What is braising?
Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat, usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising.
MY OTHER RECIPESWhen you use the slow cooker, you are often braising stuff. If I wrote the book on slow cooking (no really I did!), why am I braising it the old fashioned way? Because it tastes different. The slow cooker is all about convenience. I love it. I use it frequently. But there’s something about braising a piece of meat traditionally that just tastes good. Maybe because it involves extra work. You know, things taste better when they are made with love.
Now, don’t get me wrong, I’m not going to knock the slow cooker. I love it. But if you want to spend a little extra time (or you are late on getting something in the slow cooker and dinner is in less than 8 hours…), it’s extra delicious!
How do you make braised short ribs?
Short ribs can be braised whether they are boneless or bone-in. Season and sear the meat over a high heat. Next, immerse the short ribs either partially or fully in a flavorful liquid in an oven safe pan. Cover and cook for a long period of time (usually about two and a half hours), until the meat is tender.
In this recipe the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!
Serving Suggestions: Braised beef short ribs are often served up with mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.
Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You’ll have a delicious sauce. For a smooth sauce you’d want to strain it first.
Or make it into a gravy. Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.
Watch the video below where I walk you through every step of this recipe. I’ve always got you covered with a visual in my very own cooking show. Be sure to check it out!
Classic Braised Beef Short Ribs
- 6 (about 4 pounds) bone-in short ribs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- ½ white onion, diced
- 2 to 3 cloves garlic, crushed
- 1 cup beef broth
- 2 tablespoons
worcestershire sauce - 1 sprig fresh rosemary
- Preheat oven to 350 degrees.
- Season all sides of the short ribs with salt and pepper.
- Heat a heavy,
oven safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside. - Add in onion and
sautee 2 to 3 minutes. Add in garlic andsautee 1 minute more. - Pour in beef broth and
worcestershire sauce. Bring to a simmer. Add in meat. Placerosemary sprig on top. - Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Don't have an <g class="gr_ gr_107 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="107" data-gr-id="107">oven safe</g> pot? You can let it simmer, covered, in a regular pot on the stove for 2.5 hours.
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Sydney Andersen says
Wow! These look amazing… Like restaurant quality good!! And you make it sound so easy to do… I'm thinking I'll have to try it sometime!
Marie Hemstrom says
Recipe is easy. Although expensive. (I only buy sustainable “happy” cow meat.) If I still cooked for lots of hungry folk, I’d make sure I had many delicious sides, a baked yellow sweet potato, slaw, and naturally, mashed potatoes. Plus, I would serve the food. I once hosted a party where a disdainful teen claimed he only ate ribeye and took the servings for 5 people. Eh.
Treyn says
OMG!! That’s hilarious!!! I think I might have met that kid.
Julie says
I think I AM that kid
Kelly says
I have it coominv on low in a covered iron pan on the stove. It was so easy I can’t wait for 2.5 hours to pass. Oh only difference is I am using beef country ribs because the store only had one pkg. of a count of 4 short ribs with a tiny bit of meat and a lot of fat and bone. I’m confident it will still be delicious though.
Diane says
Can you sear in a pan and than transfer to slow cooker? If so, what setting would you recommend? 8 hours low, 4 hours high? Thanks
Rachel Farnsworth says
Yes you can. I recommend cooking on low for 8 hours.
Linda Rosselli says
Why would you dirty 2 pots when you can do it in one? That’s why I don’t own a slow cooker. I don’t get it if you have to sear first.
Chris says
How can I make a gravy out of the drippings left in the pan with all that succulent onion spices that I’ve added without recommendation and the Rosemary sprig there is no way that there should not be some wonderful type of gravy to make over that why you pile the short ribs on your plate over top of mashed potatoes to make a gravy how can I do such a thing thank you and wonderful your recipe is I’m in the process of just putting it in a cast iron skillet and sliding it in the oven now and I will know how it turns out and 2.5 to 3 hours so let me know if you can in time to let me know how to make a gravy out of left out of the left out leftover juices
Linda Florey says
I am planning to use 6 lbs of short ribs – how do I alter the recipe to accommodate this? Thanks
Rachel Farnsworth says
You’ll either need a larger pot, or divide it up into two pots.
Sue says
These were so excellent my Husband and I were blown away with the delicious rich flavor and tenderness of the meat! I am sharing this with everyone! Thank you! They are on the menu for tomorrow’s family dinner!
Gary Stone says
So very simple great succinct instructions to follow
Teena Soch says
What if I don’t have the Rosemary sprig? I do have the rosemary spice/herb.
Rachel Farnsworth says
You can add in 1 teaspoon of the dried herb.
Terrie L. Marsh says
I didn’t have any fresh Rosemary sprigs but I did have a fresh thyme sprigs so I put that in there instead lol! Hope it still turns out good!
Rusty H says
This looks awesome. Do you think I could do it in the Instant Pot? Sear meat, saute onions/garlic, deglaze and maybe high pressure for 30-40 mins?
Rachel Farnsworth says
Sounds about right! Love my Instant Pot!
Suzanne says
I only have boneless short ribs. Can the recipe still work. Thanks
Rachel Farnsworth says
Yes it can.
Janet Azarovitz says
Can you braise ribs in a soapstone pot?
Rachel Farnsworth says
As long as it is cured and well seasoned you should be able to
Shaw says
We have never had beef short ribs before. My husband printed it off for us to try. I have made this recipe at least 5 time with in the last 3 months. It is excellent! Absolutely off the hook! I haven’t been able to make it with the fresh rosemary (as it is winter, and the grocery has been out of it) These are truly awesome! EVERY time! Thank you for introducing us to this succulent beef! 10 stars!!
Ishmael says
If I don’t have beef broth can i substitute it for chicken broth?
Rachel Farnsworth says
It would technically work. Red wine would be a better substitute.
Lutfisk says
Tasted great but 1 cup liquid is not nearly enough. Had to add liquid several times.
Valerie says
Just made them last night using the stovetop method. They turned out great! Simple recipe. Delicious.
Dale Edward Spencer says
Just used your recipe tonight. It was awesome! We had thinner cuts and did them in a pressure cooker for 15 minutes. They turned out really well.
ysi says
in oven now never used beef broth before smells great
Lauren says
Hi. This recipe looks great. I was wondering if this could be made a day ahead of when I plan to serve it?
Rachel Farnsworth says
It’s best eaten fresh. Reheating beef is never quite as good and could lead to drying out.
Kristen says
I’m a huge fan of short ribs but have never made them. These are the best I’ve ever eaten! Awesome recipe! I used 2 pounds of boneless short ribs but kept everything else the same. I also didn’t have a pan that could be used on the stove top and the oven so I preheated a Pyrex dish as I was searing the meat on the stove.
Kimberly Ferris says
Can you double the liquids? We like gravy?
Rachel Farnsworth says
Yes, you can.
Jerry says
Very yummy. I used red wine and vegetable broth. Turned out super tasty. Thanks!
Gail says
Made this today. Wanted to use my crock pot so sautéed onions and garlic on stove. Put worchrstershire and carrots in bottom of crock pot. Added 2 cups boiling water to which I dissolved healthy teaspoon of beef bouillon. Poured that in. Added sautéed golden knions and garlic. Added a little more oil to stove pan. Browned the ribs. Added them to the crock pot and put the lid on lightly. Let the crock pot do it’s thing on low for four hours. Delish. Served w polenta instead of potatoes. Oh. And I omitted the salt as I think the bullion is salty enough. Also added 1 T of vinegar to the pot to leach out some of the calcium from the bones into the gravy. FAB!
Kristi says
This recipe has so few ingredients compared to other short rib recipes but the flavor was superb! Absolutely amazing and so easy to prepare.
Arielle says
Hi. Can I cook this in the crockpot? If so, how long? Also, can I use red wine instead of beef broth? Or use both?
Rachel Farnsworth says
It will take about 8 hours in the crockpot on low. And yes, you can use red wine instead or both.
Donna Carter says
I had never cooked short ribs at home, but came across this recipe and decided to give it a try.
It was a huge hit with my family, they loved it.
I followed the recipe exactly, served with mash potatoes and zucchini. I this the meal last week, well yesterday my family asked me to cook it again today.
Thanks for a delicious, easy to follow receipe . The short ribs were so tender and fell off the bones.
jennifer FARRINGTON says
I made this last night as was not so sure my family would like it. But they loved it and was told to do it again anytime. It was easy and quick to prepare. If you are going to be home or have an oven that you can set with a cook timer it is amazing. This is a 15-20 min prep and then let. I served this with mac and cheese plus a jaleopno lime corn side dish
VALERIE GONZALEZ says
So recipe amazing.. but my serious need to have answer to question is… Where can I get that cutting board?!. I for real need this. Tell me where I can order one
Rachel Farnsworth says
I got it at Home Goods store so it might be super hard to ever find it again.
Vanessa Brown says
I love beef short ribs. I went to a restaurant and order these off the menu…never had eaten them this way…I remember the word “braised”…Now that I found this recipe I will be cooking them tonight for my husband. I just need to go find me some rosemary. Have everything I need. I know they will fall off the bone…Thank you…You just don’t know how long I’ve been wanting to eat these again.
Renee says
This was the best, tender with great taste. I double everything as I cooked double the amount. It was falling off the bone delicious The rosemary gave it that extra kick. Family loved it, will be cooking again. Searing the ribs was the longest part , yet wouldn’t cook them without searing. A very picky eater loved them
Charlotte says
I have them in the oven right now, they smell wonderful. Am serving them with buttered noodles.
Julie says
Not a fan of rosemary. Can you recommend an alternative?
Rachel Farnsworth says
You can leave the rosemary out or add another fresh herb like oregano or thyme.
Edward Corley says
I’ve made this several times now. Excellent flavor and easy to follow recipe. Requires more broth than called for in recipe and lower temperature (320°). I used two cups of beef broth and about 1 cup of red wine for the braise. Also added whole carrots and mushrooms to the broth and served along with the ribs. Served over marscapone and parmesan polenta. (I’ve also served over mashed potatoes.) was Next time I want to try a pinch of nutmeg on the meat and maybe a little mint in the polenta to cut the overall heaviness of this meat.