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



  • 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


  • 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.


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.


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

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*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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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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Recipe Rating


  1. 5 stars
    First time trying this and it was delicious. I will make over & over. Very easy in crock pot. Thanks for the recipe.

  2. 5 stars
    I have always had tough short ribs until “tastesbetterfromscratch” recipe. Such wonderful flavor and fall off the bones tender meat. Thank you.

  3. 5 stars
    I’m generally a pretty good cook but for some reason, beef stuff doesn’t always turn out. But holy cow, this is easily one of the best things I’ve ever made. They literally fell off the bone as I was moving them from the pot. Really deep flavor, superbly tender…basically they taste like love and America.

  4. We made this tonight, subbing in miso paste for tomato paste and adding sauteed mushrooms. It was SO delicious. Thank you for the easy to follow instructions and inspiring pictures!

  5. 5 stars
    I have never had or made short ribs. I made this for dinner tonight and it was absolutely delicious! 😋 I followed the recipe exactly except I didn’t have fresh herbs, so I put in a half teaspoon each of dried thyme and rosemary! I do think the next time I make it I will double the sauce, because I ended up with just one cup of sauce. Thanks for an excellent recipe!

  6. Really good but I added a sprinkle of sugar and extra beef seasoning. At 1:45 they were not very tender. I transferred the Dutch oven to stove top and low to medium simmered them for about an hour. It’s hard to taste the soup before it actually cooks when the wine and broth mix. Easier to season mid way or closer to the end.

  7. Have to say I agree they need to cook much longer if you are cooking them at 350. Most short ribs require six hours.Even turning down not far or long enough first time I tried this recipe as opposed to New York Times

  8. 5 stars
    I accidentally added a whole can of tomato paste instead of 2 Tb and it was still delicious, thats telling!

  9. 3 stars
    These tasted great, but the shown cook time here is 2.5 – 2.75 hours. Mine took 5 hours to be tender. I had to make something else for dinner and save these for leftovers because they were supposed to be dinner but did not finish in time

  10. 5 stars
    I made this recipe with the slow cooker option. It was great! My husband loved it. I plan to make it again on Sunday.

  11. 5 stars
    I LOVE this recipe and it is my second time making it. I was wondering if it would be possible to use Coca Cola instead of red wine? Or if there is a substitute that you would recommend? Thanks!

  12. 5 stars
    I made this tonight and did not make any substitutions. The short ribs and gravy were absolutely divine. I served them with mashed potatoes and fresh green beans. I have been married for 29 years and my husband said that it was the best meal that I’ve ever made! Thank you for sharing your recipe!

  13. 1 star
    Took the dutch oven out in 2.5 hours and waited 20 minutes with the lid on only to find all of the broth evaporated and meat dried out and vegetables burnt. What a waste of time and ingredients 🙁

  14. 5 stars
    I haven’t actually made these yet. Doing it today but I rated it five stars because of all of the glowing comments! I’m cooking about 5 pounds of short ribs. Going to double the broth recipe and add mushrooms. I was thinking about cooking it for longer at a slightly lower temperature. Has anyone done that? If so, please share the details. I’m planning to serve it over crispy polenta rounds.

  15. 5 stars
    I just made this and am waiting the 20 minutes to skim off the fat. Does the sauce thicken? Tastes delish!

  16. 5 stars
    This was the first time making short ribs, the instructions in this recipe were well explained and easy to make. This recipe was literally melted in your mouth good and guaranteed not to have any leftovers. I would definitely make this again, although I would probably make this a “special event” only due to the cost of the short ribs, they are a bit pricey. Although you could probably subsite the short ribs with beef chuck roast especially if you are going to be serving a lot of people this may be a more “inexpensive” way to do so. Overall, this recipe is definitely in my “keep” collection.

  17. 4 stars
    Used heavy dutch oven pot. Followed instructions exactly. At the hour to reduce, I checked. Hardly any liquid at all. Did a quick rescue with more wine and broth. Next time would just put in oven at 300 and then lower to 250 earlier.

  18. Do you have a preference on oven baked vs instapot? I’m making it this weekend and was wondering which method would taste better. Thanks!

    1. It’s good BOTH ways (I’ve had it both!). I would recommend doing the oven baked though so you can keep a better eye on it. Enjoy!!

  19. Hi! If I am tripling this recipe, will the time or the temperature be different? I’m going to do the 24 ribs… In a Dutch oven.

    1. When tripling the recipe for braised short ribs, the cooking temperature will remain the same to ensure the ribs become tender and flavorful. However, the overall cooking time might need a slight adjustment, depending on the size of your Dutch oven and how well it retains heat. Start with the recommended time, then check the tenderness. You may need to extend the cooking time slightly to accommodate the larger quantity. Keep a close eye on the liquid level too, ensuring it doesn’t dry out.

  20. Can I keep the recipe the same minus the amount of short ribs I use? I would like to only use half the amount of ribs, but would love to have more of the “sauce”

  21. 3 stars
    Flavor profile was good but I felt this meat was far to fatty for braising. There are much better cuts of meat for braising. These would have been better smoked.

  22. 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.

  23. 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.

  24. 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!

  25. 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.

  26. 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!

  27. 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!

  28. Oh my gosh, this was so delicious and so easy to make. Way better than the short ribs I have paid a lot of money for in high end restaurants! I will definitely be making these again and again!

  29. 5 stars
    Would you clarify how much meat is needed? I bought a package of boneless short ribs at Costco and there were 6 ribs, all very long, for a total of 3.8 pounds. How many pounds of ribs does the recipe require?

    1. The recipe calls for 8 whole beef short ribs. Since you’ve got a package of boneless short ribs weighing a total of 3.8 pounds, you’re in a good range for this recipe. The exact number of ribs can vary due to size differences, but what’s important is the total weight of meat you’re starting with, which matches well with the quantity required for the recipe to ensure rich flavor and tenderness. Your 3.8 pounds should work nicely for the amount intended in the recipe.

  30. 5 stars
    Absolutely delicious! It tastes much more complex than it actually is. I added 6 cloves of garlic and eliminated the flour. Served with fresh sautéed greens.

  31. 5 stars
    I made these last night with Parmesan polenta and wow! My husband took a couple of bites and said “ this is amazing”. And it was. Thanks for this recipe-will definitely be making these braised short ribs again, maybe with mashed potatoes next time 😍

  32. 1 star
    TERRIBLE recipe. The instruction to use a Dutch oven and cook for 2.5 hours resulted in $40 of short ribs as tough as shoe leather. It’s abundantly clear that the correct approach is to cook at much lower temperature and for much longer in order to break down the collagen and connective tissue in the short ribs. Unforgivable mistake on this recipe author’s part.

    1. You seem to be the exception here. I’ve used this recipe multiple times and the ribs have literally fallen off the bone. Did you cook them covered? Your oven thermostat could be way off as well.

  33. 5 stars
    Made this tonight….definitely worth the wait! So good! I added mushrooms to the veggies…they were spectacular!

    Only complaint was the fat rendering down and making the sauce kind of greasy, which is to be expected from a fatty cut like a short rib. Scooped a LOT off the top, but almost impossible to get it all.

    1. Make them ahead and put them in the fridge. You can easily scoop off the fat. They will reheat beautifully and taste better after resting. I use boneless short ribs or a chuck roast which have a lot less fat to begin with.

  34. I want to make this using a slow cooker. I read the recipe and it said to follow steps 1-4, and then put it all in the slow cooker. Does that mean to add the tomato paste and broth to the slow cooker as well?

  35. 5 stars
    This was amazing! I subbed out the stock for better than bouillon stock for flavor the second time and it was perfect 🤩

  36. 5 stars
    Exceptionally good. I made a few changes: added 6 cloves of garlic, twice the amount of tomato paste and wine, and a tsp of worcestershire sauce. Then 3 hrs at 350 plus 20 minute rest as called for.

  37. Is there another type of meat that would work for this? My guys said flavor was good, but it was very greasy, lots of bone and fat.

    1. Substitute boneless short ribs or a chuck roast. I trim as much fat as possible before cooking. Cook ahead of time and put it in the fridge. The fat will set up and is easily removed before reheating.

  38. 5 stars
    I have made short ribs many times but this recipe had a great balance of flavour. It will be my go to now. Delicious 😋

  39. 5 stars
    This was my 3rd time making short ribs… I followed your recipe mostly and your cooking instructions were perfect. These were so tender and tasty, The gravy was nice tangy with the tomato paste and red wine. My wife loved them.

  40. I am making this tomorrow for a birthday party and planning on doubling the recipe. I only have a 7 qt Dutch oven. Should I do one recipe in that and the 2nd in the crockpot? These ribs I got are quite large. I’m hoping I can fit them all in the crockpot and Dutch oven.

  41. Hi. I’d like to try this recipe but don’t have access to an oven. Can it be cooked the whole time in Dutch oven on stove top?

  42. This is a great recipe, however, something went wrong! I used a cast iron/ceramic dutch oven and followed the directs exactly. When I pulled it out of the oven the pan was dry and the food started to burn……so disappointed! We still were able to eat it, but it was overcooked and had no sauce – a very dark burnt pan!

  43. 5 stars
    Great recipe! For the past 40 years (yes, 40 years) I’ve used the same old recipe but now I will definitely use yours. Easy to prepare and absolutely delicious. I served it with mashed potatoes & peas.

  44. Great flavor but the short ribs generate a lot of fat, no easy way to skim the fat away from the braising liquid; in the end, I did love the flavor but found it too greasy.

  45. 5 stars
    This is a great recipe. A simple, sure thing.
    I’ve made it twice. The first time I prepared it as written, and it was really good. This time I added 2 crushed garlic cloves and I caramelized the tomato paste before adding the wine. I left some carrot chunks about 1.5″ long and added similarly sized gold potato chunks. Those went into the dutch oven when it went into the oven. It came out excellent! It’s a total no fuss, make ahead, delicious dinner.
    It’s a winner! Thank you.

  46. 5 stars
    Made this for a family gathering and it was a huge hit! Definitely going to make this again. Thanks a great recipe. It’s a keeper.

  47. 4 stars
    We buy a 1/4 beef every year and in the past would use short ribs for beef soup as they are tougher and fairly fatty. Looking for something different, I decided to try this recipe and it was fantastic! The gravy was delicious and the short ribs were super tender. Even the fat was good! I followed the recipe exactly as written except for adding a large clove of chopped garlic with the onions and carrots. I definitely will not be using short ribs for soup again. Thank you!

  48. 5 stars
    Lauren – there are a million recipes for any given thing you’d like to make on the internet but I have found in an attempt to save time, I just go directly to Tastes Better From Scratch. This short ribs recipe rocks and has become a winter favorite in our household. All your recipes are easy to follow with descriptive pictures and step by step directions. The added Notes usually contain additional helpful information. Keep doing what you do 😃 Cindy in Blue Ridge VA.

  49. 3 stars
    Where did I go wrong? I made in the instant pot, doubled the recipe. I ended up with a whole pot of liquid, not “gravy” but just broth with a solid two inches of oil at the top. Maybe my ribs were just extra fatty. The meat turned out super tender and good just unsure what happened with the gravy and had to season more after cooking.

    1. I make the short ribs as directed than put the Dutch oven in the fridge overnight. Prior to warming the next day, I scrape the layer of fat off the top, reduce the gravy and serve.

      1. I’m curious about this! You make it all the way through the end and thicken the gravy then let it cool and refrigerate over night? I am serving this for NYE and love the idea of making it today instead of tomorrow.

  50. 5 stars
    Absolutely delicious! My family thoroughly enjoyed every bite. It was easy to make and the meat fell off the bone. This will be a go to meal – for sure.

  51. 4 stars
    The doneness was perfect but even though I seasoned throughout, when done it needed seasoning..first time making this recipe

    1. 4 stars
      Hi Taryn,
      I was thinking of making them in the Instant Pot. Did you follow the directions exactly or did you have to tweak the instructions, cooking time, temp etc. to make them the best dish you ever cooked? 😀


      1. Followed the recipe from the instapot directions exactly!
        I actually ended up using chuck roast and it turned out great! Can’t wait to make it again!

  52. 5 stars
    Incredible recipe. My personal preference I skip the rosemary and just add a little thyme because I feel it over powers dishes sometimes. Aside from that this recipe is 10/10

    1. Honestly either one will be great! If you really don’t have a preference, I usually like the flavors best with the oven method.

  53. Would this recipe in slow cooker work for country style pork ribs? I have made the beef short ribs and loved the sauce. Just wondering if I should make any adjustments to amount of liquid for a slow cooker, if the recipe will work for Pork country style bone in ribs. Thank you.

    1. Incredible. I added a little balsamic vinegar to mine. Baby Yukons cut in half at the 1and 1/2hrs in and added about 20 extra minutes at 325° and it was incredible!!

  54. Very Easy to prepare. I used dried herbs. Served over papardelle pasta. It was delicious. I can not wait to make this recipe again.

  55. 5 stars
    Usually I receive a less than enthusiastic response when I make short ribs. Not only did he love them, he actually ate and raved about the leftovers. Shared this recipe with friends and family. Thank you.

  56. 3 stars
    The braising liquid was pretty bland even with the addition of 3 cloves minced garlic. The ribs were very moist and tender…literally fell off the bone. Would make again with double tomato paste, at least 6 cloves garlic, some Worcestershire sauce and maybe some smoked paprika.

    1. The liquid is bland bc the recipe calls to add the broth before the veggies and tomato paste. Add the veggies right after browning the ribs, then add the tomato paste after the veggies soften a bit. Cook the raw tomato taste out of the paste, then deglaze the pan and add the broth. That way you actually develop more flavors that will deglaze into the liquid.

    1. 5 stars
      Love this recipe. I’ve made it three times and it’s one of my husband’s absolute favorites. Super rich, deep flavor. We usually serve it over mashed potatoes, but I’ve also eaten the leftovers over pasta by thickening the sauce with some corn starch and that was incredible. I don’t tend to have wine in the house, but I got a tip from a sommelier that I can sub dry vermouth instead of wine in most recipes (in the fridge the vermouth stays good much longer than wine) so I usually make this with vermouth. I know vermouth is a white alcohol, but it works great in this recipe. I sub in gluten free flour because I have an allergy, and no problems there either. It’s really a 10/10 and we keep making it again.

  57. 3 stars
    The presentation of this dish is beautiful! The flavor is same as my average roast. The difference this meat stays moist.
    If you know how to cook and make a good roast find another recipe.
    If you’re looking for beautiful presentation this might be for you.
    Overall underwhelming and sadly disappointed.

  58. 5 stars
    I followed the instructions exactly. This has become a staple recipe. The ribs fall off the bone and there are no words to describe the flavor… just absolutely amazing. I served the ribs with plain white rice and the juices from the meats are a perfect gravy. Thank you so much for sharing!

  59. Hi, will I get the same results if I do this on stove top? Not a big fan of crock pots, cause lot of grease comes up. Thx for your time 😊

    1. I did stove top and then in the oven in a an enameled cast iron (basically an off brand Le Crueset) and it came out amazing

  60. 5 stars
    Interesting take on this dish in that most other recipes start with the meat some add flour for a nice braising whereas this recipe starts with the vegetables and then proceeds with the meat. Would like others feedback on this. A good recipe but celery should be used as well whole garlic cloves without burning them.

  61. 5 stars
    Hi Lauren! Great recipe. My spouse has been craving short ribs and this delivered. Unfortunately, the short ribs didn’t agree with my stomach, but I would love to make this again. What meat could I use in place of short ribs?

  62. 5 stars
    So delicious and easy to make. This is an elegant dish you can make any time for any one and they will think you spent all day in your Kitchen…

  63. 5 stars
    Oh. My. Goodness. My husband can’t stop talking about these short ribs! I made this for a dinner party tonight and everyone wanted seconds… just double it because you’ll thank me… it’s the best thing I’ve ever made! Thank you for sharing this is amazing! Can’t wait to try more of your recipes💕🥂

  64. 5 stars
    This was my first time making short ribs and I’m so glad I found this recipe. The ribs turned out great, and it was very simple!

  65. 5 stars
    WOW! I never follow a recipe as is and don’t add any of my own ingredients but for this one I did and it was SOOOO good. I used apothic red wine-cheap and it was great. I did not have fresh thyme or rosemary so I used the spices instead, tasted wonderful. THANK YOU FOR THIS AWESOME RECIPE

  66. Looks delicious! Does the alcohol burn off so my toddler can eat? Or do you have an alternative to the red wine?

    1. 5 stars
      Regarding the alcohol I tried to give it more time especially with more alcohol. Lots of red wines vary in alcohol ABV. Better to go longer. Your toddler can eat it the alcohol is gone.

  67. 5 stars
    Followed the recipe to the letter and everyone loved them. This will be my go to dish for dinners with friends.

  68. 5 stars
    This has become one of my favorite recipes to make. It is an impressive dish to serve but is so easy to make! Highly recommend.

  69. 5 stars
    This recipe was easy to follow and the meat melted off the bone!! I added celery to it and served over egg noodles. Such a huge hit in my house plates were scraped clean! Can’t wait to make it for guests in the future! Thank you for my new bookmarked recipe!! 🙂

  70. 5 stars
    Amazing!!! I have many packages of braising ribs in my freezer and this is this first recipe I tried. I can’t wait to make them again! Thank you.

  71. 5 stars
    Holy YUM! Made this for Father’s Day. I’m not a big roast fan so I was skeptical but it was sooo good. And so easy! I made the recommended/tagged mashed potatoes also and they were really good. Would definitely make again.

  72. The recipe was delicious, the meat so tender. However the “sauce” was really evaporated and I had none to put over meat and potatoes. Should I have added more broth or wine as it cooked? I never opened the Dutch oven while it cooked.

    1. Not a professional here, but from my experience this sounds like the lid wasn’t properly fitting/askew and allowed for evaporation?

      1. I added the 1 cup of wine as directed but used a full 32 oz beef broth container and adding the extra cup helped! I had a lot of juice! Hope that helps!

  73. 5 stars
    I’ve made this now 5 times & every single time I’ve purposely had over different friends to try it, for dinner.
    All of them have experienced pallets!! Can’t get enough of these braised short ribs!! I agree! Great recipe! My favorite!! Thank You!

  74. 5 stars
    I made these in my ninja foodie. Save pan for sauté and then crock pot feature. Delicious recipe.

    1. I can’t wait to try this recipe but I would love to know the exact wine brand and name…you used in your recipe as I am not a wine connoisseur…..tho I do enjoy drinking it occasionally 😁😁😁

  75. This recipe is so easy . Served over mashed potatoes with the extra sauce on top . Absolutely delicious.

  76. 5 stars
    Wonderful recipe. My ribs turned out great. I think I will try the same recipe for simmering steak. Thank you.

  77. 5 stars
    Absolutely delicious! My husband said it was the best dish I ever made. Definitely will be making again!

  78. 5 stars
    Made this today and it is wonderful. I chopped the carrots and onions in the food processor which added to the thick consistency. I only baked at 350 for 1 hour and then 325 for another 45 minutes. Served over egg noodles. Will make again.

  79. 5 stars
    I only have one complaint about this recipe – you mentioned leftovers? No way!!! soooo good!! thanks so much for sharing!!

  80. 5 stars
    Omg, I have made this now three times in a month. It is so amazingly flavorful! It’s my absolute favorite dish and I have shared with many friends. It’s like a much easier version of Julia Childs’ beef bourguignon. It’s cooking now as i write this. The first two times I used a crockpot, this time a Dutch oven. I have had the best luck with Costco shortribs. Thank you for sharing this masterpiece!

  81. 5 stars
    If I could give this 10 Stars I would! Out of this world! Followed to a tee! When it said season to taste I add minced garlic at that point!

  82. 5 stars
    This turned out great! I grew up eating this so one adjustment I made based off my mom’s recipe was to add one 28oz can of whole tomatoes. It definitely helped thicken up the gravy and was so good over the mashed potatoes. I also cooked the veggies with garlic.

  83. 5 stars
    This recipe is delicious. Next time, I will use twice as much beef broth. The 2 1/2 cups mostly evaporated and the carrots and ribs did stick to the bottom of the Dutch oven. The taste is fabulous. Thank you.

  84. Wow…..love the simplicity of this recipe and the big time reward at the end…..always did stove top simmers before….in the oven is better….!!
    The only tweaking I’ve done with this is to increase the beef stock…cuz I love the gravy….and add a small diced potato for starch to thicken the gravy….
    I’m not a big fan of rosemary so I subbed out to my fav….tarragon…
    At the turn down time I add sliced mushrooms…
    Great recipe….thanks….

  85. Not sure what I did wrong as I followed the recipe exactly but when I pulled it out of the oven there was almost no liquid and it burned.

    1. It’s hard to say: You’ll want to double check that you added the right amount of liquid and that your oven temperature is right. My guess is it’s one of those two things. We sure hope you give the recipe another go!

  86. 5 stars
    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!

  87. 5 stars
    I have made this a few times for my family and it’s always a hit. I added a few ingredients just because my family loves mushrooms and garlic. But the flavor of this meal is amazing.

    Add in mashed potatoes and homemade bread heavenly combination.

  88. 5 stars
    I have made this a few times for my family and it’s always a hit. I had a few ingredients just because my family loves mushrooms and garlic. But the flavor of this meal is amazing.

    Add in mashed potatoes and homemade bread heavenly combination.

  89. 5 stars
    This was absolutely the best short rib recipe ever. Easy to make and the results were out of this world. Thank you!😋

    1. 5 stars
      I have made this for my family a few times now. I add a few things mushrooms and garlic. We absolutely love the flavor, it is always a hit.

      Mashed potatoes and homemade bread and it is a heavenly meal.

  90. 5 stars
    This was my first time ever cooking short ribs. This recipe is spot on! The ribs came out absolutely delicious! Yum! 😋

  91. 5 stars
    Holy moly where have short ribs been all my life? Came across a great deal and now wish I’d bought more. This recipe is really easy for a special – or not – dinner. I didn’t have carrots but had a sweet potato and cut into large cubes to substitute. I also added several cloves of garlic whole (mistakenly assumed recipe called for it) and they roasted along with the rest. Wow wow wow. Thank you!

  92. 5 stars
    What size of Staub dutch oven did you use? Also, what size do you recommend if I need to double the recipe?

  93. I made this last night. We really enjoyed the flavours. Very easy recipe. Thanks for sharing.will make it again

  94. 4 stars
    First time I made short ribs. I like the recipe, but I wonder if my ribs were too fatty. All of the gravy cooked up, so I mainly had fat and thick gravy. The flavor was great and the meat fell off the bone. But expected more gravy and less fat.

    1. Amazing!! My son encouraged me to do something besides Bolognese with short ribs and I happened upon this. Super easy, smelled heavenly and the boy was beside himself with how delicious these were!

      Made a few changes – added garlic, used chicken stock bc we didn’t have beef, Bogle Cab Sav for the wine, NO FLOUR, pureed veggies in food proc and then cooked in butter in a fry pan while I seared the ribs in the dutch oven (saves time, butter adds wonderful flavor). Added wine to veggies, reduced a bit, then all went into the pot and into the oven. Braised closer to 3 hours. Soooooo good.

      Didn’t feel anything was missing by using chicken instead of beef. It was still super flavorful.

      Only complaint was that I didn’t buy enough meat to cook! Next time…

  95. 5 stars
    Thank you for this recipe. Tried it for the first time today and, while I picked more fatty short ribs this time around, it was so good. Paired it with a sweet potato puree (with a drop of vanilla extract, some cinnamon, and just a tiny bit of brown sugar). It was a hit! My 11 year old gave it a 4.75 out of 5.
    I cannot stress enough your comment about finding some meat with not a ton of fat. The marbling was one thing but not trimming the cap was a mistake I won’t make again.
    Thank you for the recipe!!

    1. I made this recipe with boneless short ribs that had much less fat than the bone-in short ribs. I also added chopped celery and garlic cloves to the vegetables. Very flavorful.

    2. 5 stars
      Now that sounds like a great autumn modification. I think if you use good wine this would mask it. I’m such a fan of this recipe with Bordeaux, Merlot, or cabs. Pinot is so light in body for this recipe.

  96. 5 stars
    Fool-proof. Absolutely delicious. I’ve made it four times now. (Can’t find the video anymore though. Has it been removed?) Instructions are easy enough to follow without it though. THANK YOU for this recipe. It’s my go-to for having company over.

    1. 5 stars
      Oh my goodness, I can’t wait to give it a shot!
      I have some family coming around for dinner tomorrow night, and being an uni student, I don’t have a lot of free time. This is totally ideal. But I have a question: I’m trying to avoid using alcohol in the dish as much as possible since my family and partner don’t prefer it as such. Is there a viable substitute I may use?

  97. 5 stars
    Made this tonight for Christmas Day dinner. It was a hit and very delicious! I added fresh minced garlic and a few extra sprigs of herbs.

  98. 5 stars
    Looks amazing and I want to do this for Christmas dinner but all the recipes I’ve seen mention skimming the fat off the top before serving with the sauce and I didn’t see you do this. Is this something I should do??

  99. 5 stars
    I made this today. Went to my local butcher for the meat. Really easy to prepare. I doubled it and used a big dutch oven. I did add garlic because I love it. The most time consuming part was searing the ribs.
    I put in the oven and when it was time to turn down to 325° – I did for about 10 mins but I had to leave so I turned off the oven, let the pot sit in the oven until I came back about 2.5 hours later. Amazing results!!! Food was still warm. Thank you for the great recipe

  100. Can’t wait to try this tonight. So excited. I noticed the inside of your Dutch oven was black, may I ask what brand/style you were using? Was it nonstick?

    1. I use Staub–they’re amazing! It’s still enameled cast iron (so you can clean it with regular soap and water) but it cooks just like a dutch oven. No, it’s not non-stick.

    2. Planning on freezing for a few days before cooking. For freezing before cooking you mention up to Step 8, but step 7 is when you cook them in the oven. Guessing should do everything up to step 7 and not 8

  101. This lives up to all the 5 star comments. This is a perfect dish for entertaining, I will definitely make this again!

  102. 5 stars
    This was really good! Easy and quick prep and could put it the oven and basically forget about it. Served it over sautéed cabbage because that’s what I had on hand and it was delicious. This will be a keeper!

    1. No–they may take slightly less time to cook because of the reduced volume, but that type of meat still needs close to the same amount of time to make it tender.

  103. 5 stars
    Outstanding! Neighbors were wondering what I was cooking 🧑‍🍳
    First time making but this was just a test drive. Holiday dinner party next!!

  104. Hi. I will be making these on Sunday but have 2 questions.
    1- do you take the bones out after cooking before you serve them? I didn’t see that you did that in the video.
    2- I’ll be using the same number of ribs but want more of the sauce – will doubling the liquid alter how the beef comes out at all?

    1. We leave the bone in but you can remove it and serve the meat over potatoes (or whatever side you are serving). You don’t want the liquid to be submerging the meat. You can always heat up the extra sauce in a separate saucepan!

  105. 5 stars
    Out of this world! The meat does fall right off the bone and the red wine sauce compliments it so well. So glad I came across this recipe.

  106. 5 stars
    Delicious. Perfect Sunday dinner!
    Followed the recipe as is, I was a little short in the red wine but it still turned out great.

  107. 5 stars
    These are fantastic! No major changes, served with polenta made with havarti and parmesan cheese and garlic green beans. Definitely restaurant quality!
    Thank you

  108. 5 stars
    Absolutely the best short ribs I have ever eaten. Followed recipe as written and it was a hit with my family and guests. Can’t wait to have the leftovers for breakfast.

  109. Oh my! So tender, flavorful and sumptuous. I added a few cloves of garlic (because I love garlic), however, I am sure it would be just as good without it. My husband and daughter loved it.

  110. I have made these several times with Costco short ribs. They were very good!!! I served them one time to a couple. The woman said it was the best meat she had ever eaten.
    So, we are having company tomorrow night and I decided to make them. I went to Costco and they no longer have short ribs. Oh, no!! So I went to three local grocery stores and couldn’t find anything except fatty bones or the thin sliced “flank style”. I finally chose the flank style. Now that I look at the recipe again I am not sure that they will work since braising them is going to be tricky. My fingers are crossed.

    1. Since the cost of short ribs went up, I have been replacing them with chuck and it works out great, just cut the meat into 1 1/2 chunks and brown it then continue with recipe.

  111. 5 stars
    Wonderful dish. Made it for family birthday dinner. So easy. I included dessert while it was in the oven.
    Will definitely be be making this dish again.

  112. 5 stars
    I am not a very skilled cook, particularly with meat, but this came out incredible! I served it with mashed potatoes. I’ll definitely make it again!

  113. 4 stars
    Made this recipe … I used a Cabernet sav and didn’t have rosemary. BUT it came out incredible. Wow.

  114. 5 stars
    Made this recipe last night and my husband & I LOVED IT! He had the leftovers this afternoon for lunch and kept telling me how much he really liked it. He’s a PICKY eater, so score one for Lauren! Thank you!

  115. 5 stars
    I will start by saying I am a terrible cook, very inexperienced, most of what I attempt fails miserably. I just made this recipe in a crock pot and I can’t believe, it was better then the bland short ribs I ordered from an Italian restaurant just last week. So much flavor, it was easy and the end result was incredible. Thank you!

  116. 5 stars
    I just made this recipe tonight for our anniversary. It was my first time making beef short ribs so I followed the recipe pretty closely. I didn’t have red wine, and remember you saying make sure it’s something you drink, so I used some bourbon to deglaze the pan. As you said, “Wow” was the first thing out of either of us. Great recipe! Thank you for sharing!

  117. 5 stars
    This was the BEST short ribs ever! I had longer, beefier short ribs, which did take a little longer. I added 30 min overall. I also used the Dutch oven method, although I thought about using the IP. They were tender, so delicious! I only had white merlot wine, so I added a splash of red wine vinegar to it to ensure it wasn’t too sweet. I left my carrots a bit bigger so we could eat those as a side dish. The next day, leftovers became vegetable beef soup, using the leftover ribs, and veggies and the broth. Made some buttermilk biscuits to go with. I can’t say enough good things about this recipe! Thank you!

  118. 5 stars
    That was fantastic. I added garlic with the onions because that’s who I am as a person, and did the crockpot cooking. But it was easy enough to make on lunch break and toss in before back to work while it simmered in the crockpot.

    Would make again and again.

  119. 5 stars
    Delicious!! This was absolutely amazing. So easy to put together, into the oven it goes and out it comes picture perfect. This will definitely go under our favorites

  120. 5 stars
    My husband and i both loved this! The flavors are amazing and rich! It was so easy to make and the prep really was pretty quick before sticking it in the oven! We will definitely be repeating this recipe.

  121. Simply an amazing dish! I made this tonight for dinner and it taste wonderful! Thank you for the recipe.

  122. 5 stars
    This was just an absolutely delicious meal! We served ours over egg noodles.
    Only tweaks I made was I halved the wine & doubled the tomato paste. We only had 2.5 lbs of short ribs but I kept the liquid amounts the same since I knew I was wanting more sauce to go over the noodles. It was the perfect amount, maybe something to keep in mind if you’re planning to serve this way.
    We can’t wait to make this again!

      1. Hi!

        I ended up with 6.5 lbs of ribs. How do you think I should modify to make sure there is enough liquid. Thank you!!

        1. I think you’ll be fine with the measurements in the recipe!! Please come back and let us know how it turns out for you.

  123. For a St. Patrick’s dish, could you substitute Guinness Stout for the 1 cup of red wine? Thank you.

      1. Thank you so much. I didn’t know if it would alter the flavor in the wrong direction. The recipe as is, is wonderful. I was hoping I could make it Irish. E.

  124. 5 stars
    Delicious! I had never cooked short ribs before so I was a bit nervous but there turned out great! I added 5 cloves of garlic because we love garlic in my family and it was phenomenal!

  125. 5 stars
    WOW! Absolutely delicious!!!! Followed the recipe as written, but kept it somewhat #keto by serving with mashed cauliflower instead. Definitely a first class recipe!

  126. 5 stars
    I have fixed braised short ribs like this recipe before but with out the time and rosemary, but I also made a pepper sauce to give it some heat and it was a really great meal.

  127. 5 stars
    Delicious! This has always been my favorite dish at our local restaurant, but now I can make it for my husband! Thank you!

    1. 4 servings! Thanks for catching that- recipe has been updated! I’d love to hear what you think about it!

    1. This is one of the best things I have ever made. Absolutely incredible. My family is oohing and ahhing. I have tried short ribs before and the sauce never comes out right. This was absolutely incredible. Tasted like a fine restaurant and soooo east. Thank you so much.

  128. 5 stars! This recipe was easy and quick to prep. After 2.5 hours the liquid had reduced to a thick and delicious sauce and the meat was fork tender. I can’t wait to eat the left-overs for dinner tonight.

  129. 5 stars
    This was outstanding … absolutely delicious. Perfect in every way … and recipe is spot on and easy to follow. Family was impressed and all wanted more! Thank you. The only thing I will take credit for is picking the Perfect recipe out of the many online.

  130. Do you have a weight reference for how much meat you used? I’ll be buying by the pound and likely won’t use 8 individual ribs

  131. 5 stars
    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.

  132. 5 stars
    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.

    1. 5 stars
      I actually used an entire bottle of wine! Lol. I also forgot to add the tomato paste. But turned out amazing. Made vegetable beef soup with the leftovers

  133. 5 stars
    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.

  134. 5 stars
    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!

  135. 5 stars
    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

  136. 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!

  137. 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.

  138. Can you provide guidance for making this a day ahead and refrigerating overnight? Assume I would remove some of the fat that floats to the top, and then just re-heat in the oven? Anything else to know?

    1. Yes, that’s what I would do. I would cook it for a little less time so that the meat doesn’t dry out/overcook when re-heating.

    1. Any oven safe pan will work after searing/prepping on the stove. I also have a slow cooker version in the post.

  139. 5 stars
    The most amazing meal I have ever had. It is simalar to Camp fire pot roast at lazy dog but…….Way better……….

  140. 5 stars
    This recipe was amazing. I also added garlic and a bay leaf. I have never made short ribs before and now this will be a staple in my kitchen.

  141. 5 stars
    I was searching for a Braised beef recipe when I came upon yours. My husband is not a fan of mushrooms and this recipe did not have any mushrooms. I followed the exact recipe and the result was awesome. Thank you for posting it.

  142. 5 stars
    Super easy, very tasty! I have made this multiple times and it is a hit every time!! I am actually making it tonight !

  143. Can I transfer this to a slow cooker for the actual cooking of it at some point in the preparation instead of cooking it for 2 hours on top of the stove?

  144. 5 stars
    I made these last night…very good! Omitted the rosemary..not a big fan, and used fresh thyme and bay leaf, and added garlic…delicious! I will definitely make these again!

  145. Hi. I’m trying these this week. We don’t drink wine and don’t really want to buy a bottle for one recipe. Can it be omitted or substituted or use cooking wine? I have that.

  146. 5 stars
    Easy to make and taste great.
    I added slice baby bella mushrooms after the wine finished boiling, loved it !

      1. This is a title easier than my boeuf bourguignon recipe that I make for special occasions, but has many of the same elements. I do also add a bay leaf and garlic, and at the last part of the cooking time I thinken it in this way: mix two tablespoons softened butter with two tablespoons of flour. Drop bit by bit into the hot pot, mixing each time. Then replace the pot into the oven and let it cook until the time is up.

  147. I’d like to use my stove top vs oven. It’s super hot here in Ohio and I hate to use the oven if I don’t have to. What heat setting would you recommend for stove top?

  148. 5 stars
    OMGOODNESS this was out of this world. I have never made Short Beef Ribs before today. My neighborhood Publix Super Market had Short Beef Ribs on sale this wk, I purchased two packages and got home and Checked on Pinterest and came upon your recipe. I can’t thank you enough my husband and I loved the taste, and I loved the easy steps to make!!! Will make this over and over again. Yummy

    1. I’m so glad you found me, and happy you enjoyed the short ribs! Thanks for commenting, and I hope you get to try more of my recipes soon.

    1. Hi Nancy,
      Yes, they can be made in a slow cooker but I haven’t ttried it yet myself. I would definitely sear them first and deglaze them (as instructed in the recipe) and then move everything to the slow cooker! I’d love to know how they turn out!

  149. 5 stars
    Great recipe! Made just as the recipe states and it came out perfect! Great flavor, very tender and falling off the bone. I will definitely make this again. Thank you!