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Braised Beef Short Ribs

Amanda Cooks & Styles
Braised 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 mouthwatering savory sauce.
Prep Time 20 mins
Cook Time 2 hrs 40 mins
Total Time 3 hrs
Course Main Course
Cuisine American
Servings 4 people


  • 2 lbs Short Ribs English Cut
  • 2 tbsp Tomato Paste
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 3/4 cup Beef Broth
  • 3 Garlic Cloves minced
  • 1 cup Onion chopped
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 tbsp Butter
  • 1 tbsp Oil


  • 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 1/2 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).
Keyword american macaroni salad, beef short ribs, braised beef short ribs, english cut short ribs