Paula Deen Short Ribs Recipe
Paula Deen Short Ribs Recipe feature tender beef, savory garlic, sweet brown sugar, and a luscious sauce—perfect for family dinners.
Equipment
- Heavy-bottomed Dutch oven or large oven-safe pot
- Tongs
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Oven mitts
- Optional but handy:
- Skillet
- Ladle
Ingredients
- 4 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 2 large onions sliced
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional, or substitute with more beef broth
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 2 tablespoons butter
Instructions
- Preheat your oven to 325°F (165°C).
- Season the ribs generously with salt, pepper, and smoked paprika.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until deep brown, about 3-4 minutes per side. Remove and set aside.
- Sauté onions in the same pot until soft and golden, about 8 minutes. Add garlic and cook another minute.
- Add tomato paste and brown sugar, stirring to coat the onions and garlic.
- Deglaze with red wine, scraping up browned bits from the bottom. Let the wine reduce by half.
- Add beef broth, thyme, and bay leaves. Return the ribs to the pot, submerging them partially in the liquid.
- Bring to a simmer, then cover and transfer the pot to the oven.
- Slow-cook for 3–3.5 hours until the ribs are tender and falling off the bone.
- Finish with butter: Remove ribs and whisk butter into the sauce for a glossy finish.
- Serve hot over mashed potatoes, grits, or rice, spooning extra sauce on top.