Classic Braised Beef Short Ribs
Classic Braised Beef Short Ribs cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Classic Braised Beef Short Ribs needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓4 pounds beef short ribs (about 8 ribs, boneless or bone-in)
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon black pepper
- ✓3 tablespoons olive oil
- ✓1/2 cup diced white onion ((or 1 teaspoon onion powder))
- ✓3 cloves minced garlic ((or 1 teaspoon garlic powder))
- ✓1 cup beef broth
- ✓1 cup red wine ((optional))
- ✓1/4 cup Worcestershire sauce
- ✓1 sprig fresh rosemary
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Preheat oven to 350℉ (175℃). Season all sides of the 4 pounds beef short ribs with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- 2
In a large Dutch oven over high heat, heat 3 tablespoons olive oil until shimmering. Sear short ribs for about 1 minute per side, until browned. Remove from the pot and set aside.
- 3
Reduce heat to medium. Add 1/2 cup diced white onion (or 1 teaspoon onion powder) and cook for 3 to 5 minutes, until softened. Add 3 cloves minced garlic (or 1 teaspoon garlic powder) and cook for 1 minute, stirring constantly.
- 4
Pour in 1 cup beef broth, 1 cup red wine (optional), and 1/4 cup Worcestershire sauce. Stir to combine. Bring to a simmer.
- 5
Return short ribs to the pot, nestling them into the liquid. Place 1 sprig fresh rosemary on top. Cover with a tight-fitting lid and transfer the pot to the oven. Braise for about 2 hours 30 minutes, or until meat is fork-tender and easily shredded.
- 6
Discard rosemary. Skim off any excess fat from the surface of the liquid, if desired. Serve hot, with sauce spooned over the top. Season with additional salt and pepper to taste.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Classic Braised Beef Short Ribs
Serve Classic Braised Beef Short Ribs with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Classic Braised Beef Short Ribs ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 682 kcal
- Carbohydrates: 3 g
- Cholesterol: 195 mg
- Protein: 63 g
- Sodium: 813 mg
- Sugar: 1 g
- Fat: 44 g
- Saturated Fat: 15 g