Braised Short Ribs


Delve into the realm of indulgence with the savory and succulent dish of Braised Short Ribs. This culinary masterpiece combines tender, fall-off-the-bone meat with rich, flavorful sauce, creating a dining experience that is both luxurious and comforting. In this SEO article, we’ll explore the art of braising short ribs, from selecting the perfect cut to mastering the cooking process, ensuring your journey to culinary excellence is nothing short of extraordinary.


  • 2 pounds beef short ribs, cut into 3-4 inch pieces
  • 1 large onion, sliced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 8 ounces mushrooms, quartered
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 5 cups beef broth (replacing wine)
  • 1 tablespoon Worcestershire sauce (for added depth)
  • 2 tablespoons tomato paste
  • 2 heads of garlic, with the tops removed
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 2 tablespoons parsley, chopped


  1. Preparation: Preheat your oven to 350°F (180°C) if choosing to oven-braise. In a large, oven-safe saucepan, sear the beef ribs over medium-high heat until browned on all sides, about 3-4 minutes per side. Remove ribs and set aside. Drain excess grease, leaving about 2 tablespoons in the pan.
  2. Vegetables: Add onions, carrots, celery, and mushrooms to the pan. Sauté until the vegetables are tender, approximately 7-10 minutes.
  3. Aromatics: Introduce the chopped garlic and red pepper flakes to the pan, cooking until fragrant, roughly 1 minute.
  4. Braising Liquid: Pour in the beef broth and Worcestershire sauce. Stir in the tomato paste. Add whole heads of garlic, balsamic vinegar, bay leaves, thyme, and rosemary. Return the ribs to the pan, ensuring they are submerged.
  5. Braise: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours. Alternatively, cover the pan and place it in the preheated oven, or transfer everything to a slow cooker. Cook until the beef is tender and falling off the bone.
  6. Final Touches: Before serving, discard the bay leaves. Adjust seasoning with salt and pepper as needed. Serve the ribs over a bed of mashed potatoes, celery root puree, parsnips, or pasta. Accompany with crusty bread for dipping into the rich sauce. Garnish with fresh parsley and squeezed roasted garlic cloves from the heads.
  7. Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
  8. Servings: 6

Serving Tips:

  1. Plating Presentation: When serving Braised Short Ribs, carefully remove them from the cooking liquid and place them on a serving platter or individual plates. Spoon some of the flavorful sauce over the ribs, garnish with chopped fresh herbs like parsley or thyme, and serve hot.
  2. Accompaniments: Pair Braised Short Ribs with complementary sides to create a well-rounded meal. Creamy mashed potatoes, buttery polenta, roasted root vegetables, or a crisp green salad all make excellent accompaniments that complement the rich flavors of the ribs.
  3. Family-Style Dining: For a more casual dining experience, serve Braised Short Ribs family-style. Place the ribs and sauce in a large serving dish or Dutch oven at the center of the table, allowing guests to help themselves and pass around the sides.
  4. Bread Basket: Consider serving crusty bread or dinner rolls alongside Braised Short Ribs to soak up the delicious sauce. Guests will appreciate having something to mop up every last bit of flavor from their plates.

Storage Tips:

  1. Refrigeration: Allow any leftover Braised Short Ribs to cool completely before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
  2. Freezing Instructions: To freeze Braised Short Ribs for longer-term storage, portion them into individual servings and place them in freezer-safe containers or resealable bags. Remove as much air as possible before sealing. They can be frozen for up to 2-3 months.
  3. Thawing and Reheating: When ready to enjoy frozen Braised Short Ribs, thaw them overnight in the refrigerator. To reheat, gently warm the ribs and sauce in a covered saucepan over low heat on the stovetop, stirring occasionally, until heated through. Alternatively, reheat them in a preheated oven at 325°F (163°C) for about 20-30 minutes, or until warmed to your liking.


1. How long does it take to braise short ribs until they’re tender? The cooking time for braised short ribs can vary depending on factors like the thickness of the meat and the cooking temperature. Generally, it takes about 2 to 3 hours of slow cooking in the oven or on the stovetop for the short ribs to become fork-tender.

2. Can I use a slow cooker to braise short ribs? Yes, you can use a slow cooker to braise short ribs. Simply follow the recipe instructions to sear the ribs and sauté the aromatics, then transfer everything to the slow cooker along with the braising liquid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the ribs are tender.

3. Can I substitute beef broth with chicken or vegetable broth? While beef broth is traditionally used for braising short ribs to enhance the meaty flavor, you can substitute it with chicken or vegetable broth if preferred. Keep in mind that the flavor profile will slightly change, so adjust the seasonings accordingly.

4. How do I know when the short ribs are done cooking? Short ribs are done cooking when the meat is fork-tender and easily pulls away from the bone. You should be able to insert a fork into the meat with little resistance. Additionally, the meat will have a rich, caramelized exterior and will be surrounded by flavorful sauce.

5. Can I prepare braised short ribs in advance? Yes, braised short ribs can be prepared in advance and reheated before serving. In fact, many people find that the flavors improve after sitting overnight. Simply cool the cooked short ribs, store them in an airtight container in the refrigerator, and reheat them gently on the stovetop or in the oven before serving.


In conclusion, Braised Short Ribs are a culinary marvel that epitomizes the art of slow cooking and the joy of indulgence. With their tender, flavorful meat and rich, velvety sauce, they are sure to delight the senses and satisfy the soul. Whether enjoyed on a cozy evening at home or as the centerpiece of a festive feast, Braised Short Ribs are a timeless classic that never fails to impress. So why wait? Embark on your culinary journey and master the art of Braised Short Ribs today!

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