These braised short ribs are seared for rich flavor, then cooked low and slow until tender. The simple braising method turns this hearty cut of beef into a comforting dinner for two.
With tender beef and a flavorful sauce, this small-batch meal is perfect for a cozy dinner at home. Serve the short ribs with mashed potatoes, vegetables, or another favorite side.
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These braised beef short ribs have become one of my favorite dinners when I want something comforting without complicated preparation. Taking the time to get a good sear on the beef before braising makes a noticeable difference in the flavor of the finished dish. The low-and-slow cooking does most of the work after that, leaving me with tender beef and a rich sauce that makes the meal feel a little more special.
I like serving the short ribs over garlic mashed red skin potatoes because the potatoes are perfect for soaking up the braising liquid. Slow cooker rice is another easy option when I want a simple side that doesn't require much attention while the beef cooks. I've found that it works just as well for a cozy weekend dinner as it does when I want to serve something impressive without spending the entire evening in the kitchen.
Ingredients
Here is a list of everything that you'll need to prepare this delicious dish:
- boneless beef short ribs
- salt and freshly ground black pepper
- olive oil
- beef broth
- tomato paste
- fresh thyme
- garlic powder
- Worcestershire sauce
Scroll down to the recipe card for exact amounts used.
How to braise short ribs
Preparing the ribs before you cook them makes a big difference. Be sure to trim off any excess fat from the meat. This helps reduce the amount of grease and fat in the dish.
Season the meat with salt and ground black pepper.
Sear over medium-high heat until lightly browned.
Add beef broth over the browned short ribs.
Add tomato paste, thyme, and garlic powder. Sprinkle in salt and pepper.
Add Worcestershire sauce, if using.
Reduce the heat to maintain a simmer, cover, and cook for two hours.
Variations
This simple recipe requires minimal ingredients, making it an ideal weeknight meal for busy households. But if you want to change things up, there are several easy ways to vary the dish.
- Add a variety of vegetables for an extra hearty main dish. This can be done by adding diced carrots, potatoes, celery, onions, and minced garlic during the browning process. The vegetables will add flavor to the dish and provide additional texture.
- Use different types of liquids for braising instead of just water or broth. Red wine, beer, and even fruit juices like apple cider can all be used for braising. These liquids will add additional flavor to the dish and create a unique flavor profile.
- Change up the herbs and spices used in the recipe. Instead of using traditional herbs like rosemary and thyme, try adding some Asian-inspired flavors like ginger, sesame oil, or soy sauce. This will add a unique depth of flavor to your dish that will set it apart from other recipes.
Tips
These tips and tricks are the secret to getting perfect braised short ribs.
- Don't skimp on the beef quality. Select a high-grade cut and make sure it is well-marbled with fat for maximum flavor.
- Brown your beef short ribs before adding them to the slow cooker or Dutch oven. This helps create a flavorful saucy base for your dish.
- Season the meat generously with salt and pepper before browning them in a hot pan on all sides. This will create a nice crust that seals in all the juices.
Storage
Store leftovers with the cooking liquid in an airtight container in the refrigerator for up to 4 days. Keeping the meat in the sauce helps prevent it from drying out.
Reheat the short ribs gently in a covered saucepan over low heat until warmed through, adding a splash of broth if needed, or microwave individual portions in short intervals. For longer storage, freeze the ribs with their braising liquid in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
FAQ
To braise short ribs is a cooking technique that involves cooking the ribs in a liquid, usually a combination of broth and wine. The ribs are first seared on the outside to give them a nice browned crust, then placed in a pan with the liquid and cooked slowly over low heat.
It is recommended to sear short ribs before braising. This helps to create a flavorful crust on the meat that will add depth of flavor to the finished dish.
Beef ribs come from the rib section of the cow, while beef short ribs come from the plate section near the belly. Short ribs are also smaller and have a higher fat content.
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Recipe
Braised Short Ribs
Ingredients
- 2 pounds of boneless beef short ribs
- Salt and black pepper
- 3 tablespoons olive oil
- 2 cups beef broth
- ¼ cup tomato paste
- ½ teaspoon fresh thyme
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
Instructions
- Season the meat with salt and black pepper. Heat the oil in a Dutch oven over high heat. Add the short ribs and sear the meat on all sides, 10 to 12 minutes total.
- Pour in the broth. Stir in the tomato paste, thyme, and garlic powder, and sprinkle in salt and black pepper to taste. Reduce the heat to maintain a simmer, cover, and cook for 2 hours.
Sherry L Ronning says
My future son-in-law loves braised beef short ribs and always orders them when they are on a restaurant menu. I made him your short rib recipe and he loved it!! Thanks for helping me make his day!!
Ksenia says
Made these for dinner on the weekend. It was a recipe worth waiting for! I loved mopping up the leftover sauce with some crusty bread.
Lynn Polito says
This dinner was a hit with my family! It was delicious and easy to make!
Kris says
These were so tender and flavorful! The spices were just perfect. Will make again!
Donna says
I love how much flavour you get from such a quick and easy recipe! Definitely a keeper
Edward says
Very thorough explanation.
Ryan James says
Some interesting recipes that I would try if I could find the ingredients. I live in Ecuador. To have ground pork or boneless ribs, I could have to grind the pork or cut the ribs off the bones. That becomes too much work for a simple recipe.
Lisa MarcAurele says
If you are able to get other ground meat, it should work too. You could leave the ribs on, but cooking generally takes longer.
Will says
Hi Lisa,
Thank you for this recipe, I've made it multiple times and it has always turned out excellent, I've made a few tweeks here and there but it always turns out grand. Especially looking forward to it this fall but also enjoy it year round, sorry I haven't let you know sooner how good it is. Appreciate it.
Will
Lisa MarcAurele says
Thanks for the note Will! I haven't made this one in a while so I think I'm gonna make it soon. So glad you are enjoying it!
Peter says
What size Dutch oven ( guart(for cooking braised short ribs for two
Lisa MarcAurele says
A 4 or 5 quart Dutch oven works well for this recipe.