Beef Short Ribs Recipe

Preheat your oven to 325°F—this low temperature is key to getting that fall-apart texture.

Pat the short ribs completely dry with paper towels (this is crucial for getting a good sear), then season them super generously on all sides with salt and pepper—like, way more than feels right.

Heat your Dutch oven over medium-high heat and add the olive oil. Once it’s shimmering and almost smoking, add the short ribs in batches (don’t crowd them!) and sear on all sides until deeply browned—about 3-4 minutes per side. Don’t move them around too much; let them develop that gorgeous crust. Remove and set aside on a plate.

In the same pot with all those beautiful brown bits, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up all that flavorful fond from the bottom of the pot (this is where the magic happens).

Add the minced garlic, tomato paste, thyme, and rosemary, and cook for another minute, stirring constantly until everything smells incredible.

Nestle those seared short ribs back into the pot, fitting them snugly among the vegetables. Pour in the beef broth—it should come about halfway up the sides of the meat (add a bit more if needed).

Bring everything to a simmer on the stovetop, then cover the pot with a tight-fitting lid and carefully transfer it to your preheated oven.

Walk away and let it braise for 2.5 to 3 hours, checking once around the 2-hour mark. The meat is done when you can pierce it with a fork and it practically falls apart—if there’s any resistance, give it more time.

Carefully remove the short ribs from the pot (they’ll be super tender and might fall apart) and set them on a serving platter. Strain the cooking liquid through a fine-mesh sieve into a measuring cup, pressing on the solids to extract all the flavor. Discard the vegetables (they’ve given their all).

Let the liquid sit for a few minutes so the fat rises to the top, then skim it off with a spoon. Pour the liquid back into the pot and simmer it on the stovetop for about 10 minutes to reduce it into a gorgeous, glossy sauce.

Serve the short ribs with that reduced sauce drizzled over the top, and prepare for everyone to ask for seconds.

520

8g

35g

38g

16g

2g

680mg

4mg (22% DV)

8mg (73% DV)

3500 IU (70% DV)

Seriously, don’t skip drying the meat before searing—wet meat steams instead of browns

You cannot overcook braised short ribs as long as they’re in liquid, so when in doubt, give them more time

Every oven runs differently, so trust your fork-tender test more than the exact timing

The vegetables will turn to mush during braising—that’s normal and expected, which is why we strain them out

Make this a day ahead if you can; it’s even better reheated and way easier to skim the fat when it’s cold

Store in an airtight container in the refrigerator for up to 4 days (they get better every day)

Freeze for up to 3 months in the sauce in a freezer-safe container

Reheat gently on the stovetop or in a 300°F oven—don’t microwave or you’ll dry them out

The fat will solidify on top when cold, making it super easy to remove before reheating

If the sauce gets too thick when reheated, just thin it with a bit of beef broth or water

Serve over creamy mashed potatoes or buttery polenta with the sauce spooned generously on top

Pair with roasted root vegetables and crusty bread for soaking up that incredible sauce

Serve over egg noodles or with a side of roasted Brussels sprouts for a complete meal

Garnish with fresh herbs like parsley or thyme, and serve with a simple green salad to cut the richness

Swap the herbs for fresh ginger, add soy sauce and a touch of honey to the braising liquid for a completely different flavor profile

Add pearl onions and mushrooms during the last hour of cooking for a fancier presentation

Use less oil for searing and be aggressive about skimming fat—you’ll still get incredible flavor with less richness

This recipe is naturally gluten-free, just make sure your beef broth doesn’t contain any gluten-based additives