Slow-Cooked Beef Short Ribs with Black Pepper Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

The ultimate 'best' of slow-cooking—fall-off-the-bone beef with a deeply aromatic black pepper sauce. This american-inspired beef ready in about 235 minutes pairs bone-in beef short ribs, all-purpose flour, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

★ 3.6 (8 ratings) Prep: 25 min Cook: 210 min Serves 6 American cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat short ribs dry; season generously with salt and 1 tbsp flour. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides (about 4 minutes per side), transferring to a plate.
  2. Step 2: Add remaining 1 tbsp olive oil to pot. Sauté carrots, onion, celery, and minced garlic for 5 minutes until softened and fragrant.
  3. Step 3: Return ribs to pot; add beef broth, thyme, and 1 tbsp cracked black pepper. Bring to a gentle simmer, cover, and transfer to a 300°F oven for 3.5 hours until meat is fork-tender.
  4. Step 4: Remove ribs; strain cooking liquid into a saucepan, discarding solids. Simmer over medium heat for 15-20 minutes until reduced by half and slightly thickened.
  5. Step 5: Return ribs to saucepan, coating with reduced liquid. Simmer 5 more minutes. Remove ribs; skim excess fat from sauce.
  6. Step 6: Stir butter into sauce until melted and glossy. Serve ribs over mashed potatoes with sauce spooned over top, garnished with extra cracked pepper.

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Frequently asked questions

How long does Slow-Cooked Beef Short Ribs with Black Pepper Jus take to make?

Total time is about 235 minutes (25 min prep + 210 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 Slow-Cooked Beef Short Ribs with Black Pepper Jus?

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 bone-in beef short ribs from drying out.

Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Black Pepper Jus?

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 Slow-Cooked Beef Short Ribs with Black Pepper Jus 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 Slow-Cooked Beef Short Ribs with Black Pepper Jus?

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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