Use a rich, full-bodied red wine, such as Cabernet Sauvignon or Merlot (or preferably one you can pair with the meal). Instead of red wine, you can deglaze the pot with extra beef stock, apple cider vinegar, or balsamic vinegar.
- Beef stock. Use good quality beef stock or bone broth for the richest flavors.
- Worcestershire sauce. It adds savory-tangy notes and enhances the flavor of the meat.
- Garlic cloves. For depth.
- Bay leaves and rosemary. Adds fragrant, earthy notes. Don’t forget to remove and discard them before serving.
How to make braised beef chuck short ribs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the beef. Pat the short ribs dry with a paper towel, then season them on both sides with salt and pepper. Dredge them in the flour to finish.
Step 2 – Sear. Heat the oil in a pot over high heat. Once it’s hot, add the short ribs and brown on all sides. Set aside.
Step 3 – Sauté the vegetables. Reduce the heat, then add the onion, carrots, and celery into the now empty pot. Sauté until they’re soft and fragrant. Next, stir in the tomato paste.
Step 4 – Deglaze the pot . Deglaze the pot with the wine, scraping up any brown bits stuck to the bottom. Let it simmer for a few minutes so the alcohol can evaporate.
Step 5 – Cook the beef. Add the stock, Worcestershire sauce, garlic, rosemary, and bay leaves to the pot. Place the seared short ribs back in and bring the mixture up to a boil. Lower the heat, cover with a lid, and cook.
Step 6- Serve. The meat should be ready to serve and fall-off-the-bone tender after a few hours. Enjoy!
Alternative cooking methods
While I’m partial to stovetop cooking, I know many of you like to use an instant pot and/or a slow cooker, so I’ve tested my standard recipe using those two methods successfully. Here is how:
Instant pot method: Sear the seasoned ribs in the pot using Saute mode. Set them aside, then add the veggies. Next, deglaze the pot with red wine and stir in the remaining ingredients. Now, return the short ribs to the pot, seal the lid on top, and cook on High Pressure for 45 minutes with 15 minutes of natural pressure release.
Slow cooker metod: Brown the short ribs and cook the vegetables in a skillet on the stove, then combine them with the remaining ingredients in the slow cooker. Cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
Arman’s recipe tips
- Always sear the beef. I know it may seem like an extra step, but searing the ribs in the pot seals in the natural flavors and creates a flavorful crust around the exterior.
- Scrape the pot. When you add the red wine, don’t forget to scrape up any stuck browned food on the bottom of the pot. They have a ton of flavor!
- Cover with a lid. You must cover the pot or Dutch oven tightly with a lid. This sealed, moist environment is critical to the braising process and even cooking.
- Strain the excess fat. Excess fat from the ribs may rise to the surface of the braising liquid as it simmers. You can leave this as-is or skim off the fat or strain the sauce before serving.
What to serve with this
These saucy ribs are delicious when served over a bed of cauliflower mashed potatoes, creamy polenta, or cooked egg noodles. For a well-rounded meal, include a few vegetables on the side, like roasted potatoes and carrots, air fryer frozen green beans, or air fryer asparagus.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: The ribs freeze well in a freezer-safe container for up to 2 months. Let them thaw in the refrigerator before reheating.
To reheat: Place the leftovers in a small saucepan and reheat over medium heat until the beef is heated through. Add a splash of beef stock if the sauce needs to be thinned out. You can also reheat them in the microwave.
Frequently asked questions
Yes. Just like any other meat, beef short ribs become tough and dry if overcooked. To avoid this, keep the cooking temperature low while watching the beef as it cooks. You’ll know the meat is cooked perfectly when it slides off the bone and the internal temperature reaches about 200ºF.
This can happen when the meat is either undercooked, overcooked, or cooked over high heat. To avoid this, always cook the ribs low and slow with plenty of liquid in the pot.
More beef dinner ideas
- Denver Steak– An underrated cut that cooks quickly and perfectly.
- Tomahawk Steak– I typically cook this steak on special occasions.
- Sirloin Tip Roast– My go-to roast that yields tender and juicy meat every time.
- Picanha Steak– Bring a part of Brazil to your evening meal.
- Ribeye roast– Elegant and easy to make.
Beef Chuck Short Ribs Recipe
Video
Ingredients
- 1 pound beef chuck short ribs around 10 ribs
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons oil
- 2 large onions chopped
- 2 ribs celery chopped
- 2 large carrots chopped
- 3 tablespoons tomato paste
- 1 cup red wine
- 2 1/2 cups beef broth beef stock
- 1/2 cup Worcestershire sauce
- 2 cloves garlic minced
- 2-3 bay leaves
- 3 sprigs Rosemary fresh
Instructions
- Season the beef with salt and pepper and dredge all sides in flour.
- Heat the oil in a large pot over high heat and brown the ribs for 5-7 minutes. Transfer the ribs to the plate.
- Turn the temperature to medium-low and add the onion, carrots, and celery. Saute until the carrots and celery get soft. Add the tomato paste and quickly stir the mixture until it combines.
- Pour the wine and cook until the alcohol evaporates, around 3 minutes.
- Add the beef broth, Worcestershire sauce, garlic, bay leaves, rosemary, and ribs. Let the mixture start boiling, lower the temperature to low, cover with a lid, and cook for 2-3 hours, stirring occasionally, until the meat is soft and tender.
- Serve immediately.
I cooked about 3hrs and about 1/4 cup of barbecue sauce instead of tomato paste or wine and my meat was thicker
These short ribs are TOO delicious for words!!!
Could I use flanken cut beef short ribs for this recipe? That’s what I’ve got, and I’m worried they will overcook because they are thinner.
You could, but as you said, they can be overcooked easily. I’d check on it sooner than the chuck roast ribs.
It was delicious. Everyone really enjoyed it.
So glad to hear that, Ray!