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.
Very yummy. I used red wine and vegetable broth. Turned out super tasty. Thanks!
Can you double the liquids? We like gravy?
Yes, you can.
I’m a huge fan of short ribs but have never made them. These are the best I’ve ever eaten! Awesome recipe! I used 2 pounds of boneless short ribs but kept everything else the same. I also didn’t have a pan that could be used on the stove top and the oven so I preheated a Pyrex dish as I was searing the meat on the stove.
Hi. This recipe looks great. I was wondering if this could be made a day ahead of when I plan to serve it?
It’s best eaten fresh. Reheating beef is never quite as good and could lead to drying out.
My family makes short ribs all the time, and we actually prefer to make them a day ahead, especially if you are using bone in ribs. As short ribs tend to have a fair amount of fat, after cooking I pour all of the cooking liquid into a separate container and refrigerate. The next day I am able to easily remove a large fat cap from the liquid before adding it back to the ribs. Reheat until hot through, this could take another hour or two but the result has always been tender and less greasy. As long as there is plenty of liquid we have never had a problem drying out, we rarely sear beforehand either!
in oven now never used beef broth before smells great
Just used your recipe tonight. It was awesome! We had thinner cuts and did them in a pressure cooker for 15 minutes. They turned out really well.
Just made them last night using the stovetop method. They turned out great! Simple recipe. Delicious.
Tasted great but 1 cup liquid is not nearly enough. Had to add liquid several times.
If I don’t have beef broth can i substitute it for chicken broth?
It would technically work. Red wine would be a better substitute.
We have never had beef short ribs before. My husband printed it off for us to try. I have made this recipe at least 5 time with in the last 3 months. It is excellent! Absolutely off the hook! I haven’t been able to make it with the fresh rosemary (as it is winter, and the grocery has been out of it) These are truly awesome! EVERY time! Thank you for introducing us to this succulent beef! 10 stars!!