Braised Beef Short Ribs

This Braised Beef Chuck Short Ribs recipe is slow cooked to perfection. The tender and succulent meat falls off the bone effortlessly and is bathed in a rich, flavorful gravy sauce prepared homemade from the beef drippings. Get ready to savor each juicy bite as this becomes an instant favorite on your table.

This post contains affiliate links. Please read my full disclosure here.

What Type of Meat are Short Ribs

Short ribs are a flavorful and tender cut of beef that comes from the rib section of the cow, specifically from the lower portion of the ribcage. These ribs are called "short" because they are shorter in length compared to traditional long beef ribs, which extend further down the ribcage.

Short ribs are prized for their rich, marbled meat and are often used in slow-cooking methods like braising, stewing, or roasting to make them tender and develop their full flavor. They consist of layers of meat and fat, and when cooked low and slow, they become incredibly tender, almost melting in your mouth.

Braising

Braising combines both dry and moist heat methods to achieve tender, flavorful, and well-cooked meat. It involves searing the food in a pan at high heat to develop a browned crust or surface, from there the meat is slow cooked in a covered pot with a small amount of liquid at a lower temperature. Braising is often used for meat, but it can also be applied to vegetables or even certain seafood.

How to Shop

• Choose the Type: Determine which type of short ribs you want. English-cut short ribs are the most common and versatile option, but flanken cut or boneless short ribs will work if that's what you're looking for.
• Freshness Matters: Look for short ribs that have a bright red color and minimal browning. The meat should appear moist but not overly wet. Avoid any packages with a strong, off-putting odor, as this could indicate spoilage.
• Check the Marbling: Good short ribs have a generous amount of marbling, which is the intramuscular fat that contributes to flavor and tenderness. Look for ribs with visible fat running through the meat.
• Consider the Thickness: While short ribs can vary in thickness, try to choose cuts that are relatively uniform in size within the same package. This ensures even cooking.
• Inspect Packaging: Check the packaging for any tears, punctures, or leaks. Packages with damage can compromise the freshness of the meat. Ensure that the packaging is airtight to prevent freezer burn if you plan to freeze them.
• Ask Your Butcher: Don't hesitate to ask your butcher for recommendations and guidance. They can provide valuable advice on which cuts are best for your intended recipe and may even offer to trim the ribs to your preference.
• Quantity: Depending on your recipe and the number of servings you need, plan accordingly. Short ribs can be purchased in small or large quantities, so select the amount that suits your needs.

Boneless vs Bone-In

Bone-in short ribs are key for a richer flavor and more tender results. Here are some traits of both.

Bone-In Short Ribs:

• Flavor: Bone-in has slightly more flavor due to the bone marrow, which will infuse the meat with a rich, meaty taste during cooking.
• Tenderness: Bone-in ribs lead to a more tender and succulent result because the bone helps insulate and protect the meat, preventing it from drying out.
• Presentation: Some people prefer the aesthetics and the look of bone-in ribs.

Boneless Short Ribs:

• Convenience: Boneless are easier to handle and prepare since you don't have to deal with bones. This convenience can make them a great choice for quicker cooking methods or recipes where you want to focus on the meat itself.
• Faster Cooking: Since they lack the bone, boneless will cook more quickly than bone-in ones, which can be beneficial if you're short on time.

How to Make Braised Beef Chuck Short Ribs

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Season the short ribs with spices.
2. Place a Dutch oven or large pot on medium-high heat and add olive oil.
3. Add the short ribs and sear each side for a few minutes until seared.
4. Add onions and garlic. Saute until softened and fragrant.
5. Pour broth into the pot and deglaze the bottom of the pot. Add the short ribs back to the pot.
6. Adjust the heat on the stove to low and place the lid on the pot.
7. Allow the short ribs to simmer and cook.

How to Plan Per Person

Typically, 1 bone-in short rib is standard if you're serving other substantial dishes and have side dishes. Maybe plan for 2 ribs if the ribs are the centerpiece of the meal and you want ample servings.

• Size of Short Ribs: The size of the short ribs matters. On average, a single bone-in short rib can weigh around 8 to 12 ounces or more, including the bone. Boneless short ribs may be slightly lighter. Keep this in mind when planning portions.
• Guest Appetites: Consider the appetites of your guests. Are they big meat eaters, or do they prefer smaller portions? If you have guests with hearty appetites, you may want to allocate larger servings.
• Accompanying Dishes: Take into account the other dishes you're serving alongside the short ribs. If you have multiple side dishes, such as vegetables, starches, and salads, you can serve smaller portions of short ribs. However, if the short ribs are the main attraction, plan larger servings.
• Occasion: The occasion and formality of the meal can influence portion sizes. For a casual gathering, you can serve slightly smaller portions, while for a special occasion or celebration, you may want to be more generous.
• Leftovers: Think about whether you want leftovers. Some people enjoy having extra meat for later meals, so you might want to cook extra to accommodate this.

Cook Time/How Long to Cook

Cook time will generally take 2-3 hours. After about 2 hours of braising, start checking the short ribs for doneness. Use a fork to pierce the meat gently. If it goes in easily and the meat is tender when you twist the fork, they are likely done. The meat should be falling off the bone.

When the short ribs are fully cooked, the meat should have pulled away from the bone, and it should be very tender when prodded with a fork.

What Type of Pot to Use

• Dutch Oven: A Dutch oven is one of the best choices for cooking short ribs. These heavy, thick-walled pots are designed to conduct and retain heat efficiently. They come in various sizes, and the tight-fitting lid helps trap moisture and flavor, creating tender and flavorful meat.
• Cast Iron Pot: Similar to a Dutch oven, a cast iron pot is excellent for slow-cooking short ribs. Cast iron has excellent heat retention and even heat distribution, resulting in tender and succulent meat.
• Braising Pan: A braising pan, also known as a braiser, is a wide, shallow pot with a tight-fitting lid. It's designed specifically for braising, making it a great choice. The wide surface area allows for browning the meat evenly before braising.

How to Make Gravy

Keep the drippings from the beef that are in the pot after the dish cooks to use them in gravy. Check out our Prime Rib Au Jus and Turkey Gravy from Drippings recipes for detailed instructions.

How to Store

You can store leftover meat tightly covered and sealed in the fridge for 3-4 days.

How to Reheat

My favorite way to reheat is in the air fryer at 350 degrees until warm. The stove also works well. Add butter, oil, or sauce/gravy to the pan to keep the meat moist while you heat it up.

Freezer Tips

You can freeze these tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.

Pair With These Recipes

Southern Buttermilk Mashed Potatoes
Green Bean Casserole with Bacon
Slow Cooker Crockpot Cheesy Potatoes
Au Gratin Potatoes with Bacon and Cheese
Slow Cooker Crockpot Mac and Cheese
Collard Greens with Smoked Turkey
French Dip Sandwich with Au Jus

More Main Dish Recipes

Smoked Duck
Garlic Butter Herb Prime Rib
Southern Baked Ham
Cajun Turkey
Beef Tips and Gravy
Baked Turkey Wings
Steamed Lobster Tail
Rotel Dip with Beef
BBQ Chicken Drumsticks and Thighs