6-Ingredient Beef Short Ribs Remington

 

6-Ingredient Beef Short Ribs Remington

These 6-Ingredient Beef Short Ribs Remington are rich, tender, and packed with savory flavor. Beef short ribs slowly cook until the meat is fork-tender, while a simple combination of beef broth, brown sugar, soy sauce, garlic, and tomato paste creates a deliciously rich glaze.

With only six main ingredients, this recipe is surprisingly easy to prepare. It’s perfect for a cozy Sunday dinner, family gathering, or special meal when you want tender beef without a complicated ingredient list.

Ingredients

• 4 pounds bone-in beef short ribs
• 2 cups beef broth
• ½ cup low-sodium soy sauce
• ½ cup packed brown sugar
• 3 tablespoons tomato paste
• 1 tablespoon minced garlic

This recipe uses exactly 6 main ingredients.

How to Make 6-Ingredient Beef Short Ribs Remington

1. Prepare the Short Ribs

Pat the beef short ribs dry with paper towels. Trim away any large pieces of excess fat while leaving some of the natural marbling for flavor.

2. Brown the Beef

Heat a large Dutch oven over medium-high heat. Brown the short ribs in batches for about 2–3 minutes per side, until deeply browned.

Transfer the ribs to a plate.

3. Make the Sauce

Add the beef broth, soy sauce, brown sugar, tomato paste, and minced garlic to the Dutch oven.

Whisk until the tomato paste is incorporated and the brown sugar has dissolved.

4. Return the Ribs

Place the browned short ribs back into the Dutch oven. The liquid should come partway up the sides of the ribs rather than completely covering them.

Cover the pot tightly with a lid.

5. Slow Cook

Preheat the oven to 325°F (165°C).

Transfer the covered Dutch oven to the oven and cook for approximately 3–3½ hours, or until the meat is extremely tender and pulls easily away from the bones.

Cooking time can vary depending on the size of the ribs.

6. Finish the Glaze

Carefully transfer the ribs to a serving platter.

If the cooking liquid is thin, place the Dutch oven over medium heat and simmer the liquid uncovered for several minutes until it reduces into a richer sauce.

Spoon the glaze generously over the short ribs.

Tips for the Best Beef Short Ribs

Brown the ribs well. A deep sear adds another layer of savory flavor to the finished dish.

Don’t rush the cooking. Short ribs become tender through long, slow cooking. If the meat isn’t fork-tender after three hours, continue cooking until it reaches the texture you want.

Leave some fat for flavor. Trim away excessive exterior fat, but don’t remove all the marbling.

For easier serving, refrigerate the ribs and cooking liquid overnight. The hardened fat can be removed from the surface before reheating.

Easy Variations

• Slow cooker: Transfer the browned ribs and sauce to a slow cooker and cook on LOW for 7–9 hours.
• Spicy: Add a pinch of crushed red pepper flakes.
• Sweeter glaze: Increase the brown sugar slightly for a more caramelized finish.
• Herby: Add fresh rosemary or thyme if you’re not keeping strictly to the six-ingredient version.
• Mushroom: Add sliced mushrooms during the final hour of cooking.

What to Serve With Beef Short Ribs

These tender short ribs are delicious served over mashed potatoes, buttered egg noodles, white rice, creamy polenta, or roasted potatoes.

Steamed green beans, roasted carrots, or broccoli make excellent vegetable sides.

The rich sauce is especially good spooned over mashed potatoes.

How to Store Leftovers

Store leftover short ribs and sauce in an airtight container in the refrigerator for 3–4 days.

Reheat gently in a covered skillet or saucepan with some of the cooking liquid to keep the meat moist.

The cooked ribs can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make these short ribs in a slow cooker?

Yes. Brown the ribs first, then transfer them to the slow cooker with the six-ingredient sauce. Cook on LOW for 7–9 hours, or until the beef is fork-tender.

Can I use boneless short ribs?

Yes. Boneless short ribs work well, although cooking time may vary depending on their size.

How do I know when short ribs are done?

The best indicator is texture. The meat should be very tender and easily pull away from the bone. A thermometer can confirm food-safety temperatures, but short ribs generally need extended cooking beyond the minimum safe temperature to become tender.

Can I make the ribs ahead of time?

Absolutely. Short ribs are excellent made a day ahead. Refrigerate them in their cooking liquid, remove excess hardened fat, and gently reheat before serving.

Final Thoughts

These 6-Ingredient Beef Short Ribs Remington turn a short ingredient list into a deeply satisfying dinner. Tender beef, savory soy sauce, sweet brown sugar, rich tomato paste, garlic, and beef broth create a flavorful glaze that complements the slow-cooked ribs beautifully. Serve them over mashed potatoes or noodles for an unforgettable comfort-food meal.