Bobby Flay Beef Short Ribs Recipe
The Bobby Flay Beef Short Ribs Recipe is rich, tender and full of deep flavor. These short ribs are slow-cooked until the meat falls off the bone.
Ingredients
- 3 pounds beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- Fresh parsley for garnish
Instructions
Preheat Oven
- Preheat oven to 325°F (165°C).
Season Ribs
- Pat ribs dry. Season generously with salt and pepper.
Sear Ribs
- Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides. Remove and set aside.
Cook Vegetables
- In the same pot, add onion, carrots, and celery. Cook until soft. Add garlic and cook for 1 minute.
Add Tomato Paste
- Stir in tomato paste and cook for 2 minutes to deepen flavor.
Deglaze with Wine
- Pour in red wine. Scrape the bottom to release browned bits. Let it simmer for 2–3 minutes.
Add Broth and Herbs
- Stir in beef broth, thyme and bay leaf.
Return Ribs
- Place short ribs back into the pot. Liquid should cover most of the meat.
Braise
- Cover and transfer to the oven. Cook for 2 1/2 to 3 hours until meat is fork-tender.
Finish Sauce
- Remove ribs carefully. Simmer sauce on stovetop to thicken if needed.
Serve
- Spoon sauce over ribs. Garnish with fresh parsley.
Notes
- Use bone-in ribs for best flavor.
- Let ribs rest 10 minutes before serving.
- Skim excess fat from sauce for a cleaner taste.
- Add mushrooms for extra richness.
- Serve over mashed potatoes or creamy polenta.
- Make a day ahead for deeper flavor.