Braised Beef Short Ribs - Delicious tender slow braised short ribs. The ribs are seared in a hot skillet then finished in the oven low and slow in a savory sauce. Serve with creamy mashed potatoes and your favorite side dishes.
Get ready for one delicious meal! In this recipe we will use English cut short ribs which are thick and slightly fattier. With that fattier cut of meat, these ribs turn out extremely flavorful and fall-off-the-bone tender. You are going to love these!
We served our short ribs with creamy mashed potatoes and vegetable medley and a sprinkle of fresh chopped green onion. You can serve this meal with your favorite side dishes. I will link a few more of my favorite sides that pair perfectly with short ribs for you below.
Ingredients you need to make Slow Braised Short Ribs:
Short Ribs - You'll need about two pounds of English cut short ribs. Try to pick ones are even in thickness and size. This can be a challenge so they definitely don't need to be perfect - just close.
Tomato Paste - If you don't have tomato paste, you can substitute for tomato sauce.
Red Wine Vinegar - Adds a nice flavor to the sauce.
Brown Sugar - You can use light or dark brown sugar in this recipe. They are both very similar and it won't effect the flavor either way.
Beef Broth - I used low sodium beef broth, but I have used regular sodium beef broth as well and they both worked great.
Garlic Cloves - Fresh garlic is best in this recipe! I don't recommend substituting for garlic powder.
Onion - I used red onion in this recipe, but you can also use yellow, white or sweet onions.
Salt - I almost always use sea sat in my recipes, but you can also use kosher salt or your favorite cooking salt.
Pepper - I used fresh cracked black pepper but you can also use ground black pepper.
Butter - Salted or unsalted butter both work fine. We only use a small amount, so it won't effect the end result.
Oil - You can use extra virgin olive oil, canola, or avocado oil.
Soy Sauce - I used low-sodium Kikkoman soy sauce which is my absolute favorite.
Worcestershire Sauce - Adds a nice flavor to the sauce.
*Full measurements and instructions are listed below.
Tools to have on hand for this recipe:
- Braiser or Dutch Oven - To braise the short ribs in. You can also use a smaller roasting pan or metal pan covered in foil.
- Measuring Cups and Spoons - To properly measure all of your ingredients.
- Chef Knife + Cutting Board - For chopping the onions prior to cooking.
- Tongs - Turning the ribs over while browning on stove.
How to make the best Slow Braised Beef Short Ribs:
Preheat your oven to 250 degrees.
Pull ribs out of the fridge about 20 minutes before cooking. You don't want to put ice cold ribs on a hot pan because it could lead to an uneven browning of the meat. Season the ribs with salt and pepper on all sides.
In a bowl, mix remaining ingredients (except for the butter and oil).
Heat a large dutch oven or braiser over high heat on the stove. Once very hot, add the butter and oil.
Carefully sear the short ribs on each side for about 30 seconds. Once browned on all sides, remove ribs from pan and transfer to a plate.
Pour sauce into the same pan you seared the ribs in. Bring to a simmer for about 4-5 minutes. Transfer ribs back to the pan with sauce and cover with lid or foil.
Transfer ribs to the oven for 2 ½ hours. When done, ribs will be very tender. Remove from oven and allow to cool slightly.
To thicken the sauce, carefully remove ribs from dish and bring sauce to a simmer on your stovetop. Simmer, stirring occasionally until sauce thickens to your liking.
Serve short ribs over mashed potatoes with sauce and a sprinkle of fresh chopped green onions (optional).
How to make the short ribs in a slow cooker/crockpot:
After searing the ribs in your hot skillet and simmering the sauce, transfer ribs to your crockpot. Pour sauce over the ribs and cook on the low setting for 7 hours or on the high setting for 4 hours.
Side Dishes to pair with short ribs:
Brussels Sprouts and Sweet Potatoes - Tossed with crispy bacon, sweet cranberries and toasted pine nuts. Serve as super delicious healthy side dish recipe during the Holiday’s or anytime of year!
Balsamic Glazed Baked Asparagus - Delicious and easy oven baked asparagus finished with a mouthwatering balsamic glaze. Serve balsamic asparagus with your favorite main courses.
Three Cheese Mashed Potatoes - Amazing creamy mashed potatoes made with cheddar, parmesan and cream cheese. These potatoes make for a super easy and delicious side dish to pair with your favorite main courses.
Creamy Corn Casserole - Creamy and comforting corn casserole is slightly sweet, mostly savory and absolutely mouthwatering delicious! This recipe has quickly become one of my favorite side dishes.
Roasted Rosemary Garlic Potatoes - Fresh rosemary and garlic baked red potatoes with a light golden crisp on the outside and soft on the inside.
More Slow Cooked Meals:
Slow Cooker Savory Pot Roast - Tender and delicious pot roast made in a slow cooker/crockpot with boneless beef roast, carrots, and onion in savory gravy. This recipe is a super easy dinner packed with delicious flavors that scream comfort food.
Slow Cooker Tender Short Ribs - English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce. If you are looking for a super easy way to make short ribs tender and delicious, this is the recipe for you!
French Onion Pot Roast - Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce. This pot roast is the ultimate easy comfort meal perfect for any night of the week!
Slow Cooked Tender London Broil - This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
Braised Beef Short Ribs
Ingredients
- 2 lbs Short Ribs English Cut
- 2 tablespoon Tomato Paste
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Soy Sauce
- 2 tablespoon Brown Sugar
- 1 tablespoon Worcestershire Sauce
- ¾ cup Beef Broth
- 3 Garlic Cloves minced
- 1 cup Onion chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Butter
- 1 tablespoon Oil
Instructions
- Preheat your oven to 250 degrees.
- Pull ribs out of the fridge about 20 minutes before cooking. You don't want to put ice cold ribs on a hot pan because it could lead to an uneven browning of the meat. Season the ribs with salt and pepper on all sides.
- In a bowl, mix remaining ingredients (except for the butter and oil).
- Heat a large dutch oven or braiser over high heat on the stove. Once very hot, add the butter and oil.
- Carefully sear the short ribs on each side for about 30 seconds. Once browned on all sides, remove ribs from pan and transfer to a plate.
- Pour sauce into the same pan you seared the ribs in. Bring to a simmer for about 4-5 minutes. Transfer ribs back to the pan with sauce and cover with lid or foil.
- Transfer ribs to the oven for 2 ½ hours. When done, ribs will be very tender. Remove from oven and allow to cool slightly.
- To thicken the sauce, carefully remove ribs from dish and bring sauce to a simmer on your stovetop. Simmer, stirring occasionally until sauce thickens to your liking.
- Serve short ribs over mashed potatoes with sauce and a sprinkle of fresh chopped green onions (optional).
Linda Sontag
Thank you for the absolutely yummiest ‘Braised Beef Short Rib’ recipe, especially the sauce WOW 🤩 This is my go-to recipe every year for our Valentines dinner. Tonight the sauce is going in with a bottom round deer roast, also braised Can’t wait 😋