Melt-in-Your-Mouth Simple Beef Short Ribs Recipe

Succulent beef short ribs promise a mouthwatering journey through rich, tender flavors that’ll make you swoon.

Slow-cooking transforms these robust cuts into a delectable masterpiece.

Marbling melts into a luxurious sauce, creating depth with minimal effort.

Kitchen magic happens when tough meat surrenders to patient simmering techniques.

Each bite carries intense, hearty notes that whisper comfort and warmth.

Robust spices dance alongside the meat’s natural complexity, delivering a meal that feels like a culinary embrace.

Serving Suggestions for Beef Short Ribs

• Rustic Dinner Plate Pairing: Serve these mouthwatering short ribs over creamy mashed potatoes or buttery polenta to catch all the rich, flavorful sauce.
• Hearty Side Companion: Roast seasonal root vegetables like carrots, parsnips, and brussels sprouts alongside the ribs for a complete and satisfying meal that celebrates comfort food.
• Wine and Dine Experience: Pour a robust red wine like cabernet sauvignon or a bold pinot noir that complements the deep, meaty flavors of the tender short ribs and enhances the overall dining experience.
• Fresh Herb Finale: Sprinkle chopped fresh parsley, thyme, or chives on top just before serving to add a bright, aromatic touch that cuts through the richness and provides a pop of color.

Storage Tips for Beef Short Ribs

• Store cooled short ribs in an airtight container, keeping them in the fridge for up to 3-4 days. Seal tightly to prevent moisture loss and avoid flavor absorption from other foods.
• Wrap individual portions in plastic wrap, then place in freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 3 months, labeling with the date to track freshness.
• Place short ribs in a microwave-safe dish, add a splash of beef stock to maintain moisture. Cover with a microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each to distribute heat evenly.

FAQs

• Why coat the short ribs with flour before cooking?

Coating with flour helps create a crispy exterior and develops a rich, golden-brown crust that seals in the meat’s juices and adds depth of flavor to the final dish.

• Can I use a different type of beer instead of stout?

Yes, you can substitute stout with other dark beers like porter or dark ale. Each will bring a slightly different flavor profile to the dish, but will still provide the same rich, malty undertones.

• How do I know when the short ribs are perfectly tender?

The meat is ready when it easily pulls apart with a fork and can be cut with minimal resistance. This typically occurs after 2-3 hours of slow cooking, allowing the connective tissues to break down completely.

Fall-Apart Beef Short Ribs, Made Simple

• Unleash Rich Flavors: This recipe transforms humble short ribs into a mouthwatering dish bursting with deep, complex tastes from stout beer and perfectly browned meat.
• Master One-Pot Cooking: Minimal cleanup and straightforward steps make this recipe a dream for home cooks who want delicious results without complicated techniques.
• Comfort Food Champion: Tender, falling-apart beef creates the ultimate satisfying meal that warms your soul and brings families together around the dinner table.
• Impressive Yet Simple: Despite looking like a restaurant-quality dish, this recipe requires basic cooking skills and just a few ingredients anyone can handle.

Beef Short Ribs: What You’ll Need

• Beef Short Ribs: Hearty and flavorful cut of meat that becomes tender and rich when slow-cooked.

• Salt, Black Pepper: Classic seasonings that enhance the natural flavor of the beef.
• All-Purpose Flour: Helps create a golden-brown crust and thickens the cooking liquid.

• Stout Beer: Adds deep, complex flavor and helps tenderize the meat.
• Beef Stock: Provides rich, savory base for braising the short ribs.
• Onion, Garlic: Aromatic vegetables that build a robust foundation of flavor.

• Olive Oil, Butter: Provides fat for browning the meat and adds richness to the dish.

• Fresh Herbs: Adds a bright, fresh finish to the rich, slow-cooked short ribs.

Cooking Beef Short Ribs in No Time

Step 1: Prepare the Meat

Pat the beef short ribs dry with paper towels.

Season generously with salt and black pepper.

Dust the ribs thoroughly with all-purpose flour, ensuring an even coating that will create a delicious crust when seared.

Step 2: Sear the Ribs

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add olive oil and butter, creating a rich searing base.

Carefully place the flour-coated ribs into the hot pan.

Brown the ribs on all sides until they develop a deep golden-brown crust, which locks in incredible flavor.

Transfer the seared ribs to a separate plate.

Step 3: Build the Flavor Base

• Sliced onions
• Minced garlic

Sauté until the onions become soft and translucent, scraping up the delicious browned bits from the bottom of the pot.

Step 4: Create the Braising Liquid

• Stout beer
• Beef stock

Use a wooden spoon to deglaze the pot, releasing all the concentrated flavor bits stuck to the bottom.

Step 5: Slow Cook to Perfection

Return the seared short ribs to the pot.

Bring the liquid to a gentle boil, then reduce heat to low.

Cover and let the ribs simmer slowly for 2-3 hours.

The meat should become incredibly tender and begin to fall off the bone.

Step 6: Serve and Enjoy

Carefully transfer the short ribs to a serving platter.

Spoon the rich braising liquid over the top.

Garnish with freshly chopped parsley or thyme for a pop of color and extra flavor.

Serve hot alongside mashed potatoes, creamy polenta, or crusty bread to soak up the amazing sauce.

Tips for Tender Short Ribs

• Coat ribs evenly with flour to create a golden, crispy exterior that helps seal in juices and adds rich texture.
• Use a dark stout beer for deeper, more complex flavor that tenderizes meat and adds subtle caramel notes.
• Simmer ribs on low heat to break down tough connective tissues, ensuring melt-in-your-mouth tenderness.
• Sprinkle fresh herbs like parsley or thyme just before serving to brighten the dish's rich, deep flavors.
• After cooking, let the dish cool and skim off excess fat for a cleaner, more refined sauce.

Fun Short Rib Variations

• Gluten-Free Short Ribs: Replace wheat flour with cornstarch or almond flour for a gluten-free coating that keeps the same crispy texture.
• Slow Cooker Method: Transfer seasoned and browned short ribs to a slow cooker, adding beer and stock. Cook on low for 6-8 hours for tender, fall-apart meat.
• Herb-Infused Variation: Add fresh rosemary, thyme, and bay leaves during cooking to enhance the rich, savory flavor profile of the short ribs.
• Red Wine Swap: Substitute stout beer with a full-bodied red wine like cabernet sauvignon for a classic braising liquid that adds depth and complexity.

Simple Beef Short Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Mouthwatering beef short ribs reveal a rich culinary journey through slow-cooked tenderness and deep flavor profiles. Succulent meat falls effortlessly from the bone, inviting you to savor a comforting meal that connects hearty tradition with modern kitchen magic.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) beef short ribs
• 1 (12 fluid ounce) can or bottle stout beer
• 1 cup (240 milliliters) beef stock

Seasoning and Coating:

• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.5 grams) ground black pepper
• 2 tablespoons (16 grams) all-purpose flour

Aromatics and Cooking Fats:

• 1 tablespoon (15 milliliters) olive oil
• 1 tablespoon (14 grams) butter
• 1 onion, sliced
• 1 clove garlic

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly coat the beef short ribs with seasoned flour, ensuring an even and complete coverage.
2. Heat a large pot with olive oil and butter over medium-high temperature until the mixture is sizzling and fragrant.
3. Carefully place the floured ribs into the hot pot, browning each side to develop a rich, caramelized exterior. Transfer the seared meat to a separate plate.
4. In the same pot, sauté sliced onions and minced garlic until the onions become translucent and soft, releasing their aromatic flavors.
5. Deglaze the pot by pouring in stout beer and beef stock, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot.
6. Reintroduce the browned short ribs to the liquid, ensuring they are mostly submerged.
7. Bring the mixture to a vigorous boil, then immediately reduce heat to a gentle simmer. Cover the pot and let the ribs cook slowly for 2-3 hours at a low temperature.
8. Check the meat’s tenderness by gently prodding with a fork – the ribs should easily pull apart when done.
9. Remove from heat and let rest for a few minutes before serving. Optionally, garnish with freshly chopped herbs for added brightness and aroma.

Notes

• Flour coating helps create a delicious golden crust and thickens the sauce naturally during braising.
• Choose well-marbled short ribs for maximum tenderness and rich flavor, preferring bone-in cuts for deeper taste development.
• Consider using gluten-free flour alternatives like rice or almond flour for those with wheat sensitivities, ensuring the same crispy exterior.
• Slow cooking transforms tough meat into meltingly soft texture, so patience is key – lower temperature and longer cooking time guarantees incredibly tender results.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 90 mg