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.

Two braised short ribs and mashed potatoes on a white plate.

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!

Two process photos for searing short ribs in a pot.

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.

The ingredients for braised short ribs.

  • 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.

Diced carrot and onion in a pot and another photo of seared short ribs in the pot.

  • 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.

Broth being poured in a pot, then short ribs and spices added to the pot.

  • 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!

Tender cooked braised short ribs in gravy in a dutch oven pot.

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:

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Recipe

Two braised short ribs and mashed potatoes on a white plate.
Prep 20 minutes
Cook 2 hours 40 minutes
Total 3 hours
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Equipment

Ingredients
  

  • 3 Tablespoons olive oil
  • 1 yellow onion , diced
  • 3 carrots , chopped
  • 8 whole beef short ribs
  • 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

Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Instant Pot: 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 Instructions: 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.
Freezing Instructions:
  • 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

Serving: 4peopleCalories: 217kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 371mgPotassium: 580mgFiber: 2gSugar: 4gVitamin A: 7791IUVitamin C: 7mgCalcium: 28mgIron: 1mg

Did You Make This Recipe?

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*I originally shared this recipe March 2017. Updated February 2020 with process photos and instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Came out great…at a level you would expect at a high-end restaurant. One suggestion for the recipe instructions is to specify whether to submerge the short ribs bone side up or down. I went with down and turned out fine. Just wish I knew for certain.

  2. 5 stars
    Love this recipe so much! Making it again for my family tonight. My girlfriend considers herself a connoisseur of finer dining and this recipe blew our minds. Thank you.

  3. 5 stars
    I made this today for dinner. The dish was very good & I will definitely be making this dish again. I did add garlic powder, onion powder. I also added some fresh mushrooms that I needed to use.
    Was 10 deg here & this was the perfect dish.
    Thank you so much for this recipe!

  4. 5 stars
    I made a mistake and seasoned the ribs but didn’t use the flour and then added the 1/4 cup flour to the sauce and baked it with the ribs – it was amazing! The gravy was delicious.

    1. LOL! Glad it turned out. That sounds like something I would do! Just bought shortribs for maybe the 2nd time in my life (I’m 68)…and decided to check out recipes.

  5. Can you use pork short ribs instead of beef? I’m looking for something to do with lots of pork short ribs. Thank you!

    1. I thought so too until I used Ctrl+f to search the page and saw that you’re supposed to coat the short ribs in flour before browning them!

  6. 5 stars
    This is the best Beef Rb recipe I’ve tried yet. So flavourful and rich. The family loved it so much. This will be the new go-to for sure!

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