Pioneer Woman Short Ribs Recipe
This easy Pioneer Woman Short Ribs Recipe combines beef, red wine, garlic, onions, and herbs for a cozy, slow-cooked dinner at home.
Equipment
- Large Dutch oven or heavy-bottomed pot (this is key for even cooking)
- Tongs for searing the ribs
- Sharp chef’s knife for prepping vegetables
- Cutting board
- Measuring cups and spoons.
- Wooden spoon or heat-resistant spatula
- Oven mitts
- Fine mesh strainer (optional, for a smoother sauce)
Ingredients
- 4 lbs beef short ribs bone-in, well-marbled
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups beef broth preferably low sodium
- 1 cup dry red wine like Cabernet Sauvignon
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prep the Ribs
- Pat the short ribs dry with paper towels—this step is so important because moisture prevents proper browning. Season generously with salt and black pepper on all sides.
Step 2: Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the ribs in batches (don’t overcrowd the pot). Sear each side until deeply browned—this is where flavor begins. Remove and set aside.
Step 3: Build the Flavor Base
- In the same pot, add chopped onion, carrots, and celery. Let them cook slowly until softened and slightly golden. Stir in the garlic and tomato paste, letting it cook for about a minute until it darkens slightly and smells rich.
Step 4: Deglaze the Pot
- Pour in the red wine, scraping up all those browned bits stuck to the bottom. Those bits are pure flavor. Let the wine simmer for 3–5 minutes to reduce slightly.
Step 5: Bring It All Together
- Return the ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs—not fully covering them.
Step 6: Slow Braise
- Cover the pot and transfer it to a preheated oven at 160°C (325°F). Let the ribs cook undisturbed for about 3 hours. The long, slow cooking process breaks down the connective tissue, making the meat incredibly tender.
Step 7: Finish and Serve
- Remove the herbs and skim off excess fat from the surface. If you prefer a thicker sauce, simmer it on the stove for a few minutes. Serve hot over mashed potatoes, rice, or with crusty bread.
Notes
- Always bring the ribs to room temperature before cooking
- Don’t skip the searing—it’s essential for flavor
- Taste the sauce before serving and adjust seasoning
- Let the dish rest for 10–15 minutes before serving for best texture