Braised Short Ribs

Meat so tender, you can cut it with a fork!

For me growing up, this Braised Short Ribs recipe was the definition of winter comfort food. It’s a low and slow household favorite throughout the chilly weather months. After spending hours in an aromatic bath of red wine, beef broth, fresh herbs and vegetables, this richly flavored meal will truly melt in your mouth.

People often feel intimidated by the term “braised,” but I urge you not to shy away from this technique, because slow cooking and braising are actually total time savers that result in succulent, luxurious meals that can feed a big group. Prepare the short ribs for braising in the early morning hours or the night before, and hours later, after cooking away in the Dutch oven or Crock Pot as you go about your day, you’ll be enjoying a rich and flavorful meal! This recipe is even great for food prep and storing freezer meals. We love to pair ours with a robust bottle of red like a Cabernet Sauvignon or Merlot. I hope your family will enjoy these Braised Short Ribs just as much as we do.

Prep Time: 30 minutes

Cook Time: 4 hours (Dutch Oven) 8 Hours (Crock Pot)

Yield: 6-8 servings


4-5 lbs boneless beef short ribs

½ cup gluten free or classic all purpose flour

5 tablespoons olive oil

6 garlic cloves, 2 sliced in half and 4 whole

1 medium sized sweet onion, chopped

3 large carrots, peeled and sliced into coins

2 celery stalks, chopped into half moon shapes

4 cups low sodium beef broth

2 cups red wine

2 14.5-ounce cans diced tomatoes

4 sprigs fresh rosemary

4 sprigs fresh sage

4 sprigs fresh thyme

4 sprigs fresh oregano

¼ cup cornstarch

Kosher salt & pepper to taste


If using a Dutch oven: Preheat oven to 325°

Brown the Meat

  1. Sprinkle some salt and pepper over the meat, and then lightly coat each rib with flour.

  2. Add 2 tablespoons olive oil to the Dutch oven or a saute pan if using the Crock Pot, and bring to medium heat. Brown the meat, cooking only about 2 minutes on each side. Place aside on a separate plate.

Sauté the Vegetables

  1. In the Dutch oven or in a sauté pan, add 3 tablespoons olive oil and bring to low-medium heat.

  2. First, add 2 garlic cloves sliced in half. 2 minutes later, increase to medium heat and add the onion, carrots, and celery. Saute until translucent, stirring frequently, about 10 minutes.

  3. If using the Dutch, leave everything in the pot. If using the Crock Pot, transfer everything to the Crock Pot.

Prepare to Braise & Serve

  1. *Dutch oven directions: Add all ingredients but the meat to the sautéed vegetables in the Dutch oven. Season with salt and pepper to taste and stir until combined. *Crock Pot directions: Add all ingredients but the meat to the pot. Season with salt and pepper to taste, and stir until combined.

  2. Add the meat to whichever pot you are using, and make sure each piece is well immersed in liquid, ready to soak in all of the aromatic flavors.

  3. If cooking in a Dutch oven: 325° for 4 hours. If cooking in the Crock Pot: 8 hours on Low setting.

  4. Once cooked, remove from the oven or unplug the Crock Pot. Using a slotted spoon, transfer the meat and vegetables to a serving dish. Then, using a ladle or large spoon, add the gravy on top. Be mindful of avoiding the little sprigs from the herbs, so they don't wind up in your dish. Serve warm, or freeze for future meals.


Recent Posts

See All