This recipe for beef short ribs doesn’t require an oven. Instead, your stovetop serves two purposes: it first sears the flour-dredged ribs before boiling them in a flavorful sauce made of wine and stock while adding veggies and herbs. Over mashed potatoes, this meal tastes fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
Ingredients
- 4 pounds beef short ribs
- salt and pepper to taste
- 1 cup all-purpose flour
- ½ cup olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons minced garlic
- 1 tablespoon dried thyme
- 3 large bay leaves
- 1 cup red wine
- 8 cups beef stock
- ¼ cup chopped fresh parsley
Instructions
- Season ribs with salt and pepper, then dredge in flour.
- Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate.
- Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute. Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
- Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil. Reduce the heat to low; add ribs and simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
- Discard bay leaves. Stir in parsley and serve.
- Nutrition data for this recipe includes the full amount of breading ingredients, cooking liquid/sauce, and vegetables. The actual amount consumed will vary.
Nutrition Facts
| Calories | 1505 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 51 g |
| Sodium | 1238 mg |
| Sugars | 4 g |
| Fat | 129 g |
| Unsaturated Fat | 0 g |
Reviews
Don’t know what I did wrong, I followed the instructions but it ended up extremely overcooked. Couldn’t eat it. Going to try again with a different recipe.
family loved it
Extra tasty.
Never made short ribs before but I always love ordering them! I only had a pound of them since it’s just for me. Cut the recipe down, used only 1/2 cup of wine, 1 quart beef broth, etc. Still maybe a little liquidy but it might be thicker tomorrow. Overall though, a very tasty dinner!
Loved this! I had to cut the recipe since I hadn’t planned ahead. Didn’t have carrots so can’t wait to make it again. Not sure I used all of the broth that was called for (didn’t measure and had read the reviews of too much liquid) and actually had to add a little water towards the end since I had added some flour when cooking the celery, onions, and garlic. It thickened beautifully while cooking uncovered. Ended up cooking a little longer because the ribs were not falling off the bone and as tender as I like. Delicious!
Didn’t use the bay leaf, but did everything else and was amazing! Will make again for sure.
I haven’t reviewed any recipes so far and I have been on this site for years. This recipe is delicious! Like many others who have posted reviews, I used corn starch to thicken the broth but it didn’t take much – I just removed about 4 tbsp of broth and put it in a cup then added about 2 tsp of corn starch. Once it was mixed, I added it back to the pan. I served it over creamy mashed potatoes. Next time I will make it a day ahead so I can remove the oil from the broth. I had this in a restaurant last fall and I think this one is better.
I made this last night almost exactly as the recipe said. It was AMAZING. I will be making this again for sure! I added a little cornstarch to thicken up the sauce after. This was so good!!
Fantastic, restaurant quality meal! Made exactly as described and licked the plate clean. I made 8 servings, but only needed 4. I froze the leftovers and reheated for a quick and easy meal that tasted like it cooked all day. Definitely a keeper.
Delicious. Sub Bone broth and go a tad Lee’s broth and it’s perfect!
Really tasty! Everyone liked it, but the sauce never thickened. It stayed watery (though still good).
Delicious, the only thing that I changed was to add a bit of cornstarch at the very end so as to thicken the sauce a bit. This was a keeper and I’ll make it again. Thanks so much for the recipe.
Too much liquid. Maybe reduce the both to 4 cups? Also increase the cooking time by 1 hour and use a lid when you simmer. Really good!!
Second time I made this and it was even better then the first time! This time I didn’t mess around and followed the recipe to a “t”. I just didn’t have the patience to wait for the sauce to reduce past the 2 hrs and added a bit of corn starch to thicken it up a bit. De-lish!
Jesus, Mary and Joseph! These are wonderful ! I didn’t think it was that much work overall, and first time I’ve ever made short ribs. Followed the recipe exactly. Took me about 35 minutes to chop everything, brown the meat, sauteed the veg and deglaze the pan. Then I just put it all in my crock pot. 1 hour on high, 3 on low. Then removed the meat, hit it with the stick blender and added some corn starch to thicken the gravy. Served over mashed potatoes. Exactly what I wanted. Reminds me of the short ribs they serve at the walnut room at Macys. Absolutely delicious. Thank you so much for the recipe.
This was great & an easy first timer recipe! I am so proud of myself & my family loved it also!
Too much oil for cooking short ribs, which are already very fatty. Basically, this makes a greasy and extra-expensive beef stew.
The recipe is outstanding! Just as the Gap Band who sang “Outstanding! Girl, you knock me out! This meal knock me out before I was half-way done eating. R. Winn
it came out great! easy and fun.I will make it all winter long
Excellent dish. Next time will add more carrots and maybe parsnip. Ate it with buttered string beans and potatoes roasted in duck fat…
Good flavours, but as other reviewers have pointed out there is FAR too much liquid. I used less than half and the ribs were still floating in it like soup. Decided to cook it slowly in the oven instead of stove top.