Best Short Rib Recipe

Name: Best Short Rib Recipe
Yield: 6 serving
Ingredients: 5 pounds beef short ribs; olive oil; 3 cups chopped leeks; 3 cups chopped celery; 2 cups chopped onions; 2 cups chopped carrots; 1½ tablespoons minced garlic; 750 ml bottle dry red wine; 4 cups beef stock; 1 cup canned crushed tomatoes; 12 oz bottle Guinness draught stout; 6 sprigs fresh thyme; salt and pepper

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Servings
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Best Short Rib Recipe

Silas Stewart

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When cooked correctly, beef short ribs are deliciously tender and succulent. Serve them with creamy mashed potatoes and a fresh green veggie! In this post we’ve collected 11 of the best Short Rib Recipes. From classic braised short ribs to succulent Korean short ribs, you’ll want to give these recipes a try!

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Ingredients

Servings

5 pounds beef short ribs cut into 2-inch chunks
olive oil
3 cups chopped leeks
3 cups chopped celery
2 cups chopped onions
2 cups chopped carrots
1½ tablespoons minced garlic
750 ml bottle dry red wine
4 cups beef stock
1 cup canned crushed tomatoes
12 oz bottle Guinness draught stout
6 sprigs fresh thyme
salt and pepper to taste

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Instructions

Preheat the oven to 425°F. Place the short ribs on a baking sheet. Brush the tops with olive oil and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325°F.
Heat ¼ cup olive oil in a large 12-inch Dutch oven over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine and bring it to a boil. Reduce the heat and simmer over medium for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1½ teaspoons of pepper.
Place the ribs in the pot along with the juices and seasonings from the baking sheet. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for another hour, or until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot with creamy mashed potatoes.