If you’ve ever wanted a dinner that feels like a hug on a plate, these Braised Short Ribs are it. The slow cooking transforms the beef into melt-in-your-mouth perfection, coated in a thick, flavorful sauce of garlic, onions, and herbs.
Whether you serve them over mashed potatoes, rice, or polenta, this dish brings restaurant-level comfort to your home kitchen — no fancy ingredients, no stress.
Table of Contents
Why You’ll Love This Braised Short Ribs
This is slow cooking at its best — rich, flavorful, and unbelievably tender.
- Fall-off-the-bone beef cooked low and slow
- Deep, savory flavor with no alcohol required
- Elegant yet simple enough for any home cook
- Perfect for holidays or cozy family dinners
- The sauce gets richer as it cooks
- Easy to make ahead and reheat beautifully
When I first started cooking hearty meals on weekends, I realized the secret to great short ribs was time — not fuss. My mom used to braise beef in tomato sauce and herbs, and the smell would fill our Texas kitchen all day. This version captures that same warmth — the kind of meal that brings everyone to the table.
Ingredients You’ll Need
This short rib recipe uses simple ingredients that build layers of flavor as they cook.
Main Ingredients
- 4 tablespoons olive oil – for searing and richness
- 1 celery stick, diced – adds earthy balance
- 2 carrots, diced – bring natural sweetness
- 1 yellow onion, chopped – the flavor foundation
- 8 beef short ribs – marbled for tenderness and deep flavor
- 1 cup tomato sauce – gives body and depth to the braise
- 2 cups chicken broth – keeps the meat juicy and flavorful
- 2 teaspoons dried thyme – adds a warm herbal note
- 1 teaspoon dried rosemary – classic pairing with beef
- Salt & pepper – to season and balance
Optional Add-Ons or Substitutes
- Substitute beef broth for a deeper, bolder flavor
- Add a tablespoon of Worcestershire sauce for umami depth
- Toss in fresh parsley or bay leaf for aroma
- Mix in a teaspoon of balsamic vinegar for brightness
- Finish with a tablespoon of butter for a silky sauce
- Add mushrooms for a hearty twist
Step-by-Step Instructions
Slow cooking makes this recipe forgiving and easy — sear, simmer, and let the oven do the work.
- Preheat your oven to 325°F (165°C).
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear short ribs on all sides until browned, about 3 minutes per side. (Jake tip: A deep sear means deep flavor.) Remove and set aside.
- Add onions, carrots, and celery to the pot. Sauté for 5–6 minutes until softened and lightly golden.
- Stir in tomato sauce and cook for 1 minute to combine flavors.
- Add chicken broth, scraping up brown bits from the bottom of the pan.
- Return short ribs to the pot, nestling them into the sauce. Sprinkle with thyme and rosemary.
- Cover tightly and transfer to the oven. Braise for 2½ to 3 hours, until the meat is fork-tender and easily pulls from the bone.
- Remove ribs and let rest. Simmer the sauce on the stove for 5–10 minutes to thicken if needed.
Quick Reminders:
- Always sear the ribs before braising for richer flavor
- Keep liquid covering at least half the ribs
- Don’t rush the oven time — slow heat makes tender meat
- Skim any excess fat from the top before serving
- Use a sturdy pot that holds heat evenly
Expert Tips for Success
Perfect short ribs come down to simple techniques and patience.
- Use bone-in short ribs — they add flavor and help keep the meat moist
- Always deglaze the pot with broth to capture every bit of flavor
- For extra thickness, mash some of the cooked carrots into the sauce
- Let the ribs rest 10 minutes before serving for juicier meat
- Store and reheat them in the same sauce for even more flavor
- Add butter or olive oil to the sauce before serving for a glossy finish
- Make it a day ahead — the flavor deepens overnight
These tips turn your kitchen into the kind of place where dinner smells so good, everyone gathers before the timer goes off.
Serving Suggestions
Braised Short Ribs deserve hearty sides that soak up all that rich sauce.
- Serve over Garlic Parmesan Mashed Potatoes for ultimate comfort
- Pair with Roasted Garlic Mashed Cauliflower for a lighter twist
- Add a side of Honey Butter Skillet Cornbread for balance
- Serve with Hasselback Potato Gratin for a special occasion
- Top with fresh herbs and a squeeze of lemon for brightness
This is the kind of dinner you serve when you want quiet at the table — because everyone’s too busy eating.
Storing and Reheating
These short ribs store beautifully and taste even better the next day.
How to Store It
- Cool completely before storing
- Store in airtight containers with sauce up to 4 days
- Freeze up to 3 months (sauce included)
- Refrigerate overnight to let flavors deepen
- Remove hardened fat from chilled sauce before reheating
How to Reheat It
- Stovetop: Warm gently over low heat with a splash of broth
- Oven: Cover and heat at 325°F for 20 minutes
- Microwave: Heat 1–2 minutes, stirring halfway through
- Add a drizzle of olive oil or butter before serving for extra richness
They’ll reheat perfectly tender — even better than the first night.
Nutrition Information (Per Serving, Approx. 1 Rib + Sauce)
- Calories: 395
- Sugar: 4g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sear the ribs first, then cook on low for 8 hours or high for 4–5 hours until fork-tender.
Can I use boneless short ribs?
Absolutely. Just reduce the cooking time by about 30 minutes.
What if I don’t have a Dutch oven?
Use a deep oven-safe pan or slow cooker instead — the results will still be delicious.
Final Thoughts
These Braised Short Ribs prove that great comfort food doesn’t need alcohol, fancy steps, or special equipment. Just a few simple ingredients, a slow oven, and a little time — and you’ve got tender, flavorful beef that practically melts at the touch of a fork.
- Sear for flavor, simmer for tenderness
- Let patience work its magic
- Serve with hearty sides and a full heart
Braised Short Ribs
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Pat short ribs dry and season with salt and pepper.
- Heat olive oil in a heavy oven‑safe pot over medium‑high heat. Sear short ribs on all sides until browned (about 3 min per side). Remove and set aside.
- Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened.
- Stir in tomato sauce and cook 1 minute to combine.
- Add chicken broth, scraping up any browned bits. Return ribs to the pot, nestling into the sauce. Sprinkle with thyme and rosemary.
- Cover pot and transfer to oven. Braise for 2½–3 hours until meat is fork‑tender and pulls from the bone.
- Remove ribs and let rest. Simmer sauce on stovetop for 5–10 minutes to thicken, if needed.
