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.
My toddler loves the food .for all the moms out there it’s hard .your recipes are so good thank you!
Love !
August 21, 2023
Recently bought beef short ribs..looked at many recipes before selecting yours. Liked brown in Dutch oven and few ing. Substituted a packet of beefy onion soup mix in cup of hot water since I didn’t have beef stock. Just so happen to have fresh rosemary..that’s next. Plan to serve over noodles w carrots. Smells delicious while cooking and looking fward to leftovers. Thank you!
All of your recipes have been easy o follow and well like by everyone! Thank you for sharing so many delicious recipes!
Made the pressure cooker recipe. It was so good! Quick and easy, Meat was super tender!
Soooo yum! Without wine, even. Served over egg noodles delish, simple.
These were spectacular! My mom told me she was wanted short ribs. These were melt in your mouth perfection. I had unsalted homemade beef broth in my freezer so I used it. The Worcestershire sauce gives a great tang to the gravy. Next time I’m adding in the 3rd clove of garlic. After the meat was cooked I sauteed some shiitake mushrooms and finished cooking them in a ladle full of the gravy with another splash or two of Worcestershire sauce. Amazing meal!
Would like to make this 10 stars, if I could! It was so delicious! After browning (I dipped mine in seasoned flour first—don’t you hate when people say they make your recipe but then change it? Lol) and then browned. Used a Dutch oven, and went to my garden and had the fresh herbs which I picked, then put in the oven at around 4 pm. I put whole carrots in, halved, used whole medium sized red bliss potatoes in a separate pan. When they boiled, I turned to simmer. At 615, I checked and knew I would continue to bake til 7. At 740 pm, I woke up to my husband tapping me on the shoulder that there were potatoes on the stove and the ribs still in the oven. LOL. I kinda panicked that the potatoes would be cracked and mush, however they were perfect fork tender. I placed one on each plate (2 of us) smashed with a fork, took the carrots out, also perfectly cooked with the meat, and took tongs to pick up the short rib, and the bone fell into the Dutch oven and I had a lovely plump tender rib to eat. I could hardly hear the TV over my husband’s MMMMM, YUMMMM, SO GOOD! LOL. then, of course, he was patting himself on the back foe waking me up at the perfect time lol. NOT perfect timing honey! I was going to make buttermilk biscuits! LOL
Again thank you for this absolutely delicious dinner! I believe I have made it before, but hadn’t marked it as a fave on Pinterest so wasn’t sure. But I took the chance!
OH, also, didn’t have any full bodied red wine, dry. All I have is White Merlot, which is sweeter. Worked just fine. Also, forgot to order more worchestershire sauce so I was out ☹ It needed it. BUT once I added soy sauce instead, that balanced it out. Whew!
Again, THANK YOU!
This is a good base recipe where you can certainly add more flavor to it.
Mine turned out amazing!
I do put in a roasting pan. Due to me not having a pot for oven. Works perfectly fine. I do add more garlic but this recipe was my first go to recipe and now I just change it up. I have it memorized in my head how to make and it is delicious every time.