Old Second's Slow-Cooked Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, fall-off-the-bone beef short ribs braised in a savory herb-infused sauce for a comforting weeknight dinner. This american-inspired beef ready in about 210 minutes pairs tablespoons all-purpose flour, teaspoons salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (11 ratings) Prep: 30 min Cook: 180 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 3 pounds beef short ribs with 2 teaspoons salt and 1 teaspoon black pepper, then dredge in 2 tablespoons all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 5 minutes per side, then set aside.
  3. Step 3: Add 1 large onion, chopped, to the pot and cook for 3 minutes until softened. Add 3 cloves garlic, minced, 2 carrots, chopped, and 2 stalks celery, chopped, and cook for 5 minutes, stirring occasionally.
  4. Step 4: Stir in 1 cup beef broth, 1/2 cup red wine, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce, scraping up browned bits. Return the seared short ribs to the pot with 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a gentle simmer.
  5. Step 5: Cover and transfer to a preheated oven at 325°F (163°C). Braise for 3 hours until meat is fork-tender, then remove ribs and vegetables, strain the sauce, and return the meat to serve with the sauce.

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Frequently asked questions

How long does Old Second's Slow-Cooked Beef Short Ribs take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Old Second's Slow-Cooked Beef Short Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons all-purpose flour from drying out.

Can I substitute ingredients in Old Second's Slow-Cooked Beef Short Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Old Second's Slow-Cooked Beef Short Ribs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Old Second's Slow-Cooked Beef Short Ribs?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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