The Dutch oven does the heavy lifting in this braised short ribs recipe, and we’re not kidding when we say these ribs are fall-off-the-bone good. In fact, this recipe was such a hit in the test kitchen, the staff fought over who had dibs on seconds!
For the best results, simply follow our easy instructions—you hardly have to babysit the pot while the ribs cook, simply season the ribs then prepare the broth and catch the game or go get your nails done while these bad boys braise to perfection.
The gravy is an added bonus to the finished product. Let the sauce sit for 2 minutes so the fat can rise to the top—skim it with a spoon the ladle the juice over the meat before serving.
Braised Short Ribs Recipe
- 1/3 cup all-purpose flour
- 3 1/2 lbs short ribs, boneless, or 4 bone-in short ribs
- salt and pepper
- 3 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 14 oz can beef broth
- 1/2 cup red wine
- 2 Tbsp apple cider vinegar
- 3 Tbsp brown sugar
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp beef bouillon
- Preheat the oven to 250 degrees.
- Season all sides of the short ribs with salt and pepper and set aside. Place flour in a gallon-size re-sealable bag then add the ribs and shake to lightly coat them in flour.
- Next, heat olive oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then transfer to a plate and keep warm. Repeat with remaining short ribs.
- Once the last of the short ribs has been transferred, immediately add butter and reduce the heat to medium. Add the onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow the garlic to cook approximately 2 minutes then add the beef broth and red wine. Begin scraping the bottom of the skillet to remove anything that may be sticking.
- Simmer the broth and wine for about 5 minutes before adding the remaining ingredients. Stir until combined then add the short ribs to the Dutch oven. Cover and put the Dutch oven in the oven and roast for about 2½ hours.
- When the ribs are fall-apart tender, carefully remove them to a serving platter and strain the cooking liquid through a sieve. Allow approximately 2 minutes for the fat to rise to the surface then skim it off with a ladle. Pour the liquid over the short ribs and serve. Enjoy!
We may be a little biased but we think these ribs would be delicious with our garlic mashed potatoes!