Braised Beef Short Ribs are the epitome of comfort food! The rich, deep flavors develop during the slow cooking process, resulting in meat that’s fall-off-the-bone tender. This dish is perfect for special occasions or a cozy dinner at home!
After you’ve devoured this recipe, try out my Slow Cooker Beef Roast, Instant Pot Beef Stroganoff, Beef Broth Brown Gravy, and Instant Pot Beef Bourguignon.
Why We Love This Recipe
Unmatched Flavor: The slow braising process of this braised beef short ribs recipe allows the short ribs to soak in all the flavors from the broth, herbs, and vegetables, creating a dish that’s deeply savory and satisfying! Braising is one of the best methods for cooking short ribs because it slowly breaks down the tough connective tissue, resulting in incredibly tender meat.
Versatility: Braised short ribs can be served over mashed potatoes, creamy polenta, or even pasta, making it a versatile dish that pairs well with a variety of sides!
Impressive Yet Easy: Despite its elegant appearance and taste, this recipe is surprisingly easy to make. Once the initial prep is done, the stove or oven does most of the work, leaving you free to relax or prepare other dishes like mashed potatoes!
Ingredients
To make this braised beef short ribs recipe, here is what you’ll need:
- Beef Short Ribs: Make sure to get large beef short ribs that are well marbled with fat!
- Salt & Pepper: Season them to taste with salt and pepper.
- Olive Oil: Use a bit of olive oil to sear the short ribs and sauté the vegetables!
- Vegetables: You will need a classic combination of diced onion, carrots and celery here. This will start to build flavor!
- Tomato Paste: Tomato paste will offer a deep tomato flavor to the broth.
- White Miso Paste: I added white miso paste here for a savory, umami flavor!
- Red Wine or Beef Broth: It is traditional to braise short ribs in red wine. The alcohol will cook off and leave a rich gravy. If you prefer not to use red wine that’s totally fine – just replace it with beef broth!
- Milk: Milk will help to tenderize the short ribs and create a super creamy gravy.
- Canned Tomatoes: Canned tomatoes are part of the liquid here, too.
- Fresh Sage: I like to add fresh sage here, but it can be replaced with rosemary or thyme!
Here’s How to Make It
Step by Step Instructions
- Season: Season the short ribs well with salt and pepper. (photo 1)
- Sear the Short Ribs: Heat 1 1/2 tbsp of oil in the bottom of a cooking pot, shallow casserole or the removable insert of your slow cooker if you have a sear-and-stew model over a medium high heat. Brown the short ribs, working in batches, and removing them to a kitchen paper lined plate to soak up extra oil. Add more oil to the pan as you work if needed. (photo 2)
- Cook the Veggies: Drain off all of the fat except for 1 1/2 tbsp. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are soft, about 8-10 minutes. (photos 3-4)
- Add Tomato Paste and Miso: Stir in the tomato paste and miso, cooking for a couple of minutes more until caramelized. (photos 5-6)
- Add Liquids, Tomatoes & Sage: Add the red wine and use the wooden spoon to scrape any brown bits off the bottom of the pan. At this point unless you’re already using the slow cooker insert, transfer the contents of the pan to the slow cooker. Add the short ribs along with the milk, canned tomatoes and sage. (photos 7-9)
- Simmer: Season well with pepper before cooking for 8 hours on low, or 4 hours on high, until the meat is tender and falling off the bone. (photo 10)
- Serve and Enjoy: Season to taste with more salt and pepper before serving with mashed potatoes or polenta.
Expert Tips
- Choose the right cut of beef! Look for well-marbled beef short ribs, as the fat content will help keep the meat moist and tender during the braising process. This will result in the absolute braised beef short ribs!
- Don’t skip the sear! Searing the short ribs before braising is crucial for developing depth of flavor. The browned bits left in the pot after searing add a rich, savory taste to the final dish.
- Let it cook low and slow. Braising is a slow cooking method, so be patient. The longer cooking time is necessary to break down the connective tissue in the meat, resulting in that melt-in-your-mouth texture. I recommend using a Dutch oven if you have one, or you can even use a slow cooker!
Frequently Asked Questions
I like to serve these braised short ribs with something that will soak up the gorgeous sauce. Try serving them over a bed of fluffy mashed potatoes, polenta or pasta! And don’t forget to serve them with a side of garlic bread, garlic knots, or focaccia bread.
If you prefer not to use wine, you can substitute it with beef broth or a combination of beef broth and a tablespoon of Worcestershire sauce for added depth of flavor.
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender.
These short ribs work well made ahead (up to 3 days), and you can skim the fat off the top of the sauce before reheating them!
Serving Suggestions
- Easy Garlic Mashed Potatoes
- Roasted Sweet Potatoes
- Scalloped Potatoes
- Air Fryer Potatoes
- Best Kale Salad
More Main Dishes To Try
- Ground Beef Stroganoff
- Instant Pot Beef Tips
- Garlic Parmesan Chicken and Asparagus
- French Onion Chicken
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Braised Beef Short Ribs
Ingredients
- 3 lb beef short ribs
- salt and cracked black pepper - to taste
- 1 ½-2 tbsp olive oil
- 4 celery ribs - finely chopped
- 2 white onions - finely chopped
- 2 carrots - finely chopped
- 1 tbsp tomato paste
- ½ tbsp white miso paste
- ½ cup red wine - or beef broth
- ½ cup milk
- 2 15-ounce cans tomatoes - see notes
- 2 large sprigs fresh sage
Instructions
- Season the short ribs well with salt and pepper.
- Heat 1 1/2 tbsp of oil in the bottom of a cooking pot, shallow casserole or the removable insert of your slow cooker if you have a sear-and-stew model over a medium high heat. Brown the short ribs, working in batches, and removing them to a kitchen paper lined plate to soak up extra oil. Add more oil to the pan as you work if needed.
- Drain off all of the fat except for 1 1/2 tbsp. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are soft, about 8-10 minutes.
- Stir in the tomato paste and miso, cooking for a couple of minutes more until caramelized.
- Add the red wine and use the wooden spoon to scrape any brown bits off the bottom of the pan. At this point unless you’re already using the slow cooker insert, transfer the contents of the pan to the slow cooker. Add the short ribs along with the milk, tinned tomatoes and sage.
- Season well with pepper before cooking for 8 hours on low, or 4 hours on high, until the meat is tender and falling off the bone.
- Season to taste with more salt and pepper before serving with mashed potatoes or polenta.
