This post may contain affiliate links. Please read our disclosure policy.
These tender, fall-off-the-bone short ribs are braised in a rich and hearty sauce. While this dish is incredibly elegant and flavorful, it’s also easy to put together and uses simple ingredients.
Why we love beef short ribs
- Impressive Meal: The presentation of the tender meat on the short bone makes for a beautiful dish that is sure to make an impact on whoever you happen to bless with this meal. As far as beauty this dish ranks up there with our Prime Rib, Rack of Lamb, and smoked ribeye.
- Simple Ingredients: For such a bold, flavorful, and rich meal the ingredients list is mostly staples leaving you to only need to purchase the meat and some fresh herbs/produce.
- Cozy: The combination of the meat, sauce, vegetables and creamy mashed potatoes is the ultimate in cozy, comfort food.
Short Ribs Ingredients & Substitutions
- Bone-In Short Ribs: This cut is referred to as English Cut Short Ribs, the meat is cut parallel to the bone (opposite of these oven baked beef ribs). If you are unable to find short ribs you can substitute with chuck roast or stew meat. If you want the addition of bones, adding oxtails is a great option.
- Oil: Use a good quality extra virgin olive oil or an avocado oil will work also.
- Worcestershire Sauce: Substitutes would include soy sauce, steak sauce, or even red wine.
- Ground Mustard: Substitute with 2 tsp of dijon mustard.
- Beef Broth: Use a low sodium option, you can use a beef broth, beef stock, or bone broth if you prefer. However, we will be cooking bones and the dish will create it’s own bone broth.
How to Braise Short Ribs in the Oven:
To begin, preheat the oven to 350 degrees F. While the oven preheats, pat the short ribs dry and sprinkle with salt and pepper on all sides.
Heat extra virgin olive oil over medium high heat in a large oven safe skillet or braising pan. Adding a couple at a time so the pan isn’t crowded, sear the beef ribs, turning to sear all sides of the meat for 1-2 minutes. Remove and set aside, continuing until all ribs have been seared and removed.
To the same pan add the carrots, onion, and celery. Sauté until all the vegetables are tender. Stir in tomato paste coating the vegetables. Pour in beef broth, stirring until combined. Add in Worcestershire and mustard stirring to combine.
Taste sauce and adjust seasonings, adding salt as needed, approximately 1 tsp.
Place short ribs into the skillet with the sauce. Add in the fresh herbs (to make it easy to remove, tie the herbs together with food grade twine).
Cover and braise in the oven for 2.5-3 hours until meat is tender.
Remove the skillet to stovetop. Remove the short ribs to a plate or cutting board, cover with foil. Then continue to cook the sauce at a simmer over medium heat uncovered for 15-20 mins to reduce and thicken. Add the ribs back into the reduced sauce for serving.
Serving
Serve the ribs over mashed potatoes and spoon the sauce over the top. Top with fresh herbs as a garnish. And don’t forget the vegetables! The carrots, onion and celery are a welcomed addition in the sauce and are one of my favorite parts to eat and enjoy.
You can also serve these braised short ribs with:
- Garlic Smashed Potatoes
- Southern Green Beans
- Roasted Brussels Sprouts
- Fall Apple Salad
- Southern Cheese Grits
Make Ahead Information
This recipe can be prepared a day in advance if needed. Follow the recipe and allow the beef ribs to cool to room temperature. Store the ribs and the sauce all together in a sealed container in the refrigerator.
To reheat, pour the sauce and ribs into the same braising pan or large pot. Cover and heat over medium heat on the stovetop until warmed through. This could take 10-15 minutes.
Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze
To freeze beef short ribs, allow them to cool completely to room temperature. Pour the ribs and sauce into a freezer safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Slow Cooker Option
This short ribs recipe can easily be adapted to cook in the slow cooker. Follow the recipe up to step 5, after sautéing the vegetables add them to the slow cooker and create the sauce. Add the ribs into the broth in the slow cooker and cook on low for 6 hours or until beef is tender.
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Braised Short Ribs
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds English style short ribs approximately 8 ribs
- salt & pepper
- 4 carrots peeled and chopped
- 1 yellow onion diced
- 3 stalks celery chopped
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 4 cups beef broth low sodium
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground mustard
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 350 degrees F.
- Pat the short ribs dry and sprinkle with salt and pepper on all sides.
- Heat oil over medium high heat in a large oven safe skillet or braising pan.
- Adding a couple at a time so the pan isn’t crowded, sear the beef ribs, turning to sear all sides of the meat for 1-2 minutes. Remove and set aside, continuing until all ribs have been seared and removed.
- To the pan add the carrots, onion, and celery. Sauté until tender.
- Stir in tomato paste coating the vegetables. Pour in beef broth, stirring until combined.
- Add in Worcestershire and mustard stirring to combine.
- Taste sauce and adjust seasonings, adding salt as needed, approximately 1 tsp.
- Place short ribs into the skillet with the sauce. Add in the fresh herbs (to make it easy to remove, tie the herbs together with food grade twine).
- Cover and braise in the oven for 2.5-3 hours until meat is tender.
- Remove the skillet to stovetop. Remove the short ribs to a plate or cutting board, cover with foil. Then continue to cook the sauce at a simmer over medium heat uncovered for 15-20 mins to reduce and thicken,
- Serve the ribs over mashed potatoes and spoon sauce over the top.
- Top with fresh herbs as a garnish.
Notes
- Bone-In Short Ribs: This cut is referred to as English Cut Short Ribs, the meat is cut parallel to the bone. If you are unable to find short ribs you can substitute with chuck roast, or stew meat. If you want the addition of bones, adding oxtails is a great option.
- Oil: Use a good quality extra virgin olive oil or an avocado oil will work also.
- Worcestershire Sauce: Substitutes would include soy sauce, steak sauce, or even red wine.
- Ground Mustard: Substitute with 2 tsp of dijon mustard.
- Beef Broth: Use a low sodium option, you can use a beef broth, beef stock, or bone broth if you prefer. However, we will be cooking bones and the dish will create it’s own bone broth.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze beef short ribs, allow them to cool completely to room temperature. Pour the ribs and sauce into a freezer safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Slow Cooker: This short ribs recipe can easily be adapted to cook in the slow cooker. Follow the recipe up to step 5, after sautéing the vegetables add them to the slow cooker and create the sauce. Add the ribs into the broth in the slow cooker and cook on low for 6 hours or until beef is tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by @KJandCompany.co
Delicious sauce and tender beef! A note — when to add the garlic is left out of the instructions. I added it after sautéing the veg, before adding the tomato paste.
I must share this with my Sister!
If I wanted to use wine when would I add it in your process.
Add the wine in with the broth. Just replace a portion of the broth with wine, you will also be able to leave out the Worcestershire sauce.