Beef Chuck Short Ribs Recipe

My beef chuck short ribs are braised low and slow in a rich, aromatic red wine sauce, giving fall-off-the-bone meat every time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 453kcal

Author Arman Liew

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.

Video

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.

Nutrition