Braised Short Ribs

Head to just about any restaurant, and you’ll see some variation of braised short ribs on the menu. Unlike barbecue-style rib dishes like country-style grilled ribs or oven-roasted baby back ribs, these short ribs are braised in a Dutch oven. The meat becomes fall-apart tender, and the liquid turns into a flavorful gravy. Then, the rich beef short ribs in gravy is served over mashed potatoes, creamy polenta or comforting macaroni and cheese.

While it’s not a 30-minute meal, this short ribs recipe is surprisingly simple to make. It just requires a little knowledge about Dutch ovens, braising basics and choosing the right type of short ribs.

The Best Short Ribs for Braising

Boneless? Flanken? English? Knowing where to start (and what to look for) can be difficult, especially if you’ve never cooked with short ribs before! While any of these options could be used for braising, English-style short ribs are best for slow-cooked beef short rib recipes. They offer the most meat, plus the bone adds tons of flavor to the final product.

Flanken-cut short ribs work in a pinch, but they’re not our go-to choice for braised dishes. Where English-style short ribs are cut lengthwise and contain a single bone, flanken-cut short ribs are cut across the rib. They’re thinner and are studded with several short rib bones at the top. Because they cook more quickly than the one-boned meaty short rib, they’re a better option for grilled recipes like Korean barbecue.

When shopping for English-style short ribs, look for meaty ribs that are well connected to the bone. The ribs should have ample, even fat marbled throughout with very little surface fat. If the ribs do have a lot of surface fat, you can trim it away at home. Just take care not to damage the connective tissue that adheres the meat to the bone.

How to Braise Short Ribs

Braising is a combination of dry and moist cooking methods. It begins with searing the meat to give it a flavorful crust. Then, baking the meat in liquid at low temperatures makes the tough meat tender. That’s why this method is often used for tough, chewy cuts of meat like short ribs and beef brisket. Here are a few tips to help you master the art of braising meat:

• Season generously: Understanding how to season meat is the first trick to a flavorful braised dinner. Before seasoning, pat your meat dry with paper towels. Then, season it generously with salt, pepper and any other herbs and spices the recipe calls for.
• Sear effectively: Make sure your favorite Dutch oven is nice and hot. Then, sear just two or three short ribs at a time to avoid overcrowding the Dutch oven. Finally, don’t move the meat around a lot once it’s in the pan. Let each side cook without disruption, and wait to turn the meat until it’s browned on the bottom. Put together, these three components help the meat to form a perfect, flavorful crust.
• Saute the vegetables: Some braising recipes call for adding vegetables and cooking liquids simultaneously. However, sauteeing the vegetables first allows them to release their flavors, really infusing the dish with extra tastiness.
• Deglaze the pan: See those brown little bits at the bottom of the pan after you sear the meat? They’re full of flavor! Before returning the meat to the Dutch oven, add wine or beef broth to deglaze the pan (a cheffy secret that makes food taste better). Use a wooden spoon to stir and gently loosen the bits and the bottom of the pan.
• Don’t overdo it with liquid: Remember that braising is not boiling, so only add enough liquid to cover the meat about halfway. You want to create a steam room—not a hot tub—in your Dutch oven.

Ingredients for Braised Short Ribs

• Beef short ribs: We recommend using English-style bone-in beef short ribs instead of boneless short ribs. The bone adds a ton of flavor and keeps the meat tender as it cooks.
• Vegetables: Onions, carrots and celery (also known as “mirepoix“) form the aromatic base of this braised dish. We also add sweet red pepper and garlic to the mix for extra flavor.
• Red wine: If you don’t like cooking with alcohol, you can use beef broth instead of red wine. However, the dish won’t be quite the same. Red wine balances the rich, fatty qualities of the short ribs and adds depth to the cooking juices.
• Beef broth: Use homemade beef broth or pick up a reduced-sodium beef broth from the store.
• Herbs and spices: Fresh rosemary, oregano and bay leaves add a welcoming bright note to this meaty, rich dish. Feel free to add other fresh herbs, like thyme.

Directions

Step 1: Season

Preheat the oven to 325°F. Sprinkle the short ribs with 1/2 teaspoon pepper and salt.

Editor’s Tip:Pat the short ribs dry before seasoning them. The meat will get a better sear if it’s nice and dry.

Step 2: Sear

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In an ovenproof Dutch oven over medium-high heat, brown the ribs in oil in batches. Then, remove the meat, and set aside.

Editor’s Tip: Preheat the oil before adding the short ribs. The oil should be hot enough to shimmer but not smoke. Once in the pan, leave the short ribs undisturbed for about two to three minutes to let a nice crust form. Then, turn and continue cooking until the short ribs are browned on all sides.

Step 3: Saute the vegetables

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Add the celery, carrots, red pepper, onion and garlic to the drippings. Cook until tender.

Step 4: Deglaze

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Add the wine, stirring to loosen any browned bits from the pan. Bring the mixture to a boil, and cook until the liquid is reduced by half.

Editor’s Tip: Use a spoon to gently loosen any browned bits on the bottom of the pan. Also known as fond, those bits are packed with flavor and add depth to the braising liquid.

Step 5: Braise the short ribs in the oven

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Return the ribs to the pan. Add 4 cups broth, the rosemary, oregano, bay leaf and remaining pepper. Bring the mixture to a boil. Then, transfer the Dutch oven to the oven and bake, covered, until the meat is tender, 1 hour and 30 minutes to 2 hours.

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Remove ribs to a serving platter. Discard herbs. If desired, skim fat and thicken cooking liquid for gravy.

Editor’s Tip: If desired, add tomato paste to the Dutch oven alongside the broth. This concentrated tomato product helps thicken the braising liquid and adds a savory, umami-rich flavor.

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Recipe Variations

• Slow-cooker short ribs: To make slow-cooker short ribs, sear the short ribs in oil in a skillet. Then, transfer them to a 4- or 5-quart slow cooker. Saute the vegetables in the same skillet, and deglaze as directed. Add the vegetables and remaining ingredients to the slow cooker. Slow-cook on low for six to eight hours, or until the meat is tender.
• Instant Pot short ribs: Use this handy guide for how to convert slow cooker recipes for the Instant Pot to make the slow-cooker version in an electric pressure cooker.

How to Make Short Rib Gravy

To create a rich, velvety gravy for short ribs, strain the cooking juices into a measuring cup. Skim the fat. You’ll need 1 cup total of cooking juices, so add extra broth if needed.

Make a roux by melting 2 tablespoons of butter in a small saucepan. Stir in 2 tablespoons of flour until smooth. Gradually whisk the cooking juices into the pan. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, one to two minutes. Serve the gravy with ribs and mashed potatoes, if desired.

Can you make braised short ribs ahead of time?

Braised short ribs are an easy make-ahead dish! The meat becomes even more tender as it rests in the cooking juices. After braising the short ribs, let the Dutch oven cool slightly. Cover the Dutch oven, and refrigerate it overnight.

The next day, skim the solidified fat off the surface of the juices. Let the Dutch oven sit on the counter as the oven preheats. Reheat the short ribs in a 350° oven until warmed through. If desired, prepare the gravy.

How to Store Braised Short Ribs

Store leftover braised short ribs in an airtight container in the refrigerator for up to four days. It’s best to store the meat in the cooking juices or gravy to prevent it from drying out. Alternatively, freeze cooked short ribs in the juices or gravy for up to two months in a freezer-safe container. Thaw in the refrigerator overnight, and reheat.

Braised Short Ribs Tips

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How long do you cook short ribs in the oven?

We braise short ribs for about two hours in a 325° oven. Short ribs will be very tough if they aren’t braised long enough—or mushy if overcooked.  Check the level of tenderness after 1 hour and 30 minutes. They’re finished when the meat releases easily from the bone when probed with a fork.

Can you make braised short ribs with another type of beef?

For a more affordable alternative, you can slice a chuck roast against the grain into long, short rib-like sections. Then, braise it just as you would the real thing. Short ribs come from the area of the cow between the chuck and ribs, so their flavor and texture are very similar to a slow-cooker chuck roast.

What do you serve with braised short ribs?

Serve braised short ribs with gravy and the vegetables from the Dutch oven. We love pairing these beefy short ribs with mashed potatoes or creamy polenta, but they also pair well with buttered noodles or cheesy mac and cheese.