Description
This Beef Chuck Short Ribs recipe delivers tender, flavorful ribs slow-cooked in a rich sauce made with red wine, beef broth, and aromatic vegetables. The ribs are first seared for a caramelized crust, then braised slowly until meltingly tender, resulting in a comforting and hearty dish perfect for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef chuck short ribs (around 10 ribs)
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoons all-purpose flour
Vegetables
- 2 large onions, chopped
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 2 cloves garlic, minced
Liquids and Flavorings
- 3 tablespoons oil
- 3 tablespoons tomato paste
- 1 cup red wine
- 2 1/2 cups beef broth (beef stock)
- 1/2 cup Worcestershire sauce
- 2-3 bay leaves
- 3 sprigs fresh rosemary
Instructions
- Season the beef: Generously season the beef chuck short ribs with salt and pepper on all sides. Then dredge each rib in all-purpose flour, coating evenly to help form a nice crust when seared.
- Brown the ribs: Heat the oil in a large heavy-bottomed pot over high heat. Once hot, add the floured ribs and brown them on all sides for about 5 to 7 minutes, creating a deep golden crust. Remove the browned ribs and set them aside on a plate.
- Sauté the vegetables: Reduce the heat to medium-low. Add the chopped onions, carrots, and celery to the pot and sauté until the carrots and celery are tender and softened. Stir frequently to ensure even cooking.
- Add tomato paste: Stir in the tomato paste quickly and cook for a minute or two until it is well combined with the vegetables, developing a rich flavor base for the sauce.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to lift all the browned bits. Allow the wine to simmer until the alcohol has evaporated, about 3 minutes.
- Add liquids and herbs: Stir in the beef broth, Worcestershire sauce, minced garlic, bay leaves, and fresh rosemary sprigs. Return the browned short ribs to the pot and submerge them as much as possible in the liquid.
- Braise the ribs: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for 2 to 3 hours, stirring occasionally, until the ribs are fork-tender and infused with flavor.
- Serve: Once tender, remove the ribs and herbs from the pot. Serve the ribs immediately with the rich braising sauce spooned over them. Enjoy this hearty and comforting dish!
Notes
- Instant Pot Method: Sear the seasoned ribs using the Sauté mode, then remove and sauté veggies in the same pot. Deglaze with red wine and add remaining ingredients. Seal the lid and cook at High Pressure for 45 minutes, followed by 15 minutes of natural pressure release.
- Slow Cooker Method: Brown the ribs and sauté the vegetables on the stovetop first. Transfer everything to a slow cooker, add liquids and herbs, and cook on Low for 8 to 10 hours or on High for 4 to 6 hours until tender.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg
