Melt-in-Your-Mouth Simple Beef Short Ribs Recipe for Cozy Nights

Beef short ribs have become my unexpected weekend culinary passion.

Succulent meat falls apart with minimal effort from home cooks.

Professional chefs adore these luxurious cuts for their rich marbling and intense flavor profile.

My grandmother’s kitchen first introduced me to this incredible dish during childhood Sunday dinners.

Tender meat braising slowly transforms tough muscle into mouthwatering comfort food.

Each bite promises deep, complex flavors that melt seamlessly on your palate.

This recipe guarantees a memorable meal that celebrates simple, hearty cooking.

Easy Way To Store Simple Beef Short Ribs

• Store leftover short ribs in an airtight container for up to 4 days in the refrigerator.
• Wrap ribs tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Label container with date.
• Preheat oven to 325°F. Place ribs in baking dish, add small splash of beef stock to prevent drying. Cover with foil and warm for 20-25 minutes until heated through.
• Place ribs in microwave-safe dish, add splash of liquid, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm.

Enjoy With for Simple Beef Short Ribs

• Boost Flavor Pairing: Rich red wines like Cabernet Sauvignon perfectly complement the deep, meaty taste of beef short ribs, cutting through their richness with bold tannins.
• Create Hearty Side Match: Creamy parmesan polenta provides a smooth, velvety base that absorbs the savory braising liquid, creating a luxurious plate presentation.
• Elevate Vegetable Companion: Roasted root vegetables such as carrots and parsnips offer a caramelized sweetness that balances the robust beef flavor, adding color and nutritional depth to the meal.
• Enhance Freshness Element: Crisp arugula salad with lemon vinaigrette brings a bright, acidic contrast to the heavy meat, cleansing the palate between rich bites.

Beef Short Ribs Options

• Gluten-Free Comfort: Replace wheat flour with cornstarch or gluten-free flour blend for dredging ribs, ensuring celiac and gluten-sensitive individuals can enjoy the dish.
• Wine-Braised Variation: Swap beer with red wine like cabernet or merlot for a deeper, richer flavor profile that complements the beef's robust taste.
• Herb-Infused Option: Add fresh rosemary, thyme, or bay leaves during braising to introduce aromatic herbal notes that enhance the meat's natural savoriness.
• Low-Carb Adaptation: Skip flour dredging and directly sear ribs, using cauliflower puree or zucchini noodles as alternative side accompaniments for keto and low-carbohydrate diets.

FAQs

• Why should I dredge the ribs in flour before cooking?

Dredging helps create a golden-brown crust that seals in moisture and adds extra flavor to the meat. The flour also helps thicken the sauce as the ribs cook.

• Can I use a different liquid instead of beer?

Yes, you can substitute beer with beef broth, red wine, or even apple cider. Each alternative will bring a unique flavor profile to the dish.

• How do I know the short ribs are perfectly cooked?

The ribs are done when they’re extremely tender and easily pull apart with a fork. They should be so soft that the meat nearly falls off the bone.

• What's the best way to ensure my short ribs are flavorful?

Season generously with salt and pepper, brown the meat thoroughly to develop a rich crust, and cook low and slow to allow the flavors to develop and the meat to become incredibly tender.

Simple Beef Short Ribs Cooked To Fall-Off-The-Bone

• Quick-Prep Weekend Meal: Total cooking time is around 2.5 hours, but active preparation takes just 20 minutes. Most time is hands-off simmering, allowing you to relax or tackle other tasks while dinner develops rich, deep flavors.
• Crowd-Pleasing Protein: This recipe transforms affordable beef short ribs into a tender, mouthwatering dish that impresses family and guests. One-pot method means easier cleanup and less kitchen stress, making it ideal for casual gatherings or family dinners.
• Versatile Serving Options: Pairs beautifully with mashed potatoes, roasted vegetables, or creamy polenta. Beer-infused braising liquid creates an extra layer of complexity that elevates the entire dining experience.

Key Parts In Cooking Beef Short Ribs

• Beef Short Ribs: Rich, tender meat that becomes incredibly soft when slow-cooked, perfect for a hearty main dish. Choose well-marbled, meaty ribs from the butcher's counter for best results.

• Salt, Black Pepper: Essential for enhancing the meat's natural flavor and creating a savory base. Use freshly ground black pepper for a more robust taste.
• All-Purpose Flour: Helps create a golden-brown crust and thickens the sauce during cooking. Standard wheat flour works best for coating the ribs.

• Olive Oil, Butter: Provide rich flavor and help brown the meat. Olive oil has a higher smoke point, while butter adds a creamy, rich taste. Use a combination for best results.

• Onion, Garlic: Add depth and sweetness to the dish. Fresh onions and garlic cloves provide the most flavor. Choose firm, fragrant garlic and sweet yellow or white onions.

• Stout Beer, Beef Stock: Create a rich, flavorful braising liquid. Choose a dark stout beer for deep, complex flavor and use low-sodium beef stock for better control of saltiness.

Beef Short Ribs Preparation Guide

Step 1: Prep The Meat

Generously sprinkle salt and pepper all over the beef short ribs.

Dust each rib with flour, ensuring a complete and even coating.

Gently shake off any excess flour to prevent clumping during cooking.

Step 2: Brown The Ribs

Heat a combination of olive oil and butter in a large Dutch oven over medium-high heat.

Carefully place the ribs into the hot pan and cook until a rich golden-brown crust forms on each side.

This process should take approximately 5 minutes per side.

Once beautifully browned, remove the ribs and set them aside temporarily.

Step 3: Create Flavor Base

In the same pan with remaining oil and browned bits, add diced onions and minced garlic.

Sauté the vegetables until the onions become soft and translucent, which takes around 5 minutes.

The aromatics will help develop a deep, complex flavor profile.

Step 4: Liquid Magic

Return the browned ribs to the pot.

Pour in beer, using a wooden spoon to scrape up all the delicious caramelized bits stuck to the bottom of the pan.

These bits are packed with incredible flavor.

Add beef stock to create a rich braising liquid.

Step 5: Low And Slow Cooking

Cover the pot and reduce heat to low.

Allow the ribs to simmer gently, which will transform the tough meat into meltingly tender perfection.

This process typically takes about 2 hours, during which the ribs will become incredibly soft and infused with deep, rich flavors.

Step 6: Serve And Savor

Once the ribs are fork-tender, remove from heat and serve immediately.

The meat should be so tender it practically falls off the bone, creating a truly memorable dining experience.

Handy Advice for Simple Beef Short Ribs

• Dredging ribs in flour creates a delicious golden crust that helps seal in moisture and adds rich texture to the meat.
• Take time to brown ribs thoroughly, ensuring each side develops a deep caramel color for maximum flavor development and tender results.
• Beer adds depth and complexity to the braising liquid, but you can substitute with red wine or beef broth for different flavor profiles.
• Maintain a low, steady simmer to break down tough connective tissues, resulting in melt-in-your-mouth short ribs that are incredibly tender.
• These short ribs taste even better the next day, so consider making them in advance and reheating to allow flavors to fully develop and intensify.

Simple Beef Short Ribs Recipe

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4.7 from 37 reviews

• Total Time: 2 hours 15 minutes
• Yield: 2 1x

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Description

Juicy, mouthwatering Beef Short Ribs elevate home cooking with rich, tender meat that melts perfectly off the bone. Hearty flavors and simple preparation invite you to savor this classic comfort dish that promises restaurant-quality results right in your kitchen.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) beef short ribs

Seasonings and Flour:

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons all-purpose flour

Cooking Liquids and Fats:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (12 fluid ounce/355 milliliters) can or bottle stout beer
• 1 cup (240 milliliters) beef stock

Aromatics:

• 1 onion, sliced
• 1 clove garlic

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Instructions

1. Generously coat beef short ribs with freshly ground salt and coarse black pepper, then thoroughly dust with flour, ensuring an even light coating and gently tapping off any excess.
2. Warm a blend of olive oil and butter in a heavy Dutch oven over medium-high heat, creating a golden searing environment for the meat.
3. Carefully place floured ribs into the hot pan, allowing each side to develop a rich, caramelized exterior for approximately 5 minutes per surface. Transfer browned ribs to a temporary holding plate.
4. Introduce finely chopped onions and minced garlic into the same cooking vessel, sautéing until the onions become translucent and fragrant, releasing their sweet aromatics.
5. Reintroduce the seared ribs to the pot, creating a nestled arrangement among the softened vegetables.
6. Pour beer into the pot, using the liquid to deglaze and lift the concentrated flavor-packed browned bits from the bottom of the pan, creating a complex flavor base.
7. Add beef stock to complement the beer, ensuring the ribs are partially submerged in the flavorful liquid.
8. Reduce heat to low, cover the pot, and allow the ribs to slowly braise, transforming into tender, succulent meat over approximately 2 hours.
9. Once the meat is fall-apart tender, remove from heat and serve immediately, allowing the rich, deeply developed flavors to shine.

Notes

• Flour coating helps create a delicious golden-brown crust and seals in the meat’s juices during searing.
• Use a robust dark beer like a stout or porter for deeper flavor complexity in the braising liquid.
• Pat the ribs completely dry before seasoning to ensure proper browning and prevent steaming instead of searing.
• Let the ribs rest for 10-15 minutes after cooking to allow the meat fibers to relax and redistribute juices, making them more tender and succulent.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 610
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 43 g
• Cholesterol: 130 mg