Easy Braised Short Ribs Recipe

These Braised Short Ribs are so tender & fall off the bone delicious! This meal basically cooks itself & has you feeling like a Michelin star chef! This has become a staple for family nights, you are going to love it!

Short ribs are known for their delicious taste because they're a cut of beef that's well-marbled with fat, which renders during cooking to create juicy, flavorful meat with a satisfying texture.

If you love easy & savoury recipes, you are going to love my Marry Me Chicken Pasta, Shrimp Linguine & Honey Garlic Chicken Thighs.

Ingredients for Easy Braised Short Ribs Recipe

• Olive Oil 
• Celery
• Carrot
• Yellow Onion
• Short Ribs
• Dry Red Wine (Vranac)
• Tomato Sauce
• Chicken Broth
• Salt & Pepper

Optional: Serve with mashed potatoes & garnish with freshly chopped chives.

See recipe card for quantities.

Instructions for Easy Braised Short Ribs Recipe

Sauté chopped veggies. Set them aside.

Brown the Meat for 45 seconds on each side. Set aside.

Make the sauce & add back in the veggies & meat.

Place into oven at & bake for 2 hours & 30 minutes. See recipe card.

1. Generously season the ribs with salt and pepper and coat on all sides. 
2. Preheat oven to 350 degrees F.
3. In an oven safe pot with a lid, add two tablespoons of oil over medium heat. Add the chopped celery, onions and carrots and sauté for a few minutes, stirring constantly until onion is translucent. Remove veggies to a plate & set aside.
4. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove the ribs & set aside.
5. Add the wine to deglaze the pan & boil for approximately 2 minutes. 
6. Add the tomato sauce & chicken broth, let that simmer together for 5 minutes before adding back the ribs & veggies.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 1 hour 45 minutes, then reduce heat to 325 degrees and cook for an additional to 45 minutes. The short ribs should be very tender, almost falling off the bone.
8. Remove the pan from oven, with the lid on, let it rest for at least 15-20 minutes. Serve ribs with mashed potatoes & garnish with freshly chopped chives. Pour the gravy from the pot overtop.

Substitutions

Olive Oil : Use canola or vegetable oil instead of olive oil.

Celery: Replace celery with fennel bulb or bell peppers.

Carrot: Substitute carrots with sweet potatoes or parsnips.

Yellow Onion: Use white or red onions in place of yellow onions.

Short Ribs: Swap short ribs for beef chuck roast or brisket.

Dry Red Wine (Vranac): Use Cabernet Sauvignon, Merlot, or Shiraz instead of dry red wine.

Tomato Sauce: Replace tomato sauce with crushed tomatoes or tomato puree, or use beef broth or vegetable broth mixed with vinegar as an alternative

Chicken Broth: Substitute chicken broth with vegetable broth or beef broth for a different flavor profile.

Equipment for this Easy Braised Short Ribs Recipe

Cutting Board

Knife

Oven-Safe Braiser

Storage

To store braised short ribs, first, let them cool to room temperature. Then, transfer them to an airtight container or sealable plastic bag. Refrigerate for up to 3 days or freeze for longer storage, ensuring proper sealing to prevent freezer burn. Reheat gently before serving.

FAQ

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Easy Braised Short Ribs Recipe

5 from 1 vote

These Braised Short Ribs are so tender & fall off the bone delicious! This meal basically cooks itself & has you feeling like a Michelin star chef!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 4 tablespoon olive oil
• 1 celery stick
• 2 carrots
• 1 yellow onion
• 8 beef short ribs
• 1 cup dry red wine Vranac
• 1 cup tomato sauce
• 2 cups chicken broth
• Salt & pepper

Equipment

• Knife
• Cutting Board
• Oven-Safe Braiser

Method

 

1. Generously season the ribs with salt and pepper and coat on all sides.
2. Preheat oven to 350 degrees F.
3. In an oven safe pot with a lid, add two tablespoons of oil over medium heat. Add the chopped celery, onions and carrots and sauté for a few minutes, stirring constantly until onion is translucent. Remove veggies to a plate & set aside.
4. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove the ribs & set aside.
5. Add the wine to deglaze the pan & boil for approximately 2 minutes.
6. Add the tomato sauce & chicken broth, let that simmer together for 5 minutes before adding back the ribs & veggies.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 1 hour 45 minutes, then reduce heat to 325 degrees and cook for an additional to 45 minutes. The short ribs should be very tender, almost falling off the bone.
8. Remove the pan from oven, with the lid on, let it rest for at least 15-20 minutes. Serve ribs with mashed potatoes & garnish with freshly chopped chives. Pour the gravy from the pot overtop.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.