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Beef Short Ribs (Braising) Recipes

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Short Rib Ragu



This Short Rib Ragu recipe has tender short ribs cooked in a homemade sauce and served on pappardelle pasta. It's hearty, flavorful, and the perfect dish for guests or picky kids!

Prep Time: 15 MINUTES

Cook Time: 2 HOURS 30 MINUTES

Total Time: 2 HOURS 45 MINUTES

Servings: 6




Section 1: Ingredients

  • 2.5 lbs bone-in beef short ribs

  • Salt and pepper

  • 2 Tablespoons olive oil

  • 1 small onion, finely diced

  • 1 large carrots, finely diced

  • 1 celery rib, finely diced

  • 4 cloves garlic, minced

  • 1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)

  • 1 3/4 cups low-sodium beef broth

  • 2 teaspoons beef bouillon paste

  • 28 oz can peeled whole tomatoes

  • 2 Tablespoons tomato paste

  • 1 parmesan cheese rind (optional)

  • ½ teaspoon kosher salt, or more, to taste

  • ½ teaspoon Black Pepper

  • 3 sprigs fresh thyme

  • 1/2 teaspoon dried oregano leaves

  • 1/2 teaspoon dried basil leaves

  • 2 bay leaves

  • Pinch crushed red pepper flakes, optional

  • 1 lb pappardelle or tagliatelle pasta


Section 2: Directions


1. Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.


2. Sauté: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.


3. Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.


4. Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.


5. Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).


6. Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with ½ teaspoon cornstarch, then return to pot).


7. Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.


8. Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)



Notes


-Short Ribs: Could also use boneless short ribs or beef chuck roast. For more traditional ragu, use 1 lb ground beef and 1 lb ground pork.


-Noodles: This could also be served over small ribbed pasta like fusilli or cavatappi, cooked polenta, zoodles or spaghetti squash.


-Storage Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days.


-Freezing Instructions: Place leftover sauce, without the pasta, in a freezer safe container for up to 3 months. Thaw completely, then rewarm in a pot and add hot pasta.


-Slow Cooker: Sear meat and sauté veggies as instructed. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove meat (discard bones and bay leaf) and shred meat. Return to pot. Cook pasta according to package instructions. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine. Add a splash of the hot pasta water and cook for 5 more minutes.


-Instant Pot: Using the sauté setting, brown the short ribs on all sides. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Close lid and set on manual for 35 minutes. Allow at least a 15 minute natural pressure release. Remove the meat (discard bones and bay leaf) and shred then return to pot. Cook pasta according to package instructions until almost al dente, then use tongs to transfer noodles to the ragu sauce. Toss to combine then simmer for a couple more minutes on sauté setting. Serve.




Slow Cooker Bourbon Beef Short Ribs


This Slow Cooker Bourbon Beef Short Ribs recipe delivers a dish of succulent, tender short ribs infused with flavor. Best of all the crockpot allows you to set it and forget it as the beef short ribs simmer to perfection for a tasty and satisfying meal.


Prep time: 10 minutes

Cook time: 4 hours 30 minutes

Total time: 4 hours 40 minutes

Servings: 4 people



Section 1: Ingredients

  • 4 lb bone-in beef short ribs

  • 2 tbsp olive oil

  • sea salt and pepper to taste

  • 1 onion diced

  • 2 carrots cubed

  • 2 celery stalks chopped

  • 3 cloves garlic

  • 1/4 cup red wine vinegar

  • 1/4 cup coconut aminos substitute for soy

  • 1/3 cup bourbon

  • 2 tbsp tomato paste

  • 32 oz beef broth

  • fresh thyme

  • 1/3 cup all-purpose flour sub for GF flour



Section 2: Directions


1. Season short ribs generously with salt and pepper on all sides. Set aside.

2. Select the brown/ sauté mode on your slow cooker. Set the temperature to 400F degrees. Add oil, when oil is very hot add in beef short ribs (see notes)

3. Brown beef on all sides. Work in batches if you need to but do not overcrowd the slow cooker (about 15 minutes). Transfer beef short ribs to a plate.

4. Using the oil and browned bits that are left in the slow cooker, sauté the onions, garlic, carrots, and celery until softened (about 5-6 minutes).

5. Stir in red wine vinegar, coconut aminos (or soy) and bourbon. Let the liquid reduce by half (about 3 minutes)

6. Whisk in the tomato paste and four until mixture has thickened (about 1 minute).

7. Stir in the broth and whisk to combine. Turn off sauté mode.

8. Transfer beef back to the slow cooker. Top with fresh thyme. Cover and cook on high for 4 hours or low for 6 hours.


NOTES: 

-If your slow cooker/crock pot does not have a brown/ sauté function do this step on stovetop. 


-Do not overcrowd the beef, if you need to work in batches so the beef browns on all sides.




Easy Baked BBQ Short Ribs


If you’re looking for an easy and delicious BBQ Short Ribs Recipe that makes the best fall-off-the-bone tender bbq beef ribs, you’ve come to the right place.

Prep Time: 10 minutes

Cook Time: 4 hours

Marinate: 2 hours

Total Time: 4 hours 10 minutes

Servings: 4



Section 1: Ingredients


  • 3 pounds beef bone-in beef short ribs

  • 2 tablespoon olive oil

  • 1 teaspoon sea salt

  • ½ teaspoon pepper

  • 2 teaspoon garlic powder

  • 2 teaspoon onion powder

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 2 teaspoon oregano

  • 2 tbsp brown sugar

  • ⅓ cup bbq sauce




Section 2: Directions


1. Rinse ribs in cold water then dry using paper towels. Make sure the ribs are well dried.

2. Blend the spices and brown sugar together.

3. Brush the ribs with oil.

4. Rub the seasoning mixture into the beef ribs. Add additional olive oil if needed.

5. Put the seasoned ribs into a sealed plastic bag and marinate in the refrigerator for 2 hours.

6. Preheat oven to 275F.

7. Place the seasoned ribs in a single layer on the baking dish.

8. Cover the ribs with a sheet of foil, leaving some room between the ribs and the foil. Make sure the foil is tight, so steam does not escape.

9. Place the ribs on the center rack of a preheated oven.

10. Cook the ribs for 3 ½- 4 hours, until you've reached an internal temperature of 205° F. or until bone starts to separate from the meat and meat is tender.

11. Brush the ribs generously with your favorite barbecue sauce.

    *You can also finish the ribs without barbecue sauce.

12. Broil the ribs on low for 3-4 minutes until the sauce gets bubbly and begins to caramelize. Don't let it burn!



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