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Braised Beef Short Ribs

Braised Beef Short Ribs Recipe is the comforting dutch oven dinner recipe you need in the chilly winter months, perfect for any special occasion!

Braised Beef Short Ribs

Braised Beef Short Ribs are the ultimate comfort food in the chilly winter months. Served over creamy mashed potatoes, this fork-tender dinner is so comforting!

Rich red wine and beef broth glaze this fall-of-the-bone, incredibly tender, and succulent short ribs.

Hearty carrots, onions, tomato paste, and other herbs and spices are why you’ll love this meal!

Beef ribs are simmered in a red wine sauce with bay leaves,

beef ribs in the oven

What are Beef Short Ribs?

It’s a cut of meat, from the short portion of the rib bone of a cow, that is perfect for long braising in a large dutch oven or slow cooker, or crock pot.

Guide to Chuck Short Ribs

Image Source: Traeger Grills.

Tougher cuts of meat are often quite fatty, so some people (my mother!) would never dream of eating these. But, most of that fat melts away during the cooking process and creates the most amazing gravy.

If you are a fan of the classic pot roast, you will love this delicious beef dish!

It might be your first time cooking short ribs, and this post has step-by-step instructions as well as a video to help you through! Watching the video is the best way to make this perfect meal, so you know exactly what to do and when!

Braised Short Rib Recipe

How do you make Braised Beef Short Ribs?

Liberally salt all the sides of your short ribs. We don’t need to add any other spice rub or seasonings at this point, we’ll add some later with the braising liquid.

Over medium-high heat in a large pot, you’ll add either ghee or olive oil to the bottom of the pan. Let this melt, and get hot.

Be sure you are using an oven-safe pot! While you could just leave it on the stove over low heat for a couple of hours, it’s easiest to use your oven.

Furthermore, if you want, you can transfer all of the ribs and vegetables to a slow cooker and braise them all day long!

But, the best part about the Le Creuset cookware is it acts like a slow cooker! Woo hoo!

Sear the short ribs in the hot pan, until browned on all sides. Leave a little bit of room between each rib, so it gets a good sear. Use a single layer, and be patient! Creating that good crust on all sides takes time!

Transfer the ribs to a plate on the side while you lower the heat and sear the vegetables.

Next, you’ll sear carrots, onions, and garlic cloves until browned. These browned bits on the bottom of the pot give the best results for gravy later!

You can use whatever root vegetables you prefer! Carrots, onions, shallots, celery.

Braised Short Ribs with Carrots and Onions

Braising Tough Cuts of Meat

Braising meat is just letting it cook in the liquid for a long period of time with medium heat.

You want to make sure your cooking liquid is flavor-filled!

Today, we’re using beef stock and a few cups of red wine. Well, an entire bottle (minus a glass for yourself!)!

Other flavor-enhancers you can add to any braising liquid:

  • Bay Leaf
  • Fresh Thyme
  • Fresh Rosemary
  • Worcestershire Sauce – this is a great dash to add to braising liquids!
  • Soy Sauce
  • Balsamic Vinegar
  • Black Pepper
  • Garlic Powder
  • Onion Powder

For tender ribs, add short ribs back into the veggies, and cover with red wine and beef stock.

Before braising in the oven, add a sprig of rosemary and a handful of thyme.

Braise for a couple of hours, or until the short ribs are falling off the bone.

Short Ribs Made in Dutch Oven

Frequently Asked Questions:

  • Are braising ribs the same as short ribs?
  • Yes! They sure are—if your grocer calls them braising ribs, it’s just a fancy term for short ribs. ?
  • Should braising liquid cover the meat?
  • Yes, almost… Be sure your liquid comes up to just the top of the meat—as the meat cooks, it will release more liquid, so no need to completely submerge.

What should I serve with Braised Beef Short Ribs?

Serve with Mashed Potatoes for an incredible meal!

If you need a green vegetable, I highly recommend the Crispy Ranch Brussels Sprouts — the crispy texture is wonderful with the tender meat.

Another side dish recipes you could serve are creamy polenta! Yum!

Top your shallow bowl of bone tender short ribs with fresh parsley for that restaurant-quality finish!

This is a Sunday Dinner recipe that your family will love! If you end up with leftovers, store in an airtight container and use the next day for a rich tomato sauce over pasta!

Braised Short Ribs with Red Wine

What kitchen equipment do I need?

  • Le Creuset Dutch Oven– this is one of my favorite things in my kitchen! You’ll pay top dollar for it, but it will last you a lifetime and then some!
  • Tongs
  • Check out all the other items in my Amazon Influencer Store—they’re all my favorite products that I use over and over!

Save this recipe to your favorite Dinner Ideas board on Pinterest!

Braised Beef Short Ribs Recipe
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Short Ribs Made in Dutch Oven

Braised Beef Short Ribs

5 from 5 reviews
  • Author: Sweetpea
  • Prep Time: 20
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x
  • Category: main dish
  • Method: oven-baked
  • Cuisine: american


Braised Beef Short Ribs are the comforting dutch oven dinner recipe you need in the chilly winter months, a fix it and forget it dinner idea!


  • 1 tbs ghee
  • 810 beef short ribs
  • kosher salt
  • 3 carrots, washed and cut into chunks
  • 1 medium onion, peeling removed and chunked
  • 4 cloves garlic
  • 1 tsp black pepper
  • 2 tsp Worcestershire Sauce
  • 2 bay leaves
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 1 bottle of red wine
  • 2 cups beef stock
  • 1 pound button mushrooms, browned in butter
  • 1 tbs flour
  • 1 tbs water


  1. In a big Dutch oven, melt a tablespoon of ghee over medium-high heat.
  2. After the ghee has melted, sear your short ribs on all sides, working in batches.
  3. You want a super crusty crust on all sides, so give it time.
  4. Remove the seared short ribs and set aside. Add in 3 chopped carrots, 2 onions, and 4 garlic cloves. Add in black pepper & Worcestershire sauce.
  5. Nestle the ribs back into the veggies, add in rosemary & thyme, pour an entire bottle of red wine in, and then enough stock to almost cover.
  6. Roast covered in a 350* oven for 1.5 hours. Or until the meat falls off the bone.
  7. Remove the thyme and rosemary sprigs, and dump in a slurry of flour + water. And a carton of sautéed mushrooms.
  8. Shred your beef, and add back to the sauce. Simmer for 5 minutes.
  9. Serve family style!
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    1. Yay! Glad you like the video—that’s the Jumprope plugin, and once you make the one video in Jumprope, you can resize it to any social media + the blog style step by step.

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