How to Cook Beef Short Ribs on the Stove
Savor a delectable plate of braised short ribs prepared in glossy red wine sauce. The bold flavors shine satisfyingly through the slow stove-top cooking.
Read on to know how to cook beef short ribs on the stove!
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 3 servings 1x
- Category: Cook
- Method: Stove Top
- Cuisine: Meal
Ingredients
Scale
- 6 beef short ribs (bone-in)
- 2– 3 Tbsp olive oil (divided)
- 1 Tbsp unsalted butter
- 1 onion (chopped)
- 2 celery stalks (chopped)
- 1 carrot (peeled & chopped)
- 1 1/2 Tbsp all-purpose flour
- 1/4 cup tomato puree
- 3 cups beef/chicken stock
- 1 bottle dry red wine
- Salt & crushed black pepper (to taste)
- Fresh rosemary (for garnishing)
Instructions
- Place a dutch oven on the stove over medium heat.
- Add 1 Tbsp olive oil and butter.
- Let it heat for 1-2 minutes.
- Now, add the chopped veggies (onion, carrot, & celery).
- Cover for 4-5 minutes until the veggies become tender.
- Then, uncover and cook for 2 minutes on high heat.
- Reduce heat to medium, sprinkle the flour, and add the tomato puree. Mix well for a minute.
- Pour in the stock and red wine. Then, let it simmer.
- Meanwhile, prepare the short ribs. Heat 2 Tbsp olive oil on a large cast-iron skillet on high. Rub salt and pepper on the short ribs and place them in the skillet, ensuring none are touching or overlapping.
- Sear on high heat for about 12-15 minutes while flipping every 2-3 minutes until nicely browned.
- Next, add the seared short ribs into the dutch oven.
- Adjust heat to medium-low, cover, and let it cook for 2 hrs till thoroughly cooked and tender.
- Lastly, uncover and skim off the fat from the surface.
- Remove the short ribs into a dish and thicken the sauce on medium-high heat for 8-10 mins.
- Transfer the short ribs into the thick sauce and cook for 1-2 minutes on low heat till the meat is heated.
- Serve the braised short ribs garnished with fresh rosemary alongside mashed potatoes and steamed asparagus!
Notes
- For the wine, Cabernet Sauvignon and Zinfandel are good options.
- For special gatherings, prepare it the day before until Step 6 and keep it covered in the refrigerator. Finish off the last step right before serving.