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Beef short ribs, a comforting elegant dish that is slow roasted, balanced and in my opinion the perfect Sunday dinner. Beef Short ribs, are rich, savoury and delicious. You could only imagine the hours that were spent in the kitchen to preparing this meal right? Well, that will not be true for this recipe here. This my friends, is likely one of the easiest meals that you will ever make. Your wondering how easy is it before I read any further? Well, I will tell you its slicing onions, peeling garlic and seasoning the ribs and grabbing some beef stock – the oven does the rest!

Serve these beef short ribs up with some buttery mashed potatoes, roasted maple carrots, roasted asparagus, and some warm crusty sourdough bread.

Molly Yeh Was My Inspiration

I was always intimidated by making beef short ribs. It always seemed as though its a sophisticated dish to prepare. Well that certainly isn’t the case here. I came across one of Molly Yeh’s recipes for Rhubarb Short Ribs and was so intrigued by how easy the recipe was to make and I was also very interested in the flavourings in the dish. Could this be delicious, rhubarb and beef together? I also loved all the other dishes that she made in the same episode.

This was going to be a perfect cooking class meal! I called on my cooking team; my mom and aunt and we planned our next cooking day project. We were going to make everything that Molly Yeh made on her episode with rhubarb beef short ribs . In the same episode as the Rhubarb Beef Short Ribs, Molly makes Green Beans with Potato Chip Crunch, and for dessert Whipped Cheesecakes with Pistachio Crunch (highly recommend this recipe). If you want to find more recipes from Molly Yeh, I would recommend her cookbook called: Home Is Where the Eggs Are: The New York Times Bestselling Cookbook – Cozy Multicultural Recipes for Busy Lives and Weeknight Meals. I love her easy recipes for weeknight dinners.

Tweaking The Recipe

First off, I must say that I really loved Molly Yeh’s recipe, but we all agreed that the au jus was just too sweet from the rhubarb jam and so our gravy wasn’t that great. When I made them for the second time my plan was to eliminate the rhubarb and rhubarb jam from the recipe because I wanted to use the drippings to make a rich gravy and not a sweet one. I also used boneless beef short ribs which gave us more meat. I also added garlic powder and onion powder to the dry rub and eliminated the clove as I thought clove will take over. The result was exactly what I was looking for. My gravy turned out sooo good and I must say and there was so much more meat to go around!

More on Beef Short Ribs

Beef short ribs are a richly marbled cut known for their deep, savoury flavour and tenderness when cooked low and slow. This cut comes from the rib and plate sections, where connective tissue breaks down during braising to create melt-in-your-mouth meat. Short ribs are naturally high in protein, iron, zinc, and B vitamins, which support muscle health, energy levels, and overall well-being.

Boneless short ribs are an excellent choice for slow-cooked dishes because they offer the same rich flavor and marbling as bone-in ribs, with added ease and versatility.Without the bone, boneless short ribs are easier to portion, serve, and enjoy, making them ideal for comforting, wholesome meals that feel both nourishing and effortless.

Ideal Size for Boneless Short Ribs

Thickness: about 1½ to 2 inches thick
Length: 3 to 4 inches long
Weight: roughly 6–8 ounces per piece

Beef Short Rib Recipe

Ingredients:

5 pounds bone-in short ribs
1/2 cup brown sugar
2 tablespoons kosher salt
1 teaspoon ground fennel
2 tsp. Granulated garlic
2 tsp. Onion powder
1/2 teaspoon ground allspice
Freshly ground black pepper
2 large yellow onions, thinly sliced
1 head garlic, peeled and cloves smashed
2 tablespoons olive oil
2 cups low-sodium beef broth (Better Than Bouillon)

Directions:

To a bowl, add the brown sugar, salt, garlic powder, onion powder, ground fennel, allspice and some black pepper and mix to combine.
Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.
Preheat the oven to 475 degrees F.
Add the onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.
Place the short ribs on top of the onions and garlic.
Bake until the top of the meat begins to brown, about 20 minutes.
Reduce the heat to 325 degrees. Add the beef broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 hours.
Remove the beef short ribs and wrap them with tin foil to rest.
Strain the remaining liquid into a saucepan. Bring the remaining liquid to a boil. In a small bowl, add 2 forkfuls of cornstarch with 3 tbsp. cold water. Add this mixture to the liquid, whisk until thickened. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs. Serve with mashed potato

Recipe for Beef Short Ribs

simplywanderfull

Simply Braised:Fall-Apart Beef Short Ribs

Easy slow roasted beef short ribs will fall off the bone and are so delicious. Serve with mashed potatoes, roasted carrots, and roasted asparagus.

Print Recipe

Ingredients Method

Ingredients

5 pounds bone-in short ribs
1/2 cup brown sugar
2 tablespoons kosher salt
1 teaspoon ground fennel
2 tsp. Granulated garlic
2 tsp. Onion powder
1/2 teaspoon ground allspice
Freshly ground black pepper
2 large yellow onions thinly sliced
1 head garlic peeled and cloves smashed
2 tablespoons olive oil
2 cups low-sodium beef broth Better Than Bouillon

Method

To a bowl, add the brown sugar, salt, garlic powder, onion powder, ground fennel, allspice and some black pepper and mix to combine.
Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.
Preheat the oven to 450 degrees F.
Add the onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.
Place the short ribs on top of the onions and garlic.
Bake until the top of the meat begins to brown, about 20 minutes.
Reduce the heat to 325 degrees. Add the beef broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 hours.
Remove the beef short ribs and wrap them with tin foil to rest.
Strain the remaining liquid into a saucepan. Bring the remaining liquid to a boil. In a small bowl, add 2 forkfuls of cornstarch with 3 tbsp. cold water. Add this mixture to the liquid, whisk until thickened. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs. Serve with mashed potato

Super Side Dishes That Pair Well

Your short ribs are ready, now what side dishes are you making to go with these beauties? Here are some of the sides that I have made that pair well with the beef short ribs.

Creamy Mashed Potatoes (mix in garlic & herb Boursin-you won’t be sorry)
Maple Roasted Carrots
Roasted Asparagus
Rice Pilaf with carrots, onions, garlic parsley
Salad with apples, dried cranberries, red onion, blue cheese dressed in an easy balsamic/olive oil.

Eat Well, Be Well

In closing, I hope that you found my blog article helpful. I really hope that you found this recipe easy to make and very delicious. I would love to hear from you good or constructive! I love feedback. Thank you for taking the time to read my blog and Happy Cooking my friends!