Our Braised Beef Short Ribs are a classic, tried-and-true recipe for fall-off-the bone short ribs! We slow cook these beef ribs in the oven for a few hours to make sure they are juicy and tender. Serve over some creamy mashed potatoes or creamy polenta for a dinner that is out of this world!
The Best Braised Beef Short Ribs
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If you have never made a braised beef short rib, we highly recommend that you give it a try! These beef short ribs are easier than they look. They are the perfect recipe for a Holiday meal, special occasions, dinner party, or date-night in! We have packed SO much flavor into these epic short ribs, we cannot wait for you to try them! Serve with some Ultimate Yukon Gold Mashed Potatoes and Roasted Green Beans for an amazing meal that is the definition of comfort food!
Looking for another delicious short rib recipe? You have to try our Slow Cooker Short Rib Ragu!
What You Will Need
- beef short ribs – pick-up these delicious cuts of meat at your local grocery stores or butcher shop.
- fennel seed, salt, and pepper – simple seasonings that create the best dry rub for these short ribs.
- fresh garlic – everything is better with a little garlic in the mix!
- olive oil – a little bit in the pot to help achieve the perfect crisp sear on the outside of the ribs.
- celery, carrots, and shallots – these fresh veggies add some of the best, rich flavor!
- tomato paste & diced tomatoes – tomato ingredients that give a wonderful depth of flavor to the braising liquid.
- beef stock – just grab your favorite broth or stock from the store.
- pomegranate juice – great if you need this main dish to be Whole30/Paleo compliant, but feel free to sub with a dry red wine (like pinot noir or cabernet sauvignon).
- oregano, thyme, paprika, & rosemary – delicious combination of dry herbs that bring so much flavor, feel free to sub with fresh herbs!
- fresh basil – love adding this herb to just about anything.
How To Make Braised Beef Short Ribs
The first steps to making this easy recipe are to remove the short ribs from their packaging.
Mix the fennel seed, salt, and pepper in a small bowl and on the outside of the ribs. Bring a large pot to a medium high heat, coat the bottom of the pot in olive oil, and sear the beef ribs on all sides. Then remove them from the pot and set aside on a large plate.
Now bring the pot back to a medium heat, add the garlic and then the shallots. Move around the pot until fragrant. Next, add the celery and carrots. Sauté for a few minutes and then add the rest of the ingredients to the pot. Mix and keep it at a low simmer for about 10-15 minutes.
Place the seared ribs on top, cover, and bake in the preheated oven for about 3 – 3 1/2 hours.
Best Way To Serve Braised Beef Short Ribs
After following this easy step by step instruction on how to make tender beef short ribs, you will want to serve them over some perfectly creamy mashed potatoes with a side of steamed green beans or air fryer asparagus. Of course there are so many amazing side dishes that would go well here, but these are our favorites to make the perfect meal!
Recipe FAQ
Ribs are obviously found in the middle section of a cow’s body, behind the shoulders. There are four defined areas, the ribs, plate, brisket, and chuck. Short ribs can be taken from any of these areas.
We used English cut short ribs, which are bone-in short ribs and the type that we prefer. You could also use boneless short ribs or flanken style short ribs. Flanken style ribs are cut across several bones, giving you a longer piece of meat with little chunks of bone throughout.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Braised Beef Short Ribs
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Our delicious Braised Beef Short Ribs recipe is classic comfort food that will melt in your mouth!
Ingredients
- 8 beef short ribs (English cut)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground black pepper
- 1 tablespoon fennel seed
- 2 tablespoons extra virgin olive oil
- 1/3 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/3 cup shallots, finely chopped
- 3 oz tomato paste
- 1/2 cup diced tomatoes (canned or fresh)
- 1 and 1/4 cup beef broth
- 1/2 cup pomegranate juice (Whole30) or dry red wine
- 1 teaspoon garlic, chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (or more to taste)
- 1 tablespoon fresh basil, roughly chopped
- 1/4 teaspoon dried rosemary
Instructions
- Preheat oven to 275 degrees F.
- Combine salt, pepper, and fennel in small bowl. Rub seasoning mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more).
- Bring a large dutch oven to a medium-high heat; add olive oil to coat bottom of the pan. Sear short ribs on all sides. Remove short ribs and place on plate.
- In same dutch oven on medium heat, add garlic and move around the pan until it becomes fragrant, about 1 minute.
- Add shallots and move those around the pan, allowing them to cook, about 1 minute. Add celery, and carrots and sauté them for about 3 minutes.
- Add tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, fresh basil, and rosemary to the large pot. Stir to ensure any browned bits of short rib stuck to the bottom come loose.
- Let simmer for 10-15 minutes to reduce slightly.
- Add short ribs back into dutch oven. Place the whole pot in oven, covered, and let cook for 3-3 1/2 hours, flipping short ribs halfway through the cook time.
- Serve immediately and cover with braising liquid.
Notes
- Whole30/Paleo: simply use pomegranate juice, instead of red wine and double check those ingredients in the beef broth you use!
- Serving: I would recommend serving with some creamy mashed potatoes! I love the stove-top mashed potatoes or these Instant Pot mashed potatoes!
- Storage: place leftovers in an airtight container in the fridge to enjoy the next day.
Nutrition
- Serving Size: 6 oz
- Calories: 161
- Sugar: 4.9 g
- Sodium: 648.5 mg
- Fat: 9 g
- Carbohydrates: 8.7 g
- Protein: 13 g
- Cholesterol: 45.3 mg
Originally published: Apr 10, 2016
Alyssa says
This was wonderful! So tasty and layers of flavor! I used my pressure cooker instead of a Dutch oven and thickened the gravy with a cornstarch slurry at the end, but otherwise left as is. So good over mashed potatoes.
Glenda says
Can you souvide this recipe
Erin says
Hi Glenda – I have only tested this recipe as-written, but if you try a sous-vide method let us know how it turns out!
Danika says
Husband and I loved these! Super simple and flavorful!
Erin says
So happy to hear that Danika!
Donna says
This is my ‘Go to’ Short Rib recipe very good. Thank you.
Kathie says
Delicious the flavors were amazing and so tender. The meat fell off the bone 😋
Erin says
Awesome to hear, Kathie!
Chris says
This is an amazing recipe! The layering of flavors gives such depth. A great recipe for a cold winter day!
Erin says
Aw yay! I am so happy to hear that, Chris! And thank you so much for taking the time to come back and leave a review!
Stan pearce says
Just great very easy to make get it all in the crock pot and let do it’s thing and the end result is is soo delish thanks