Beef Short Ribs from Costco are an easy-to-cook and affordable cut of beef to prepare. With a few spices and some time in the oven, this impressive meal comes together in a snap. Start by rubbing the ribs at least a day ahead for maximum flavour. And you can make the rub ahead- it will stay fresh for uo to a month in a sealed container.

Opt for bone-in ribs for an extra level of flavour. Boneless ribs make it easier to portion and serve.

And don’t be afraid to mix it up! If you’re obsessed with oregano, or have an affinity for fennel, let your tastebuds guide you. This recipe is just a guideline. Add seasonal flair with ease. Switch up spices to change the game. Garam Masala or curry powder would make wonderful additions.

Beef Short Ribs from Costco are What’s for Dinner!

costco beef short ribs recipe
Pair with potatoes or risotto, this dish is perfect for family gatherings

RECIPE- Beef Short Ribs from Costco

3-5lbs of Beef Short Ribs – Bone in

1 tsp cumin seeds

1 tsp rosemary leaves, dried

2 tsp brown sugar

1 tbsp of cinnamon

1 tsp oregano leaves

2 tsp smoked paprika

2 tsp sea salt or Kosher salt

1 tbsp garlic powder

Bay Leaf (optional)

Olive Oil, or Vegetable Oil

2 tbsp tomato paste

1 litre of beef or veal stock

2 cups of red wine

Place cumin + rosemary in a mortar and pestle. Grind and blend until dusty. Add other ingredients and mix until well blended. Rub on beef ribs generously ensuring each side is fully coated. Place, covered in the fridge for at least 12 hours.

beef short ribs from costco recipe
Beef Short Ribs are an Affordable Protein that packs big flavours

Remove beef short ribs from fridge and allow to come to room temperature.

Pre-heat oven to 250°F. Heat oil in a dutch oven (or Le Creuset) until hot. Carefully add each beef short rib and allow to brown on all sides. You may have to do this in batches to avoid overcrowding. Set the beef aside. Keep your vessel on medium heat and add red wine, stirring to scrape the pan to ensure you gather all the beefy flavours. Add tomato paste and Bay Leaf (if using) and continue to stir. Pour in the stock. Allow to simmer, but do not boil. Place beef back in pot.

Get More sensational family-style recipes here

Place pot in oven, on middle rack, covered for 2.5 hours. Remove from oven to flip beef and retun for another 2 hours, or until meat is tender and falling apart. Allow beef to rest, covered in a glass vessel. Place remaining stock back on the stove. Bring to a boil, stirring frequently. Reduce sauce over medium heat until you reach the desired consistency.

If your sauce is oily or greasy (short ribs are a fattier cut of meat) you can use a gravy separator to minimize the fat content. To thicken, you can add flour by making a roux and adding it back to the pot and stirring to ensure it blends well. If the sauce is too salty, add a tablespoon of butter and a teaspoon of brown sugar to balance.

Serve with seasonal vegetables and a soft starch to soak up the sauce. We suggest a risotto or mash potatoes. Save any leftovers for sandwiches, soups or even a meaty pizza topping.

All images by Libby Roach.