If you can make stew, you can make tasty, tender short ribs—it’s easy! This is the best way to make them so the meat falls apart.
- 6 to 6 1/2 pounds meaty beef short ribs (see note)
- 2 Tbsp. chopped fresh rosemary, sage, thyme, oregano, marjoram, or a combination
- 1 Tbsp. garlic powder
- 2 tsp. salt
- 2 tsp. pepper
- 2 to 4 Tbsp. vegetable oil or other high-heat cooking oil
- 4 1/2 cups low-sodium beef broth, red wine, or a combination
- Put the ribs in a single layer, meaty side up, in one or more non-corrosive containers (glass or ceramic baking dishes, for example, or stainless steel sheet pans).
- Mix together the herbs, garlic powder, salt, and pepper and sprinkle on the ribs. Cover and set aside at room temperature for 1 hour. (If you have the time, you can refrigerate the ribs with the seasoning mixture overnight—this is essentially a dry brine and will greatly improve the ribs in both taste and texture. But it’s entirely optional. If you do refrigerate overnight, take the ribs out of the fridge an hour before you start cooking, to bring them to room temperature.)
- Preheat the oven to 375°F.
- While the oven heats, in a very large ovenproof skillet, braising pan, or saucepan over medium-high heat, warm 2 tablespoons of oil.
- Working in batches, brown the ribs on all sides, about 8 minutes per batch, adding more oil as needed and returning the browned ribs to the non-corrosive containers.
- Pour the drippings off the skillet, then add the broth or wine and bring to a boil, scraping up the browned bits in the skillet.
- Return the ribs and any juices to the skillet (it’s okay if they’re standing on end and/or not in one layer) and bring to a boil. Cover and transfer to the oven. Cook until the meat is very tender, about 2 hours.
- Use a slotted spoon to transfer the ribs to a large, clean plate or platter and cover to keep them warm. Boil the braising liquid on the stovetop until reduced to 2 cups, about 15 minutes.
- Serve the ribs with the sauce spooned on top.
- For this recipe, use English-style ribs—each will be a 2- to 3-inch bone with a thick hunk of meat attached (as opposed to flanken-style ribs, which will be thin strips of meat, each with a few small circles of rib bone). You might have to call your butcher or meat counter and order them in advance.