These beef short ribs are melt-in-your-mouth tender, packed with flavor, and easy to make at home. Perfect for family dinners or impressing guests!
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Season the short ribs with salt, then coat each rib in flour. Shake off any excess flour.
In a hot Dutch oven, sear the short ribs on all sides until golden brown, then set them aside.
In the same pot, sauté the onions. Use a flat wooden spatula to scrape up all the flavorful bits stuck to the bottom. If there’s too much oil left from searing the ribs, remove some but leave about 2-3 tbsp in the pot.
Add the carrots, celery, parsley, and tomato paste. Stir to combine.
Pour in the wine and let it reduce for a few minutes.
Add the broth, then return the short ribs to the pot. Add the halved garlic bulb, fresh herbs tied with string, and the optional onion soup mix.
Cover and place in a preheated oven at 300-350°C for 2.5–3 hours, until the ribs are fork-tender.
Once the ribs are done, remove them from the pot and strain the juices.
Return the liquid to the pot and reduce it by half, stirring in butter to create a rich sauce. If you prefer a thicker sauce, create a roux with butter and flour, whisking together before adding the liquid.
Serve and enjoy!
Use a flat wooden spatula to scrape up all the flavorful bits stuck to the bottom of the pot.
If there’s too much oil left from searing the ribs, remove some but leave about 2-3 tbsp in the pot.
How do I ensure my beef short ribs are tender and melt-in-your-mouth?
To achieve tender, melt-in-your-mouth beef short ribs, it's essential to cook them low and slow. Braising at a low temperature (300-350°F) for 2.5 to 3 hours allows the collagen in the meat to break down, resulting in tender ribs. Make sure to cover the pot while cooking to retain moisture.
What are some good side dishes to serve with melt-in-your-mouth beef short ribs?
Melt-in-your-mouth beef short ribs pair wonderfully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. You can also serve them with crusty bread to soak up the rich sauce. For a heartier meal, consider serving them over polenta or with a side of macaroni and cheese.
Can I make a gluten-free version of this beef short ribs recipe?
Yes, you can easily make this beef short ribs recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the ribs. Additionally, ensure that the broth and any other packaged ingredients, like onion soup mix, are gluten-free.
How should I store leftover beef short ribs?
To store leftover melt-in-your-mouth beef short ribs, let them cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the oven before serving.
What can I substitute for Cabernet Sauvignon in this beef short ribs recipe?
If you don't have Cabernet Sauvignon on hand, you can substitute it with another full-bodied red wine, such as Merlot or Syrah. Alternatively, for a non-alcoholic option, use beef broth mixed with a splash of vinegar or grape juice to mimic the acidity and depth of flavor that wine provides.
