These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
Serve the short ribs over mashed potatoes with dinner rolls for an epic dinner the family will love!
The first time I had braised short ribs, I was instantly in love. Of course, I had them at a 5-star restaurant so I figured they were hard to make – wrong! The list of ingredients might seem long, but it’s a pretty easy recipe and the end results will leave your mouth watering for a bite of tender and juicy beef that’s baked in a rich red wine reduction!
What Are Short Ribs?
They are the five ribs in the chuck/shoulder portion of the cow. The meat around them is overworked and doesn’t make for great steaks, but it does have a lot of flavors and with the proper cooking method, braising, the meat will be as tender as a roast!
There are a few different styles of beef short ribs.
- English-Style Short Ribs: This means that the ribs are cut between individual bones and they can be between 3 and 6 inches in length.
- Flanken-Style Ribs: These ribs are cut across the bones and usually have 3 bones in them.
While both as delicious, for this recipe, we are using English-style short ribs.
How To Cook Short Ribs In A Dutch Oven
While the list of ingredients may be long, this dish is actually quite easy to prepare and the taste is so worth it!
- Sear: Brown the ribs in vegetable oil. Sear them in batches and transfer to a clean plate to rest while preparing the rest of the dish.
- Saute: Saute vegetables and add in flour, tomato paste, garlic, mustard powder, and salt.
- Deglaze & Simmer: Add wine and deglaze the bottom of the pan, using a wooden spoon to get off all the yummy brown bits. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
- Bake: After reducing, add the beef stock and fresh herbs. Finally, cover and bake for 2.5 to 3 hours until the meat falls off the bone easily. Remove every half hour or so to spoon the liquid over the ribs.
It is so delicious, like a 5-star restaurant right at home!
How To Serve Short Ribs
This dish is going to WOW your family and the flavor is incredible! Once cooked, you can serve them on or off the bone.
Mashed potatoes or parmesan risotto make a delicious base for the meat. Serve them with a side of creamy asparagus or roasted eggplant.
I highly recommend pairing it with a glass of red wine sangria and following it up with a rich dessert like flourless chocolate cake or something fruity like blackberry cobbler!
Recipe Notes:
- Make sure to sear all sides of the ribs because this will yield the best flavor!
- These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!
- Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
More Beef Recipes
- French Dip Sandwich – lusciously tender meat!
- Easy Mongolian Beef – ready in 20 mins
- Slow Cooker Beef Burritos – perfect entree!
- Steak Fajitas – fresh, easy & delicious
- Beef Rouladen – old-fashioned, hearty flavors
Ingredients
- 5 pounds short ribs about 6 English style ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 ribs celery diced
- 1 sweet onion diced
- 2 shallots minced
- 12 baby carrots or 3 medium carrots, diced
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon tomato paste
- 2 tablespoons minced garlic or garlic paste
- 1 teaspoon dry mustard powder
- ¼ teaspoon red pepper flakes
- 750 ml Cabernet Sauvignon or red wine of your choice (3 cups)
- 4 cups beef stock
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 2 bay leaves fresh or dried
Instructions
- Season the short ribs with salt and pepper covering all sides of the meat.
- Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
- Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
- Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
- Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
- Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
- Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have made this around 4 or 5 times. It is absolutely delicious. Hands down 5 star restaurant quality!! Yes, prep takes time, but well worth it. I also take the time to let it cool to remove the fat…and have it for dinner the following day. The waiting to eat part is the hardest!
Rebecca:
I love short ribs and have only used one recipe for the past 30 years. I posted it a long time ago on my blog and all our friends have made it. Problem is, the sauce ends up on the sweet side, and I was looking for a new recipe. Yours clicked all the buttons. Sear, deglase, then a long bake in the Dutch oven.
I have to say, it came out very good, and not as heavy or sweet. Thanks for sharing. I’ll still make my old family version, but will also use yours going forward. The trick is to find good meaty short ribs. My butcher has the whole long ribs as shown in your photos. Supermarkets typically have them cut in half and sometimes with hardly any meat on them.
Eveything looks great
Just wondering- if I am using boneless short ribs, do the ingredient measurements stay the same?
The measurements should remain the same (the cook time may vary).
I’ve made these and they are amazing! Thanks for sharing.
Unfortunately they make such a mess when searing in the stove. Has anyone tried searing on the BBQ and then finishing in the oven as instructed?
Ina Garten sears hers in the oven.
Has anyone used dried herbs instead of fresh? If so how did it turn out?
As this cooks for a long period, dry herbs will work just fine. You can find info on substituting dry herbs here.
This was incredible! The flavors and tenderness were spot on. Next time I’ll leave my carrots bigger and I’ll add mushrooms. Served with smashed baby red potatoes with parsley and some butter. Definitely a winner recipe! Thanks.
What if I don’t have a Dutch oven? Can I get a roasting pan? With aluminum foil?
Yes, that should work just fine (or an oven-safe pot with a lid).
I made this by the exact instructions and timing. To die for is the best way to do this comment. I must do this again with more ribs to get my family used to this recipe.
The best! First time I ever made short ribs. I need not look anywhere else!
Delicious ❤️
Made this yesterday and it was delicious! Thank you for sharing this recipe.
I was curious, have you ever made this with a different cut of beef and if so, how it turned out?
So happy to hear that you love the short ribs Anna! We have only made the recipe as written.
Wow this is the first time I’ve cooked a short rib and this recipe did not disappoint. The rib was tender juicy beautiful. Thank you so much for this recipe.
Making this receipt ahead of time. What are your recommendations for reheating them.
I’d recommend reheating at 350°F until heated through, about 30 minutes. Enjoy Denise!
Can I reduce the heat of the oven and cook longer?
I have only tried the recipe as written Kristeen. Let us know if you try it!
Best Braised Short Ribs ever!!!!
Thank you!
You’re welcome Barbara!
This looks great! What if I don’t have a Dutch oven? Can I use a pot and just transfer to a covered casserole dish to bake?
Yes, that should work just fine. If your pot is oven safe, that should work too.
How do you recommend reheating if made the day before?
I would recommend sticking them back in a preheated oven (350°F) until heated through Amy.
Can I make this without the wine?
Hi Ann, the red wine does provide a lot of flavor to this recipe but you could replace the wine with additional broth if you prefer. Just keep in mind it will change the flavor.
What kind of wine should be used making this recipe?
We love a Cabernet Sauvignon but red wine you enjoy will work for this recipe Gretchen!
SO GOOD. My family went for seconds and thirds until it all ran out. We didn’t even make it to the coveted Second Day leftovers!