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Angus Beef Short Ribs Recipe

Tender Angus short ribs braised to perfection in a savory garlic & herb broth—comfort food made simple.

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Angus Beef Short Ribs

Tender Angus short ribs braised to perfection in a savory garlic & herb broth—comfort food made simple.
Servings: 4 people

Equipment

  • 1 oven safe pot
  • 1 Tongs
  • 1 Cutting board + sharp knife
  • 1 measuring spoons
  • Aluminum foil or lid for cooking
  • (Optional) Kitchen thermometer

Ingredients

  • 1,5 kg Angus beef short ribs
  • Salt & black pepper (to taste)
  • 2 tbsp vegetable oil
  • 4 cloves garlic, crushed
  • 1 large onion, sliced
  • 2 cups beef broth (store‑bought or homemade)
  • 1 tbsp Worcestershire sauce (optional, but adds depth)
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)

Instructions

  • Prep the ribs:Pat dry the ribs and generously season with salt & pepper on all sides.
  • Brown the ribs:Heat the oil in your pot over medium‑high. When hot, add ribs in batches. Brown for about 3–4 minutes per side until nicely caramelized. Use tongs to turn. Transfer ribs to a plate.
  • Sauté aromatics:Lower heat to medium. Add garlic and onion slices. Sauté 3 minutes until softened and fragrant.
  • Deglaze & season:Pour in beef broth, scraping bottom to release browned bits. Stir in Worcestershire sauce and thyme.
  • Braise the ribs:Nestle the ribs back into the pot so they're partially covered by liquid. Bring to a simmer, then cover with a tight‑fitting lid or foil.
  • Cook low and slow:Transfer to a pre‑heated oven at 160 °C (325 °F) for 2 ½–3 hours, until meat is fork‑tender and falling off the bone.
  • Rest & serve:Remove from oven and let sit, covered, for 10 minutes. Skim fat off top if desired. Serve short ribs with pan juices spooned over.

Notes

Tips & Variations

  • For richer flavor, brown ribs over higher heat; deglaze ensures a deep sauce.
  • Add a splash of red wine (½ cup) when sautéing onions for extra depth.
  • Swap fresh herbs for rosemary or replace onion with shallots if preferred.

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