Go Back
+ servings

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 mins
Cook Time3 hrs 10 mins
Total Time3 hrs 15 mins
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