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bone in short rib recipe
- Total Time: 290 minutes
- Yield: 7 to 8 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
This bone-in short rib recipe creates a deeply flavored, incredibly tender dish with a rich fig and paprika glaze, perfect for a gourmet-feeling family dinner with minimal fuss.
Ingredients
- 3.3 lbs bone-in beef short ribs, cut into 3-inch pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped (you can swap for bell peppers)
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 tablespoon sweet smoked paprika (hot paprika works too)
- 0.5 cup balsamic vinegar
- 3 cups beef broth, low-sodium
- 4 oz dried Mission figs, stemmed and quartered
- 2 tablespoons maple syrup
- 1 tablespoon fine sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh flat-leaf parsley, finely chopped
Instructions
- Sear the Ribs: Preheat oven to 300(degree)F. Pat short ribs very dry and season generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large oven-safe Dutch oven over medium-high heat. Sear ribs in batches, turning occasionally, for 4-5 minutes per side until deeply browned. Remove and set aside.
- Saut(e) Aromatics: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Saut(e) for 8-10 minutes until vegetables soften. Stir in minced garlic, tomato paste, and sweet smoked paprika; cook for 2 more minutes until fragrant.
- Build Flavor: Pour in 0.5 cup balsamic vinegar, scraping up all browned bits from the bottom of the pot. Let vinegar reduce by half (2-3 minutes) until syrupy.
- Combine & Simmer: Stir in 3 cups beef broth and quartered dried figs. Return seared short ribs to the pot, ensuring they are mostly submerged. Bring the liquid to a gentle simmer.
- Cook to Perfection: Cover the Dutch oven tightly and transfer to the preheated 300(degree)F oven. Braise for 3 to 3.5 hours, or until ribs are fork-tender and meat easily pulls from the bone. (Alternatively, simmer on low heat for 3-4 hours on stovetop, or cook in an Instant Pot on high pressure for 60-75 minutes with natural pressure release).
- Rest & Serve: Remove Dutch oven from oven. Transfer ribs to a plate and loosely tent with foil. Pour braising liquid and vegetables through a fine-mesh sieve into a separate saucepan. Discard large fibrous bits, pressing solids to extract liquid. Transfer cooked figs and soft vegetable solids back into the strained liquid. Blend the liquid until smooth using an immersion blender. Place saucepan over medium-high heat and bring to a simmer. Reduce, stirring occasionally, for 10-15 minutes until it thickens to a glossy glaze. Stir in maple syrup, then taste and adjust seasoning. Skim any excess fat. Serve tender short ribs with a generous pool of glaze, garnished with fresh parsley.
Notes
If your ribs are still tough after the recommended cooking time, they simply need more time (continue braising). If your sauce is too thin, remove the ribs and simmer the sauce uncovered to reduce and thicken naturally, or whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and slowly stir this slurry into the simmering sauce. This recipe can be made in a slow cooker (6-8 hours on low or 3-4 hours on high). It is naturally gluten-free and dairy-free. For heart-healthy adjustments, trim excess visible fat and use low-sodium broth. For keto/low-carb diets, serve with cauliflower mash and verify beef broth has no added sugars.
- Prep Time: 30 minutes
- Cook Time: 260 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib piece with sauce
- Calories: 650 calories
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg