Stove-Top Short Ribs


Once you know how to cook beef short ribs on the stove, you'll be craving the tender fall-off-the-bone meat on the regular.

stove top short ribs with potatoes and carrots

BHG / Sonia Bozzo

Prep Time:
30 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins

Making homemade braised short ribs may seem intimidating but it's actually a very easy recipe to master. With just nine ingredients and 30 minutes of hands-on time, you can create a restaurant-worthy dish. The key to fall-off-the-bone tender meat is to cook it on the stovetop low and slow. Our Test Kitchen added onions, carrots, red wine, and beef broth to enrich the sauce and add flavor to our beef short ribs recipe. It's also a one-pot meal to help you save time on dishes later.

When shopping for beef short ribs, look for bone-in ribs that are well marbled with fat. Choosing bone-in short ribs helps keep the meat moist while cooking. This short rib recipe calls for 4 to 5 individual pieces of meat. This is an ideal amount for about six servings. We also recommend using low-sodium beef broth for this recipe. As it cooks, the liquid evaporates and intensifies the salty flavor. Choosing a low-sodium broth helps control the salt level.

Serve the finished braised short ribs with a fresh green salad and crusty bread to round out the meal. Now that you know how to cook short ribs, try customizing the recipe with your favorite dry red or white wine and fresh herbs like rosemary and thyme.


  • 4 - 5 pound bone-in beef short ribs, 3 lb. boneless beef short ribs or one 3-lb. beef chuck roast

  • 2 tablespoon olive oil or cooking oil

  • 3 large white or red onions, sliced into 1/2-inch rings

  • 1 14 ounce can beef broth

  • 1 cup dry red wine or beef broth

  • 2 pound small Yukon gold potatoes

  • 1 pound small carrots, peeled

  • ¼ cup water

  • 2 tablespoon all-purpose flour


  1. seasoning trimmed short ribs

    BHG / Sonia Bozzo

    Trim excess fat from the short ribs. Sprinkle with salt and pepper to taste.

    In 6- to 8-quart Dutch oven, preheat the olive oil over medium heat. Brown the beef in hot oil over medium heat on all sides. Drain off the fat and discard.

  2. adding onion and red wine to short ribs

    BHG / Sonia Bozzo

    Add sliced onions, beef broth, and dry red wine, if using.

    Bring the mixture to boiling and reduce heat. Simmer, covered, for 1 hour.

  3. adding potatoes to short ribs

    BHG / Sonia Bozzo

    Add whole gold potatoes and return the mixture to boiling, Once boiling, reduce the heat. Simmer, covered, for 45 minutes.

  4. adding carrots to stove top short ribs

    BHG / Sonia Bozzo

    Add small, peeled carrots. Cover and cook 30 minutes or until the meat and vegetables are tender. Spoon the juices over the meat and vegetables twice during cooking.

  5. Using a slotted spoon, transfer the meat and vegetables to a serving platter.

  6. adding water and flour to short rib cooking liquid

    BHG / Sonia Bozzo

    Skim the fat from the remaining juices in the pan. If necessary, add water to the juices to equal 1 ½ cups.

  7. In screw-top jar, combine the ¼ cup of water and all-purpose flour. Cover and shake to completely combine.

  8. thickened sauce for stove top short ribs

    BHG / Sonia Bozzo

    Add the flour and water mix to the juices in pan. Cook and stir over medium heat until thickened. Once thickened, cook and stir 1 minute more. Season the sauce with salt and pepper to taste.

  9. stove top oven ribs

    BHG / Sonia Bozzo

    Spoon the sauce over the meat and vegetables on the serving platter. Makes 6 servings.

Nutrition Facts (per serving)

660 Calories
28g Fat
45g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 660
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 134mg 45%
Sodium 652mg 28%
Total Carbohydrate 45g 16%
Total Sugars 8g
Protein 49g
Vitamin C 39mg 195%
Calcium 80.8mg 6%
Iron 6.8mg 38%
Potassium 1857mg 40%
Folate, total 72.6mcg
Vitamin B-12 7.8mcg
Vitamin B-6 1.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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