Red Wine Braised Short Ribs
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Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.
Searching for that perfect comforting dish for chilly winter nights or festive gatherings? Look no further than these wine-braised short ribs. Similar in technique and flavor to my ever-popular beef stew, this dish starts by searing the short ribs before slow-braising them to fork-tender perfection in a rich, flavorful red wine sauce. Just a little heads-up—short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so be sure to plan ahead. Serve them over egg noodles, mashed potatoes, or creamy polenta for a meal guaranteed to fill your home with warmth and bring smiles to everyone at your table.
Table of Contents
“Easily one of the best beef meals I’ve had in ages.”
What You’ll Need To Make Red Wine Braised Short Ribs
- Boneless short ribs: The star of the dish, these ribs become incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.
- Onions and garlic: These aromatics that add depth and complexity to the sauce.
- Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.
- All-purpose flour: Thickens the braising liquid to make a velvety sauce.
- Red wine: Adds robust, complex flavors to the braising liquid.
- Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.
- Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
- Carrots: Add a touch of sweetness and color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
Season the short ribs all over with salt and pepper.
Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs.
Browning the beef adds flavor. It may seem strange to brown one side only, but it saves a lot of time and does the job just as well.
Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)
Add the garlic and cook, stirring occasionally, 2 minutes more.
Add the tomato paste.
Cook, stirring constantly, for 1 minute.
Add the flour.
Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
Add the wine, broth, sugar, bay leaf and thyme sprigs.
Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.
Add the short ribs and any accumulated juices to the pot and return to a boil.
Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots.
Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary.
Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
Frequently Asked Questions
When cooking with wine, I recommend using a bottle that’s inexpensive but still good enough to drink. A Pinot Noir or Merlot in the $8 to $12 range is ideal.
Yes, making the short ribs a day or two ahead can actually enhance their flavor. After cooking and cooling, store the short ribs in a covered container in the refrigerator for up to 2 days. Reheat, covered, over medium-low heat on the stovetop or in a 325°F-oven until warmed through.
Yes, they freeze exceptionally well. After cooking and cooling, transfer the ribs and their sauce into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the oven, covered, until heated through.
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Red Wine Braised Short Ribs
Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.
Ingredients
- 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 6 cloves garlic, roughly chopped
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2⅓ cups red wine (see note)
- 1 cup beef broth
- 2 teaspoons sugar
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 large carrots, sliced ½-in-thick diagonally
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
- Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
- Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
- Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
- Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
- Note: In selecting wine for this recipe, look for an inexpensive bottle that's still good enough to drink: a Pinot Noir or Merlot in the $8 - $12 range would be ideal.
- Make-Ahead Instructions: The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
- Freezer-Friendly Instructions: The short ribs can be frozen for up to 3 months. Before serving, defrost in the refrigerator for 24 hours and then reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 680
- Fat: 47 g
- Saturated fat: 19 g
- Carbohydrates: 12 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 41 g
- Sodium: 740 mg
- Cholesterol: 166 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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We made this recipe on New Year’s Eve, and reheated the next day. It was easy to remove the excess grease before reheating. The flavor was delicious, and it heated up nicely in the oven. My cousin helped with the prep work, so it wasn’t too time consuming. We followed the recipe as written, and served it over Yukon Gold mashed potatoes. We will definitely make this recipe again. Thank you Jenn, and Happy New Year!
This is late to be asking a question for making this for Christmas…..can some dried thyme be substituted for the thyme sprigs?
Thanks!
Sure, Jill – I’d use about 3/4 teaspoon. Enjoy!
Hi Jenn,
My Whole Foods only offers bone-in short ribs but they said they could take the bone out for me. My question is how many pounds of bone-in short ribs should I request to equal 4 pounds of boneless short ribs? Thank you.
Hi Chad, I think you’ll need to increase the amount you buy by 1 – 2 pounds. Hope you enjoy! 🙂
I have hosted many dinners made up of 90% of your recipes, and our most recent gathering was no exception! I made this dish with 7 pounds bone-in short ribs, cooked in the oven for three hours, cooled in the fridge overnight, skimmed off a lot of fat the next day, and reheated before dinner – the taste was decadent and meat was literally fall off the bone. I served it with your make-ahead mashed potatoes and the meal was perfection. Thanks again!
How many days in advance can this be made? Christmas being on a Tuesday, I’m wondering if I can make it on the weekend?
Hi Robin, If you make it on Sunday, it should be fine — enjoy!
This is my new favorite cozy recipe for when its cold out. Relatively easy to make but makes me feel like a gourmet chef with the end result plated over mashed potatoes. Cannot recommend it enough!
Can I skip the sugar? Add honey maybe?
Sure, you could use honey in place of the sugar, but b/c honey adds more sweetness, I’d reduce it to 1 teaspoon. Hope you enjoy!
Hi Jenn,
I would like to make this recipe gluten-free. Do you think I could use corn starch instead of the flour?
BTW, thank you for all your fabulous recipes! I appreciate the effort you put into them, and I know that whenever I use one of yours I’ll be happy with the results!
-Jane Mangelson
Thanks for your nice words about the recipes – so glad you like them! You can use either gluten-free flour or cornstarch. If you want to use cornstarch, wait until the very end and then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the broth and bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want it thicker, add the remaining slurry and repeat.
After searing, can I use a slow cooker instead of cooking on the stove? If so, how long would u think. Anytime we cook or bake, we always use one of your recipes! Thank you for making me a hit with my family and friends:)
Hi Kristen, So glad you like the recipes! Yes, you can use a slow cooker – I’d make the recipe up to the point that it goes into the oven, then transfer the contents of the pot (and the carrots) to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Hope that helps and that you enjoy! 🙂
Spectacular! Served over garlic mashed potatoes and it was a tremendous hit
Jenn,
This recipe sounds delicious, but my wife doesn’t like short ribs. Can you substitute another
kind of meat?
Thanks.
Hi Larry, I’d recommend using this beef stew recipe. They’re very similar in taste and technique. Hope you enjoy if you try it!
I had 2 lbs of short ribs so I halved the sauce. I wish I hadn’t, the sauce is incredible!
This was an excellent recipe. The only change I made was a whole bottle of wine and 2 cups of beef stock. I used 5 pounds of bone in beef ribs and cooked 4 hours with the 3 large carrots added at 2 and a half hours. Did not need to thicken at the end. It was fairly thick already and very rich. The meat was fall off the bone fork tender delicious. Thanks
Good morning Jenn….
I keep trying to post a review for this wonderful recipe, but it keeps disappearing …I’ll try again 😊
Last week I wrote in to ask you about the pasta in the picture…I ordered it online (we live in the San Joaquin Valley in Ca.,…-we’re in a very small community in the country and grocery shopping is very limited more often than not).
I also wanted to share for the first time w/this recipe,I finished it off using the crockpot; I made the ribs the day before our guests were set to come for dinner. This was unbelievably good! I’ve made this before,but I think making it the day before contributed to an even richer flavor.
The pappardel pasta (I know, I forgot correct spelling) was tossed in a little unsalted butter, flat leaf parsley,and a little pasta water.
Everything was plated individually in oversized soup bowls ,and finished off with a few sautéed mushrooms & a dusting of Parmesan cheese on top.
I also made the salad suggestion: my cowboy doesn’t like beets or goat cheese & that all changed last night😂.
For dessert,I made the Apple Galette,topped w/vanilla ice cream & I made salted caramel sauce to drizzle on top.
Thank you
Thank you for everything you do-providing this site, answering questions,posting comments…you’re a pure joy!
Lisa
Lisa, Sounds like a delicious meal and I’m so flattered that many of my recipes made it onto your table! Thanks for your kind words — you made my day! 🙂
💗
Hi Jenn
I finally purchased boneless short ribs to try your recipe. The two packages of ribs are cut so differently, one is in 5 inch lengths and the other is a tad larger than 3 inches. Should I cut the 5 inch ones to 2 1/2 before cooking? Otherwise I think the plates will look stingy with 1 small piece and 1 large per person.
Thank you in advance.
Hi Andi, what you’re suggesting sounds like a good idea. Hope you enjoy!
from Lisa again …Jenn ,I meant to ask in my question about what kind of “noodles “ are pictured…is that pappardel pasta? I love the width/shape in the picture as I mentioned…did you first toss in a little butter w/flat leaf parsley?
Thank you
Thank you 😊💝
Yes and yes 🙂
Jenn! You’re the best -thank you for replying,but also in a timely manner. Even when your response may be delayed a bit (although I’ve never experienced that w/Once Upon A Chef), you DO answer.
There are a couple other sites I sometimes checkout,and many of reader’s’ questions are never answered.
ALSO!!!
You are truly the ONLY chef w/a blog,etc that provides thorough information & instructions so the readers have success in their kitchens.
THANK YOU 🙏 😊💝
❤️
Good morning Jenn….
I’ve got a quick question: what brand of noodles are you using in this? I’ve made this incredible dish a # of times,but I’ve always made it w/mashed potatoes & want to try something different….
For anyone contemplating making this,it’s a must! Outstanding & simple to make!
Lisa
I just made your Braised Short Ribs and the dish turned out perfect! The wine sauce was delicious and the meat was so tender. I served it over creamy polenta and my husband loved it. This will become a family favorite.
Thank you,
Karen Benton
I’ve been wanting to make this for some time, but kept forgetting to get the short ribs at the supermarket. Finally got them a couple of weeks ago, and stashed them in the freezer until I could get around to cooking them. Well, that time finally came a few days ago.
I didn’t follow this recipe exactly — I rarely follow any recipe exactly. I combined it with another recipe for braised short ribs I saw in the Washington Post. That one had a few more spices than this one, and I thought they would add some additional flavor. I often combine different aspects of different recipes — I’ve been making my beef stew that way for years, and it always comes out great. I’ve been cooking long enough (many years!) that I’m no longer afraid to experiment a bit, substitute an ingredient I might not care for much for something I prefer, or to skip a step or two entirely (especially when baking — ie using one bowl rather than 2 or 3). So it was with this one.
I decided to use my slow cooker instead of cooking in the oven, so after trimming and browning the (bone-in) ribs a bit, I just threw everything together and let it rip. After slowly cooking for about 8 hours, the meat was falling off the bones.
Once everything was cool, I stashed it in the fridge, giving the flavors a chance to meld a bit more overnight. The next day I spooned the solidified fat off the top, and heated up a serving for dinner. The meat was incredibly tender, and the sauce was yummy. I didn’t bother to thicken it, just left it as it was — the tomato paste helped it thicken up a bit by itself overnight.
I served it with roasted carrots and green beans, not wanting to have the carbs of either potatoes or noodles, and it made a wondeful meal. When I did my original prep work, I cut the onion into large quarters rather than dicing them, then cooked them a bit, along with the garlic, and dumped them into the cooker, so by the time, everything was done, they were like having another veggie on my plate.
I probably wouldn’t make this on any regular basis, but I definitely would make it again.
Wow…these are the best short ribs ever! After reading the reviews, I added the additional 1/2 cup of both wine and beef broth to have a little more sauce. Otherwise, I followed the instructions exactly!
What a winner of a dish! Absolutely restaurant quality…
Hi Jenn! I made this a long time ago and remember it coming out with hardly any sauce for the pasta. Could be my error. I was thinking about omitting the flour. Thoughts? Do you think it would be too watery? I’ll be making this one day ahead so maybe it will get a chance to thicken naturally? Thanks for your help!
Hi Ling, I’d use the flour, but just make a little more sauce (I’d add an additional 1/2 cup of both the wine and broth). Enjoy!
Hi. I’m planning on doubling this recipe. I can sear in batches but I’m pretty sure 8 lbs plus carrots won’t fit in my 6 qt Dutch oven. I can make two separate batches up through point of boiling, but what would you suggest after that for the oven portion? Leave one batch in Dutch oven and use a different kind of pan or pot for the remaining 4 lbs? Or all 8 lbs in one larger pan/pot? And if I make ahead and reheat, suggestions for best pot to reheat in? Thank you!!
Hi Kay, I would probably just transfer all 8 lbs to one larger pot – it may take a bit longer to cook. And a Dutch oven will work nicely for reheating. Hope that helps!
This recipe is absolutely perfect. I normally change everything, but here I followed exactly as written and was thrilled with the result. I love your tips (in brackets). Very helpful.
This was amazing!! Easy to make, delicious! Another win, Jenn.
I added home baked sourdough. A feast!
Can I make this in a crockpot? If so, how long ?
Hi Sam, You can use a slow cooker but you’ll still need to sear the beef and cook the onion mixture on the stovetop. I’d make the recipe up to the point that it goes into the oven, then transfer the contents of the pot (and the carrots) to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Hope that helps and that you enjoy!
Can you do the first steps one day and then put in fridge overnight in crockpot and then start crockpot in the morning?
Hi Denise, from a food safety standpoint, I wouldn’t recommend searing the meat and not continuing to cooking it. The good news though, is that you can make it completely ahead and refrigerate if you’d like.
Hi, I have a question… I have made this delicious recipe before and wanted to make it again but my dinner guests have called and cancelled after I had defrosted the meat from the butcher. Can I make this recipe and freeze it even when the meat had previously been frozen? I appreciate your help.
Sure, Joan, I think it should be fine. 🙂
Can I omit or substitute the red wine? Thank you!!
Hi MK, Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!
Hi. I love your recipes and have made quite a few. Can I add some small white potatoes to this? I imagine I would need to increase a liquid?
So glad you like the recipes! I think you could add some potatoes here; if so, I’d add about 1 more cup of broth. You may want to consider making my beef stew (it’s very similar to this but contains potatoes).
Hi Jen I am wanting to make this recipe. they are bone-in beef ribs not boneless and do not fit in my 5.25 qt. Le Creuset dutch oven but do fit in my 9 quart. Should I use 9 quart or stack them in the smaller pot? If I use the larger pot, will it cause the gravy to evaporate?
Hi Debbie, although you may need to sear the ribs in two batches, it’s OK to stack them in the pot for when they’re cooking in the oven. That said, I would try to squeeze them into your 5.25 quart Dutch oven. As you said, I’m concerned that the gravy will evaporate/scorch in the larger pot.
Excellent recipe – it’s just so flavorful!! I made the recipe as called for with the exception that I had to make it stovetop instead of in the oven because we lost power for 1.5 days before our event!!! Jenn, a HUGE thanks for answering my question so quickly about an alternative cooking method. Your recipes continue to inspire me. I also served your banana pudding and chocolate cream pie for dessert. Both equally delicious.
So glad you enjoyed everything AND that your power is back on!!
I made this last night for Christmas Eve dinner. After prayer, everyone took a bite and time stopped! They all looked at me in awe 🤣 Delicious! Already have been asked to make it again!
Two weeks ago I ordered short ribs over noodle and the price was $32. The amount of beef was nominal at best. My wonderful lunch for two today was $9+. It was twice as delicious. Jenn, your recipes are always excellent. Thank you.
Easy. Amazing. Delcious. I followed the recipe exactly and it turned out incredible. Have yet to come across a recipe from this site that I and my loved ones haven’t thoroughly enjoyed. Thank you!!
Hi jen!
I know this is stupid to ask but is this beef or pork?
Thank you!
Not a silly question! They’re beef. 🙂
Hi Jenn!! Love all your recipes!!!
Planning to make this recipe for XMAS and just a few questions. I am making 10 pounds of bone-in short ribs. Can I brown them in batches in my dutch oven and then braise them in a roasting pan with foil on top in the oven? I don’t think they will all fit in the Dutch oven.
Also, if I make them the day before, how should I store them in the fridge and is it OK to reheat in the roasting pan?
Hi Danielle, so glad you like the recipes! Yes, as long as you’re roasting pan is not too big, what you’re suggesting should work; just make sure that there are a few inches of broth in the roasting pan so it doesn’t scorch. And you can refrigerate and reheat them right in the pan. I hope everyone enjoys!
You have the best recipes. So simple and easy to follow. I have cooked so many of your dishes and I’m always amazing of how they turn out. Thank you.
💓
Hi Jenn I love all of your recipes and would like to make your braised short ribs. How would you make this alcohol free? Thank you
Hi Anita, Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!
I made them with and without the wine. I just sub extra beef broth instead of the wine and they were still amazing. I added 2 bouillon cubes to the pot also just to give it a bit more flavor.
This recipe is fantastic. It’s become a family favorite. If I want to cut the recipe in half so it feeds 3-4 people, rather than 6-8, can I just 1/2 everything? And would the cooking time change? Thanks Jen for such a delicious meal!
So glad your family enjoys it! To cut it in half, yes, you would just halve all the ingredients; the cooking time will remain the same. 🙂
Not sure if you’ll see this in time, but my boneless short ribs are from Costco where they cut them in smaller pieces. To create cubes, my pieces are 1.5″x1.5″ instead of 3″x3″. I assume I should reduce the 2 hour cooking time before adding the carrots. Any idea on how much? Thank you!
Hi Val, It’s hard to say exactly, but I’d probably add the carrots after 1-1/2 hours. Please LMK how it turns out!
This was sooo, good, followed recipe as is… I wouldn’t change a thing. Thanks for helpful steps, tips, and pics along the way, so easy to follow! It’s will be made again for company … soon!
I made this delicious dish for dinner this evening. I made it exactly as stated in the recipe. The meat was fall off the bone tender and the sauce was wonderfully flavourful. Next time I make this recipe I will forego the sugar as we found it to be slightly too sweet. I served the short ribs with soft polenta and a green salad with cucumbers, tomatoes, and balsamic vinegarette.
Hello Jenn,
Could I use a 12-inch cast-iron frying pan with a lid? Are the sides maybe not high enough? The recipe sounds so good and I would like to try it.
I have your Chocolate Zucchini Bread in the oven right now. Smells so good. Thank you!
Hi Erena, Hope the zucchini bread came out well! For the ribs, I wouldn’t recommend a 12-inch cast-iron pan. While it may fit, I think it could be really tight so I wouldn’t risk it – sorry!
Hi Jenn!
I loved your braised short rib recipe! It’s definitely going to be one of my “go to” dishes for company going forward.
What kid and brand name knife do you use to trim the fat? I would like to purchase the same one. It looks like my mother’s favorite knife that a sibling inherited.
Best Regards,
Nancy Nikoo
So glad you enjoyed the ribs! I use a boning knife for that — this is the one in the pic. 🙂
I will be having company… in July for a birthday party… is it possible to use boneless pork instead of beef… I know this sounds strange but the person who is having a birthday prefers pork and doesn’t eat beef.. Thank you ( your recipes are unbelievably wonderful!)
Victoria
Hi Victoria, So glad you like the recipes! I think you could get away with pork shoulder (cut into pieces). I’d love to hear how it turns out if you try it!
Jenn, my grocery store only has bone-in beef short ribs – or ‘country style’ beef ribs. Would either of these work? I want to make this for my mom’s 65th birthday! We love your recipes!!
Hi Anne, They will definitely work. You’ll need 6 to 7 pounds. Enjoy!
Hi Jenn, planning to make this for twenty+ guests this Easter. Thoughts on best way to cook? How many pounds? Two Dutch ovens as I don’t want to crowd the pot? Any insight would be most appreciated.
Hi Jay, if you want to make this for that many people, you’re going to need to triple or quadruple the recipe. I would definitely use at least two Dutch ovens if not three. Not sure you can get your hands on three of them so a very large heavy-bottomed, oven safe pot would also work. Good luck and please LMK how they come out!
So delicious! Every recipe I have tried of yours has been amazing! Made this for the first time last evening for 6 of us. All raved about it-it smelled wonderful as it was cooking. I served with buttered pappardelle and carrots, salad and crusty bread. I did not think 2 carrots were enough for 6 people and was hesitant to add more to affect beef cooking time so I did 2 pounds cut as directed but cooked on stovetop with butter, sugar, S&P. The most difficult task was trimming the fat from the ribs before browning. Thanks for another amazing recipe!
Hard to rate because its good tasting but absurdly expensive. I tried it once– never again– when it was marked down from $14 /lb to $7 /lb, which put it just about at the price of the far better lamb shank.
If you must waste your $$$ on this, get it bone in– the whole point of eating this scrap off the end of the prime rib is to melt the bone marrow into the sauce. 65 minutes in the pressure cooker was barely enough.
Lots of fat. Refrigerate to solidify the fat for removal.
It’s ridiculous and unfair to give a recipe poor rating because YOU think the ingredient is too expensive. The cost has nothing to do with the taste and quality of a recipe.
Keith,
I’m confused. Please explain how the cost of beef impacts the flavor of a recipe.
Uhh, Jenn has NOTHING to do with the cost of food in the nation’s butcher shops & grocery stores.
BTW, everyone, this is an exceptional, family favorite in our home ( our friends love it too).
Thanks!
Lisa
Good Evening,
I am wondering, if this can be cooked on the stove top and for how long?
Hi K, Yes, you can cook it entirely on the stove (for the same amount of time indicated for the oven) — just give it a stir periodically so the bottom doesn’t scorch while simmering. Hope you enjoy!
To clarify, how often is “stir periodically” during the three hour cooking process? I don’t want to ruin this as I have family coming over. (I’d love to braise it in the oven, but my pot is too heavy to transfer. The Le Creuset’s aren’t light!)
It looks amazing though!
I’d suggest every 25 to 30 minutes. Hope your family enjoys!
This is a winning dish! I cannot stress enough how delightful this was for myself, my husband, AND my nine year old son. Simple and rich in flavor. I followed instructions to the T, with the exception of using dried thyme since I was out of fresh. Easily one of the best beef meals I’ve had in ages. Thanks for sharing!
If I put this in a larger pot than your 5.5 qt dutch oven, will that affect the sauce? I love lots of sauce!
As long as the pot is taller and not much wider, you should be fine. Hope you enjoy!
These were amazing! My whole family enjoyed the short ribs. Thanks so much for sharing!!!