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.
This recipe is my go-to way for preparing beef short ribs! They come out extremely tender and ridiculously flavorful. I’ve made this recipe at least 5x in this year already and it is only August. I will continue to keep this in my dinner rotation – thank you!
This has become one of my family’s favorite meals! I always find myself adding my own spin on recipes however this one doesn’t need any changes. It’s fabulous just the way it is!
This recipe is fantastic! I waited too late to go to Costco near the fourth if July and they only had the beef short ribs. They are mire pricey than the pork ribs so I went looking for a recipe that looked like a winner. I ended up running out of time to put the ribs in a crockpot, s I was glad you provided the oven method. I followed your recipe to the letter EXCEPT I used crushed up dried rosemary on too. I put them in a 9 x 13 pan with foil on it and cooked them the 2.5 hours and they were perfect. I am making them again tonight. Thank you for your great recipes!
Love this recipe!!! So delicious. Reminds me of Mom’s cooking when I was young. Having the family over for dinner and can’t wait to share.
I am excited to try this recipe! I only have 2 lbs of short ribs, should I reduce the cooking time?
Just start checking on it a bit earlier.
I use country style beef ribs and do this in the crock pot. Double the beef broth and Worcestershire sauce and use a whole onion. The rosemary adds such a wonderful, delicate flavor to the beef! Absolutely delicious. This is becoming a Sunday dinner go-to dish for me. Sleep late, have a late Sunday breakfast then pop this in the crock pot and dinner is ready when dinner time arrives. Creamy mashed potatoes, asparagus, butter peas (cooked Southern-style with a strip of bacon in the pot) and sweet yellow cornbread make this a perfect “fancy Southern” dinner. Leftover lunch plates make my coworkers jealous as heck…
Absolutely stellar recipe! I added a little to it, one tbsp of tomato paste and 1/4c of red wine. Melt in your mouth goodness! I didn’t use an oven proof pot so I simmered on the stove top covered for 2.5 hrs and they were just delicious.
Amazing! I was worried it would burn because of the instructions saying 350 at 2.5 hours but just keep your eye on it if you are using less ribs than the recipe requires. I had about two pounds and even after 2 hours it was perfect! My husband loves me for this recipe
Thanks for this simple recipe it was easy to follow and very easy to assemble. When I pulled it out of the oven it looked like the short ribs in your picture. The meat was very tender and full of flavor, everyone enjoyed the meal.
Thank you
I can’t wait to make them again…I’ll add a little more flavor to it but WOW they were good!!