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 used dinosaur beef ribs. I did not use the rosemary and only used one 1 tbsp worcestershire. Baked for 3.5 hours. They were tender, juicy and absolutely delicious. Thanks for the recipe
I think I could make this in my new instant pot. Thoughts?
Yes you can.
In the heat of summer, I’m trying the braise on the grill. Seared on stove and then transferred to gas grill outside ina an attempt to keep the kitchen cooler.
I just finished putting the short ribs in my slow cooker. I followed the recipe except I didn’t have fresh rosemary. I substituted dry Italian seasoning, it was all I had. I put it on low for 8 hours and can’t wait to try it. Thank you for the recipe.
Made this recipe tonight. There was no liquid left. So next time I think I’ll turn the heat down to 325 and possibly add a bit more broth. I will make it again. Somehow I left out the garlic– I’m sure it would be even more delicious with that included!
Decided to buy short ribs at the supermarket on a whim, and found this delicious recipe. I made it tonight for my fiancé and the first thing she said when she came home was how delicious the house smelled… and it wasn’t because of my cologne. I’m practically a cave man who can follow directions however cooking is not my best skill. This recipe was easy to follow, and came out delicious. I used a 12” diameter cast iron pan to sear and braise the short ribs. I paired it with fresh string beans, broccolini, and roasted red potoes. Meat was fall off the bone tender. 5 star recipe!!!
Made these for the 1st time for friends. Wow, what a hit, we never had short ribs this good. My husband who is primarily vegetarian loved them – and even the notorious ‘ Picky Priscilla’ had a 3rd helping! I just made the again, this time with portobello mushrooms and leeks, instead of onion. Thanks for the recipe!
Hi! Is the liquid supposed to cover the short ribs? Mine didn’t and they’re in the oven and now I’m worried! Thanks!!
Nope, no need to cover and boil them 🙂
Making this today but using gnocchi instead. Can’t wait so simple. Thank you
I’ve made this several times now. Excellent flavor and easy to follow recipe. Requires more broth than called for in recipe and lower temperature (320°). I used two cups of beef broth and about 1 cup of red wine for the braise. Also added whole carrots and mushrooms to the broth and served along with the ribs. Served over marscapone and parmesan polenta. (I’ve also served over mashed potatoes.) was Next time I want to try a pinch of nutmeg on the meat and maybe a little mint in the polenta to cut the overall heaviness of this meat.