There’s nothing quite like the aroma of Braised Beef Short Ribs simmering in a Dutch oven to transform your kitchen into a cozy haven.
This recipe brings together succulent beef short ribs, a savory red wine and beef broth sauce, and a medley of aromatic vegetables for a meal that feels both gourmet and comforting.
Perfect for a Sunday dinner or a special occasion, these tender, flavorful ribs are surprisingly easy to make.
Whether you’re a fan of rich, slow-cooked dishes or looking to try something new, this recipe guarantees a delicious experience from start to finish.
I made these easy short ribs in the oven as my Christmas Eve meal recipe, and it was a hit!!!
Let’s get cooking!
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Ingredients for Perfect Braised Beef Short Ribs
To make these delicious Braised Beef Short Ribs, you’ll need 8 beef short ribs, seasoned with garlic powder and onion powder.
For browning the ribs, a bit of olive oil is essential.
You’ll also need a large yellow onion, butter, minced garlic cloves, celery stalks, and shredded carrots to build the flavorful base. I used frozen, chopped celery for my meal.
Tomato paste adds richness, while dry red wine and beef broth create a savory braising liquid.
Worcestershire sauce enhances the depth of flavor, and bay leaves bring an earthy aroma to the dish.
With these simple yet flavorful ingredients, your short ribs will be tender and irresistibly delicious.
How to Choose the Best Beef Short Ribs for Braising: A Simple Guide
When it comes to braised beef short ribs, choosing the right cut is key to achieving tender, flavorful results.
Look for ribs that have a good amount of marbling. This intramuscular fat will break down during cooking, making the meat tender and juicy.
Ideally, choose bone-in short ribs, as the bone adds flavor and helps keep the meat moist while braising.
You’ll also want to pay attention to the cut. For braising, the best choice is usually “English cut” short ribs, where the ribs are cut between the bones, giving you a nice meaty portion.
If you prefer a slightly more rustic look, “flanken cut” short ribs, where the bones are cut across the ribs, are a great option, offering a different texture and flavor.
Always check for vibrant, red meat with firm, white fat. Avoid any ribs that appear overly dry or have an off-color appearance.
When shopping, it’s also helpful to ask your butcher for recommendations or for a cut that’s already well-marbled for optimal braising.
Whether you choose bone-in or boneless, the key is to ensure the meat is well-marbled and fresh, setting you up for a perfect braised short rib experience.
Substitutions for Braised Beef Short Ribs to Fit Your Pantry
The beauty of cooking Braised Beef Short Ribs lies in its flexibility, allowing you to tailor the recipe to what you have on hand.
If you don’t have dry red wine, substitute with more beef broth, a splash of apple cider, or even pomegranate juice for a non-alcoholic twist.
Swap Worcestershire sauce with soy sauce or a teaspoon of anchovy paste for that umami kick.
For the veggies, try pearl onions instead of sliced onion. Or add root vegetables like turnips or parsnips to mix things up.
Bone-in chuck roast or lamb shanks can replace short ribs if needed.
These simple swaps ensure you can create a flavorful, tender braise with ease.
How to Make Braised Beef Short Ribs Gluten-Free
Good news for those following a gluten-free diet: Braised Beef Short Ribs can easily be made gluten-free without sacrificing flavor.
The recipe naturally contains no flour or wheat-based thickeners, so it’s already a great option.
To ensure the dish stays gluten-free, check that your Worcestershire sauce and beef broth are certified gluten-free, as some brands may contain traces of wheat.
Pair this rich, savory dish with gluten-free sides like mashed potatoes, roasted vegetables, or a simple green salad for a hearty, satisfying meal everyone can enjoy.
Essential Tools for Making Braised Beef Short Ribs
Making Braised Beef Short Ribs is simple with the right tools.
A heavy-duty Dutch oven is the most important piece of equipment, as it allows for perfect browning on the stovetop and slow, even cooking in the oven.
You’ll also need a sharp knife for prepping the vegetables, a cutting board, and tongs to easily turn the short ribs during browning.
A wooden spoon is ideal for stirring the sauce and scraping up the flavorful browned bits from the bottom of the pan.
These tools make it easy to achieve tender, flavorful short ribs every time.
How to Make Braised Beef Short Ribs Step by Step
Creating the perfect Braised Beef Short Ribs is a rewarding process that fills your kitchen with irresistible aromas.
Begin by seasoning 8 short ribs with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a Dutch oven and brown the ribs on all sides to lock in flavor.
Set the ribs aside and sauté sliced yellow onion in butter until golden, followed by garlic, celery, and shredded carrots for an aromatic base.
Add a dollop of tomato paste, cooking briefly to develop its depth, then pour in dry red wine to deglaze the pot.
Stir in beef broth, Worcestershire sauce, and bay leaves.
Return the short ribs to the pot, cover, and bake at 350° F. for 3 hours.
The result is a rich, hearty dish with melt-in-your-mouth tenderness.
Tips and Tricks for Perfect Braised Beef Short Ribs
To ensure your Braised Beef Short Ribs turn out perfectly every time, follow these simple tips and tricks.
First, allow the ribs to reach room temperature before browning. Always brown the short ribs thoroughly on all sides. This step creates a deep, caramelized flavor that enhances the entire dish.
Use a Dutch oven with a tight-fitting lid to maintain moisture during the long bake time.
For maximum tenderness, ensure the short ribs are fully submerged in the braising liquid.
When deglazing the pot, scrape up every bit of browned fond—it’s the secret to a rich sauce.
Finally, let the ribs rest in the sauce for a few minutes after baking to allow the flavors to meld.
Can Braised Beef Short Ribs Be Made in a Slow Cooker?
Yes, Braised Beef Short Ribs can easily be made in a slow cooker with excellent results.
Start by seasoning and browning the short ribs in a skillet or Dutch oven to develop their rich flavor.
Transfer the ribs to the slow cooker, then sauté the onions, garlic, celery, and carrots in the same pan before adding them to the cooker.
Deglaze the pan with red wine and scrape up the browned bits, then pour the liquid into the slow cooker along with beef broth, tomato paste, Worcestershire sauce, and bay leaves.
Cook on low for 8–10 hours or high for 4–6 hours until the ribs are fall-off-the-bone tender.
The slow cooker method is perfect for creating this hearty dish with minimal hands-on time.
Delicious Food and Drink Pairings for Braised Beef Short Ribs
When serving Braised Beef Short Ribs, the right pairings can elevate the dish to a full gourmet experience.
For sides, go with creamy mashed potatoes, roasted garlic polenta, or buttery egg noodles to soak up the rich braising sauce.
Bacon maple Brussel sprouts make a lovely side dish also!
Bright, crisp green beans or a fresh arugula salad with a tangy vinaigrette provide a refreshing contrast to the richness of the short ribs.
Don’t forget crusty bread for dipping!
For drinks, pair this dish with a bold red wine like a Syrah or a Malbec, or opt for a dark, malty beer.
These pairings create a perfect balance of flavors and textures.
A perfect dessert for this recipe is my Cranberry Cake with Warm Butter Sauce!
How to Store and Reheat Leftovers of Braised Beef Short Ribs
Leftovers of braised beef short ribs can be stored in the refrigerator or frozen for later use.
After the meal, allow the short ribs to cool to room temperature, then transfer them to an airtight container.
In the refrigerator, they will stay fresh for up to three days.
When reheating, preheat your oven to 350°F (175°C), cover the ribs with foil, and bake for about 20-25 minutes until heated through.
Alternatively, you can reheat them in a covered skillet on low heat for 10-15 minutes, ensuring the ribs don’t dry out.
For long-term storage, you can freeze the short ribs after they have cooled. Wrap them tightly in plastic wrap and then foil, or store them in a freezer-safe container or bag.
Braised beef short ribs can be frozen for up to three months. When reheating from frozen, bake them at 375°F (190°C) for 30-40 minutes or until fully heated.
If you liked this recipe, try my Sauerkraut with Pork Chops recipe too!!
Braised Beef Short Ribs
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Equipment
Ingredients
- 8 beef short ribs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tbsp olive oil for browning
- 1 large yellow onion sliced
- 2 tbsp butter
- 6 cloves garlic minced
- 3 celery stalks sliced
- 1 cup shredded carrots
- 1 heaping tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat and Season:
- Preheat your oven to 350°F (175°C).
- Pat the short ribs dry with paper towels. Season generously with salt, black pepper, garlic powder, and onion powder.
- Brown the Short Ribs:
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the short ribs in batches (don’t overcrowd) and sear each side until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.
- Sauté the Vegetables:
- Lower the heat to medium and add the butter to the Dutch oven.
- Stir in the sliced onion and cook until softened, about 5 minutes.
- Add the garlic, celery, and carrots, cooking for another 3-4 minutes until fragrant.
- Build the Braise:
- Push the vegetables to the side and stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor.
- Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Stir in the beef broth, Worcestershire sauce, and bay leaves. Mix well.
- Combine and Bake:
- Return the browned short ribs to the Dutch oven, nestling them into the liquid and vegetables.
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
- Bake for about 3 hours, or until the ribs are fall-off-the-bone tender.
- Serve:
- Remove the bay leaves and skim any excess fat from the surface of the sauce if desired.
- Serve the short ribs with the rich sauce spooned over the top. Pair with creamy mashed potatoes, crusty bread, or roasted vegetables.
- Notes:
- For a thicker sauce, remove the short ribs after cooking and simmer the sauce on the stovetop until it reduces to your desired consistency.
- Leftovers reheat beautifully and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
