How to Cook Beef Short Ribs

Beef plate short ribs contain substantial connective tissue and are best suited to slow cooking. Braising transforms the cut into a deeply flavored, fork-tender main course.

Braising method

  1. Season the ribs and refrigerate uncovered overnight if time allows.
  2. Heat the oven to 300°F.
  3. Brown the ribs in a Dutch oven, working in batches.
  4. Cook onions and other aromatics in the same pot. Add tomato paste if desired.
  5. Deglaze with wine, stock, or water. Return the ribs and add enough liquid to come partway up their sides.
  6. Cover and braise until a probe slides into the meat with little resistance.
  7. Rest the ribs in the liquid before serving.

Finish the sauce

Strain the liquid, remove excess fat, and reduce it until it lightly coats a spoon. Season only after reducing because flavors and salt become more concentrated.

USDA guidance for whole cuts of beef is 145°F followed by a three-minute rest. Short ribs are usually cooked beyond that minimum for tenderness.

Shop USDA Prime plate short ribs.

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