Why You’ll Love these Fall-Off-The-Bone Beef Short Ribs
These short ribs are the ultimate comfort food for anyone craving that melt-in-your-mouth meat experience.
I’ve tested dozens of recipes, and nothing beats the rich, savory flavor that develops when beef slowly simmers in wine for hours. The meat literally falls off the bone—no knife needed.
What makes this dish special? It’s the caramelized vegetables, robust red wine, and those gloriously fatty ribs transforming into tender morsels of beefy heaven.
Trust me, when you serve this over creamy mashed potatoes, your dinner guests will think you’ve been cooking all day.
Which, technically, you have—but most of it’s hands-off time.
What Ingredients are in Fall-Off-The-Bone Beef Short Ribs?
The secret to these mouthwatering beef short ribs lies in the perfect combination of hearty, robust ingredients that develop incredible depth during the long, slow cooking process. Rich, meaty short ribs paired with aromatic vegetables and bold red wine create a symphony of flavors that simply can’t be rushed. What makes this recipe so special is how these simple ingredients transform into something so luxurious—the magic happens in the pot over those few hours of gentle simmering.
- 2 pounds short rib of beef, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 2 heads garlic, chopped
- 3 cups red wine
- 1/4 cup tomato paste
- 1 (10 ounce) can beef stock
- 3 bay leaves
- 3 sprigs fresh thyme
- Salt and pepper to taste
When shopping for this recipe, the quality of your short ribs matters tremendously. Look for well-marbled pieces with good meat-to-bone ratio—those beautiful fat ribbons will render down and create the most incredible sauce. For the wine, don’t worry about using anything fancy, but do choose something you’d actually drink. A medium-bodied red like Merlot or Cabernet works wonderfully here. And while the recipe doesn’t specify it, I find organic carrots and celery contribute a sweeter, more concentrated flavor to the final dish.
How to Make these Fall-Off-The-Bone Beef Short Ribs
The magic begins by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot until it shimmers.
Season those 2 pounds of short ribs generously with salt and pepper, then lower them into the hot oil where they’ll sizzle and pop as they develop that essential brown crust.
Don’t rush this step—take your time to brown the meat evenly and thoroughly on all sides. This might take 8-10 minutes, but trust me, that caramelization is where the depth of flavor begins. Once beautifully browned, remove the ribs and set them aside on a plate, where they’ll patiently wait for their return to the pot.
Now comes the aromatic base that elevates this stew from good to extraordinary.
Add 1 large chopped onion, 4 chunky carrots, and 3 stalks of celery to the pot, stirring frequently with a wooden spoon.
See all those browned bits on the bottom? That’s pure flavor gold. Make sure to scrape them up as you sauté the vegetables until they develop a lovely caramelized exterior—about 5-7 minutes.
Then, add 2 heads of chopped garlic (yes, heads, not cloves—this recipe doesn’t shy away from bold flavors), 3 cups of red wine, and 1/4 cup of tomato paste, stirring until everything is well combined.
The kitchen smells incredible at this point, doesn’t it?
Pour in the 10-ounce can of beef stock, then nestle those waiting short ribs back into the pot along with 3 bay leaves and 3 sprigs of fresh thyme.
Bring the liquid to a gentle simmer, then lower the heat, cover the pot, and let patience become your secret ingredient.
For the next 2-3 hours, the stew will transform as the tough connective tissues in the short ribs slowly break down, the flavors meld, and the sauce reduces to a rich, silky consistency.
How will you know when it’s done? The meat will literally be falling off the bone when gently prodded with a fork.
Remove the bay leaves and thyme sprigs before serving this glorious creation over a cloud of buttery mashed potatoes, where the velvety sauce can pool and be sopped up with each heavenly bite.
Fall-Off-The-Bone Beef Short Ribs Substitutions and Variations
While this soul-warming beef short rib stew is perfect as written, I’ve discovered countless ways to adapt it to different tastes, pantry limitations, or dietary needs over years of making it.
Don’t have red wine? Try beer or extra beef stock with a splash of balsamic vinegar. The alcohol cooks off, but grape juice works for non-alcoholic kitchens.
Swap carrots for parsnips, add mushrooms for earthiness, or toss in some dried herbs if fresh aren’t available. My sister can’t eat tomatoes, so I use roasted red peppers instead of tomato paste.
For lower-carb options, serve over cauliflower mash rather than potatoes.
What to Serve with Fall-Off-The-Bone Beef Short Ribs
Although these fall-off-the-bone beef short ribs steal the spotlight, pairing them with the right sides elevates this dish from delicious to unforgettable.
I always start with mashed potatoes, which are practically mandatory. The creamy spuds soak up that rich, wine-infused gravy like nothing else.
A side of roasted Brussels sprouts or green beans adds a welcome touch of brightness. Want something heartier? Try buttered egg noodles or a rustic loaf of bread for gravy-dipping purposes.
Final Thoughts
After spending countless hours perfecting this beef short ribs stew recipe, I’m convinced it’s worth every minute of preparation.
The magic happens during those 2-3 hours of simmering, when the tough connective tissues break down into that melt-in-your-mouth texture we all crave.
Trust me, your kitchen will smell divine, and your dinner guests might just propose marriage after tasting these ribs.
The rich wine sauce, caramelized vegetables, and that fall-off-the-bone meat? Pure comfort food nirvana.
Make this on a chilly Sunday afternoon, maybe with a glass of that red wine you’re cooking with.
Your future self will thank you.
