Cooking Tips
Slow-Cooked Tender Beef Short Ribs in Rich Garlic Herb Gravy
Beef short ribs braised low and slow until meltingly tender, coated in a rich garlic herb gravy with carrots and celery.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Short ribs reward patience like nothing else: boneless ribs seared hard, then braised low and slow in beef broth with tomato paste, crushed tomatoes, Worcestershire, balsamic and herbs until they practically fall apart. Carrots and celery melt into the gravy along the way, and a spoonful of Dijon and a pinch of chili at the end sharpen the richness. This is a low-effort, high-reward dinner — most of the work is waiting.
Ingredients
For the tender beef short ribs: 3 lb boneless beef short ribs; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 large onion, diced; 5 garlic cloves, minced; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper.
For the rich garlic herb gravy: 2 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tbsp balsamic vinegar; 1 tbsp brown sugar; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; 1/2 cup crushed tomatoes; 1 tbsp cornstarch mixed with 2 tbsp water (optional).
For extra flavor: 2 medium carrots, chopped; 2 celery stalks, chopped; 1 tbsp Dijon mustard; 1/2 tsp red pepper flakes (optional).
For garnishing: 2 tbsp fresh parsley, chopped; 2 sprigs fresh thyme; freshly cracked black pepper; extra rich beef gravy, for drizzling.
Method
Season the short ribs with the smoked paprika, garlic powder, onion powder, salt and pepper.
Heat the olive oil and butter in a heavy oven-safe pot over medium-high heat. Sear the ribs in batches until deeply browned on all sides, then remove and set aside.
Soften the onion in the same pot for 4–5 minutes, then add the garlic, carrots and celery and cook 2 minutes more.
Stir in the tomato paste, then the beef broth, Worcestershire sauce, balsamic vinegar, brown sugar, thyme, rosemary, bay leaves and crushed tomatoes, scraping up the browned bits.
Return the ribs to the pot, cover, and braise on low heat or in a 160°C (325°F) oven for 2 1/2–3 1/2 hours, until the meat is fork-tender.
Stir in the Dijon mustard and red pepper flakes if using. If the gravy needs thickening, stir in the cornstarch slurry and simmer 2 minutes. Remove bay leaves, garnish with parsley, thyme and black pepper, and serve with extra gravy.
Cooking Tips
Browning the ribs properly is where most of the gravy's flavor comes from — do not rush the sear or crowd the pot.
Fork-tender is the test, not time: ribs vary, so check from 2 1/2 hours and give them longer if they resist.
Skim excess fat from the gravy surface before serving if the ribs rendered a lot.
Frequently asked questions
Can I use a slow cooker?
Yes — sear the ribs and soften the vegetables first, then cook on low for 7–8 hours or high for 4–5 hours until fork-tender.
What do I serve with short ribs?
Anything that catches gravy: mashed potatoes, buttered noodles or crusty bread are all ideal.