Beef Chuck Short Ribs Recipe

If you’re hunting for a recipe that turns the humble beef chuck short ribs into a melt-in-your-mouth delight, then this Beef Chuck Short Ribs Recipe is exactly what you need. I absolutely love this because the slow cooking transforms those ribs into tender, flavorful gems that practically fall off the bone — perfect for cozy dinners when you want something that feels special but is surprisingly easy to make.

When I first tried this recipe, I was amazed at how the combination of wine, Worcestershire sauce, and fresh herbs created such a rich and comforting sauce. You’ll find that whether you’re cooking for family or a small gathering, this Beef Chuck Short Ribs Recipe always impresses without having you stuck in the kitchen all day.

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Ingredients You’ll Need

The ingredients here perfectly complement the rich beef chuck short ribs, creating a flavorful, hearty dish that’s surprisingly straightforward. When shopping, choose fresh vegetables and quality beef for the best results—you’ll notice the difference.

• Beef chuck short ribs: Look for ribs with good marbling as this fat renders down to keep the meat juicy and tender.
• Salt: Essential for seasoning; it brings out the natural flavors of the meat.
• Pepper: Freshly ground works best to add a gentle hint of spice.
• All-purpose flour: Helps develop a delicious crust when browning the ribs and thickens the sauce slightly.
• Oil: Use a neutral oil with a high smoke point to brown the meat effectively.
• Onions: Adds sweetness and depth to the base of the sauce.
• Celery: Offers a subtle crunchy texture and distinctive flavor that rounds out the vegetables.
• Carrots: Sweetens the sauce and softens nicely during cooking.
• Tomato paste: A bit of umami and richness to lift the sauce.
• Red wine: Adds acidity and complexity—pick a dry wine that you’d enjoy drinking.
• Beef broth or beef stock: The liquid base that keeps everything moist while infusing more meaty goodness.
• Worcestershire sauce: Brings a savory, tangy kick that enhances the meat’s flavor.
• Garlic: Fresh cloves add a punch of aromatic taste.
• Bay leaves: Infuse a subtle herbal aroma that’s classic in braises like this.
• Fresh rosemary: Brightens the dish with its piney, fragrant notes.

Variations

I like to switch things up now and then, and you should definitely feel free to put your own spin on this Beef Chuck Short Ribs Recipe. Whether it’s tweaking the herbs or adjusting the cooking method, customization is part of the fun!

• Spicy heat: Once, I added a small chopped chili pepper to the veggies for a gentle kick that paired perfectly with the rich sauce.
• Herb swap: If you don’t have rosemary, thyme or oregano make excellent substitutes—each lends its own character.
• Slow cooker: On busy days, I prefer the slow cooker method — it frees up stove space and cooks the ribs to tender perfection without fuss.
• Gluten-free: Skip the flour or use a gluten-free alternative if you need to keep it gluten-free without losing that lovely sauce texture.

How to Make Beef Chuck Short Ribs Recipe

Step 1: Season and Flour the Ribs

Start by seasoning your beef chuck short ribs generously with salt and pepper — this is key for flavor. Then dredge each rib in all-purpose flour, shaking off the excess. I discovered this trick early on helps build a beautiful crust during browning and thickens your sauce naturally as the ribs cook.

Step 2: Brown the Short Ribs

Heat your oil in a large pot over high heat. Once shimmering, add the ribs and brown them on all sides for about 5 to 7 minutes. Don’t rush this step — the caramelized bits you create here add so much depth to the final dish. Once browned, transfer the ribs to a plate and set aside.

Step 3: Sauté Vegetables and Develop Base

Turn the heat down to medium-low and toss in the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften—about 5 minutes. Then, stir in the tomato paste and cook for another minute until it’s well incorporated. This builds a rich flavor foundation to your sauce.

Step 4: Deglaze and Simmer

Pour in the red wine and use a wooden spoon to scrape up those browned bits from the bottom of the pot—that’s flavor magic happening right there. Let it cook for roughly 3 minutes until the wine loses its raw alcohol punch. Then add the beef broth, Worcestershire sauce, minced garlic, bay leaves, rosemary sprigs, and finally the browned short ribs.

Step 5: Slow Cook Until Tender

Bring the pot to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer slowly for 2 to 3 hours, stirring occasionally to prevent sticking. You’ll know it’s done when the meat is fall-apart tender. Patience here is your best friend—trust me, it pays off!

Step 6: Serve and Enjoy

Once your short ribs are tender and the sauce is thick and luscious, serve immediately. Spoon that sauce generously over the ribs and your choice of sides. I promise, you and anyone you share these with will be impressed!

How to Serve Beef Chuck Short Ribs Recipe

Garnishes

I often finish my short ribs with a sprinkle of freshly chopped parsley or a few fresh rosemary needles — it adds a pop of color and a fresh herbal aroma that complements the rich sauce perfectly.

Side Dishes

Mashed potatoes or creamy polenta are my go-to sides since they soak up that luscious sauce so well. You can’t go wrong with roasted root vegetables too, which add texture and sweetness to balance the savory ribs.

Creative Ways to Present

For dinner parties, I love serving the ribs on a large platter garnished with rosemary sprigs and surrounded by brightly roasted veggies. It looks rustic yet elegant—a true centerpiece dish that sparks conversation.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, cool leftovers quickly and store them in airtight containers in the fridge. I usually keep mine for up to 5 days and find the flavors actually deepen overnight, making leftovers taste even better.

Freezing

I’ve frozen cooked short ribs with great success — just portion them out and freeze in freezer-safe containers. They keep well for up to 2 months and thaw in the fridge overnight.

Reheating

Reheat gently on the stove over low heat, adding a splash of broth or water if needed to keep the sauce saucy. This keeps the meat tender and prevents it from drying out, preserving the original deliciousness.

FAQs

Final Thoughts

This Beef Chuck Short Ribs Recipe holds a special place in my weeknight rotation because it delivers big flavors with modest effort. Whether you’re cooking for family or a crowd, it’s a forgiving recipe that rewards a little patience with luscious results. I hope you’ll try it soon—once you do, these tender ribs will likely become a go-to comfort food in your kitchen just like they are in mine!

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