When I tell you these short ribs are worth the wait, I mean it. Growing up with Louisiana roots, I learned early on that the best meals are the ones you give time to work their magic. Short ribs are one of those cuts that look simple, but when you know how to treat them right, they turn into melt-in-your-mouth comfort that feels like it came straight from grandma’s Sunday table.
I’ve cooked braised short ribs every which way until I found the method that gives you that deep, rich flavor and fall-apart tenderness every single time.
Beef Short Ribs Ingredients
- Short Ribs: Bone-in short ribs are key for a richer flavor and more tender results. Boneless are easier to handle and prepare since you don't have to deal with bones. I always use bone-in. Good short ribs have a generous amount of marbling, which is the intramuscular fat that contributes to flavor and tenderness.
- Olive Oil
- Smoked Paprika, Creole Seasoning, Salt and Pepper
- Garlic
- Onions
- Broth
What Type of Meat are Short Ribs?
Short ribs are what I call real-deal comfort food. They come from the lower ribcage of the cow, and they’re “short” because they’re cut smaller than those long, oversized beef ribs.
The magic is in the marbling, layers of meat and fat that, when you give them the time they deserve, turn into something downright unforgettable. Cook them low and slow in a pot of braised goodness or let them stew until tender, and you’ll end up with beef so rich and melt-in-your-mouth, it tastes like Sunday dinner at grandma’s table.
Braising
Braising is just a fancy word for cooking meat low and slow in liquid. With short ribs, it’s the key to turning a tough cut into something tender and full of flavor. You start by searing the ribs to get that rich, golden crust, then you let them simmer in broth, wine, or sauce until the meat breaks down and soaks up all that goodness.
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.
- Season the short ribs: Pat your short ribs dry with paper towels. Rub them all over with smoked paprika, Creole seasoning, salt, and black pepper. This step gives the meat a big punch of flavor before it even hits the pan.
- Sear the ribs: Heat a little olive oil in a heavy pot or Dutch oven over medium-high heat. Add the short ribs and sear on all sides until they’re golden brown. Don’t rush this part, getting that crust adds so much flavor to the final dish.
- Sauté the aromatics: Once the ribs are browned, remove them from the pot and set aside. Add a little more oil if needed, then toss in your chopped onions and garlic. Cook until the onions are soft and fragrant.
- Deglaze and build flavor: Pour in a splash of broth and use a wooden spoon to scrape up those browned bits from the bottom of the pot. That’s where all the flavor is hiding.
- Braise the short ribs: Return the seared ribs back to the pot. Pour in enough broth to come about halfway up the sides of the ribs. Cover with a lid and reduce the heat to low. Let them cook until the meat is fork-tender and nearly falling off the bone.
- Serve and enjoy: When the ribs are done, spoon some of the rich broth and onions over top. Serve with rice, mashed potatoes, or crusty bread to soak up all that sauce.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
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 Make them in a Slow Cooker or Crockpot
Follow the same steps. I still recommend searing the short ribs first to lock in the seasoning and spices. You can still add them to the Crockpot without searing first, if you want to skip that. Cook on Low for 6-8 hours or on High for 3-4 hours. You know they are finished when they are tender and falling off the bone.
Braised Beef Chuck Short Ribs
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 3-5 pounds beef short ribs I used 4 ½ pounds.
- ½ teaspoon smoked paprika
- 1 tablespoon Creole Seasoning
- salt and pepper to taste
- 1 teaspoon olive oil
- 2-3 garlic cloves Minced.
- ½ cup chopped onions I used white onions.
- 2-3 cups broth Any broth: beef chicken vegetable etc. See notes.
Instructions
- Season the short ribs with the spices. Use enough spices to completely coat the ribs. Add additional spices if necessary.
- Place a Dutch oven or large pot on medium-high heat and add the olive oil.
- Add the short ribs and sear each side for a few minutes until seared. Sear in batches if needed. Remove the short ribs and set aside.
- Add the onions and garlic. Saute until softened and fragrant.
- Pour the broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor. Add the short ribs back to the pot.
- Adjust the heat on the stove to low and place the lid on the pot.
- Allow the short ribs to simmer and cook for 2 to 3 hours until the meat is tender. I like for the meat to fall off the bone.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Beef Short Ribs Recipe Tips
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.
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.
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.
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.
You can store leftover meat tightly covered and sealed in the fridge for 3-4 days.
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.
You can freeze these tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.
What to Pair with Beef Short Ribs
I love to load these up with sides like Southern Buttermilk Mashed Potatoes, Slow Cooker Crockpot Cheesy Potatoes, Slow Cooker Crockpot Mac and Cheese, Au Gratin Potatoes with Bacon and Cheese, and Green Bean Casserole with Bacon.
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
terry says
the recipe is great but what I really love about your site is all the education about the how-to do's. when we understand the nuances of the recipe it makes the difference between being good and great. thanks
staysnatched says
That warms my heart!
Regina says
I needed a short rib recipe and Brandi did not disappoint. This was so juicy and flavorful. I loved all the details and hints that made it super easy to make.
staysnatched says
Yay so glad to hear it.
Erica K says
Brandi!!!!!!!! I did this in a crockpot on low for 6 hours and it was damn near 3am when my food was done but baybee It tastes amazing!! I seared them in the Dutch oven and then I used beef broth in the crockpot. I was very generous with the creole seasoning and smoked paprika and it was seasoned very well and it was falling off the bone. This was so easy to do, I can’t wait to try more recipes. I just woke up thinking about all the things I can do with this meat. Nachos, egg rolls, eat it by itself, it’s very flavorful! Thank you so much I can’t wait to make more of your recipes for my family. They are so easy to follow and I need that when I don’t have much time!
staysnatched says
Yay! I'm glad you enjoyed them.
Erica says
This was so good I had to run this back this week! I had 6 short ribs left and after I cooked 6 of these short ribs and they were falling off the bone to perfection last week, I used this recipe again and it was fire!!! I used the same seasoning, and followed your exact steps and babyeeee my friends were licking their fingers. Now I’ve got requests from them to make these again lol!! Thank you for this recipe, this crock pot is a blessing to my soul!!!
staysnatched says
YAYYY! This is so good to hear.