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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. It’s such a cozy, satisfying, and flavorful meal.
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 break down the connective tissue easily. The result? Beautifully tender, flavorful, and fall-off-the-bone ribs.
My recipe begins by searing the meat to lock in all the juices, then braising it in a flavorful sauce. It’s so easy to make, and is one of my family’s favorite cozy dinners that sticks to the ribs (no pun intended!). We love them over creamy mashed potatoes or polenta, but you could serve them over mashed cauliflower for something lower carb.
Why beef chuck short ribs are the dinnertime MVP
Easy for all skill levels. Very little hands-on work is required once you get everything in the pot.
Nourishing ingredients. This dish delivers plenty of protein from the beef and fiber from the vegetables.
So versatile. 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 ribs? Try boneless beef short ribs.
Key Ingredients
- Beef chuck short ribs. 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!
- Flour. Dredging the ribs in flour adds depth to the rich, meaty flavor and helps create a crispy crust on the surface.
- Onion, celery, and carrots. This trio forms the savory, aromatic base.
- Braising liquid. A delicious combination of tomato paste, red wine (or beef broth), beef stock, Worcestershire sauce, garlic, bay leaves, and Rosemary.
How to make braised beef chuck short ribs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the short ribs dry with a paper towel, then season them on both sides with salt and pepper. Dredge them in the flour.
Step 2- 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- Add the onion, carrots, and celery to the empty pot. Sauté until they’re soft and fragrant.
Step 4- Stir in the tomato paste.
Step 5- Deglaze the pot with the wine, scraping up any brown bits stuck to the bottom. Add the remaining braising liquid ingredients. Add the chuck ribs back, cover, and cook.
Step 6- Remove the short ribs from the pot, serve over mashed potatoes or noodles, and drizzle with the braising sauce.
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 green beans, or air fryer asparagus.
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 (or extra beef broth), remember 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, skim off the fat, or strain the sauce before serving.
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. 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. 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 undercooked, overcooked, or cooked over high heat. To avoid this, cook the ribs low and slow with plenty of liquid in the pot.
More beef dinner ideas
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.
Notes
- 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 method: 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.
- Storage: Keep leftovers in the fridge for up to 5 days or in the freezer for 2 months.
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!