Beef
Classic Braised Beef Short Ribs

This recipe is so simple, yet so flavorful! It's simply our favorite way to cook ribs. Classic recipes like this are considered classic for a reason. They are usually reduced to a few simple and tasty ingredients. We added our own twist by adding Worcestershire to bring a greater depth of flavor to the braising liquid without any additional work. Combine this with fresh rosemary and the smell in your home will make you drool!

The ribs are perfect served over garlic mashed potatoes or our creamy parmesan cheddar polenta. Complete your meal with our Honey Roasted Carrots.

Because you will love this recipe

  • It only requires a handful of simple ingredients.
  • A largely manual recipe gives you the freedom to work on delicious side dishes.
  • The smell is intoxicating with the rosemary acting as an aromatic.

An overhead view of beef ribs in a pan.An overhead view of beef ribs in a pan.

Braising is a combination cooking method in which you first sear food over dry heat and then cook it slowly over a long period of time over moist heat, usually a braising liquid with a lid to trap the heat. Tough cuts of meat that require long cooking times to reach a nice, tender texture are great candidates for braising. If you've ever used a slow cooker, you've most likely braised meat without even realizing it!

Notes on ingredients

An image showing the ingredients needed to make braised beef short ribs: short ribs, beef broth, red wine, olive oil, garlic, onion, salt, pepper and fresh rosemary.An image showing the ingredients needed to make braised beef short ribs: short ribs, beef broth, red wine, olive oil, garlic, onion, salt, pepper and fresh rosemary.
  • Short ribs: you can use both boneless and bone-in without altering the recipe. This recipe has been fully tested with both options.
  • Beef soup: use a low-sodium option for better control over sodium content and flavor.
  • Red wine: enhances the flavor of this dish, but if you prefer not to cook with wine you can simply replace it with 1 cup additional beef broth.
  • Garlic and onion: use fresh for best results, but you can also use onion powder and garlic powder.
  • Fresh rosemary: used as an aromatic in this recipe. As you discard it without eating it, the flavor infuses into the meat and braising liquid as it cooks.
A collage of images showing some steps to prepare braised beef short ribs.A collage of images showing some steps to prepare braised beef short ribs.

What to do with braising liquid

This braising liquid is too delicious to waste! Remove the meat and pour the sauce into a saucepan. Bring to a boil, reduce heat, and simmer until sauce reduces, about 15 minutes.

You can also make it into a gravy. Melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of flour and beat together until it forms a paste. Slowly pour in the strained juices and heat over medium-high heat until thickened. If the juices are fresh out of the oven and still piping hot, it will only take a minute or two.

A fork shredding a braised beef short rib served over mashed potatoes.A fork shredding a braised beef short rib served over mashed potatoes.

Storage and heating instructions:

Store any leftovers in an airtight container in the refrigerator for 3 or 4 days. Be sure to include some of the braising liquid to ensure moisture.

Microwave in 30 second increments at maximum power until fully heated.

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