I started making this recipe when I needed a simple main for family dinners. I wanted a dish I could start in the morning and finish by dinner. Melt-in-Your-Mouth Beef Short Ribs fit that need. They cook low and slow and still feel like a treat.

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Now I use the same plan when I have a free afternoon. I brown the meat, add a few pantry items, and let the oven do the work. The next day we have easy lunches and a quick reheat for nights we are tired. The method saves time and makes a good amount for more than one meal.

This recipe makes slow-braised beef short ribs that taste rich and soft. The meat becomes tender and the sauce grows deep beef flavor from wine and broth. People often make this dish for weekend meals, family dinners, or when they want a simple but hearty main. It pairs well with mashed potatoes, rice, or simple vegetables. If you like bold beef flavors, see a simple bulgogi guide for another easy beef idea.

Why make this recipe

This recipe works for many reasons. It needs low hands-on time and long, slow heat. You can set it in the oven and do other things. The flavors are layered and forgiving. You can swap wine for more broth or change herbs to match what you have. It makes good leftovers and feeds a few people without extra work. For a weeknight twist, pair it with a quick pasta like classic beefaroni for a simple meal swap.

How to make this recipe

Start by browning the ribs to build flavor. Then cook the aromatics and add liquids to make the sauce. Put the ribs back so they sit mostly under the liquid, cover, and bake low and slow. Expect about three hours in the oven until the meat loosens from the bone. The sauce will darken and taste fuller as it cooks. For a full meal plan, think about a light dessert like strawberry shortcake after these rich ribs.

Ingredients

3 lbs beef short ribs, 2 tablespoons olive oil, 1 onion, chopped, 4 garlic cloves, minced, 2 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper to taste

The short ribs give the dish its deep beef taste and a good fat content that keeps meat moist. Olive oil helps brown the meat without sticking. Onion and garlic add base flavor. Beef broth and red wine make the cooking liquid rich. Tomato paste and Worcestershire add depth and a slight tang. Thyme and rosemary add warm, savory notes. Salt and pepper finish the dish and bring out the meat and sauce flavors.

Directions

Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat olive oil over medium-high heat.
Season the short ribs with salt and pepper, then brown them on all sides in the pot. Remove the ribs and set aside.
In the same pot, add chopped onion and cook until translucent. Stir in garlic and cook for another minute.
Add beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary to the pot, scraping up any browned bits.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the ribs are tender and falling off the bone.
Serve warm, spooning the cooking liquid over the ribs.

Notes: Browning the ribs first builds a deep flavor base. Scraping the pot pulls up browned bits that add to the sauce. Keep the ribs mostly submerged so they braise evenly. Low oven heat for a long time breaks down the connective tissue and makes the meat fall off the bone. Let the ribs rest a few minutes before serving.

How to serve this recipe

Serve the ribs with mashed potatoes, polenta, or plain rice to soak up the sauce. For vegetables, roasted carrots or green beans work well and add color. Spoon extra cooking liquid over the meat at the table. This dish fits relaxed dinners, small gatherings, or a Sunday meal. Leftovers make good tacos or sandwiches if you shred the meat and warm it with a little sauce.

How to store this recipe

Cool the ribs to room temperature within two hours. Store in airtight containers in the fridge for up to 3–4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove over low heat with a splash of broth to loosen the sauce and keep the meat moist. Avoid high heat to prevent drying.

Tips to make this recipe

Pat the ribs dry before seasoning to get a better brown. Use a heavy pot with a lid to hold heat and moisture. If you skip wine, add more broth plus a splash of vinegar for brightness. Check liquid level halfway through cooking and add a little broth if too low. To test doneness, the meat should pull from the bone with little force. To keep these Melt-in-Your-Mouth Beef Short Ribs tender, do not rush the low-heat cook time.

Variation

Swap red wine for extra beef broth if you prefer no alcohol. Add sliced mushrooms into the sauce for more texture. Use fresh herbs instead of dried; add them near the end so their flavor stays bright. For a simpler weeknight version, cook in a slow cooker on low for 6–8 hours. If you need a quicker meal, smaller bone-in pieces will cook faster but may not get the same deep sauce.

FAQs

Q: Can I use a different cut of beef?

A: Yes. Short ribs are best, but chuck roast works with a similar slow method.

Q: Do I need to sear the meat?

A: Searing adds flavor. You can skip it, but the sauce will be less rich.

Q: Can I cook this on the stove top?

A: Yes. Keep a low simmer and check liquid so it does not reduce too much.

Q: How do I thicken the sauce?

A: Reduce it on the stove or whisk in a small slurry of cornstarch and water.

Conclusion

This version makes a reliable main you can plan ahead for and serve with simple sides. It gives steady results with little fuss and makes good leftovers for quick meals. For more slow-braised ideas, see Braised Beef Short Ribs – Craving Home Cooked for a similar home-style method. If you want a red-wine focused take, try Braised Beef Short Ribs in Red Wine Sauce – RecipeTin Eats.