I get more “WOW” comments from people enjoying these Braised Short Ribs than almost any other recipe! The best part about them is how EASY they are to make, cooked in just one pot with carrots and fresh herbs.
This is the perfect meal for Sunday dinner, a special occasion, or when having company over and you don't want to slave away in the kitchen. Other easy, gourmet meals I love include Lemon Chicken Piccata and Panang Curry.
I'm so excited to share this easy shorts ribs recipe with you guys. I know that cooking this type of meat can be intimidating for many people, but I'm here to teach you just how easy it is! Take these Slow Cooker Ribs, for example. They take just a few minutes to prepare, they are completely fool-proof and they taste better than a restaurant!
Short Ribs & Braising:
“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. So, they are exactly what the name implies; short (small) ribs.
Braising is a cooking method where you brown the meat and simmer it on low heat. You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
When Buying Ribs:
Thankfully as short ribs have become increasingly popular they are also more readily available at all grocery stores. When picking them out before to look for:
- Boneless vs bone-in ribs: I recommend Bone-in short ribs as they are more flavorful and will cook more evenly. However, you can substitute boneless short ribs for this recipe and cook them just the same.
- Check the color: Look for bright red meat, and avoid meat that is turning grey in areas.
- Check for marbling: by nature, short ribs can be a little fatty. Look for a package that has some marbling but isn't excessively fatty. The ribs are small but the more meat on the bone, the better!
How to make braised short ribs:
- Gather your ingredients. Chop the carrots and onion. while the meat rests at room temperature.
- Sauté carrots and onions. In a large, oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Sauté carrots and onion, then remove them to a plate.
- Sear ribs. Add remaining 2 tablespoons of oil to the pot. Lightly flour the ribs on all sides, place them in the pot and sear them over high heat until they are nice and brown on all sides. Remove to a plate.
- Deglaze the pot. Add wine to deglaze the pot. Scrape up any browned bits from the bottom of the pan. Boil for 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add veggies, meat, and herbs.
- Bake: Cover pot with a lid and place it in the oven to cook. Over the next couple hours, just let the oven do the work. The end result is super tender, fall-off-the-bone ribs in the most delicious sauce!
To make in the Slow Cooker:
Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on low for 6-8 hours. Serve ribs over mashed potatoes with a spoonful of gravy.
To make in the Instant Pot:
For instant pot Short Ribs: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
Make Ahead and Freezing Instructions:
To make ahead: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part. You could also chop the vegetables beforehand.
To freeze before cooking: Make the dish up to step 8 (just before cooking in the oven). Place ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to thaw for 24 hours in the refrigerator and then cook as instructed.
To freeze after cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat servings in the microwave or slowly on the stove.
Serve Short Ribs with:
- Mashed Potatoes
- Homemade Rolls
- Wedge Salad
- Asparagus, or fresh roasted vegetables
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Recipe
Braised Short Ribs
Equipment
Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs , bone-in
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 350 degrees F.
- In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
- Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Notes
- Before cooking: Make the dish up to step 8 (just before cooking in the oven). Place ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to thaw for 24 hours in the refrigerator and cook as instructed.
- After cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.
Nutrition
*I originally shared this recipe March 2017. Updated February 2020 with process photos and instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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I was a little nervous about using such an expensive cut of meat but this was incredible!! 100/10 Super tender and great flavor
These were the best braised ribs I have ever made. I will definitely use this recipe every time I make them.
I have an allergy to wine, can I make it without wine and if so how will it affect the flavor? Thanks
You could use extra beef broth, or add a splash of apple cider or red wine vinegar. Will still taste amazing!
-Stacy
I drank all the wine so Iused a bottle of Guinness and used up some random veggies..yummy
Lmao. I like your style
I actually added balsamic glaze with some extra beef broth the last time I made this and it came out so good. You don’t need much – maybe a tbsp.
We absolutely loved these braised short ribs, which I made in the slowcooker! This is a full of flavor recipe, tender ribs, and a wonderful gravy, that I served over steamed cabbage…So good!
Am I able to use beef bone broth instead?
Absolutely!
Can I use Korean short ribs for this recipe I wonder?
You can use Korean short ribs, but since they’re thinner and cook faster, you’ll need to reduce the braising time—start checking for tenderness after about 1.5 to 2 hours. Just know the texture will be different from traditional thick-cut ribs.
I’ve tried other recipes for short ribs and this is the one I keep coming back to. The flavour and tenderness of the meat is unbeatable. I serve this with creamy, buttery polenta and a green salad. Soooo good.
I followed recipe exactly except for dried herbs and a little Calabrian chili and used the instant pot. While I was boiling potatoes, after the time for pressure cooking was complete, I turn the IP on sauté to reduce the liquid. Added a little cornstarch to thicken it. Turned out really delicious. Will definitely make again. Super yum! Thanks for the IP instructions!
Currently making it in the Insta right now! Feel better reading that someone else did it this method. I work until 6, so 3hr wasn’t possible. Have made before as instructed. So tasty 🥰
Used the instapot recipe
Did it come out tender?
I am making this with wagyu beef short rib. Should I cook it longer or leave as is due to to the higher amount of fat? Thanks!
Wagyu sounds amazing! You shouldn’t need to cook it longer—just keep an eye toward the end and make sure it’s fall-apart tender. The fat will make it extra luscious.
I want to try this recipe with my new dutch oven but I would not be home at the 2 hour time to turn the temp down. I could use the oven “cook time” feature to turn off at a set time. Do you think it would be mush if I let it cook on 350 for the entire 2.5 hrs?
Yes, you can let it cook at 350°F the whole time if needed, but the ribs may be a bit softer and more “fall-apart” than intended—possibly edging toward mushy. That said, it’s still going to taste amazing! If you know your oven runs hot, you might drop it to 325°F for the full 2.5 hours just to play it safe.