Southern Short Ribs

5 from 2 votes

These delicious southern short ribs are what I want every single weekend meal to taste like and they have become a complete staple around here.

Prep Time30

Cook Time3

Total Time3 30

Course: main

Cuisine: American

Keyword: short ribs, southern short ribs

Servings: servings

Calories: 611kcal

Author: Wendi Spraker

Equipment

roasting pan
dutch oven
knife
cutting board
measuring cups and spoons

Ingredients

6 lbs bone in short ribs – trim any excess fat or sliver skin
Salt and pepper
3 Cups Merlot wine I used Rex Goliath brand
2 tbs butter
1 large onion – cut into fourths
4 large carrots – cut into large rough chunks
3 large celery stalks – cut into large rough chunks
1 head of garlic – cloves removed and smashed – skins removed
¼ Cup all purpose flour
1 quart of beef broth OK to use chicken broth – I make my own beef broth – so if using store bought – 4 cups
1 quart of crushed tomatoes drained I use tomatoes I canned – but it is fine to use store bought – use the 14.5 ounce size can - drained
3 sprigs of fresh rosemary
5 sprigs of fresh thyme tie in a bundle with kitchen string with the rosemary
2 medium Bay leaves
1 small can of tomato paste

Instructions

Adjust the rack of the oven to the lower middle position and set oven heat on 450. Arrange the ribs bone side down in a single layer in a large flameproof roasting pan. Season with salt and pepper – about ½ teaspoon of each. Roast uncovered for about 45 minutes. If there is any liquid in the bottom of the pan (mine didn’t have any) drain this off with a bulb baster or a spoon. Flip the ribs over and roast the other side for about 8 minutes until the other side is browned as well. Remove the ribs from the oven and remove them from the roasting pan to a plate. Set the roasting pan across two burners on the stove and set the burners on medium high heat. Allow the pan to heat slightly and then add the wine to the pan. Bring to a simmer and scrape up all of the bits from the bottom of the pan with a wooden spoon. Set the roasting pan and the wine aside once the bottom of the pan has been thoroughly scraped. (You will note in my photos - that I have only made about 2 lbs of ribs - but I did make the sauce exactly as noted here - I simply made less ribs because that is how my ribs were packaged from the meat processor - we have ½ a cow in the freezer and have to use the cuts we are provided)
Adjust the oven heat to 300. In a large dutch oven over medium high heat, use 2 tbs of the reserved fat (or if there is none – 2 tbs butter – I had to use butter). Add the onions, carrots and celery and sauté for about 12 minutes until the vegetables soften. Add the garlic and cook another 30 seconds until you can smell the garlic. Add the flour and allow to cook for 3 minutes . Stir in the wine from the roasting pan, the stock, tomatoes, tomato paste and another ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil. Add the ribs one at a time and completely submerge them in the liquid. Add the rosemary and thyme bundle and return the pot to a boil. Cover with the lid and place the entire pot in the oven for the next 2- 2.5 hours. When you remove the dutch oven from the oven, the meat should be very tender and near falling off of the bone. If it isn’t, place back in the oven for another half an hour.
Set the dutch oven out to cool on a wire rack and allow to set until it is manageably cool – about 2 hours.
Remove the ribs from the dutch oven to a plate. Remove the bundle of herbs and any large chunks of vegetables and discard. Strain the braising liquid into a medium sized bowl and press out any liquid from the remaining solids. Discard any remaining solids.
At this point, you can put the ribs and the liquid back together and reheat on the stove top and serve OR you can cover the ribs and save the ribs and the liquid separately and refrigerate over night (which is suggested for best taste). If you do save this and refrigerate for the next day – simply reheat in a large stock pot together on the stove top.
Serve the ribs over mashed potatoes, rice, noodles or with a baked potato. Serve a crusty bread that is very absorbent (for all of that delicious sauce!). Asparagus or roasted veggies make nice sides as well.
Garnish with parsley, green onions, sesame seeds etc.

Video

Notes

When you do the baking part, you need to know that it could smoke up your kitchen- it did smoke up mine – both times. The first time, I figured that it was because my oven needed to be cleaned. That first time, when I took the ribs from the oven at the appointed time, I almost cried. They looked like little black crusty burnt things. No worries – that is how they are supposed to look. I cleaned my oven before making them the second time and they still smoked – but not as bad. Just be forewarned.
Apparently, Southern Short Ribs are better on the next day. For the ultimate short rib experience, you should finish straining the liquid and then store the ribs and the gravy separate. The next day, heat them together in a large pot on the stove top over medium heat. Our ribs never made it to the second day – so I can’t comment on this really.

Gravy.... mmmmm

This gravy/sauce for the Southern Short Ribs is EXCELLENT over mashed potatoes, rice, baked potatoes and sopped up on bread. In fact, in my opinion, it is the gravy that makes this dish.
Do not fret if the bones fall out of your Southern Short Ribs before you are able to dip them onto the plate. That is a good sign! “Fall of the bones tender” is what you are aiming for anyway!
If you are not sure what Southern Short Ribs should taste like – these taste like the most tender, moist delicate beef roast that you have ever eaten. (Now, I am making myself hungry and it is only 8:30 in the morning as I am writing this!)

Nutrition