Braised Short Ribs
Published Aug 15, 2023•Updated Feb 29, 2024
This post may contain affiliate links. Please read our disclosure policy.
Want to impress yourself and the people around your dinner table? Make Braised Short Ribs! No one will ever guess that these fall-off-the-bone tender ribs are incredibly easy.
This recipe includes instructions for stovetop / oven, Instant Pot, and slow cooker.
I first shared this recipe back in 2016 and have since then been singing the praises of this meal as a relatively simple, fail-proof meal that never fails to impress. In my early 20s when I lived in a shoebox of an apartment that was generously labeled a “junior” one bedroom, I was convinced that the secret to kitchen adulthood was learning to make braised short ribs. And since that time, they have never failed me.
Many others have become fans of this recipe for simple dinners at home, or bigger events, as noted in this comment from Pati!
Hi Jess, I’ve made this recipe numerous times for my hubby & I and always a delicious 😋 hit!!!! I’m hosting my daughter’s wedding and will be serving this for dinner for a party of 14 guests.
Ingredients for Braised Short Ribs
- Bone-In Short Ribs – I look for smaller bone-in short ribs and like to aim for 2 large or 3 smaller short ribs per person. The total weight of the short ribs isn’t as important as just purchasing an amount that can be easily portioned for serving.
- Onion, Celery, and Carrot – These will flavor the meat as it cooks and create a super rich cooking stock. You can leave these in or remove them before serving.
- Red Wine – Use any type you like. The flavor will really shine in this dish, so while I definitely don’t think you need an expensive wine, get something that you do like to drink. I love an inexpensive pinot noir or cabernet in this dish.
- Beef Stock – I like the way that beef stock complements the flavors of the meat, but any type of stock (chicken or vegetable) will work.
- Fresh Thyme – Don’t skip this if possible. It adds fresh, herb flavor to the entire dish and smells so good as everything cooks.
Recipe Tip
Bone-in short ribs look particularly beautiful on the plate and the bones help them to stay super tender as they cook. But boneless short-ribs will also work just fine in this recipe. You will want to reduce the cook time slightly if using boneless ribs – check the recipe card below for the exact times depending on your preferred cooking method.
Pin this now to save it for later
Pin It NowHow to Make Braised Short Ribs
1. Season Short Ribs
Braises are all about developing rich flavors from a few basic, delicious ingredients. Start by generously seasoning the short ribs with salt and pepper.
2. Sear Short Ribs
Over medium-high heat, get a nice golden brown sear on all sides of the short ribs. If using the Instant Pot, you can sear them right in the IP, but otherwise use a Dutch oven.
3. Deglaze
After the short ribs are seared, transfer them to a plate and return the pan to the heat. Add chopped onions, celery, and carrots and stir it around a bit to get it started cooking.
Then deglaze the pan with red wine. Adding the liquid to the hot pan will help to bring up all those browned bits on the bottom of the pan and those will result in a crazy flavorful sauce.
4. Add Stock, Thyme, and Short Ribs
Add stock and thyme sprigs to the pan. Nestle the browned short ribs in the liquid.
5. Braise
All the hard work is done! Now the ribs just need to cook, either low and slow in the oven or slow cooker or under pressure in the Instant Pot. This step is what turns those short ribs super tender. Set your kitchen timer and just enjoy the delicious aromas that are about to fill your kitchen.
What to serve with short ribs:
- Polenta (recipe included below)
- Rice
- Couscous
- Mashed potatoes
- Farro
- French bread
- Egg noodles
- Potato salad
- Glazed carrots
- Roasted broccoli
FAQs
The beauty of braised short ribs is that it is very hard to overcook them, but it’s not impossible. If the meat is cooked longer than recommended in the recipe below, it will completely fall off the bone and turn into shredded meat. If cooked longer than that, it will dry out. Fortunately, the wiggle room on cook time here is quite large and this meat will most likely be delicious and tender even if slightly overcooked.
Short ribs are beef ribs, but they are the shorter portion of the ribs that just contain small (shorter) ribs instead of the longer ribs that we often eat with barbecue.
Freeze the short ribs for up to 4 months before or after cooking. If cooking them first, store them in their cooking liquid to help minimize freezer burn.
More Braised Meat Recipes
Pin this now to save it for later
Pin It Now
Braised Short Ribs {Stovetop, Instant Pot, or Slow Cooker}
Equipment
- Dutch Oven, Instant Pot or Slow Cooker
Ingredients
Braised Short Ribs:
- 2 pounds bone-in short ribs (see note)
- 2 tablespoons cooking oil (use anything that works at high heat – I like avocado, grapeseed, or vegetable oil)
- 1 cup diced yellow onion
- 3 ribs celery, diced
- 1 1/2 cup diced carrot
- 1/2 cup red wine (any variety)
- 4 cups unsalted beef stock (sub chicken or vegetable stock)
- 8 sprigs fresh thyme
Parmesan Polenta:
- 3 cups milk
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 cup uncooked polenta (or grits; use regular, not quick cook polenta / grits)
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
Instructions
Stovetop / Oven:
- Preheat the oven to 325°F / 177°C.
- Generously season the short ribs on all sides with salt and pepper.
- Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return the pan to heat.
- To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. Add the stock and thyme sprigs. Add short ribs back to the pan. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if needed.)
- Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2 1/2 to 3 hours.
- When nearly finished cooking, make polenta (see below).
Instant Pot:
- Generously season the short ribs on all sides with salt and pepper.
- In a 6-quart Instant Pot turn on the sauté function to normal / medium. Add the oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate.
- If the Instant Pot looks dry, add some more oil. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour the red wine over the vegetables and stir, scraping up any more browned bits that remain in the pan (be very sure to scrape the bottom of the pot very clean or you may get the burn message during cooking).
- Turn off the sauté function. Add the stock and thyme sprigs. Nestle short ribs in the liquids.
- Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 60 minutes.
- Let pressure naturally release for 15 minutes and then manually release any remaining pressure.
- When nearly finished cooking, make polenta (see below).
Slow Cooker:
- Generously season the short ribs on all sides with salt and pepper.
- Heat a large skillet or Dutch Oven over medium-high heat. Add the oil. When the oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return pan to heat.
- To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes.
- Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes.
- Scrape the contents of the pan into the bowl of a 6-quart slow cooker. Add the stock and thyme sprigs. Nestle the short ribs in the liquids. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered.)
- Slow cook on low for 8 to 10 hours or high for 4 to 5 hours.
- When nearly finished cooking, make polenta (see below).
Make the Parmesan Polenta:
- While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the polenta is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated. Spoon polenta into serving bowls. Top each serving with short ribs and a couple spoonfuls of cooking liquid. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this work with country style ribs? Every store in my area is out of short ribs right now but I still really want to make this recipe!
Hi Allison – I’m pretty sure it would work just fine with country style ribs! They might have a bit more of a tendency to fall apart / shred when tender, but maybe not. Let mw know how it works out!
I am wondering how to cook 4 lbs instead of 2. I don’t want to double it because I feel like that will be too long then. Do you know how long I should cook for or if anything else should be doubled? If I want to do carrots, parsnips, and potatoes instead of polenta should I cook with the meat or roast separately?
Hi Erica – great question! I wouldn’t change the cook times in this case. I think you’ll find that the directions should work as written even if doing 4 lbs. Double all of the ingredients (click the number next to “servings” and you’ll be able to adjust the amounts easily). I love the idea of carrots, parsnips, and potatoes to serve with it! I’d roast them separately for maximum flavor (and not to soak up too much of the liquid in the braise). Let me know how it goes!
I tripped and froze. How do you recommend to reheat?
Hi Julie! This should be easy to reheat. Just defrost it in the fridge until fully thawed and then put it back in the Dutch oven. Slowly bring it back up to heat over low-medium. Add some water if the liquid has reduced a lot.
How can I cook this in the over without a Dutch oven? Alternatively I can do it in the crockpot if I need to…In that case do I keep everything else the same and just increase the cooking time as suggested above?
I’ve been really interested in creating a new version of this recipe for the slow cooker, but haven’t quite perfected it yet. I do think you could easily transfer everything to the slow cooker – I’d do 6 to 8 hours on low to be sure it’s really tender. If you have any other oven-safe pan, you could use that instead of a Dutch oven – even a large skillet or saute pan with a lid should work.
Hi
I want to cook this for a dinner party for 12. Could I cook the polenta beforehand as it seems a bit of a faff doing it at the last minute with lots of people in the house!
Thanks
Yes! You can reheat polenta, but you’ll need to add some additional liquid. I’d cook it on the stovetop and then just leave it off the heat. About 10 minutes before serving, I’d put it back over low-medium heat with some extra liquid (start with 1/4 or 1/2 cup and slowly heat it, adding more liquid as needed).
Is there any substitute for wine you recommend if we need to avoid alcohol?
Absolutely! I would just replace the wine with stock. You could even add a couple tsp of red or white wine vinegar as well to give it a bit of the tart flavor that comes from the wine.
Great recipe. The southern girl in me made grits instead of polenta. Delicious.i can’t wait to make again.
Nothing wrong with that!! 😉 Glad you liked it!
I have made this several times and it is always a big hit.
I’m so glad Kathie! It’s definitely one of our favorites – especially this time of year.
Awesome recipe. Instead of using polenta I used pureed cauliflower. It was awesome. Thanks and keep up the good work.
These have become one of my staple recipes for winter. So unbelievably yummy! Thanks so much
It’s a staple for us too – so comforting in the winter. Thanks so much for letting us know!!