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.
Amazing and will be a repeat meal for sure. The only change I made was replaced the beef broth with beef consomme. Cooked 2.5hrs on convection, removed meat and thickened sauce. Next time I will double the sauce.
Hooo boy, this is in the oven right now and smells amazing. Hubby usually doesn’t comment about cooking aromas, but he said “I don’t know what that is, but it smells yummy.” I wish I wasn’t feeling too tired to make mashed potatoes, they would be perfect if, but roasted will have to do.
Delicious.
One of my favorite recipes of all time! Through the years I have added a few things. Half the onion amount and replace with shallots. And add a clove or two of black garlic in addition to the regular garlic. If you really wanna boost the umami flavor add a handful of fresh shiitake mushrooms. Not too many but just a few. Serve over mashed potatoes.
All I can say is OMG! Made this with steakhouse garlic mashed potatoes and lemon parmigiana roasted Brussel sprouts. I did go to a meat market to buy better quality meat that didn’t have the bones. If your thinking g of trying this…DO IT! I wish I could post a picture.
This is a perfect recipe. I make it exactly as the recipe is written, only using 2 cups of beef broth and no wine. My family loves this meal.
Made these last night for our first post-pandemic dinner party (4 of us). Believe it or not, I had never had short ribs before, so I wasn’t too sure what to expect. After reading all the rave reviews, I decided to use my guests as Guinea Pigs and go for it! The result? I actually think they were the best thing I have ever eaten (and the guests agreed). I seasoned the meat with salt and pepper several hours before “go time” and left them in the fridge until about 45 minutes before starting. I used a big bold California Cabernet Sauvignon (which was later polished off by myself and my sous chef, because cooking is darn thirsty work! 😉 I used our Le Creuset Dutch oven which has a nice heavy close-fitting lid. I read the comments before, so checked the liquid level every hour. I did end up adding in slightly more wine & broth at about the 2 hour mark (an extra 3/4 of a cup) but probably could’ve gotten away without. The only tweaks I made:
oven at 325 (as my oven tends to run hot) and I threw in a handful of fresh thyme sprigs and a bay leaf along with the fresh rosemary.
The meat was fall-off-the-bone tender and so-o-o flavorful. Can’t wait to make these again. Thanks for another FANTASTIC recipe, Rachel.
OMG!!!! Made these last night for our first post-pandemic dinner party (4 of us). Believe it or not, I had never had short ribs before, so I wasn’t too sure what to expect. After reading all the rave reviews, I decided to use my guests as Guinea Pigs and go for it! The result? I actually think they were the best thing I have ever eaten (and the guests agreed). I seasoned the meat with salt and pepper several hours before “go time” and left them in the fridge until about 45 minutes before starting. I used a big bold California Cabernet Sauvignon (which was later polished off by myself and my sous chef, because cooking is darn thirsty work! 😉). I used our Le Creuset Dutch oven which has a nice heavy close-fitting lid. I read the comments before, so checked the liquid level every hour. I did end up adding in slightly more wine & broth at about the 2 hour mark (an extra 3/4 of a cup) but probably could’ve gotten away without. The only tweak I made was that I threw in a handful of fresh thyme sprigs along with the fresh rosemary and I also threw in a bay leaf. The meat was fall-off-the-bone tender and so-o-o flavorful. Can’t wait to make these again. Thanks for another FANTASTIC recipe, Rachel.
Made this dish for the first time. It was delicious! My wife and son loved it and made it to my “must make again” list!
I used my cast iron pan to sear meat. Before placing in oven I covered it with foil. Delicious. My meat wasn’t as trim as your video but still tasted so good. Definitely a keeper.