Stovetop Short Ribs

Stovetop short ribs braised low and slow in red wine and tomato sauce until fall-off-the-bone tender. No oven needed, and it's mostly hands off.

Course Main Course

Cuisine American

Keyword beef short ribs, braised short ribs, short ribs on the stove, stovetop short ribs

Prep Time 10

Cook Time 3 5

Total Time 3 15

Servings

Calories 512kcal

Author Elizabeth Rodriguez

Ingredients

3 - 3½ pounds Beef Short Ribs bone-in
1½ teaspoons Salt
2 tablespoons Olive Oil
1 Medium Onion diced, about 1 cup
2 Carrots diced, about 1 cup
2 Celery Ribs diced, about 1 cup
4-5 Garlic Cloves minced
1 teaspoon Dried Oregano
½ cup Red Wine we used cabernet sauvignon
1 cup Tomato Sauce
1½ cups Beef Broth

Instructions

You will also need: a large, heavy pot, such as a 7-quart Dutch oven, and tongs.
If your short ribs have any large, thick pieces of fat attached to them, trim those off. Don’t trim all the fat though, we want some for flavor!
Sprinkle the ribs on both sides with the salt.
Heat the olive oil in a large, heavy pot over medium heat.
Arrange the beef ribs, meaty side down, so that they fit without overlapping.
Cook the short ribs for 5 minutes.
Turn each piece and cook them for another 5 minutes.
Remove the ribs from the pot and set them on a plate or pan. Keep them warm by loosely covering with a piece of foil.
In the same pot, still over medium heat, add the onions, carrots and celery.
Cook the vegetables for 5 minutes, stirring frequently.
Add the garlic and oregano and cook them for 1 minute while stirring.
Carefully add the red wine to the vegetables and stir, while gently scraping any bits off the bottom of the pot. Keep at a simmer until most of the red wine has cooked out, approximately 2-3 minutes.
Finish the sauce by adding the tomato sauce and the beef broth. Stir well.
Use tongs to place the short ribs back into the pot, meaty side down, so they don't overlap. Raise the heat to medium-high and bring the sauce to a simmer.
Cover the pot, lower the heat to medium low. Cook the short ribs for 2 – 2½ hours or until they're fall-apart tender.
Keep the sauce at a simmer, turning the heat down (or up) just a bit if needed. Stir the sauce occasionally, and check that it's simmering, not boiling, throughout the cooking time, not just at the beginning.

Notes

Short ribs: If they're longer than 4-5 inches, ask the butcher to cut them in half.
Pot: Use a heavy pot so the sauce holds a steady simmer without burning.
Serving: Serve with plenty of sauce over mashed potatoes, egg noodles, white rice, mashed malanga, or with bread.
Storage: Refrigerate up to 3 to 4 days, or freeze up to 3 months.

Nutrition