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.
Cooked 2lbs of beef ribs and doubled the sauce. Pureed the remaining sauce with a blender and paired it with mashed potato! My husband loved it! It was so good. He said it looked like and tastes like from a fancy restaurant!
This was awesome. I cooked it on 150 C for 4 hours & they were melt in your mouth – yum!!!
I’m following your lead with the 150C/4hr method. Also added an osso bucco piece for additional flavour. Going for sweet potato/parsnip mash and steamed asparagus as the sides.
I used this as a base but did everything on my Weber grill. The made a goat cheese alfredo ti set the rib in on the plate with some espresso balsamic glaze drizzled over the whole rib. OMG!
I too added red wine and a bit extra of everything for the sauce. Delicious!
I was not able to find bone in, is it as good using boneless?
Yes, boneless will also work. They will cook slightly faster.
Made it and it was yummy..thank you..i used a cast iron pot and cooked as directed..you can also use a parchment paper to cover the top to avoid losing liquid ( i think its called a cartouche)..
Followed recipe and it turned out ok. The liquid all dried up and burned in bottom of pot. I would suggest doubling the liquid and lowering temp.
With less than 4 pounds of ribs, I found that the liquid called for in the recipe is inadequate. I’d advise using at least 4 cups of liquid. I added some tomato paste and that enriched the taste. I’d also add red wine.
I used 2 lbs so checked then after 90 min and they were like leather. What happened? So disappointed.
You didn’t cook them long enough. Even if you use less meat than called for, it still needs the same amount of cooking time.
Why did mine turn out VERY dry after baking only 1.5 hrs? If I bake them longer will they become more tender? Hard to even cut off bone. They were covered and cooked in a cast iron pan.
The recipe calls for roasting for at least 2.5 hours. It takes at least that long for the meat to get tender.
I add apox 1\2 bottle of red wine to my need broth. Anazing!