Sixteen years ago, I sat across from Farmer Tom at Ruby Tuesday on our very first date. You know how first dates usually go—trying to make a good impression, ordering something neat and tidy, playing it safe?

Not Tom.

He confidently ordered BBQ beef short ribs. The kind you eat with your hands, that drip with sauce, and leave no doubt you're all-in.

And I remember thinking, “Seriously? He’s ordering something that messy on a first date?”

But little did I know…
That bold, sticky, finger-licking move would eventually turn me into a short rib believer.

Today, short ribs are a regular feature in our home and on our farm table. I include them whenever I can in our monthly beef subscription boxes, and they’re available when you order a 1/4 or 1/2 beef share too. And yes—I still tease Tom about that date as he teases me.

But here’s the thing: short ribs can look intimidating if you’ve never cooked them before. They’re actually really simple to make—especially when you braise them low and slow until the meat is fall-off-the-bone tender.

So if you’ve never tried them, or you’re not sure how to make them, I’ve put together a few of our favorite recipes to get you started.

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🍽 3 Braised Beef Short Rib Recipes You’ll Want to Make Again and Again

They’re rich, comforting, and absolutely worth the little bit of time they take in the oven (or slow cooker). And bonus—your kitchen will smell amazing.

INGREDIENTS

• 4-8 bone-in strandquist family farm beef short ribs (about 2-4 pounds)

• 1/2 cup flour or almond flour (optional)

• 2 tablespoons tomato paste

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2-3 tablespoons butter or olive oil

• 1/2 cup diced white onion (or 1 teaspoon onion powder)

• 2 to 3 cloves minced garlic (or 1 teaspoon garlic powder)

• 3-4 cups beef broth

• 1 cup red wine or substitute with 1 cup beef broth

• 1/4 cup Worcestershire sauce

• 1 sprig fresh rosemary or 1 teaspoon dried rosemary

• 1 sprig fresh thyme or 1 teaspoon dried thyme

Or Keep it Easier and Substitute with Simpler Ingredients

• 4-8 bone-in strandquist family farm beef short ribs (about 2-4 pounds)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 tablespoons butter, olive oil or tallow

• 4 cups beef broth

OVEN INSTRUCTIONS

Get ready to create a mouthwatering dish. Start by preheating your oven to 325 degrees Fahrenheit. Next, season the short ribs with salt, pepper, and a light coating of flour, optional. Then, add butter or oil to a medium-high, heavy, oven-safe pot (e.g., a Dutch Oven), and sear the ribs to perfection for about 1 minute, locking in all the delicious flavors.

After setting the seared ribs aside, sauté the onion and garlic until they release their aroma (about 4-6 minutes). Then, pour in the beef broth and red wine, along with a kick of Worcestershire sauce and a dollop of tomato paste. Let the flavors meld, and the aromas fill your kitchen.

Return the seared short ribs to the pot, and place sprigs of rosemary and thyme on top. Cover the pot and let the oven work its magic for 2-3 hours until the meat is tender and succulent.

SLOW COOKER INSTRUCTIONS

Season short ribs with salt and pepper, coat with flour, optional, and sear in butter or olive oil in a skillet on the stove over high heat. Transfer seared short ribs to a slow cooker. Season with garlic powder and onion powder and pour in beef broth, red wine (or more beef broth), Worcestershire sauce, and tomato paste. Add rosemary and thyme sprigs or seasonings, cover with lid, and cook on low for 8 hours, until meat is fork tender.

INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS

Use the searing feature on the electric pressure cooker to sear seasoned short ribs. Saute onion until tender and add in garlic to saute 1 minute. Pour in beef broth, red wine or additional beef broth, Worcestershire sauce, and tomato paste. Add on rosemary and thyme sprig or seasonings. Cook on high pressure for 50 minutes, followed by a 10-15 minute natural release

BEEF BROTH RECIPE

Making this homemade recipe is one of the best ways to enjoy all of the awesome benefits of beef bone broth. It's so simple and far healthier than store-bought versions. You can make this in a pot or slow cooker. I like to use a slow cooker so I don’t have to worry about leaving home with the stove on.

INGREDIENTS

• 4 pounds meaty beef soup bones (beef shanks, oxtail, soup bones, marrow bone, short ribs) (add more bones if you’d like to get a thicker broth and some chicken feet as well for even more nutrients)

• 4 carrots, cut in chunks

• 4 celery stalks, cut in chunks

• 2 medium onions, peel on, sliced in half lengthwise and quartered

• 4 garlic cloves, peel on

• 1 teaspoon sea salt

• 2 bay leaves

• 2-3 sprigs fresh rosemary or 2 teaspoons dried rosemary

• 3 sprigs parsley or 2 teaspoons dried parsley

• 2 sprigs thyme or 1 teaspoon dried thyme

• ¼ cup apple cider vinegar

• cold water (as many cups that fill your slow cooker)

INSTRUCTIONS

1. Place all ingredients in a slow cooker or large stock pot on the stove.

2. Fill up with water.

3. Turn on the slow cooker and prepare to cook for at least 24-36 hours. My slow clooker goes only 12 hrs. so I will reset it for another 12 hours and then another 12 hrs. if I want to cook it for the whole 36 hours.

4. If cooking on a stovetop, bring the large pot to a boil over high heat; reduce and simmer gently and cover.

5. In slow cooker or pot, skim the fat that rises to the surface occasionally. Add some more water if you need to.

6. Simmer for 24-36 hours.

7. Remove from heat and allow to cool slightly.

8. Discard solids and strain remainder in a bowl through a colander or strainer into a mason jar. Let stock cool to room temperature.

9. Refrigerate and use within a week or freeze.

Beef Broth

Need side ideas?
We love them with creamy coleslaw, herbed couscous, grilled mushrooms, green beans, cheesy cauliflower mash (low carb), or rice pilaf.

Want to cook like we do on the farm? Click here to stock up on short ribs and soup bones and bring these recipes to life.

Best,

Tessa