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.
Not a fan of rosemary. Can you recommend an alternative?
You can leave the rosemary out or add another fresh herb like oregano or thyme.
I just made this delicious recipe and used a sprig of fresh oregano instead of rosemary. It was fine.
I have them in the oven right now, they smell wonderful. Am serving them with buttered noodles.
This was the best, tender with great taste. I double everything as I cooked double the amount. It was falling off the bone delicious The rosemary gave it that extra kick. Family loved it, will be cooking again. Searing the ribs was the longest part , yet wouldn’t cook them without searing. A very picky eater loved them
I love beef short ribs. I went to a restaurant and order these off the menu…never had eaten them this way…I remember the word “braised”…Now that I found this recipe I will be cooking them tonight for my husband. I just need to go find me some rosemary. Have everything I need. I know they will fall off the bone…Thank you…You just don’t know how long I’ve been wanting to eat these again.
So recipe amazing.. but my serious need to have answer to question is… Where can I get that cutting board?!. I for real need this. Tell me where I can order one
I got it at Home Goods store so it might be super hard to ever find it again.
I made this last night as was not so sure my family would like it. But they loved it and was told to do it again anytime. It was easy and quick to prepare. If you are going to be home or have an oven that you can set with a cook timer it is amazing. This is a 15-20 min prep and then let. I served this with mac and cheese plus a jaleopno lime corn side dish
I had never cooked short ribs at home, but came across this recipe and decided to give it a try.
It was a huge hit with my family, they loved it.
I followed the recipe exactly, served with mash potatoes and zucchini. I this the meal last week, well yesterday my family asked me to cook it again today.
Thanks for a delicious, easy to follow receipe . The short ribs were so tender and fell off the bones.
Hi. Can I cook this in the crockpot? If so, how long? Also, can I use red wine instead of beef broth? Or use both?
It will take about 8 hours in the crockpot on low. And yes, you can use red wine instead or both.
This recipe has so few ingredients compared to other short rib recipes but the flavor was superb! Absolutely amazing and so easy to prepare.
Made this today. Wanted to use my crock pot so sautéed onions and garlic on stove. Put worchrstershire and carrots in bottom of crock pot. Added 2 cups boiling water to which I dissolved healthy teaspoon of beef bouillon. Poured that in. Added sautéed golden knions and garlic. Added a little more oil to stove pan. Browned the ribs. Added them to the crock pot and put the lid on lightly. Let the crock pot do it’s thing on low for four hours. Delish. Served w polenta instead of potatoes. Oh. And I omitted the salt as I think the bullion is salty enough. Also added 1 T of vinegar to the pot to leach out some of the calcium from the bones into the gravy. FAB!