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. Cook on low for 6-8 hours.
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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Braised Short Ribs
Video
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
- 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.
Jade says
I don’t have red wine handy and want to make this ASAP! Do you have a substitution for red wine? Can’t wait to try.
Lauren Allen says
I’d add a tiny bit of red wine vinegar and some additional beef broth, to deglaze the pan.
Madisyn says
Hi! If I’m making this with only 2 whole short ribs versus the 8 listed in the recipe should I quarter all ingredients or follow the recipe as usual?
Thanks so much!
Lauren Allen says
If it were me I would cut them, but it will be fine either way!
Robyn Mccully says
Let me just say this was THE best thing we have ever eaten and I’m in my late 60’s hubs in his mid 70’s. Been eating, cooking and recipe developing for the majority of those years. My husband proposed all over again, my son in law invited me to come live with them and I’m a am happy i tried this! Just one comment more…so delicious right out of the oven but if you have self roasted restraint better the next day
Jamy says
Can I use back ribs for this recipe?
Lauren Allen says
Yes, that should be fine.
D Wilson says
Very good recipe! I made this with venison ribs. I slowly boiled the venison first to rid of any gamey taste and then followed the recipe as instructed. Since it was cooked, I just reduced the cook time. So so good!
Krisitn says
My husband I thought this was very yummy. I’ll be making this again as it was easy to make. We served it over mashed potatoes with broccoli on the side. So glad we have left overs so we can enjoy it for a couple of more meals. I made the recipe as written.
Cristina says
These were delicious. I added an extra cup of red wine and sauted pancetta as I had seen in another recipe. I am allergic to tomatoes so I made a roasted red pepper paste. I will be making these again for sure. My parents really enjoyed them.
Katie Turner says
This recipe is much easier than a previous one I’ve used for braised short ribs, and so much better. We loved the gravy – it had the perfect flavor.