Perfectly Braised Short Ribs: Easy Foolproof Recipe

My absolute favorite way to cook short ribs is by braising them low and slow until they’re fall-apart tender. Y’all, my Braised Short Ribs are rich, hearty, and so delicious. The best part? It’s one of those set-it-and-forget-it meals!

Braised Short Ribs

These braised short ribs cook low and slow in the oven for a couple of hours, and let me tell you—they turn out tender and full of flavor every single time.

If you’d rather, you can even toss them in the crockpot!

This is one of those comforting, no-fuss meals that you can have cooking while you go about your day.

When I say no-fuss—there’s just 5 ingredients!

I love making this easy short ribs recipe after church on Sunday. I pop it in the oven, take a nap, and by the time I wake up—dinner’s ready!

And the warm smell of garlic and onions filling the house? Pure comfort. It’s the perfect way to slow down and enjoy a lazy Sunday afternoon.

Why You’ll Love Braised Short Ribs

• Minimal Ingredients: There are only 5 ingredients in this easy recipe (not counting the salt and pepper).
• Easy to Make: Braised short ribs are so easy to make. They will taste like you spent hours slaving away in the kitchen.
• One-Pot Meal: If you are using a Dutch oven to cook this recipe, you will only need to use one pot. It’s a great way to save on washing dishes.
• Great for Special Occasions: This meal just feels upscale, so it’s perfect for a Sunday dinner or a special occasion.

Ingredients for Braised Short Ribs

• Extra Virgin Olive Oil: This is used to coat the bottom of the pot and help brown the short ribs. It also adds a smooth, rich flavor to the whole dish.
• Large Onion: Large onions give your dish a sweet, savory base. When cooked down, they add so much flavor to the rich sauce.
• Bone-in Short Ribs: The bones give the dish extra flavor during the braising process and help make the meat super tender. After slow cooking, the meat will be super tender and easily pull apart from the bone.
• Beef Broth: This is the main braising liquid that keeps the ribs juicy during the cooking process. It also soaks up all those tasty browned bits from the bottom of the pan.
• Garlic Cloves: Adding whole cloves of garlic gives a rich, warm flavor that blends right into the sauce during the slow cooking.
• Salt and Pepper: A sprinkle of kosher salt and a dash of black pepper is all you need to bring out the flavors of the beef.

How to Make Braised Short Ribs

• Preheat the Oven: Set your oven to 325°F.
• Heat the Olive Oil: Pour some olive oil into a large Dutch oven and heat it over medium-high heat. Make sure the bottom of the pot is nicely coated with the oil.
• Cook the Onions: Add the diced onions to the pot. Sprinkle with salt and pepper. Sauté for about 5-7 minutes until they’re soft and translucent.
• Add the Garlic: Toss in the whole cloves of garlic and cook for another minute or two. Remove the onion and garlic mixture from the pot and set it aside.
• Sear the Short Ribs: Place your bone-in beef short ribs in the pot over medium-high heat. Sear each side until they’re golden brown. You’re not cooking them all the way, just locking in that flavor and creating tasty browned bits on the bottom of the pan.
• Add the Onion Mixture and Beef Broth: Reduce the heat to medium heat. Add the onion and garlic mixture back into the pot on top of the browned short ribs. Pour in the broth until the ribs are mostly covered.
• Bring to a Boil: Turn up the heat to bring the braising liquid to a boil. Then, turn off the stove.
• Bake the Short Ribs: Cover your pot with a tight-fitting lid and place it in the oven. Cook for about 2.5 hours at 325°F. This braising process turns the tougher cuts of meat into the ultimate comfort food.

Recipe Tips

• Skim the Fat: After cooking, you might notice some excess fat floating on top of the sauce. Use a slotted spoon or the back of a spoon to skim it off for a smoother, less greasy finish.
• Add Fresh Herbs: Toss in some fresh rosemary or fresh thyme during the braising process for even more flavor.
• Wine Adds Flavor: Replace some of the beef broth with dry red wine like cabernet sauvignon or pinot noir. It creates a rich red wine sauce that’s perfect for special occasions.
• Rest Before Serving: Let the ribs rest for 10-15 minutes after cooking. This helps the accumulated juices settle, making the meat juicier.
• Crockpot Option: A Dutch oven is the best for searing and cooking, but you can also use a Crockpot. Make sure to brown the short ribs in a skillet first, then transfer everything to your slow cooker.

Ways to Serve Braised Short Ribs

My favorite part of this recipe is the sauce that accumulates in the bottom of the Dutch oven. Feel free to dunk all the bread you can, or ladle it over a baked potato.

Here are some other ways to serve these braised short ribs:

• Over Noodles: The meat and sauce is wonderful over egg noodles.
• Polenta: Creamy polenta goes great with short ribs because the meat just melts right into it!
• Mashed Potatoes: Serve over creamy mashed potatoes for the perfect comfort meal.
• With Veggies: This meal is great with a side salad, crack green beans, or roasted veggies.
• With Bread: I love to mop up all the sauce with buttermilk biscuits or my Longhorn bread recipe.

How to Store Leftovers

Place the cooled meat and the delicious sauce in an airtight container. Pop it in the fridge, and it’ll keep for up to 4 days.

If you want to save it longer, you can freeze for up to 3 months. When you’re ready to eat, warm them up slow on the stove top or in the oven. They’ll taste even better the next day with all those flavors settled in!

Print Pin

Braised Short Ribs

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large onion diced
• 2 pounds bone-in short ribs
• 1.5 cups beef broth
• 1 head garlic cloves removed and skin removed
• salt and pepper to taste

Instructions

• Preheat oven to 325 degrees. Heat the olive oil a dutch oven or oven safe pot. Add the diced onion. Season with salt and pepper to taste. Sauté for about 5-7 minutes, until the onions are translucent. Add the garlic cloves (whole cloves) and cook for another minute or two. Remove the onions/garlic and set aside.
• Add the short ribs and sear on each side over high heat. You're not wanting to cook them through, just give them a nice sear on the outside.
• Reduce the heat to medium-high. Add the onion mixture on top of the short ribs. Pour in the beef broth.
• Bring to a boil. Turn off the heat to the stove.
• Place the covered oven-safe pot into the oven. Cook at 325 for 2.5 hours.