This braised short ribs recipe is a simple, no-fuss way to make deeply flavorful, fall-apart tender beef with just a handful of ingredients. The ribs braise low and slow in the oven, making this a reliable dinner for nights when you're craving something cozy, hearty, and uncomplicated.
A Quick Look At The Recipe
- This is a Dutch oven braised short ribs recipe designed for home cooks who want deep flavor without a long ingredient list.
- Ready In: About 3 hours, with most of the time in the oven
- Serves: 2 generous portions
- Main Ingredients: Beef short ribs, onion, garlic, beef broth
- Best For: Cozy Sunday dinners, cold nights, and cooks new to short ribs
- ⭐ Why It Works: The ribs are seared for flavor, then braised low and slow at 325°F with onions that protect the meat and enrich the pan juices.
I've made short ribs a lot of different ways over the years, but this is the version I come back to again and again. It's what I make most Sundays when we want a cozy dinner that feels special but still familiar - and it happens to be Russ's favorite. The method is simple and dependable, with seared beef, onions, garlic, and time doing exactly what they're supposed to do.
If you enjoy slow-cooked comfort food, try our Classic Pot Roast Recipe next. These short ribs pair beautifully with our Make-Ahead Mashed Potatoes or Cheesy Potatoes, both family-favorite sides that soak up the savory pan juices. You'll find more recipes like this in our Cozy Winter Recipes or Midwestern Recipes collection.
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Why You'll Love This Recipe 💛
- Made with just a handful of simple ingredients.
- Braises low and slow without needing constant attention.
- Turns out tender and deeply flavorful every time.
- Perfect for Sunday dinners or cozy nights at home.
- Creates a rich, savory pan sauce without extra steps.
Food is love. Cooking is community.
Reader Review: "Short ribs were FABULOUS !!! Thank you SO much💗💗💗💗" ~Andrea
Ingredients You'll Need
- Beef short ribs: Bone-in short ribs provide the best flavor for braising.
- Neutral high-heat oil: Such as canola, vegetable, or avocado oil, for searing.
- Kosher salt: Season generously for well-flavored meat.
- Onion: Sliced into thick rounds to form a flavorful base.
- Garlic: Whole or lightly crushed for a gentle aroma.
- Beef broth: Swanson works well, or use water with beef bouillon cubes.
See the recipe card for full information on ingredients and quantities.
Substitutions and Add-Ins
- Water with beef bouillon instead of broth: Creates a clean, beef-forward braise.
- Avocado oil instead of canola or vegetable oil: Another neutral, high-heat option.
- Extra garlic cloves: Adds more aroma without overpowering the dish.
Variations
Classic version: Make the recipe exactly as written.
Extra-garlicky version: Add 2-3 additional garlic cloves.
Thicker sauce version: Reduce or thicken the pan juices after cooking.
How to Make Braised Short Ribs (Step-by-Step)
💡 What a braise means: Slow-cooking meat, covered, in a small amount of liquid so it becomes tender without drying out.
Before you begin:
Preheat your oven to 325°F convection.
Step 1. Season the short ribs. Pat the short ribs dry and season all sides generously with kosher salt.
Avoid This Mistake: Under-seasoned meat will taste flat no matter how long it cooks.
Step 2. Sear the ribs. Heat the neutral oil in a 5-quart Dutch oven over medium-high heat.
Working in batches, sear the short ribs on both sides until deeply browned, then transfer to a plate.
Step 3. Layer the Dutch oven. Arrange the onion slices in a single layer on the bottom of the pot. Place the seared ribs directly on top of the onions.
Why This Matters: The onions act as a natural rack and prevent scorching.
Step 4. Add garlic and broth. Pour the beef broth (or water with bouillon) over the ribs, then toss in the garlic cloves.
Why this works: The beef, onions, and long cooking time build plenty of flavor on their own, so no extra herbs are needed.
Step 5. Cover and braise. Cover with the lid and place on the middle rack of the oven. Cook for 3 hours, until the meat is very tender.
Step 6. Remove bones and tendons, then serve. Carefully lift the ribs out of the pot.
Discard the bones, then scrape the tender meat away from any remaining tendons and discard the tendons as well.
Return the meat to the pan juices, spoon the juices over the top, and serve warm.
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Expert Tips
- This recipe follows a traditional Midwestern American braise. Flavor comes from seared beef, onions, garlic, and long cooking - not wine or complicated ingredients.
- Keep the Dutch oven covered the entire time. Trapped steam and gentle heat are what make the ribs tender.
- Short ribs soften gradually and need enough time. If they feel tight or chewy, they just need more time.
- Bone-in ribs add flavor even if you remove the bones later. The bones enrich the braising liquid during cooking.
- This recipe is meant to produce a light, savory au jus. You can strain and reduce the liquid if you prefer it thicker, but many cooks enjoy it just as it is.
Troubleshooting Guide
- Short ribs are still tough: They need more time. Return them to the oven and continue cooking in 20-30 minute increments.
- There's a tough strip attached to the meat: This is a tendon, a connective tissue that does not melt. After braising, scrape the tender meat off the tendon with a knife and discard the tendon before serving.
- The braising liquid is thinner than expected: This recipe creates a light au jus. Next time, use slightly less broth. To thicken after cooking, strain and gently reduce or use a cornstarch slurry.
- The meat falls off the bone but feels chewy: Falling off the bone doesn't always mean tender. Continue cooking until the meat offers very little resistance.
Serving Suggestions
These braised short ribs pair beautifully with comforting sides that soak up the pan juices.
- Serve with Hashbrown Cheesy Potatoes for a classic Midwestern dinner.
- Pair with Make-Ahead Mashed Potatoes for a cozy, traditional meal.
- Add a vegetable side dish like Traditional Green Bean Casserole to balance the richness.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze cooked ribs with juices for up to 3 months.
- Reheat: Warm covered in a 325°F oven until heated through.
FAQs
Braised beef short ribs usually take about 3 hours at 325°F, though thicker ribs may need additional time.
Braised beef short ribs remain tough when the connective tissue has not fully broken down and need more cooking time.
Beef broth or water with beef bouillon works best for a braised short ribs recipe without red wine.
The tough strip is a tendon that does not melt during cooking and should be removed after braising.
Yes. Braised beef short ribs often become so tender that the meat separates from the bones on its own. Removing the bones and any remaining tendons before serving is normal and makes the ribs easier to enjoy.
More Comfort Food Recipes
If you enjoy this braised short ribs recipe, try these cozy favorites next:
- Classic Pot Roast Recipe - A foundational slow-cooked dinner every home cook should know.
- Swedish Meatballs with Egg Noodles - Another rich, comforting dish perfect for cold nights.
- Creamy Parmesan Risotto - A versatile side that pairs beautifully with braised meats.
You'll find more cozy dinner recipes like this in my Dinner Recipes collection, along with more classic favorites in my Midwestern Recipes collection.
💛 Seanna's Kitchen is all about helping you cook better and enjoy it more-rooted in Midwestern hospitality where food is love and cooking is community.
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📖 Recipe
Braised Short Ribs (Dutch Oven, Simple & Tender)
Equipment
- Dutch oven
Ingredients
- 3 pounds beef short ribs bone-in
- 2 teaspoons Kosher salt
- 1 tablespoon canola oil or any other neutral oil like vegetable, or avocado
- 1 large onion sliced into 3-4 thick rounds
- 3 garlic cloves whole or lightly crushed
- 2 cups beef broth or water plus beef bouillon cubes
- ½ teaspoon ground black pepper
Instructions
Preheat your oven to 325°F
- Season the short ribs. Pat the short ribs dry and season all sides generously with kosher salt.3 pounds beef short ribs, 2 teaspoons Kosher salt
- Sear the ribs. Heat the oil in a 5-quart Dutch oven over medium-high heat. Working in batches, sear the short ribs on both sides until deeply browned. Transfer to a plate.1 tablespoon canola oil
- Layer the Dutch oven. Arrange the onion slices in a single layer on the bottom of the pot. Place the seared ribs directly on top of the onions.1 large onion
- Add broth garlic, & pepper. Pour the beef broth (or water with bouillon) over the ribs, then add the garlic cloves & pepper.3 garlic cloves, 2 cups beef broth, ½ teaspoon ground black pepper
- Cover and braise. Cover with the lid and place on the middle rack of the oven. Cook for 3 hours, or until the meat is very tender.
- Remove bones, tendons, and serve. Carefully lift the ribs out of the pot. Discard the bones. Scrape the tender meat away from any remaining tendons and discard the tendons. Return the meat to the pan juices and spoon the juices over the top before serving.
Video
Notes
About the Cooking Method
This is a classic oven braise. Braising means slow-cooking meat, covered, in a small amount of liquid so it becomes tender without drying out. Keeping the Dutch oven covered the entire time is essential.No Wine Needed
This recipe does not use red wine. Deep flavor comes from searing the beef, layering onions underneath the meat, and cooking low and slow. Beef broth or water with bouillon keeps the flavor clean and savory.Why the Onions Go on the Bottom
The onions act as a natural rack, lifting the meat slightly off the bottom of the pot. This prevents scorching and adds flavor to the pan juices as they soften.If the Short Ribs Feel Tough
Short ribs are done when the meat pulls apart easily with very little resistance. If they still feel tight or chewy, they simply need more time. Return them to the oven and cook in 20–30 minute increments.About the Tough Strip on the Meat
Some bone-in short ribs have a tendon, a connective tissue that does not melt during cooking. After braising, scrape the tender meat off the tendon with a knife and discard the tendon before serving. The most tender meat is often attached to it.Pan Juices (Au Jus vs Gravy)
This recipe creates a light, savory au jus, not a thick gravy.- For a thicker sauce: strain the liquid and simmer until slightly reduced, or thicken with a cornstarch slurry.
- For a more concentrated au jus next time: use slightly less broth.
Make-Ahead & Storage
- Short ribs can be made up to 1 day ahead and reheated gently in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked short ribs with their juices for up to 3 months.
Russ B says
A Sunday favorite!!
Seanna Borrows says
Thanks Russ! So glad you love it!