Braised Short Ribs

Short ribs are something that I love to make when I want to feel like I am having a fancy dinner, but I don’t want to put a ton of work into making that dinner. Braised short ribs, when done right, are super easy, incredibly flavorful and oh so tender and delicious. My recipe for braised short ribs includes only about 10 minutes of prep time. Once everything is in the oven, it is just a waiting game. This is a great recipe to make when you are having dinner guests, because it is sure to impress, but you won’t have to slave in the kitchen to make it.

I always opt for bone-in short ribs, because the bone does so much for the overall flavor of the meat. If your only choice is boneless, that will work, but you can lessen the weight of short ribs that you need. These are delicious over a bed of mashed potatoes, rice or even mashed cauliflower. An added bonus with my recipe is that the vegetables cook right along with the meat, so that is one less dish that you will have to make!

Please let me know how this recipe works for you, and please enjoy!

Braised Short Ribs

These fall-off-the-bone tender short ribs are easy to make and will impress even the pickiest of guests.
Prep Time5 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: beef, Braised, dairy free, Short Ribs, Vegetables
Servings: 4 People
Calories: 132kcal


  • 2 tbsp olive oil
  • 4 bone-in short ribs
  • salt and pepper to taste
  • 3 cloves garlic minced
  • 1 red onion chopped
  • 4 carrots chopped
  • 2 stalks celery diced
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 3 tbsp balsamic vinegar
  • 2 1/2 cups beef broth more if needed


  • Preheat the oven to 325º.  Heat a dutch oven or other large oven-safe pot on the stove over high heat.  Season the short ribs with salt and pepper.  Brown the short ribs on each side for approximately 30 seconds per side.  Work in batches if necessary to ensure that you do not crowd the pan.  
  • When all of the short ribs are browned, remove the pot from the heat and return all of the short ribs to the pot.  Add the garlic, red onion, carrots, celery, soy sauce, Worcestershire sauce, balsamic vinegar and beef broth to the pot.  Add more beef broth if needed to ensure that the short ribs are completely submerged in the liquid.  Cover and braise in the preheated oven for approximately 3 hours, or until the short ribs are fall-off-the-bone tender.  


Sodium: 915mg | Calcium: 47mg | Vitamin C: 7mg | Vitamin A: 10191IU | Sugar: 6g | Fiber: 2g | Potassium: 387mg | Cholesterol: 1mg | Calories: 132kcal | Saturated Fat: 1g | Fat: 8g | Protein: 3g | Carbohydrates: 13g | Iron: 1mg

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