Beef Short Ribs Recipe You’ll Crave: Easy, Tender, and Flavor-Packed

These tender, fall-off-the-bone beef short ribs are slow-cooked in a savory, aromatic sauce that transforms a comforting classic into a lighter, balanced meal. With simple ingredients and a hands-off cooking process, this dish is perfect for cozy dinners or weekend gatherings. You’ll get all the deep, rich flavor without going overboard on calories.

Why You’ll Love This Recipe

• Ultra Tender Meat: Slow-cooked to perfection for melt-in-your-mouth texture.
• Rich Flavor Without the Guilt: A few smart ingredient swaps keep it hearty but lighter.
• Make-Ahead Friendly: Even better the next day—ideal for meal prep or leftovers.
• Comfort Food Done Right: A classic dish that’s both satisfying and balanced.

Ingredients

For the Ribs:

• 2 lbs beef short ribs, bone-in (trim excess fat if desired)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 large carrots, chopped
• 1 celery stalk, chopped
• 1 tablespoon tomato paste
• 1 1/2 cups low-sodium beef broth
• 1/2 cup dry red wine (or extra broth)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

Brown the Ribs:

• Pat short ribs dry and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
• Sear the ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.

Sauté the Vegetables:

• In the same pot, add onion, garlic, carrots, and celery.
• Sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 more minute.

Add Liquids & Simmer:

• Pour in the red wine (or broth) to deglaze the pan, scraping up any browned bits.
• Add beef broth, Worcestershire sauce, thyme, and smoked paprika.
• Return the ribs to the pot, nestling them into the liquid and vegetables.
• Bring to a gentle simmer.

Braise Until Tender:

• Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C).
• Cook for 2 1/2 hours, or until the ribs are fork-tender and the sauce has thickened slightly.

Serve & Enjoy:

• Remove ribs from the pot and skim any visible fat from the sauce.
• Spoon sauce and veggies over the ribs. Garnish with fresh parsley if desired.

Nutritional Information (Per Serving, Approximate)

• Calories: 315
• Carbs: 8g
• Protein: 28g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g

Tips for Success

• Trim Fat: Cutting off visible fat from the ribs before cooking reduces grease and calories.
• Don’t Skip the Sear: Browning the ribs adds depth of flavor to the dish.
• Make It Ahead: Letting the ribs rest overnight in the fridge enhances the flavor even more.
• Serve With Sides: Try over mashed cauliflower, steamed veggies, or a side of roasted potatoes for a full meal.

Why This Recipe Works

• Flavorful Yet Balanced: You get that classic richness without the heaviness.
• Slow Cooking Magic: Breaks down tough meat into buttery tenderness.
• Vegetable Boost: Carrots and celery add natural sweetness and nutrients.
• Perfect for Sharing: A crowd-pleaser that feels fancy but is super approachable.

These beef short ribs are a soul-warming dish that delivers all the indulgent flavor you expect, made with a thoughtful, balanced approach. Whether you’re planning a cozy night in or entertaining guests, this recipe brings comfort and satisfaction in every bite—without overdoing it.