Molasses-Braised Short Ribs with Smoked Paprika

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours

Quick Ingredients

• 3–3.5 lb bone-in beef short ribs
• 2 tsp kosher salt + 1½ tsp black pepper, divided
• 2 tbsp neutral oil (canola or vegetable)
• 1 large onion, 2 carrots, 2 celery stalks, all diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/4 cup unsulphured molasses
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine (or extra broth)
• 2 tsp smoked paprika + 1 tsp sweet paprika (optional)
• 1 tbsp apple cider vinegar, 1 tbsp Worcestershire
• 1 bay leaf, 4 thyme sprigs (or 1 tsp dried)
• Fresh parsley for garnish; mashed potatoes or crusty bread to serve

Do This

• 1. Preheat oven to 325°F (165°C). Pat ribs dry, season with 2 tsp salt and 1 tsp pepper.
• 2. Sear ribs in hot oil in a heavy Dutch oven until deeply browned on all sides; set aside.
• 3. In the same pot, sauté onion, carrot, and celery until softened. Add garlic and tomato paste; cook until fragrant.
• 4. Stir in molasses, smoked paprika, sweet paprika, vinegar, Worcestershire, red wine, and beef broth. Add bay leaf and thyme; bring to a simmer.
• 5. Return ribs (and juices) to the pot, bone side up. Cover tightly and braise in the oven 2–2½ hours, until fork-tender.
• 6. Transfer ribs to a plate. Skim fat, discard bay and thyme, then simmer braising liquid until slightly thickened. Season to taste, return ribs to glaze briefly, then serve over mashed potatoes with plenty of sauce and chopped parsley.

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Why You’ll Love This Recipe

• Deep, cozy flavor from molasses and smoky paprika that tastes like it simmered all day.
• Fall-off-the-bone tender beef short ribs with minimal active work.
• Uses one pot and simple supermarket ingredients, but feels restaurant-worthy.
• Perfect make-ahead dinner for entertaining or a cold-weather weekend feast.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh thyme (or dried), fresh flat-leaf parsley.
• Dairy: Butter (optional, for finishing the sauce) and ingredients for your chosen side (such as butter, milk, and potatoes for mashed potatoes).
• Pantry: Bone-in beef short ribs, neutral oil, tomato paste, unsulphured molasses, low-sodium beef broth, dry red wine (or extra broth), apple cider vinegar, Worcestershire sauce, smoked paprika, sweet paprika, crushed red pepper flakes (optional), bay leaf, kosher salt, black pepper.

Full Ingredients

For the Short Ribs

• 3–3.5 lb bone-in beef short ribs (about 6–8 ribs, English cut, 2–3 inches thick)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (such as canola, vegetable, or grapeseed)

For the Aromatics

• 1 large yellow onion, diced (about 1½ cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 4 cloves garlic, minced
• 2 tbsp tomato paste

For the Molasses–Paprika Braising Liquid

• 1/4 cup unsulphured molasses
• 2 cups low-sodium beef broth
• 1/2 cup dry red wine (or 1/2 cup additional beef broth)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp sweet paprika (optional, for extra color and flavor)
• 1/2 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 bay leaf
• 4 fresh thyme sprigs (or 1 tsp dried thyme leaves)
• 1/2 tsp freshly ground black pepper (or to taste)
• Additional kosher salt, to taste (after reducing the sauce)

To Finish and Serve

• 1 tbsp cold unsalted butter (optional, for a glossy sauce)
• 2 tbsp chopped fresh flat-leaf parsley
• Creamy mashed potatoes, polenta, buttered egg noodles, or crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep the Ribs and Preheat the Oven

Preheat your oven to 325°F (165°C). Pat the beef short ribs very dry with paper towels; this helps them brown deeply instead of steaming. Sprinkle all sides with 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat so it sticks. Let the ribs sit at room temperature while the oven heats and you prepare your vegetables; this takes the chill off and helps them cook more evenly.

Step 2: Sear the Short Ribs

Choose a heavy, oven-safe pot with a lid, such as a 5–6 quart Dutch oven. Heat 2 tbsp neutral oil over medium-high heat until shimmering but not smoking. Add the ribs in a single layer, meaty side down, without crowding the pot (sear in batches if needed). Sear each side for about 3–4 minutes, turning with tongs, until a deep brown crust forms on all sides. Adjust the heat as needed so the browned bits on the bottom do not burn. Transfer the browned ribs to a plate and set aside, keeping as much fond (the browned bits) in the pot as possible for flavor.

Step 3: Soften the Aromatics

Lower the heat to medium. If the pot looks very dry, add another teaspoon of oil. Add the diced onion, carrots, and celery with a small pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and begin to pick up some color. Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the 2 tbsp tomato paste and cook for another 2 minutes, stirring frequently, until the paste darkens slightly and coats the vegetables. This step builds a rich, concentrated base for the braising liquid.

Step 4: Build the Molasses–Paprika Braising Liquid

Pour in the 1/2 cup red wine (or extra beef broth if not using wine), scraping the bottom of the pot with a wooden spoon to lift up any browned bits. Let the wine simmer for 2–3 minutes to reduce slightly. Stir in the 1/4 cup molasses, 2 cups beef broth, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp sweet paprika (if using), and 1/2 tsp crushed red pepper flakes (if using). Add the bay leaf and thyme sprigs. Bring the mixture just to a gentle simmer. Taste the liquid; it should be savory with a hint of sweetness and smokiness. It will concentrate as it cooks, so do not oversalt at this stage.

Step 5: Nestle and Braise the Ribs

Return the seared short ribs to the pot, along with any accumulated juices from the plate. Arrange them bone side down, meaty side mostly submerged in the braising liquid; add a splash more broth or water if needed so the liquid comes about halfway up the sides of the ribs. Once the liquid returns to a gentle simmer, cover the pot tightly with its lid. Transfer to the preheated 325°F (165°C) oven and braise for 2–2½ hours. Check once around the 90-minute mark to ensure the liquid is still gently bubbling; add a little water if it looks low. The ribs are done when a fork slides in easily and the meat is very tender (an internal temperature around 195–205°F / 90–96°C is typical for ultra-tender short ribs).

Step 6: Reduce and Finish the Sauce

Carefully remove the pot from the oven. Using tongs, transfer the ribs to a warm plate or shallow dish, keeping them as intact as possible. Tent loosely with foil. Skim off as much surface fat from the braising liquid as you can with a spoon. Remove and discard the bay leaf and thyme stems. Place the pot over medium heat and bring the liquid to a brisk simmer. Let it reduce for 10–15 minutes, stirring occasionally, until it thickens slightly and looks glossy and sauce-like. If you like a smoother sauce, you can mash some of the vegetables into the liquid or blend part of it with an immersion blender.

Taste and adjust seasoning with additional salt and pepper as needed. For an extra-silky finish, turn off the heat and swirl in 1 tbsp cold butter until melted. Return the ribs to the pot, gently spooning sauce over them, and warm for another 3–5 minutes over low heat.

Step 7: Serve with Rustic Flair

To serve, spoon a generous bed of creamy mashed potatoes, polenta, buttered egg noodles, or torn pieces of crusty bread onto each plate or into shallow bowls. Place one or two short ribs on top (depending on size), then ladle plenty of the molasses–paprika sauce and vegetables over and around the meat. Finish with a sprinkle of chopped fresh parsley for brightness and color. Serve hot, with extra sauce on the side for those who want more. This dish pairs beautifully with something crisp and fresh, like a simple green salad or steamed green beans, to balance the richness.

Pro Tips

• Brown deeply for big flavor: Do not rush the searing. A deep, even brown crust on the ribs and slight caramelization on the vegetables are key to that restaurant-level taste.
• Control the sweetness: Molasses is robust and sweet; if you prefer a more savory profile, use slightly less molasses (3 tbsp) and a touch more vinegar, then adjust to taste at the end.
• Skim the fat: Short ribs are rich. Skimming the fat from the braising liquid before reducing makes the sauce silky instead of greasy.
• Make it ahead for even better flavor: Braised dishes often taste better the next day. Chill, then reheat gently; the fat will solidify on top, making it easy to remove.
• Use the right pot: A heavy Dutch oven with a tight-fitting lid keeps moisture in and ensures even cooking. If your lid is loose, cover the pot with foil first, then the lid.

Variations

• Smoky Chipotle Twist: Replace the crushed red pepper flakes with 1 minced chipotle pepper in adobo and 1 tsp of its sauce for a deeper, spicier smokiness alongside the paprika.
• Beer-Braised Version: Swap the red wine for a dark beer (such as stout or porter). The malty notes pair beautifully with molasses and make the sauce extra robust.
• Root Vegetable Bed: Add 1–2 cups of chunky parsnips or turnips to the pot before braising. They will soak up the smoky, molasses-rich sauce and become incredibly tender.

Storage & Make-Ahead

Let the short ribs cool to room temperature, then transfer the meat and sauce to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. For the best texture, reheat gently in a covered saucepan or Dutch oven over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat, covered, in a 300°F (150°C) oven for about 20–30 minutes until warmed through. If making ahead, it is easiest to chill overnight, scrape off the solidified fat, then reheat and finish with fresh parsley just before serving.

Nutrition (per serving)

Approximate values per serving (one-quarter of the recipe), not including mashed potatoes or other sides: about 720 calories, 42 g protein, 48 g fat (of which approximately 18 g saturated), 18 g carbohydrates, 1.5 g fiber, 10 g sugars, and 1080 mg sodium. Actual values will vary based on the specific cut of ribs, how much fat is skimmed, and your choice of sides.