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:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

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

Equipment

Ingredients
  

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: 347kcalCarbohydrates: 16gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 43mgSodium: 401mgPotassium: 681mgFiber: 2gSugar: 4gVitamin A: 7791IUVitamin C: 7mgCalcium: 34mgIron: 2mg

Create a FREE Account to save your favorite recipes and create meal plans

*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.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

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.

4.1 125 votes
Recipe Rating
4.99 from 2742 votes (2,524 ratings without comment)
Subscribe
Notify of
guest

455 Comments
Inline Feedbacks
View all comments
Melly F
2 months ago

5 stars
I was a little nervous about using such an expensive cut of meat but this was incredible!! 100/10 Super tender and great flavor

Rhonda Towne
2 months ago

5 stars
These were the best braised ribs I have ever made. I will definitely use this recipe every time I make them.

jnduchesneau@gmail.com
7 months ago

I have an allergy to wine, can I make it without wine and if so how will it affect the flavor? Thanks

Admin
7 months ago

You could use extra beef broth, or add a splash of apple cider or red wine vinegar. Will still taste amazing!
-Stacy

Paulette
1 month ago
Reply to  Stacy Popham

4 stars
I drank all the wine so Iused a bottle of Guinness and used up some random veggies..yummy

Melissa
11 days ago
Reply to  Paulette

Lmao. I like your style

Stephanie
2 months ago

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.

Annie W
2 years ago

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!

Lillian
1 month ago

Loved the recipe. It was the first time I made short ribs. I had over 22 pieces of expensive beef short ribs with the bone-in. In one evening, I made one batch, cooking the ribs on the stovetop and finishing the ribs, chopped onion and carrots in the Dutch oven. The second batch, I used a slow cooker, which took 8 hours. They were both delicious with 2 different preparations.

Anita Isabella
1 month ago

2 stars
So this was good, but it’s basically pot roast with a TON more work. My 18 & 21 year old boys said so. The gravy was a bit different because it has wine, but otherwise it’s the same. Won’t be going through all that again and will just stick to my pot roast that we all love. Meat is the same, just with bones.

Jay
1 month ago
Reply to  Anita Isabella

Can you share your pot roast recipe please? I have tried so many but none have ever turned out with the meat being as tender and juicy as these short ribs.

Admin
1 month ago
Reply to  Jay

Here is the pot roast recipe: https://tastesbetterfromscratch.com/slow-cooker-pot-roast/ . Let us know what you think!

Cynthia Enlow
1 month ago

Just curious … seems like the carrots would be mush after such a long cooking time??

Admin
1 month ago
Reply to  Cynthia Enlow

Great question! The carrots do become very tender after braising for so long, but they should still hold their shape and not turn to mush. If you prefer your carrots a bit firmer, you can always add them in during the last hour of cooking. That way, they’ll stay more intact while still absorbing all the flavor!

Lea Ross
1 month ago

5 stars
I made these a few weeks ago. Bought my dutch oven jist to make them they were so good. My picky husband gave them a thumbs up. Will definitely make again.

1000000955
Rathecrzycatlady
2 months ago

5 stars
My daughter suggested the recipe for the braised ribs. I must saw this was the first time I’ve tried these and love the recipe you posted.

Harold
2 months ago

Love your site!! QQ…when I made these a few months ago, I opened the pot at the end and all the stock had basically evaporated. I do have a thermometer for my over, so I am not sure what went wrong. Any recommendations on how to correct it? I want to try it again and see if I can do better this time. If you think it’s user error, I won’t be offended.

Admin
2 months ago
Reply to  Harold

Thanks so much! A little liquid loss is normal, but if most of it was gone, a few things could’ve helped: make sure your pot lid is really tight (some pots don’t seal super well), and double check that your oven isn’t running hotter than it says (even with a thermometer, ovens can have hot spots). If needed, you can also add a splash more broth halfway through next time just to be safe! You’ve totally got this.
-Stacy

Gianna
2 months ago

If I wanted to cook this on the stove, how long should it be on for?

Admin
2 months ago
Reply to  Gianna

Yes you can do that. Instead of transferring it to the oven, cover it tightly with a lid and turn the burner on low. It should be slightly simmering (soft bubble, not rolling boil). Let it cook for 2.5 to 3 hours.

YCSchneider
2 months ago

I have always wanted to make these but was hesitant since I never worked with short ribs before. Your recipe, tips and video were terrific. I made them as a surprise for my husband. While cooking he said the house smelled wonderful. The meal? Even better. Thank you! I am glad I found your site a few months ago. I try to make a few “new” dishes each month and you are my “go to” site!

Kara
3 months ago

My household is GF. Can I skip the flour or should I attempt a substitute? Thanks

Admin
3 months ago
Reply to  Kara

You don’t need to skip it—you can sub with a GF flour (like Cup4Cup or Bob’s Red Mill 1:1) and it’ll work great. It just helps the ribs get a nice sear. Totally worth it
-Stacy

Lee
1 month ago
Reply to  Stacy Popham

You can use cornstarch.

Peggy
3 months ago

5 stars
Love the simplicity of this recipe, the whole house smells amazing! They are tender and fall off the bones, served over mashed potatoes with a green salad and dinner rolls.