Bobby Flay’s Beef Short Ribs are the ultimate comfort food—rich, tender, and bursting with bold flavors. Slow-braised in a savory red wine sauce with herbs and aromatics, these short ribs melt in your mouth and bring warmth to any dinner table. Whether you’re cooking for a family gathering or simply craving something hearty, this dish delivers restaurant-quality results from your own kitchen.

What are Bobby Flay’s Beef Short Ribs?

This dish features bone-in beef short ribs braised slowly in red wine, beef stock, vegetables, and herbs until the meat becomes fork-tender. Bobby Flay’s version adds layers of flavor with a tomato paste base, garlic, fresh thyme, and a hint of balsamic vinegar for a deep, well-rounded taste. It’s the kind of dish that tastes even better the next day.

Other Bobby Flay Recipes

Why You Love This Recipe

Melt-in-your-mouth texture – Slow-cooked until fall-apart tender
Packed with rich, savory flavor – Thanks to red wine, garlic, and herbs
Perfect for make-ahead meals – Tastes even better the next day
Crowd-pleasing and comforting – A showstopper for any dinner
Pairs beautifully with mashed potatoes – Ideal for soaking up the sauce
Simple ingredients, gourmet results – Easy to find but deeply flavorful

Ingredients Needed to Make Bobby Flay’s Beef Short Ribs

For the Short Ribs:

Beef short ribs – 4 lbs, bone-in
Kosher salt and black pepper – to season
All-purpose flour – 1/4 cup, for dusting
Olive oil – 3 tablespoons
Yellow onions – 2, chopped
Carrots – 3, peeled and diced
Celery – 2 stalks, chopped
Garlic – 6 cloves, minced
Tomato paste – 2 tablespoons
Red wine – 2 cups (Cabernet or Merlot preferred)
Beef stock – 4 cups
Balsamic vinegar – 2 tablespoons
Fresh thyme – 4 sprigs
Bay leaves – 2

Instructions to Prepare Bobby Flay Beef Short Ribs

Season and sear the ribs – Generously season ribs with salt and pepper. Lightly dust with flour. Sear in hot olive oil in a heavy-bottomed pot until browned on all sides. Remove and set aside.
Sauté the aromatics – In the same pot, add onions, carrots, and celery. Cook until softened. Stir in garlic and tomato paste and cook for 2–3 more minutes.
Deglaze with red wine – Pour in red wine, scraping up browned bits. Simmer for 10 minutes to reduce.
Add ribs and braising liquid – Return ribs to the pot. Add beef stock, balsamic vinegar, thyme, and bay leaves. Bring to a simmer.
Cover and braise – Cover tightly with a lid and place in a 325°F (160°C) oven. Braise for 2.5 to 3 hours, until ribs are fork-tender.
Remove ribs and reduce sauce – Take ribs out and set aside. Skim fat, then simmer the sauce on the stove to thicken, about 15 minutes.
Serve hot – Plate ribs with mashed potatoes, spoon sauce over, and garnish with fresh herbs.

What Goes Well With Bobby Flay’s Beef Short Ribs

Creamy mashed potatoes – A classic pairing for soaking up the sauce
Buttered egg noodles – Adds a comforting base to the dish
Polenta or grits – Smooth and creamy for a Southern touch
Garlic roasted vegetables – Earthy flavors that match the richness
Crusty sourdough bread – Perfect for mopping up every drop
Sauteed green beans or kale – Adds color and a fresh bite

Pro Tips to Make Perfect Bobby Flay Beef Short Ribs

Use bone-in short ribs – They add depth of flavor and keep the meat moist
Sear deeply for flavor – Browning creates a rich foundation
Don’t skip the tomato paste – Adds umami and enhances the sauce
Simmer wine before braising – This removes harsh alcohol notes
Chill overnight for the best flavor – The sauce deepens and improves
Strain the sauce if needed – For a smoother, restaurant-style finish

Variations of Bobby Flay’s Beef Short Ribs

Spicy Korean-style ribs – Add gochujang and soy sauce for an Asian twist
Italian-style braised ribs – Use San Marzano tomatoes and rosemary
Beer-braised short ribs – Replace wine with a dark stout for richness
Slow cooker version – Cook on low for 8 hours, high for 4–5
Boneless ribs option – Works well, but slightly less flavor
Add pearl onions or mushrooms – Enhances texture and earthy taste

Storage Guidelines for Bobby Flay Beef Short Ribs

Refrigerate in airtight container – Keeps fresh for up to 4 days
Store sauce separately – Helps preserve consistency
Freeze for longer storage – Freeze for up to 3 months
Label containers with dates – Helps track freshness
Reheat only what you need – Keeps leftovers tasting fresh

Reheating Tips for Bobby Flay Beef Short Ribs

Reheat in a saucepan – Warm gently on low with a splash of stock
Oven method – Cover and heat at 300°F for 20–25 minutes
Microwave for small portions – Use medium power to avoid drying
Add sauce when reheating – Keeps meat moist and flavorful
Avoid boiling – Can make the meat tough

Nutritional Value (per Serving)

Calories: ~580 kcal
Protein: 42 g
Carbohydrates: 10 g
Fat: 42 g
Saturated Fat: 16 g
Cholesterol: 145 mg
Sodium: 520 mg
Sugar: 4 g
Fiber: 1 g

FAQs

What type of beef is best for short ribs?

Bone-in beef short ribs are ideal because they become incredibly tender during slow cooking and offer a richer flavor compared to boneless options.

Can I cook beef short ribs in a slow cooker?

Yes, sear the ribs first, then transfer to a slow cooker with the sauce. Cook on low for 8 hours or high for 4–5 hours until the meat is fork-tender.

How do I thicken the sauce for beef short ribs?

After cooking, remove the ribs and simmer the sauce on the stove for 10–15 minutes to reduce. You can also whisk in a cornstarch slurry for quicker results.

Can beef short ribs be made ahead of time?

Absolutely. In fact, the flavor improves overnight. Chill the ribs in their sauce, then reheat gently the next day before serving.

Final Words

Bobby Flay’s Beef Short Ribs are the definition of comfort food done right—tender, flavorful, and deeply satisfying. With its rich braising sauce and melt-in-your-mouth texture, this dish is sure to earn rave reviews from everyone at the table.