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Braised beef short ribs in a pan with sauce.
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5 from 12 votes

Beef Short Ribs

These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Dinner, Main Course
Cuisine: American, French
Servings: 6 people
Calories: 721kcal


  • Dutch Oven


  • 5 pounds short ribs about 6 English style ribs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 Tablespoons vegetable oil
  • 2 celery stalks diced
  • 1 Vidalia onion diced
  • 2 shallots minced
  • 12 baby carrots or 3 medium carrots diced
  • 3 Tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 Tablespoon tomato paste
  • 2 Tablespoons garlic paste or minced garlic
  • 1 teaspoon ground mustard powder
  • 1/4 teaspoon crushed red pepper flakes
  • 750 ml Cabernet Sauvignon or red wine of your choice
  • 4 cups beef stock
  • 6 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 4 sprigs fresh rosemary
  • 2 bay leaves fresh or dried


  • Season the short ribs with salt and pepper covering all sides of the meat.
  • Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
  • Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
  • Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
  • Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
  • Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
  • Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.


  • Make sure to sear all sides of the ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
  • These are actually BETTER the next day! So if you're making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!
  • Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
  • The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you'll want to skim it off the top of the sauce.


Calories: 721kcal | Carbohydrates: 18g | Protein: 58g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 1713mg | Potassium: 1504mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2859IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 7mg