Easy & Delicious Beef Short Ribs: A Cozy Comfort Food Recipe
Growing up, Sunday dinners were sacred in my house—a time when everyone would gather around the kitchen table, hands busy pulling apart the best easy weeknight dinners my mom could whip up. But the star of those gatherings was always her beef short ribs. The rich, savory aroma wafting through the house as they braised was like an open invitation that screamed, "Dinner is ready!" It felt like a hug in a bowl, or maybe more like a hug wrapped in a cozy blanket on a rainy day.
I didn’t really start cooking until I left home for college, where I “mastered” the art of boiling water and microwaving frozen meals. I won’t lie—my first attempt at making beef short ribs was a disaster. I was excited to recreate that cozy Sunday feeling, but I found myself staring at a pot of tough, overcooked meat that no amount of sauce could save. Honestly, I didn’t expect that at all! It put me off cooking for a while. But then, I decided it was time to confront my fears and do some serious recipe research. I found this gem of a recipe that changed everything. It’s simple, forgiving, and the results? Utterly divine.
Today, whenever I make these high protein meals, I’m whisked back to those good old family dinners, the laughter, and the warmth that came with them. This recipe has the power to transform a regular evening into a cozy dining experience, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Comforting Deliciousness: The tender meat practically falls off the bone. Honestly, who doesn’t love that?
- Easy Preparation: This is an easy weeknight dinner that doesn’t demand expertise, just a bit of love and patience.
- Leftover Magic: If you’re like me and tend to make a little extra, these leftovers only get better. Think epic sandwiches or loaded baked potatoes!
- Budget-Friendly: Short ribs are often more affordable than you’d think, making this a budget-friendly recipe that won’t break the bank.
- Kid-Approved: My niece—who used to turn her nose up at meat—gobbled these down! Picky eaters rejoice!
- Meal-Prep Winner: Perfect for those high protein meal plans you might be thinking of. Cook once, eat all week!
What’s not to love? Let’s just say this recipe truly feels like coming home, every single time.
What Makes This Recipe Special?
These beef short ribs are not just a combination of delicious ingredients. What really ties everything together is the love and patience that goes into coaxing the flavors out of each element. The beef becomes so tender it almost melts in your mouth, while the accompanying vegetables—usually something like carrots and onions—caramelize and add a complexity that’ll make your taste buds sing. Not to mention the savory aroma wafting through your home while they cook; it’s like an instant mood booster! And can I mention the rich gravy you can make from the drippings? To die for! This isn’t just food; it’s an experience.
Ingredients
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Beef Short Ribs: These are the star of the show! Look for bone-in, fatty cuts for the most flavor. Don’t skimp here! The fat renders down and gives the dish its amazing richness.
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Olive Oil: A good fat for searing the ribs. I used extra virgin because it just adds that something special.
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Onions: Think of them as the flavorful foundation. They caramelize beautifully while the ribs cook.
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Carrots: Sweet, snuggly partners to the beef and provide a pop of color. Don’t overthink slicing—rough cuts are welcome here!
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Garlic: Fresh garlic amps up the flavor profile. Seriously, can you ever have too much garlic? Spoiler alert: you can’t!
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Beef Broth: Adds depth and body to the dish. You really want a quality broth for a healthy comfort food experience.
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Dijon Mustard: Just a spoonful gives a tangy punch that elevates the overall taste. Trust me on this one!
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Soy Sauce: For a touch of umami and depth. If you’re looking for a gluten-free alternative, coconut aminos would work here as well!
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Fresh Herbs: I usually go for thyme and rosemary. Fresh herbs make a world of difference, adding brightness to the dish.
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Salt and Pepper: Simple but essential. Season as you go!
Pro Tip: Always choose cuts with more marbling. More fat means more flavor. Also, avoid searing the meat on too high of heat; you want a golden crust, not burnt!
How to Make It Step-by-Step
Let me take you through the process of making these mouth-watering beef short ribs from start to finish. Pop on your favorite playlist—perhaps some old-school R&B—and let’s dive into it!
Step 1: Prep Your Ingredients
Chop your onions and carrots. The more rustic the chop, the better—no one’s judging your knife skills here! Just be mindful of the size since larger pieces will require longer cooking.
Step 2: Sear the Ribs
In a large dutch oven (worth every penny!), add a drizzle of olive oil over medium-high heat. You want to hear that sizzle when you drop in the ribs. Honestly, it’s music to my ears! Sear every side until beautifully browned, about 3-4 minutes per side. Don’t overcrowd the pot; do it in batches if necessary. Oops, yes, I made that mistake once and ended up steam-braising instead. Not ideal!
Step 3: Bring in the Aromatics
Once all glorious ribs are golden, remove them to a plate. Toss in chopped onions and carrots into the same pot, stirring and scraping up the fond (that’s the brown bits, in case you need a refresher). It should be fragrant within minutes! Add minced garlic and stir for just about 30 seconds until it becomes aromatic.
Step 4: Deglaze the Pot
Time for some flair! Ditch the ribs, and pour in a cup of beef broth and a tablespoon of Dijon mustard. Stir vigorously to get all those tasty brown bits off the bottom. Seriously, don’t scrimp on this step! It’s where the magic happens.
Step 5: Add the Ribs Back In
Return the ribs to the pot along with any juices that accumulated on the plate. Add in more beef broth, enough so the ribs are about halfway submerged. Toss in a splash of soy sauce and throw in the fresh herbs!
Step 6: Cook Low and Slow
Cover the pot and let it simmer on low heat. If you’re using the stovetop, it’ll take about 2-and-a-half to 3 hours. Alternatively, transfer it to a preheated oven (about 300°F) for the same duration. Just keep your eyes (and nose) on it. You want it bubbling gently. But don’t rush this, alright? Great flavors take time!
Step 7: Final Touches
When the ribs are falling off the bone (aka the best part), take them out and let them rest for a few minutes. You can skim the fat off the top of the sauce if you like; that’s your call. Throw in some cornstarch slurry to thicken up the gravy if needed.
And voilà! You’ve just created a cozy masterpiece that would make anyone feel at home.
Tips for Best Results
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Make sure to season the meat generously before searing. It’s your one chance to flavor the protein itself!
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Creating a good sear is crucial for flavor. If it sticks, it’s not ready yet! Patience is key, my friend.
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Embrace improvisation! Add other yummy veggies like potatoes or root vegetables that you love or find in your pantry.
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If you have extra time, let the dish sit aside for a few hours or overnight in the fridge. The flavors deepen beautifully.
Ingredient Substitutions & Variations
If you’re looking for some easy high protein high calorie meals, you can swap beef for other cuts, like chuck roast for a similar flavor profile at a lower price.
For a twist, try adding a splash of balsamic vinegar for some zing. It’s great if you’re doing a keto meal plan or just want to vary the flavors a bit.
For seasoning, feel free to replace fresh herbs with dried ones, but remember: dried herbs are more potent, so use less.
Directions
- Gather your ingredients and prep the onions and carrots.
- In a large dutch oven, heat olive oil over medium-high heat, sear ribs on all sides, remove, and set aside.
- Add onions and carrots, scrape fond for 2-3 minutes. Add garlic, cook until fragrant.
- Deglaze with beef broth and Dijon mustard. Stir in soy sauce.
- Place ribs back in with juices, add remaining beef broth and herbs.
- Cover and simmer for about 2-3 hours on low heat or 3 hours in the oven at 300°F.
- Remove, rest, thicken gravy if desired, and serve.
Serving Suggestion: These ribs pair perfectly with creamy mashed potatoes or buttered noodles. Grab a glass of your favorite non-alcoholic beverage, and if you feel like it, treat yourself to a rom-com for ultimate cozy vibes.
Pairing Ideas (Drinks, Sides, etc.)
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Drinks: A rich, hearty red grape juice or a spiced apple cider can complement the flavors well.
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Sides: Creamy mashed potatoes and steamed green beans are a classic go-to. Or try roasted Brussels sprouts tossed in balsamic for some extra pizzazz.
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container. They’ll last 3-4 days in the fridge.
To reheat, add a splash of broth to keep them juicy and microwave in short bursts (don’t want rubbery ribs). If you’re feeling fancy, try reheating them in the oven for that auto-crisp factor!
Make-Ahead and Freezer Tips
Want to get a jump start on your meals? Make the ribs ahead of time and store them in the freezer (up to 2 months). Just ensure they are in a freezer-safe container or bag, and remember to label your stash.
When you’re ready to enjoy, let them thaw in the fridge overnight before reheating.
Common Mistakes to Avoid
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Searing on Too High Heat: You want a nice color, not burnt meat. You can always adjust the heat but try to maintain that gorgeous caramelization.
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Skipping the Deglazing: Don’t you dare skip it; that’s where a ton of flava lives.
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Overcrowding the Pot: Get your ribs golden, but don’t crowd ‘em! They need breathing room to play nice and sear well.
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Not Letting It Rest: This applies to any meat, but letting those ribs chill for a bit after cooking really lets the juices redistribute!
Frequently Asked Questions (FAQ)
Can I use another cut of meat for this recipe?
Absolutely! Cut options like chuck roast or even oxtails will work, though cooking times might change depending on the size.
Can I make this in a slow cooker?
Yes! Brown the ribs on the stove first, then transfer everything to a slow cooker and cook on low for about 7-8 hours.
How can I make this recipe healthier?
Substitute half the beef broth with water to reduce sodium, and use less olive oil for searing. Pair it with lots of veggies to up the nutritional value!
Cooking Tools You’ll Need
- Dutch Oven: Essential for slow cooking.
- Cutting Board and Knife: For chopping everything up.
- Tongs: For turning those ribs.
- Measuring Cups and Spoons: Because who wants to guesstimate?
Final Thoughts
Cooking these beef short ribs is more than just throwing meat in a pot—it’s about immersing yourself in the process, enjoying those little moments, and feeling like you’re creating something not just to eat, but to love. The smell, the taste, the cozy feeling as you devour each tender bite; it all comes together beautifully.
If you change up the ingredients or make it your own, I’d love to hear it! Cooking is about adaptation and love, so share your stories or tips. And if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Beef Short Ribs
Ingredients
Main Ingredients
- 4 pounds bone-in beef short ribs Look for cuts with good marbling.
- 2 tablespoons olive oil Extra virgin olive oil is preferred.
- 2 medium onions Chopped.
- 3 medium carrots Chopped.
- 4 cloves garlic Minced.
- 2 cups beef broth Use a quality broth.
- 1 tablespoon Dijon mustard Adds tangy flavor.
- 1 tablespoon soy sauce For umami flavor.
- 2 sprigs fresh herbs Thyme and rosemary are preferred.
- to taste salt and pepper Season as you go.
Instructions
Preparation
- Chop your onions and carrots.
Searing
- Heat olive oil in a large dutch oven over medium-high heat.
- Sear the ribs on all sides until beautifully browned, about 3-4 minutes per side.
- Remove the ribs and set aside.
Cooking Aromatics
- Add onions and carrots to the pot, stirring and scraping up the fond for 2-3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
Deglazing
- Pour in beef broth and Dijon mustard, stirring vigorously to deglaze.
Adding Ribs
- Return the ribs to the pot along with any juices from the plate.
- Add more beef broth until ribs are halfway submerged, add soy sauce and fresh herbs.
Braising
- Cover the pot and let simmer on low heat or transfer to a preheated oven at 300°F for 2-3 hours.
Final Steps
- Remove ribs and let them rest for a few minutes.
- Thicken gravy with cornstarch slurry if desired.
