This recipe is so simple, and yet so flavorful! It is simply our favorite way to cook short ribs. Classic recipes like this are considered classic for a reason. They usually come down to just few, simple, flavorful ingredients. We’ve added our own twist by adding Worcestershire to give a broader depth of flavor to the braising liquid without any additional work. Combine all of that with fresh rosemary and the smell in your house will make you drool!
Short ribs are perfect for serving over garlic mashed potatoes or our creamy cheddar parmesan polenta. Round out your meal with our honey roasted carrots.
Why You’ll Love This Recipe
- Only requires a handful of simple ingredients.
- A largely hands-off recipe frees you up to work on delicious side dishes.
- The smell is intoxicating with the rosemary acting as an aromatic.
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. If you have ever used a slow cooker, you have most likely braised meat without even realizing it!
Ingredient Notes
- Short Ribs: either boneless or bone-in can be used without altering the recipe. This recipe has been fully tested with both options.
- Beef Broth: use a low-sodium option for better control over the sodium content and flavor.
- Red Wine: enhances the flavor in this dish, but if you prefer not to cook with wine you can simply substitute with 1 cup of additional beef broth.
- Garlic and Onion: use fresh for best results, but onion powder and garlic powder can also be used.
- Fresh Rosemary: used as an aromatic in this recipe. While you discard it without eating, the flavor infuses itself into the meat and braising liquid as it cooks.
What to do with your braising liquid
This braising liquid is too delicious to 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 can also 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. Slowly 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.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Be sure to include some of the braising liquid to ensure moisture.
Microwave in 30-second increments on high until heated through.
More Braised Beef Recipes
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Can you braise ribs in a soapstone pot?
As long as it is cured and well seasoned you should be able to
I only have boneless short ribs. Can the recipe still work. Thanks
Yes it can.
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?
Sounds about right! Love my Instant Pot!
What if I don’t have the Rosemary sprig? I do have the rosemary spice/herb.
You can add in 1 teaspoon of the dried herb.
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!
So very simple great succinct instructions to follow
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!
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
I am planning to use 6 lbs of short ribs – how do I alter the recipe to accommodate this? Thanks
You’ll either need a larger pot, or divide it up into two pots.
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
Yes you can. I recommend cooking on low for 8 hours.
For step 2 “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.”, is this done in high heat all throughout? Sorry I need to ask Coz I usually don’t cook but I’d love to try this this week ?
Yes it is.
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.
Glad to hear this can be done in a crockpot!
Not sure about what it’s like where you are, but it’s 90+ degrees out where I am, so no big deal to dirty 2 pots if it means I can cook a delicious meal without turning on the oven and heating the house. 😉 That said…I’m considering getting an Instant Pot…can sear in there as well as slow cook.
I am a Crock Pot nut!! I don’t know anyone that doesn’t have a crockpot except you. You must stay at home and have plenty of time to cook!!
Get your ingredients done the night before and just throw it together, cut it on and when you get home, it’s done. Not making fun of you,
In the article, she states searing gives it a better flavor.
@ Linda Rosseli – the reason you sear is to get the flavor of the meat into the pot or pan – searing is pan burning the outside of the meat which creates a char flavor.
This will be infused into the sautéed garlic and onion which you then add beef broth and Worcestershire sauce to.
This combination with the fresh Rosemary is what makes it better than just slow cooking.
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.
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!
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.
OMG!! That’s hilarious!!! I think I might have met that kid.
I think I AM that kid