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.
I am a Scot based in Qatar , a hot country of excess but where cheap cuts and offal are a plenty. Beef cheeks and short ribs are almost thrown away, so when I found this recipe I went for it. Truly simple and delicious, my kids love it so much it’s beaten spaghetti Bolonaise onto the menu
I’m thinking of making this with a side of capellini Bolognese
This is an absolutely simple yet amazingly delicious recipe. I always double the broth and I add a can of Campbell’s beef consommé along with a half a cup of marsala wine and it takes this to the next level. I also add a few carrots a little celery and serve it with homemade garlic mashed potatoes and it’s a meal to die for!!!
OMG I am 68 and had never made short ribs yet I have cravings for them. Mom was a good cook and lets say It’s harder for me but this recipe was not only simple but my mouth is watering because it has become a favorite Birthday meal ! Thanks for the recipe and the new memories !
This is an amazing and simple recipe for such a quality cut of meat. We’re on the UK and our butcher has quality Short Beef Ribs @£10 per kg so we got 4 ribs approx £5 each cut in half so 8 ribs total for £20.16. Fed us family of 4 with roastie potatoes and side salad with vinaigrette… used the stock from the pot as a side jus as well. THANK YOU X
My absolute favorite recipe! My family loves it. I don’t put rosemary on top (not a rosemary fan)!
Great recipe. I had everything except the Worcestershire sauce but my meat turned out perfectly with perfect flavor.
I have made the recipe three times. Forgot the Worcestershire once and it came out great, but I think the other two times were beyond great!
This is a total hit with my husband and my three yr old daughter with multiple food allergies, every single time. So simple but so good!
Great recipe. I wanted to go into detail about the steps I did a little different then realized I was taken away from your recipe.
Great base that I will use going forward when I have similar cuts of meat.
Great recipe! I cooked it at 325`F and it came out very tender and tasty.
Fantastic recipe! Didn’t have Worcestershire or beef broth and improvised by substituting veggie bouillon dissolved in one cup water, also added dash of wine before tossing in the oven. Did convection roast setting at 325F and the cooking time (2.5 hrs) was perfect. We spooned all the delicious au jus over our sautéed greens we made to accompany. Next time will deglaze the pot and make some serious sauce. Simply delish.
Outstanding….I add couple additional garlic cloves and a 1 dried chili pepper. Made this many times and will build another batch tomorrow. One of our “go to dishes” when we have guests for dinner.