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
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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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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!
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.
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.
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.
Here is the pot roast recipe: https://tastesbetterfromscratch.com/slow-cooker-pot-roast/ . Let us know what you think!
Just curious … seems like the carrots would be mush after such a long cooking time??
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!
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.
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.
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.
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
If I wanted to cook this on the stove, how long should it be on for?
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.
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!
My household is GF. Can I skip the flour or should I attempt a substitute? Thanks
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
You can use cornstarch.
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.