Slow-Braised Beef Short Ribs Recipe (Pasture-Raised) | Fall-Off-the-Bone Tender

Slow-Braised Beef Short Ribs Recipe (Pasture-Raised) | Fall-Off-the-Bone Tender

Use our pasture-raised ribs for the best texture and flavor. Shop: Grass-Fed Beef Short Ribs. Season smart with premium blends from our Spices & Seasonings collection.

Ingredients

• 4 lbs pasture-raised beef short ribs (English cut, bone-in)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp high-heat oil (avocado or light olive oil)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (optional: substitute with more broth)
• 2 cups beef broth
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 bay leaves
• 1 tsp smoked paprika (optional)

Instructions

1. Prep & season: Pat ribs dry. Season all sides with 1½ tsp salt and black pepper. Let sit at room temp for 20–30 minutes.
2. Sear: Preheat oven to 325°F (163°C). Heat oil in a heavy Dutch oven over medium-high. Sear ribs on all sides (about 8–10 minutes total) until deeply browned. Transfer to a plate.
3. Sauté aromatics: Reduce heat to medium. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Deglaze: Add red wine to deglaze, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
5. Braise: Add beef broth, rosemary, bay leaves, smoked paprika, and remaining ½ tsp salt. Return ribs (bone-side up) to the pot; liquid should come ~⅔ up the meat. Bring to a gentle simmer, cover, and transfer to the oven.
6. Cook low & slow: Braise 2½–3 hours, until ribs are fork-tender and pulling away from the bone.
7. Finish: Skim fat. For a thicker sauce, simmer uncovered on the stovetop 5–10 minutes. Adjust seasoning with salt and pepper.
8. Serve: Spoon sauce over ribs. Pair with mashed potatoes, polenta, or roasted root vegetables.

Chef Tips

• Browning matters: A deep sear builds the base for a richer sauce.
• Make-ahead friendly: Flavor improves overnight. Chill, remove solidified fat, and reheat gently.
• Broth swap: If skipping wine, add 1 tbsp balsamic vinegar for brightness.

FAQs

How long should I braise short ribs?

Plan on 2½–3 hours at 325°F (163°C), or until the meat is easily pierced with a fork and begins to separate from the bone.

Can I make this in a slow cooker?

Yes. Sear ribs and sauté aromatics on the stovetop first, then transfer everything to a slow cooker and cook on LOW 7–8 hours or HIGH 4–5 hours.

What if my sauce is too thin?

Simmer uncovered 5–10 minutes to reduce, or whisk 1 tsp arrowroot starch with 1 tbsp cold water and stir in while simmering.

Nutritional Note (Approx. per serving)

Serves 6. ~520 calories, 36g protein, 36g fat, 6g carbs (varies by cut and portion size).