Melt-in-Your-Mouth Braised Short Ribs Recipe

These tender, fall-off-the-bone short ribs are slow-braised in a rich, savory sauce. Elegant yet straightforward, this recipe uses simple ingredients and yields deeply flavored meat perfect for a special dinner or cozy family meal.

Why we love beef short ribs

• Impressive presentation: Bone-in short ribs look stunning on the plate, and the tender meat clinging to the bone creates an elegant, restaurant-quality appearance.
• Minimal, pantry-friendly ingredients: Aside from the meat and a handful of fresh produce or herbs, the ingredient list is mostly staples you likely already have on hand.
• Comforting and hearty: The combination of braised meat, a silky reduced sauce, and vegetables served over mashed potatoes is classic comfort food at its best.

Ingredients & substitutions

• Bone-in short ribs (English cut): The meat is cut parallel to the bone. If short ribs aren’t available, substitute chuck roast or stew meat. Oxtails add a similar rich, bone-in flavor.
• Oil: Use extra virgin olive oil or avocado oil for searing.
• Worcestershire sauce: Can be swapped with soy sauce, steak sauce, or a splash of red wine.
• Ground mustard: Replace with Dijon mustard (about 2 tsp) if needed.
• Beef broth: Use low-sodium beef broth, beef stock, or bone broth. The braise will further develop a deep, beefy flavor as it cooks.

How to braise short ribs in the oven

Preheat the oven to 350°F (175°C). Pat the short ribs dry and season with salt and pepper on all sides.

Heat 2 tablespoons extra virgin olive oil over medium-high heat in a large, oven-safe skillet or braising pan. Working in batches so the pan isn’t crowded, sear the short ribs on all sides until browned, about 1–2 minutes per side. Transfer the seared ribs to a plate and set aside.

In the same pan, add the vegetables: carrots, diced yellow onion, and chopped celery. Sauté until the vegetables have softened. Stir in 3 tablespoons tomato paste to coat the vegetables and briefly cook to deepen the flavor. Pour in 4 cups low-sodium beef broth, then add 1 teaspoon Worcestershire sauce and 1/2 teaspoon ground mustard, stirring to combine.

Taste the sauce and adjust seasoning, adding roughly 1 teaspoon salt if needed.

Return the short ribs to the skillet, nestling them into the sauce. Add fresh herb sprigs—rosemary and thyme work well; tie them together with kitchen twine for easy removal after cooking.

Cover the pan and braise in the oven for 2½–3 hours, until the meat is fork-tender and nearly falling off the bone.

When the ribs are done, transfer the skillet to the stovetop. Remove the ribs to a plate and tent with foil. Simmer the sauce over medium heat, uncovered, for 15–20 minutes to concentrate and thicken it. Return the ribs to the sauce to reheat briefly before serving.

Serving suggestions

Serve the short ribs over creamy mashed potatoes and spoon the reduced sauce and vegetables over the top. Garnish with chopped fresh herbs. The braised carrots, onion, and celery are delicious with the meat and make a tasty accompaniment.

Other sides that pair well:

• Garlic smashed potatoes
• Southern-style green beans
• Roasted Brussels sprouts with bacon
• Autumn apple salad with maple vinaigrette
• Southern cheese grits

Make-ahead and storage

This dish reheats beautifully and can be made a day ahead. Cool the ribs to room temperature, then store the ribs and sauce together in a sealed container in the refrigerator. Reheat in the same braising pan or a large pot over medium heat until warmed through, about 10–15 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

To freeze, cool the ribs completely, then transfer the ribs and sauce to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow cooker option

To adapt for a slow cooker, follow the recipe through sautéing the vegetables and creating the sauce. Transfer the vegetables and sauce to the slow cooker, add the seared ribs, and cook on low for about 6 hours or until the beef is tender.

Ingredients (serves 4)

• 2 tablespoons extra virgin olive oil
• 3 pounds English-style short ribs (about 8 ribs)
• Salt and pepper, to taste
• 4 carrots, peeled and chopped
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard (or 2 tsp Dijon)
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions

1. Preheat oven to 350°F (175°C).
2. Pat short ribs dry and season with salt and pepper.
3. Heat oil in a large oven-safe skillet or braising pan over medium-high heat. Sear ribs in batches until browned on all sides, 1–2 minutes per side. Set aside.
4. Sauté carrots, onion, and celery in the same pan until tender. Stir in tomato paste and cook briefly.
5. Pour in beef broth, then add Worcestershire sauce and ground mustard. Stir, taste, and adjust seasoning with salt as needed.
6. Return short ribs to the pan and add the tied herb sprigs. Cover and braise in the oven for 2½–3 hours, until very tender.
7. Remove ribs to a plate and tent with foil. Simmer the sauce uncovered over medium heat for 15–20 minutes to thicken, then return ribs to the sauce for serving.
8. Serve over mashed potatoes, spooning sauce and vegetables over the top and garnish with fresh herbs.

Notes

• Bone-in short ribs yield a rich, beefy flavor; substitute chuck roast or stew meat if necessary.
• Use low-sodium beef broth to control salt; adjust seasoning at the end.
• This recipe adapts easily to a slow cooker—see the slow cooker option above.
• Leftovers keep in the refrigerator up to 3 days or in the freezer for up to 3 months.

Photography by @KJandCompany.co