Fall off the bone braised short ribs are slow cooked in a rich savory broth until succulent and fall-off-the-bone tender. Beef short ribs are impressive yet easy to make in one pot!
Other beef recipes we love to braise include beef birria, crockpot beef stew and this slow cooker beef bourguignon recipe!
Why I Love This Recipe
- Tender and flavorful: Braised short ribs are a classic and hearty recipe made by quickly searing the meat then braising it in a flavorful liquid until tender.
- Impressive yet easy: Braised beef short ribs only require a few minutes of hands on time. Whether it’s a Sunday dinner or party, you will earn well-deserved adoration from guests!
Variations
If you don’t have an ovenproof pot or simply want to explore other methods of cooking, here are a couple of alternative options:
Stovetop
After searing the meat and sautéing the vegetables, simmer everything covered on the stovetop over low heat for about 2 1/2 hours.
Slow Cooker
- Sear the beef and sauté the veggies in a skillet, then add the liquid. Bring it to a simmer and transfer it all into a slow cooker.
- Cook on low for about 8 hours or on high for 5 hours until the beef is fork-tender.
- Once the beef is ready, strain the liquid into a large skillet and simmer it rapidly for about 10 minutes, or until it reduces to a syrupy consistency.
How to Make Braised Short Ribs
Season the short ribs with kosher salt and ground black pepper. Allow them to sit for 15-20 minutes for flavor infusion.
Sear the ribs in a large Dutch oven or ovenproof pot with olive oil. Brown them for 5-7 minutes on all sides, then remove and repeat with the remaining ribs.
Build flavor by sautéing onions, garlic, and carrots. Stir in tomato paste. Pour in red wine, beef stock, rosemary sprig, and bay leaves. Return the seared ribs to the pot and cover.
Braise the ribs in a preheated 325°F oven for about 3 hours until tender. Remove the ribs and keep them warm. Strain the sauce, return it to the pot, and simmer until it reduces by half. Season with salt and pepper. Serve the ribs with the sauce.
Storage Instructions
Store the braised short ribs in an airtight container in the refrigerator for up to 3-4 days. You can also store them for an extended period. Freeze the ribs and sauce in an airtight container or freezer bag for up to 3 months.
To reheat, the best method is to use the oven, so the ribs don’t dry out. Heat the oven to 400°F, place them on a baking sheet, and cover with foil. Heat the ribs until warmed through which will take 10 – 15 minutes.
Other cozy, comforting beef recipes we also love include crockpot beef stroganoff, vegetable beef soup and lasagna soup recipe!
More Beef Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Braised Short Ribs Recipe
Video
Ingredients
- 6 beef short ribs
- 1 ½ teaspoons Kosher salt , plus more to taste
- 1 ½ teaspoons ground black pepper , plus more to taste
- 2-3 Tablespoon olive oil
- 3 cloves garlic , crushed
- 1 large onion , chopped
- 2 carrots , peeled and chopped
- 2 Tablespoons tomato paste
- 1 cup dry red wine (Pinot Noir)
- 2 cups low-sodium beef stock
- 1 sprig rosemary
- 2 bay leaves
Instructions
- Sprinkle beef all over with salt and pepper. Allow to sit 15-20 minutes.
- Preheat the oven to 325°F. In a large, ovenproof pot, heat oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
- Turn down heat to medium. Add the onion and cook 3 minutes, or until translucent. Stir in garlic and carrots and cook 5 minutes, or until tender. Stir in tomato paste. Next, add wine, broth, rosemary, and bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
- Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
- Strain liquid through a sieve, pressing juices any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
- Serve ribs on a plate with sauce spooned over the top.
Notes
- Stove: Simmer covered on the stove top 2 1/2 hours over low heat.
- Slow cooker: Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Cook 8 hours on low or 5 hours on high. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Beef, Christmas, Dairy-Free, Dinner, Gluten-Free, Low Carb, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These ribs were beyond tender and flavorful. This recipe is a keeper!
WOW! These were so rich and tender. They were a show-stopping meal for the guests I had this weekend.
Amazing!! The sauce is just fantastic. I need to make this again ASAP!