Discover a flavorful, melt-in-your-mouth meal with this delicious braised short ribs recipe. Perfectly seasoned and slow cooked to perfection in a robust braising liquid, these short ribs are sure to be a family favorite. And because they’re so simple to prepare and hands-off to cook, these fall-of-the bone tender short ribs are an ideal weeknight supper. They are also a great choice for any special occasion such as Easter, Thanksgiving and Christmas. Your guests will love these delicious short ribs!
What is Braising?
Braising is a slow cooking technique that involves cooking meat at low temperatures in liquid for long periods of time. This results in exceptionally tender and flavorful meat breaking down the connective tissue. There are many different braising liquids you can use. While this recipe calls for braising in beef broth for a lighter flavor profile, our favorite tends to be red wine. The flavor pairs beautifully with the savory short ribs and it adds a wonderful richness to the dish.
What are Short Ribs?
The short rib is a very popular cut of beef that can be found in many international cuisines. It consists primarily from the brisket, chuck or plate area on cow bones and surrounding meat which varies depending upon thicknesses.
They are usually cooked using slow-cooking methods such as braising or stewing, which helps to tenderize the meat. Short ribs can be served as part of a main dish or used as an ingredient in other dishes such as soups and stews. It’s one of our favorite cuts of beef.
Ingredients Needed to Make Braised Short Ribs
beef short ribs – English style, bone-in. Look for meaty short ribs with nice marbling but be sure to trim any excess fat. You can also use boneless short ribs.
onion, carrot & celery – A French flavor base called a mirepoix.
fresh garlic cloves – If you don’t have fresh garlic cloves you can use garlic powder but please don’t:)
olive oil – For browning the short ribs before braising. You can use other neutral oils such as avocado oil or non-gmo canola oil.
red wine vinegar
fresh herbs – Fresh thyme, fresh rosemary, bay leaves
beef stock – We stuck with just beef broth for this recipe but feel free to use a combo of broth and red wine. We were going for a lighter flavor profile so we didn’t use any red wine.
better than bouillon beef base – adds additional savory and beefy flavor to the braising liquid
cornstarch – to thicken the braising liquid for a gravy
kosher salt and ground black pepper
How to Make Braised Short Ribs
Preheat oven to 300 degrees Fahrenheit.
Pat ribs dry with paper towels and season generously with kosher salt and ground black pepper. Let rest for 30 minutes on a baking rack.
Now on to the browning! Please don’t skip this flavorful step. Thanks to the Maillard reaction these beef ribs will have a delightful brown crust which means more flavor. Again, don’t skip this! Can you skip this? Nope! Heat olive oil in a large Dutch oven or heavy bottom oven-safe pot over medium-high heat. Lightly dust all sides of the short ribs with all-purpose flour. Once the oil is hot, add the beef short ribs and sear for a few minutes on each side. You may need to work in batches so you don’t crowd your pot. Once browned, remove ribs from the pot and set aside. Save those yummy browned bits (also known as Fond by the French) at the bottom of the pan for the next step!
Time to sauté. Add mirepox (onion, celery and carrots) and few pinches of salt and pepper to the dutch oven. Sautee until tender and almost caramelized (about 10 minutes). Once tender, add the garlic, bouillon beef base and tomato paste. Stir well and sauté for another 1-2 minutes.
Build the braise. Pour in the red wine vinegar and scrape the brown bits from the bottom of the pot. Pour in the beef stock then add the short ribs, rosemary, thyme and bay leaves to the braising liquid.
Braise the short ribs. Let the liquid come to a low simmer. Once simmering, cover the pot with a lid and transfer to preheated oven. Let short ribs braise for 3 to 3½ hours or until they are fall off the bone tender.
Make the braised short ribs gravy. Remove meat and vegetables from the Dutch oven and place them on a platter using a slotted spoon. Cover with foil to keep warm. Skim fat from braising liquid. Discard bay leaf, rosemary and thyme. Bring the remaining braising liquid to a boil. In a small bowl, mix cornstarch with water until smooth. Pour into the braising liquid stirring constantly until thickened, 2-3 minutes. Pour over short ribs or serve on the side. Taste and adjust seasonings as necessary. Enjoy with mashed potatoes, roasted brussels sprouts and a side of crusty bread!
What to Serve With Braised Short Ribs
Braised short ribs are the perfect dish for a cozy fall meal. These savory and tender meaty morsels go wonderfully with many side dishes that are sure to impress your guests. Here are a few of our faves:
- Try it with our Brown Butter Brussels Sprouts or Skillet Green Beans.
- Creamy mashed potatoes or mashed cauliflower. We served ours with a combo of mashed celery root and parsnips.
- Sautéed vegetables such as green beans, zucchini and asparagus.
- Roasted root veggies such as beets, sweet potatoes and carrots.
- Cheesy grits or creamy polenta
- White rice, brown rice or dirty quinoa (recipe coming soon).
Braised short ribs go especially well with simple sides as they provide a rich and flavorful base that compliments the other ingredients without overpowering them. Other tasty options to serve alongside braised short ribs include creamy soups or stews or cheesy pasta dishes. With so many delicious side dishes to choose from, it’s easy to find something to pair nicely with these savory fall-off-the-bone hearty short ribs!
Braised Short Ribs Slow Cooker Instructions
If you are looking for a different way to prepare braised short ribs, there are several alternative cooking methods available. A slow cooker is a great option if you want to prep the dish in advance or don’t have access to a dutch oven. After a good sear, simply add the short ribs and other ingredients to your slow cooker, set it on low for 6-8 hours, and let the meat cook until it is fall-off-the-bone tender.
What are some tips for achieving tender and flavorful braised short ribs?
Buy the Best Short Ribs in Your Budget – One key tip for making delicious braised short ribs is to choose high-quality grass-fed beef whenever possible. This will help ensure that your meat is rich and flavorful, while also providing plenty of healthy omega-3 fatty acids and essential vitamins and minerals. Also look for meaty beef short ribs that are nicely marbled.
Sear Your Ribs – Be sure to brown your meat before cooking. Searing meat before braising will give you a well-browned exterior and enhance the flavor of your dish. It really does intensify the dish adding to the rich flavor!
Use Enough Liquid – When braising meat, make sure you have enough cooking liquid to submerge the ribs. You’ll use this leftover liquid to make the delicious gravy.
How do you store braised short ribs after cooking?
To store leftover braised short ribs, let them cool to room temperature before transferring them to an airtight container or resealable bag. They can then be stored in the refrigerator for up to 3-4 days. Alternatively, you may choose to freeze your braised short ribs so that they will last longer, up to 4 months when stored in a freezer-safe container or bag.
Braised short ribs are a delicious and satisfying comfort food that is a perfect meal for fall weather. They are rich, flavorful, and extremely tender, due to the braising method. Whether you make them in a Dutch oven or using an alternative cooking method like the slow cooker, they are sure to be a crowd-pleaser! Let us know if you make this braised short ribs recipe and leave us a star rating!
Looking for hearty recipes?
- Jamaican Jerk Chicken Thighs
- Shrimp, Crab and Eggplant Pasta (Eggplant Pirogue)
- Gigli Bolognese
- Korean Sticky Ribs
Braised Short Ribs
- 2-3 pounds English-cut beef short ribs, bone in
- 2 tbsp olive oil
- 1 large sweet onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 cup red wine vinegar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2-3 bay leaves
- 1 tbsp better than bouillon beef base
- 2 cups beef broth, reduced-sodium
- 3 tbsp cornstarch
- kosher salt and ground black pepper, for seasoning
- Preheat oven to 300° Fahrenheit.
- Pat ribs dry with a paper towel and season generously with kosher salt and ground black pepper. Let rest for 30 minutes on a baking rack.
- Heat canola oil or olive oil in a large Dutch oven over medium-high heat. Lightly dust all sides of the short ribs with all-purpose flour.
- Once the oil is hot, add the beef short ribs and sear for a few minutes on each side. You may need to work in batches so you don't crowd your pot. Once browned, remove ribs from the pot and set aside.
- Add mirepox (onion, celery and carrots) and few pinches of salt and pepper to the dutch oven. Sautee until tender and almost caramelized (about 10 minutes). Once tender, add the garlic, bouillon beef base and tomato paste. Stir well and sauté for another 1-2 minutes.
- Pour in the red wine vinegar and scrape the brown bits from the bottom of the pot. Pour in the beef stock then add the short ribs, rosemary, thyme and bay leaves to the braising liquid.
- Let the liquid come to a low simmer. Once simmering, cover the pot with a lid and transfer to preheated oven. Let short ribs braise for 3-3½ or until they are fall off the bone tender.
- Remove meat and vegetables from the Dutch oven and place them on a platter using a slotted spoon. Cover with foil to keep warm. Skim fat from braising liquid. Discard bay leaf, rosemary and thyme.
- Bring the remaining braising liquid to a boil. In a small bowl, mix cornstarch with water until smooth. Pour into the braising liquid stirring constantly until thickened, 2-3 minutes.
- Pour over short ribs or serve on the side. Taste and adjust seasonings as necessary.
So delicious! Perfect for the upcoming holiday!
Love the acidity of the red wine vinegar!.Wonderfully tender short ribs. Will be making this again!
Wow these short ribs are so fork tender and delicious. Amazing. Pinned.
Love how tender and flavorful these short ribs turned out. This has become a family Sunday tradition now!
These were delicious! I did make them in my crock pot, and they turned out so tender, it was perfect! Will definitely make these again!
Wow! These savory ribs look incredibly yummy! A perfect dish that everyone will love and enjoy! A dish that can be made on any occasion! Loving this dish already! Thanks for sharing!
Such a perfect weekend dish to make for my family. It’s easy and delicious!
What a delicious and elegant recipe! Short ribs feel fancy but are not really that difficult, and I love this option to prepare them without red wine when needed.