Looking for a comfort food recipe to make for dinner? Stovetop Braised Short Ribs are the epitome of comfort food. This recipe combines the deep, bold flavors of beef with a wine broth that's perfect for a cozy family dinner or a special occasion.
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Making these braised beef short ribs is surprisingly simple to make on your stovetop, creating a restaurant-quality meal in the comfort of your own home.
I enjoy comfort meals such as my Dutch Oven Chicken Quarters or my Honey Mustard Chicken Drumsticks. During the the cool fall and winter days, these recipes are a perfect dinner option whether you use an instant pot or stove top method you are guaranteed fall-apart meat. This Short rib recipe is also perfect for entertaining, It's great because you do all the work ahead and then let the beef simmer until it is fall apart tender. That way you are freed up to work on other dishes or to mingle with your guests.
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Ingredients
- Beef Short Ribs
- Cabernet Sauvignon (Red Wine)
- Beef Broth
- Bay leaf
- Onion
- Garlic
- Rosemary
- Salt and Pepper
*See the recipe card for quantities.
Instructions
1: Season the Short Ribs: Season your Beef short ribs generously with salt and pepper, the meat should be evenly coated with seasoning. Let the meat absorb the seasoning while you prep the vegetables by slicing 1 onion into half and then half ring slices, clean 4-5 garlic cloves, and smashing with the flat side of a knife.
2: Sear the Beef Short Ribs: Heat avocado oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a golden-brown crust. This should take about 4-5 minutes per side. Remove them from the pot and set aside.
3: Sauté the Aromatics: In the same pot, add sliced onions, and smashed garlic. Sauté the vegetables until they become tender and fragrant, about 5-7 minutes. Deglaze the Pot Pour in the 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful bits. Allow the wine to simmer for a few minutes until it has reduced. The wine will slightly thicken and separate when moving with a wooden spoon. Add the 2 cups of beef broth, bay leaf, and 1-2 springs of rosemary.
4: Braise the Short Ribs Next, return the seared short ribs into the pot. Make sure the short ribs are mostly covered with the wine broth. Then, cover the pot with a lid and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the short ribs are fork-tender.
After the stovetop braised short ribs are done cooking carefully remove them from the pot. Skim off any excess fat from the sauce. Serve the short ribs over boursin mashed potatoes, easy saffron rice, or your favorite side dish. Spoon the flavorful sauce over the ribs and garnish with fresh herbs.
Substitutions that can be made:
- Red wine - You can make braised short ribs without wine by replacing the wine with an equal part of beef broth.
- Herbs- Feel free to use other aromatic herbs like sage or thyme.
- Seasoning- I have also seasoned the short ribs with steak seasoning 2 tbsp.
Different Cooking methods:
Instant Pot Beef Ribs: Turn your instant pot to sauté following steps 1-3 above. Then add in the seared meat back and set the Instant pot to Pressure cook on high for 45-50 minutes.
Baked short ribs: In a Dutch oven follow steps 1-4 above but then preheat your oven to 350f and bake in the oven with the lid on the Dutch oven for 2-3 hours.
Equipment
- Dutch oven with a lid- Investing in a good Dutch oven will be well worth it with all the delicious recipes you can make in it.
- Tongs- preferably metal ones without silicone ends. This makes flipping the short ribs to sear all sides evenly a lot easier.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can also freeze braised short ribs for up to 3 months. Reheat gently on the stovetop or in the oven when ready to enjoy.
Top tip
When hosting or entertaining make the braised beef short ribs a day in advance and just reheat before guests arrive. Less stress for you and the beef will have time to absorb all the flavors in the broth.
FAQ
Yes, you can use boneless short ribs if you prefer. Adjust the cooking time as boneless ribs may cook slightly faster.
Any dry red wine will work I like to use Cabernet Sauvignon but Merlot, or Pinot Noir works well too.
Absolutely! Braised short ribs actually taste even better when made a day or two ahead it gives time for the meat to absorb all the flavors. Reheat on the stove top gently before serving.
Related
Looking for other recipes like this? Try these:
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Stovetop Braised Short Ribs
Equipment
- 1 dutch oven
- 1 metal tongs
Ingredients
- 3-4 lbs Beef Short Ribs 8-10 pieces
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- 1 medium yellow onion
- 4-5 garlic cloves
- 1 spring rosemary
- salt and pepper
- avocado oil for frying (or other high heat oil)
Instructions
- Season the Short Ribs: Season your Beef short ribs generously with salt and pepper, the meat should be evenly coated with seasoning. Let the meat absorb the seasoning while you prep the vegetables by slicing 1 onion into half and then half ring slices, clean 4-5 garlic cloves, and smashing with the flat side of a knife.
- Sear the Beef Short Ribs: Heat avocado oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a golden-brown crust. This should take about 4-5 minutes per side. Remove them from the pot and set aside.
- Sauté the Aromatics: In the same pot, add sliced onions, and smashed garlic. Sauté the vegetables until they become tender and fragrant, about 5-7 minutes.
- Deglaze the Pot Pour in the 1 cup of red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful bits. Allow the wine to simmer for a few minutes until it has reduced. The wine will slightly thicken and separate when moving with a wooden spoon. Add the 2 cups of beef broth, bay leaf, and 1-2 springs of rosemary.
- Braise the Short Ribs Next, return the seared short ribs into the pot. Make sure the short ribs are mostly covered with the wine broth. Then, cover the pot with a lid and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the short ribs are fork-tender.
- After the stovetop braised short ribs are done cooking carefully remove them from the pot. Skim off any excess fat from the sauce. Serve the short ribs over boursin mashed potatoes, easy saffron rice, or your favorite side dish. Spoon the flavorful sauce over the ribs and garnish with fresh herbs.
Notes
Storage:
-
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
-
- You can also freeze braised short ribs for up to 3 months. Reheat gently on the stovetop or in the oven when ready to enjoy.
Different cooking methods:
Instant Pot Beef Ribs: Turn your instant pot to sauté following steps 1-3 above. Then add in the seared meat back and set the Instant pot to Pressure cook on high for 45-50 minutes. Baked short ribs: In a Dutch oven follow steps 1-4 above but then preheat your oven to 350f and bake in the oven with the lid on the Dutch oven for 2-3 hours.Substitutions:
- Red wine - if you don't have wine or for a non-alcoholic version, replace the wine with an equal part of beef broth.
- Herbs- Feel free to use other aromatic herbs like sage or thyme.
- Seasoning- I have also seasoned the short ribs with steak seasoning 2 tbsp.
Charlotte says
These braised ribs are the perfect cozy comfort meal! My family loves it! Thanks for the great, simple recipe and tutorial!
JULIE'S APRON says
You're welcome!
Joanne says
I saw this recipe and ran out to the grocery store to make them. I loooooove short ribs!
JULIE'S APRON says
Glad to hear!
Inna says
So delicious! After searing the meat, I cooked it in a crock pot on low for 5 hours and then on high for 3 more and it was si tender and juicy! Prefect meal for Sunday lunch!
JULIE'S APRON says
Thank you for sharing Inna! Glad that it was an easy variation on this recipe in the slow cooker.