Ready to transform your slow cooker into a comfort food powerhouse? Braised short ribs are the ultimate set-it-and-forget-it meal, delivering fall-off-the-bone tenderness and rich flavor with minimal effort. Whether you’re craving a cozy family dinner or an impressive dish for guests, we’ve gathered 20 delicious recipes for every occasion. Let’s dive in and discover your new favorite!
Classic Red Wine Braised Short Ribs
Cooking these short ribs transforms tough meat into a tender, luxurious meal. Red wine adds depth while slow braising melts the connective tissue. It’s a hands-off dish perfect for special occasions.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 4 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Flour – ¼ cup
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Carrots – 2, chopped
– Garlic – 4 cloves, minced
– Tomato paste – 2 tbsp
– Red wine – 2 cups
– Beef broth – 2 cups
– Fresh thyme – 4 sprigs
– Bay leaves – 2
Instructions
1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels.
3. Season ribs evenly with salt and pepper.
4. Dredge ribs in flour, shaking off excess.
5. Heat olive oil in a large Dutch oven over medium-high heat.
6. Sear ribs until browned on all sides, about 3–4 minutes per side.
7. Remove ribs and set aside.
8. Add onion and carrots to the pot; cook until softened, about 5 minutes.
9. Stir in garlic and tomato paste; cook for 1 minute.
10. Pour in red wine, scraping up browned bits from the bottom.
11. Add beef broth, thyme, and bay leaves.
12. Return ribs to the pot, submerging them in liquid.
13. Bring to a simmer, then cover tightly with a lid.
14. Transfer to oven; braise for 2.5–3 hours until meat is fork-tender.
15. Remove ribs and keep warm.
16. Skim excess fat from the braising liquid.
17. Simmer liquid over medium heat until reduced by half, about 10 minutes.
18. Season sauce with salt and pepper if needed.
19. Serve ribs topped with sauce.
Zesty and rich, the sauce clings to the falling-apart meat. For a creative twist, shred the ribs and serve over creamy polenta or mashed potatoes. Leftovers taste even better the next day as the flavors deepen.
Asian-Inspired Soy Ginger Braised Short Ribs
Nothing beats tender short ribs with bold Asian flavors. Need a cozy meal that impresses? This soy-ginger braise delivers rich taste with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Soy sauce – ½ cup
– Ginger – 2 tbsp minced
– Garlic – 4 cloves minced
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Water – 1 cup
– Green onions – 2 sliced
Instructions
1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels to ensure a good sear.
3. Heat a large Dutch oven over medium-high heat for 2 minutes.
4. Sear short ribs for 4 minutes per side until deeply browned.
5. Remove ribs and set aside.
6. Add ginger and garlic to the pot; sauté for 1 minute until fragrant.
7. Pour in soy sauce, brown sugar, rice vinegar, and water; scrape up browned bits for extra flavor.
8. Return ribs to the pot, ensuring they are submerged in liquid.
9. Cover and braise in the oven for 2.5 hours until meat is fork-tender.
10. Skim excess fat from the surface for a cleaner sauce.
11. Remove ribs and keep warm.
12. Simmer sauce over medium heat for 10 minutes until reduced by half.
13. Spoon sauce over ribs and garnish with green onions.
You’ll get fall-off-the-bone meat with a glossy, savory-sweet glaze. Yes, serve over steamed rice to soak up every drop, or shred the meat for tacos with a crunchy slaw.
Garlic Herb Braised Short Ribs
Every holiday season demands a showstopping main dish that requires minimal last-minute fuss. Enter these garlic herb braised short ribs—they transform tough cuts into fall-off-the-bone perfection with a hands-off, low-and-slow approach. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 4 lbs
– Kosher salt – 2 tsp
– Black pepper – 1 tsp
– All-purpose flour – ¼ cup
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Carrots – 2 medium, chopped
– Garlic – 8 cloves, minced
– Tomato paste – 2 tbsp
– Dry red wine – 1 cup
– Beef broth – 2 cups
– Fresh rosemary – 2 sprigs
– Fresh thyme – 4 sprigs
– Bay leaves – 2
Instructions
1. Pat the 4 lbs of beef short ribs completely dry with paper towels.
2. Season all sides of the ribs evenly with 2 tsp kosher salt and 1 tsp black pepper.
3. Dredge each rib in the ¼ cup of all-purpose flour, shaking off any excess.
4. Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the ribs in batches for 4–5 minutes per side until deeply browned; transfer to a plate.
6. Add the chopped yellow onion and carrots to the pot; cook for 5 minutes until softened.
7. Stir in the 8 cloves of minced garlic and 2 tbsp of tomato paste; cook for 1 minute until fragrant.
8. Pour in 1 cup of dry red wine, scraping the bottom of the pot to release browned bits.
9. Simmer the wine for 3 minutes until reduced by half.
10. Add 2 cups of beef broth, 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 2 bay leaves.
11. Return the seared ribs and any accumulated juices to the pot, submerging them in the liquid.
12. Bring the liquid to a simmer, then cover the pot and reduce the heat to low.
13. Braise the ribs for 3 hours, checking once halfway to ensure the liquid is at a gentle simmer.
14. Remove the pot from the heat and let it rest, covered, for 15 minutes.
15. Skim any excess fat from the surface of the braising liquid with a spoon.
16. Discard the herb sprigs and bay leaves before serving. A rich, glossy sauce coats the tender meat, which pulls apart effortlessly with a fork. The garlic and herbs infuse every bite without overpowering the beef’s deep flavor. Serve these ribs over creamy polenta or mashed potatoes to soak up every drop of the savory jus.
Balsamic Glazed Braised Short Ribs
Luscious fall-off-the-bone short ribs get a sweet-tart upgrade with a balsamic reduction. This hands-off braise delivers restaurant-quality flavor with minimal effort. Perfect for cozy dinners or impressing guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Balsamic vinegar – ½ cup
– Brown sugar – 2 tbsp
– Fresh rosemary – 2 sprigs
Instructions
1. Pat short ribs dry with paper towels. Season all sides with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear short ribs in batches for 3–4 minutes per side until deeply browned. Transfer to a plate.
4. Add chopped onion to the pot. Cook for 5 minutes until softened and translucent.
5. Add minced garlic. Cook for 1 minute until fragrant.
6. Pour in beef broth to deglaze, scraping up all browned bits from the bottom.
7. Stir in balsamic vinegar and brown sugar until sugar dissolves.
8. Return short ribs and any accumulated juices to the pot. Add rosemary sprigs.
9. Bring liquid to a simmer, then immediately reduce heat to low.
10. Cover pot tightly with a lid. Braise for 3 hours, checking once halfway to ensure liquid is at a gentle simmer.
11. Remove short ribs to a serving platter. Discard rosemary sprigs.
12. Skim excess fat from the braising liquid with a spoon.
13. Increase heat to medium-high. Simmer sauce uncovered for 10–15 minutes until reduced by half and thickened to a glaze consistency.
14. Spoon glaze over short ribs.
Fork-tender meat pulls apart effortlessly with rich, savory depth from the braise. The balsamic glaze adds a glossy, caramelized sweetness that balances the beefy richness. Serve over creamy polenta or mashed potatoes to soak up every drop of sauce, or shred for next-level sandwiches.
Spicy Chipotle Braised Short Ribs
You’re craving something bold and comforting that practically cooks itself. These spicy chipotle braised short ribs deliver deep, smoky flavor with minimal hands-on work—perfect for a cozy dinner that impresses without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Chipotle peppers in adobo sauce – 2 peppers plus 2 tbsp sauce
– Beef broth – 2 cups
– Canned crushed tomatoes – 1 cup
– Brown sugar – 1 tbsp
Instructions
1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels, then season all sides with salt and black pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear short ribs in batches for 3–4 minutes per side until deeply browned; transfer to a plate.
5. Add chopped onion to the pot and cook for 5 minutes until softened, scraping up browned bits.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add chipotle peppers, adobo sauce, beef broth, crushed tomatoes, and brown sugar; bring to a simmer.
8. Return short ribs to the pot, submerging them in the liquid.
9. Cover and transfer to the oven; braise for 2.5–3 hours until meat is fork-tender.
10. Remove short ribs from the pot and skim excess fat from the sauce.
11. Simmer sauce uncovered over medium heat for 10–15 minutes until thickened to a gravy consistency.
12. Serve short ribs topped with the reduced sauce.
Outrageously tender, the meat falls apart with a gentle nudge, infused with smoky heat from the chipotle. Serve it over creamy polenta or mashed potatoes to soak up the rich, slightly sweet sauce, or shred it for tacos with a crisp cabbage slaw for contrast.
Maple Bourbon Braised Short Ribs
Warm, hearty, and perfect for a cozy winter evening, these short ribs are braised until fall-off-the-bone tender. A rich sauce of maple and bourbon creates a sweet, smoky depth that’s utterly satisfying. This hands-off recipe delivers restaurant-quality results with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Bourbon – ½ cup
– Beef broth – 2 cups
– Maple syrup – ¼ cup
– Fresh thyme – 4 sprigs
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with the salt and black pepper.
4. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs in batches for 4–5 minutes per side until deeply browned.
6. Transfer the seared ribs to a plate.
7. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the bourbon carefully to deglaze the pot, scraping up any browned bits from the bottom.
10. Let the bourbon simmer for 2 minutes to cook off the alcohol.
11. Stir in the beef broth and maple syrup until combined.
12. Return the short ribs and any accumulated juices to the pot.
13. Add the fresh thyme sprigs, submerging them in the liquid.
14. Bring the liquid to a gentle simmer on the stovetop.
15. Cover the pot tightly with a lid.
16. Transfer the pot to the preheated oven.
17. Braise for 3 hours until the meat is fork-tender and easily pulls from the bone.
18. Remove the pot from the oven and let it rest, covered, for 15 minutes.
19. Skim any excess fat from the surface of the sauce with a spoon.
20. Serve the short ribs hot, spooning the sauce generously over the top.
Expect a melt-in-your-mouth texture from the slow-braised ribs, with the sauce offering a perfect balance of sweet maple and smoky bourbon. For a creative twist, shred the meat and serve it over creamy polenta or buttery mashed potatoes to soak up every drop of the rich sauce.
Beer Braised Short Ribs with Root Vegetables
Get ready for the ultimate comfort meal. Beer Braised Short Ribs with Root Vegetables delivers deep flavor with minimal fuss. This one-pot wonder transforms tough cuts into tender perfection.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– All-purpose flour – 2 tbsp
– Dark beer – 12 oz
– Beef broth – 2 cups
– Carrots – 3 large, chopped into 2-inch pieces
– Parsnips – 2 large, chopped into 2-inch pieces
– Fresh thyme – 4 sprigs
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with 1 tsp salt and ½ tsp black pepper.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs for 4-5 minutes per side until deeply browned. Work in batches to avoid crowding.
6. Transfer the seared ribs to a plate.
7. Add the chopped yellow onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle 2 tbsp all-purpose flour over the onions and garlic. Stir constantly for 2 minutes to cook out the raw flour taste.
10. Pour in 12 oz dark beer, scraping the bottom of the pot to release any browned bits.
11. Add 2 cups beef broth and bring the liquid to a simmer.
12. Return the seared short ribs and any accumulated juices to the pot.
13. Add the chopped carrots, chopped parsnips, and 4 sprigs of fresh thyme.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
15. Braise for 2.5 to 3 hours until the meat is fork-tender and easily pulls away from the bone.
16. Remove the pot from the oven. Skim any excess fat from the surface of the braising liquid with a spoon.
17. Discard the thyme sprigs.
18. Let the dish rest, covered, for 15 minutes before serving.
Buttery, fall-apart meat contrasts with the sweet, tender root vegetables. The rich, malty sauce begs to be sopped up with crusty bread. For a fresh twist, serve it over creamy polenta or a bed of mashed potatoes to soak up every last drop.
Tomato Basil Braised Short Ribs
Tender, fall-off-the-bone short ribs braised in a rich tomato and basil sauce make for an unforgettable winter meal. This hands-off dish delivers deep flavor with minimal effort. Serve it over creamy polenta or mashed potatoes to soak up every drop.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Short ribs – 3 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Crushed tomatoes – 1 (28 oz) can
– Beef broth – 2 cups
– Fresh basil – ½ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels to ensure a good sear.
3. Season ribs on all sides with salt and pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat.
5. Sear ribs until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
6. Remove ribs and set aside.
7. Add chopped onion to the pot and cook until softened, about 5 minutes.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
10. Return short ribs to the pot, nestling them into the sauce.
11. Bring to a simmer, then cover and transfer to the preheated oven.
12. Braise for 3 hours until meat is fork-tender.
13. Remove from oven and skim excess fat from the surface.
14. Stir in chopped fresh basil just before serving to preserve its bright flavor.
The meat should pull apart easily with a fork, and the sauce will be thick and glossy. For a richer finish, stir in a tablespoon of butter at the end. Leftovers taste even better the next day as the flavors continue to meld.
Coffee Rubbed Braised Short Ribs
These coffee-rubbed short ribs transform tough cuts into fork-tender perfection with a rich, savory depth. The coffee rub creates a complex crust that melds beautifully into the braising liquid. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Ground coffee – 2 tbsp
– Brown sugar – 2 tbsp
– Kosher salt – 1 tbsp
– Black pepper – 1 tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Olive oil – 2 tbsp
– Beef broth – 2 cups
– Red wine – 1 cup
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef short ribs completely dry with paper towels.
3. Combine the ground coffee, brown sugar, kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
4. Rub the spice mixture evenly over all sides of the short ribs, pressing it into the meat.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the short ribs in the hot oil for 3-4 minutes per side until a dark brown crust forms. Work in batches to avoid overcrowding.
7. Return all seared ribs to the Dutch oven.
8. Pour the beef broth and red wine into the pot, scraping up any browned bits from the bottom.
9. Bring the liquid to a simmer.
10. Cover the Dutch oven with a tight-fitting lid.
11. Transfer the pot to the preheated oven.
12. Braise for 3 hours, checking once halfway to ensure the liquid is at a gentle simmer.
13. Remove the pot from the oven. The meat should pull apart easily with a fork.
14. Transfer the short ribs to a serving platter and tent loosely with foil.
15. Skim excess fat from the surface of the braising liquid.
16. Simmer the liquid on the stovetop over medium heat for 10-15 minutes until it reduces and thickens slightly.
17. Spoon the reduced sauce over the short ribs. Using a Dutch oven ensures even heat distribution for perfect braising. Searing in batches prevents steaming and guarantees a proper crust. Reducing the sauce after braising concentrates its flavor. Unbelievably tender, the meat falls cleanly off the bone with a savory, slightly sweet flavor from the coffee rub. Serve over creamy polenta or mashed potatoes to soak up the rich, glossy sauce.
Mushroom and Thyme Braised Short Ribs
Luscious, slow-cooked short ribs become fall-off-the-bone tender in a rich mushroom and thyme braise. This one-pot wonder delivers deep, savory flavor with minimal hands-on effort. Perfect for a cozy winter evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– All-purpose flour – ¼ cup
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Dry red wine – 1 cup
– Beef broth – 2 cups
– Fresh thyme – 6 sprigs
– Bay leaf – 1
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with the salt and black pepper.
4. Dredge each rib in the all-purpose flour, shaking off any excess.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the short ribs for 3-4 minutes per side until deeply browned, working in batches to avoid crowding.
7. Transfer the seared ribs to a plate.
8. Add the diced yellow onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Add the sliced cremini mushrooms and cook for 7-8 minutes until they release their liquid and begin to brown.
11. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
12. Simmer the wine for 5 minutes until reduced by half.
13. Stir in the beef broth, fresh thyme sprigs, and bay leaf.
14. Return the seared short ribs and any accumulated juices to the pot, nestling them into the liquid.
15. Bring the liquid to a simmer, then cover the pot tightly with a lid.
16. Transfer the pot to the preheated oven and braise for 3 hours.
17. Remove the pot from the oven and carefully skim any excess fat from the surface of the sauce with a spoon.
18. Discard the thyme sprigs and bay leaf.
19. Using two forks, gently shred the meat off the bones directly in the pot.
20. Let the braise rest, uncovered, for 15 minutes before serving.
Unbelievably tender meat melts into the velvety, umami-rich sauce studded with earthy mushrooms. The long braise infuses every bite with the aromatic essence of thyme. Serve it over creamy mashed potatoes or soft polenta to soak up every last drop of the incredible jus.
Barbecue Style Braised Short Ribs
Crisp winter evenings call for hearty, hands-off cooking that fills the kitchen with incredible aroma. These barbecue-style braised short ribs deliver deep, smoky flavor with minimal active effort, transforming a tough cut into fall-off-the-bone tenderness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Ketchup – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Worcestershire sauce – 1 tbsp
– Smoked paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with the salt and black pepper.
4. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs for 4-5 minutes per side until a deep brown crust forms. Work in batches to avoid crowding the pan.
6. Transfer the seared ribs to a plate and set aside.
7. In the same pot, add the chopped yellow onion. Cook for 5 minutes, stirring occasionally, until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Stir in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika until the sauce is smooth.
11. Return the seared short ribs and any accumulated juices to the pot, nestling them into the sauce.
12. Bring the liquid to a simmer, then immediately cover the pot with a tight-fitting lid.
13. Carefully transfer the covered Dutch oven to the preheated oven.
14. Braise for 3 hours, checking once halfway to ensure the liquid is at a gentle simmer.
15. After 3 hours, remove the pot from the oven. The meat should be fork-tender and pulling away from the bone.
16. Use tongs to transfer the ribs to a serving platter.
17. Skim any excess fat from the surface of the braising liquid with a spoon.
18. If a thicker sauce is desired, simmer the liquid on the stovetop over medium heat for 5-10 minutes until reduced to your liking.
19. Spoon the sauce over the plated short ribs.
Perfectly braised, the meat yields effortlessly to a fork, carrying a rich, tangy-sweet sauce with a hint of smoke. Serve these ribs over creamy mashed potatoes or a bed of polenta to soak up every drop of the glossy braising liquid, or shred the meat for an incredible sandwich filling.
Coconut Curry Braised Short Ribs
Holiday cooking shouldn’t be stressful. These coconut curry braised short ribs deliver rich flavor with minimal hands-on work. The slow braise transforms tough cuts into tender perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Short ribs – 3 lbs
– Coconut oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Ginger – 2-inch piece, grated
– Red curry paste – 3 tbsp
– Coconut milk – 1 can (13.5 oz)
– Beef broth – 2 cups
– Fish sauce – 1 tbsp
– Brown sugar – 1 tbsp
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear short ribs in batches until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.
4. Reduce heat to medium and add chopped onion to the pot. Cook until softened, about 5 minutes.
5. Add minced garlic and grated ginger. Cook until fragrant, about 1 minute.
6. Stir in red curry paste and cook for 30 seconds to bloom the spices.
7. Pour in coconut milk, beef broth, fish sauce, and brown sugar. Scrape up any browned bits from the bottom.
8. Return short ribs and any accumulated juices to the pot. Liquid should come about halfway up the ribs.
9. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5–3 hours until meat is fork-tender.
10. Remove short ribs from the pot and skim excess fat from the sauce with a spoon.
11. Increase heat to medium and simmer sauce until reduced by one-third, about 10 minutes.
12. Stir in lime juice and adjust seasoning with salt if needed.
13. Serve short ribs over rice or mashed potatoes, spooning sauce over the top.
14. Garnish with chopped cilantro.
When the ribs are done, the meat should pull apart effortlessly with a fork. The coconut curry sauce balances spicy, sweet, and savory notes with a silky texture. For a complete meal, serve over jasmine rice to soak up every drop of the fragrant sauce, or shred the meat for tacos with pickled vegetables.
Orange Rosemary Braised Short Ribs
Nothing beats the rich, comforting aroma of braised short ribs on a chilly day. Now, imagine that classic dish brightened with citrus and herbs. Orange Rosemary Braised Short Ribs deliver deep, savory flavor with a surprisingly fresh finish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Orange – 1, juiced and zested
– Beef broth – 2 cups
– Fresh rosemary – 2 sprigs
– Flour – 2 tbsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with the salt and black pepper.
4. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the short ribs in the hot oil until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
6. Transfer the seared ribs to a plate.
7. Add the chopped onion to the pot and cook, stirring, until softened and translucent, about 5 minutes.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
10. Slowly pour in the beef broth while scraping the bottom of the pot to lift any browned bits.
11. Stir in the orange juice and half of the orange zest.
12. Return the seared short ribs and any accumulated juices to the pot.
13. Submerge the rosemary sprigs in the liquid.
14. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
15. Transfer the covered pot to the preheated oven.
16. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
17. Carefully remove the pot from the oven and transfer the ribs to a serving platter.
18. Skim excess fat from the surface of the braising liquid with a spoon.
19. Simmer the liquid over medium heat on the stovetop for 5-10 minutes until it thickens slightly into a sauce.
20. Discard the rosemary sprigs and pour the sauce over the ribs.
21. Garnish with the remaining orange zest before serving.
Perfectly braised, the meat falls apart with the gentle pull of a fork. The sauce is rich and glossy, balancing the savory depth of beef with bright citrus and earthy rosemary. Serve these ribs over creamy polenta or mashed potatoes to soak up every drop of the incredible sauce.
Smoky Paprika Braised Short Ribs
Zesty and deeply comforting, these smoky paprika braised short ribs transform a tough cut into fork-tender perfection. The rich, slow-cooked sauce clings to every bite. It’s the ultimate cold-weather centerpiece.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Kosher salt – 1 tbsp
– Black pepper – 1 tsp
– Vegetable oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Smoked paprika – 2 tbsp
– Tomato paste – 2 tbsp
– Beef broth – 2 cups
– Red wine – 1 cup
Instructions
1. Pat the 3 lbs of beef short ribs completely dry with paper towels.
2. Season all sides of the ribs evenly with 1 tbsp kosher salt and 1 tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches for 4-5 minutes per side until deeply browned. Tip: Do not crowd the pot to ensure a proper sear.
5. Transfer all seared ribs to a plate and reduce heat to medium.
6. Add the chopped yellow onion to the pot and cook for 5 minutes, stirring, until softened.
7. Add 4 cloves of minced garlic and cook for 1 minute until fragrant.
8. Stir in 2 tbsp smoked paprika and 2 tbsp tomato paste and cook for 2 minutes to toast the spices.
9. Pour in 1 cup red wine, scraping the bottom of the pot to release any browned bits.
10. Simmer the wine for 3 minutes until reduced by half.
11. Pour in 2 cups beef broth and bring the liquid to a simmer.
12. Return all seared short ribs and any accumulated juices to the pot, ensuring they are mostly submerged.
13. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F oven. Tip: Braising in the oven provides more even, gentle heat than the stovetop.
14. Braise for 2.5 to 3 hours until the meat is extremely tender and easily pulls apart with a fork.
15. Carefully remove the pot from the oven and transfer the ribs to a serving platter, tenting with foil.
16. Skim excess fat from the surface of the braising liquid with a spoon. Tip: For a thicker sauce, simmer the liquid on the stovetop for 10-15 minutes until it coats the back of a spoon.
17. Taste the sauce and adjust seasoning with salt if needed.
18. Spoon the sauce over the plated short ribs.
Yielding incredibly tender meat, the short ribs should fall cleanly off the bone. The sauce is rich, smoky, and slightly sweet from the paprika and wine reduction. Serve them over creamy polenta or mashed potatoes to soak up every drop, or shred the meat for an epic sandwich filling.
Lemon Garlic Braised Short Ribs
A comforting winter dish that transforms tough short ribs into fork-tender perfection. Lemon and garlic brighten the rich braise, creating a balanced, savory meal ideal for gatherings. This hands-off recipe delivers restaurant-quality results with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 6 cloves, minced
– Beef broth – 2 cups
– Lemon – 1, juiced and zested
– Fresh thyme – 4 sprigs
Instructions
1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels to ensure a good sear.
3. Season ribs evenly with salt and pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear ribs for 3–4 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Remove ribs and set aside.
7. Reduce heat to medium and add minced garlic to the pot.
8. Cook garlic for 1 minute until fragrant, stirring constantly to prevent burning.
9. Pour in beef broth, scraping the bottom to deglaze and incorporate browned bits.
10. Add lemon juice, zest, and thyme sprigs.
11. Return ribs to the pot, arranging them in a single layer.
12. Bring liquid to a simmer, then cover tightly with a lid.
13. Transfer pot to the oven and braise for 2.5–3 hours until meat is fork-tender and easily pulls from the bone.
14. Remove thyme sprigs before serving.
Melt-in-your-mouth ribs boast a rich, savory depth from the slow braise, cut by the bright acidity of lemon. The garlic infuses the sauce with aromatic warmth, making it perfect for spooning over mashed potatoes or polenta. For a creative twist, shred the meat and serve it in tacos with pickled onions.
Honey Mustard Braised Short Ribs
Let’s make honey mustard braised short ribs that fall off the bone with minimal effort. This slow-cooked dish transforms tough cuts into tender, flavorful meat with a sweet-savory glaze. Perfect for cozy dinners or impressing guests without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Yellow onion – 1 large
– Garlic – 4 cloves
– Honey – ¼ cup
– Dijon mustard – ¼ cup
– Beef broth – 2 cups
– Thyme – 4 sprigs
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs dry with paper towels to ensure a good sear.
3. Season the short ribs evenly on all sides with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs for 3–4 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Transfer the seared short ribs to a plate and set aside.
7. Reduce the heat to medium and add the diced yellow onion to the pot.
8. Sauté the onion for 5–7 minutes until softened and translucent.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Whisk together the honey, Dijon mustard, and beef broth in a bowl until smooth.
11. Pour the honey-mustard mixture into the pot, scraping up any browned bits from the bottom.
12. Return the short ribs to the pot, arranging them in a single layer.
13. Add the thyme sprigs, ensuring they are submerged in the liquid.
14. Bring the liquid to a simmer over medium heat.
15. Cover the pot tightly with a lid and transfer it to the preheated oven.
16. Braise the short ribs for 3 hours until the meat is fork-tender and easily pulls apart.
17. Remove the pot from the oven and skim off any excess fat from the surface with a spoon.
18. Discard the thyme sprigs before serving.
The ribs emerge incredibly tender, shredding effortlessly with a fork, while the honey-mustard glaze reduces into a rich, sticky sauce that clings to the meat. Serve them over creamy mashed potatoes or polenta to soak up every drop of flavor, or shred the meat for hearty sandwiches with a tangy slaw.
Chili Lime Braised Short Ribs
Whip up these chili lime braised short ribs for a hands-off dinner that’s packed with bold flavor. They’re perfect for a cozy weekend meal or a simple yet impressive gathering. The slow braise yields incredibly tender, fall-off-the-bone meat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Lime juice – ¼ cup
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels to ensure a good sear.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Remove the short ribs and set aside on a plate.
6. Add the chopped onion to the pot and cook for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Stir in the lime juice, chili powder, cumin, salt, and black pepper.
10. Return the seared short ribs and any accumulated juices to the pot, nestling them into the liquid.
11. Bring the liquid to a simmer, then cover the pot tightly with a lid.
12. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours until the meat is fork-tender.
13. Carefully remove the pot from the oven and let it rest, covered, for 15 minutes before serving.
Pull the ribs apart with forks for a shredded texture that soaks up the tangy, slightly spicy braising liquid. Serve them over creamy polenta or a bed of cilantro-lime rice to balance the rich flavors.
Pineapple Teriyaki Braised Short Ribs
Just when you think short ribs can’t get more comforting, pineapple teriyaki transforms them into a sweet-savory masterpiece. This slow-braised dish delivers fall-off-the-bone tenderness with a glossy, irresistible glaze. It’s a hands-off meal that rewards patience with deep, complex flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Short ribs – 3 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Pineapple juice – 1 cup
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Cornstarch – 2 tbsp
– Green onions – 2, sliced
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels to ensure a good sear.
3. Heat a large Dutch oven over medium-high heat for 2 minutes.
4. Sear the short ribs for 4 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Remove the short ribs and set aside.
6. In the same pot, combine the soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger.
7. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.
8. Return all short ribs and any accumulated juices to the pot, ensuring they are mostly submerged.
9. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
10. Braise for 3 hours, checking once halfway to ensure the liquid is at a gentle simmer.
11. Carefully remove the pot from the oven and transfer the short ribs to a plate.
12. Skim any excess fat from the surface of the braising liquid with a spoon.
13. Place the pot with the liquid over medium heat on the stovetop.
14. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth.
15. Slowly whisk the cornstarch slurry into the simmering liquid to thicken it into a glaze, which should take about 3-5 minutes.
16. Return the short ribs to the pot and spoon the glaze over them, turning to coat evenly.
17. Simmer for 5 minutes to allow the glaze to adhere and the ribs to reheat.
18. Transfer the glazed short ribs to a serving platter.
19. Pour the remaining glaze from the pot over the ribs.
20. Garnish with sliced green onions.
You’ll find the meat impossibly tender, shredding easily with a fork. The glaze is sticky, sweet from the pineapple, and perfectly balanced by savory soy and aromatic ginger. Serve these ribs over a bed of fluffy jasmine rice to soak up every last drop of the rich sauce, or shred the meat for incredible tacos topped with a crisp cabbage slaw.
Red Wine and Chocolate Braised Short Ribs
Hearty short ribs transform into a luxurious meal with red wine and dark chocolate. This braise delivers deep, savory flavors with minimal effort. Perfect for special occasions or cozy dinners.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– Beef short ribs – 3 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Red wine – 2 cups
– Beef broth – 2 cups
– Dark chocolate – 2 oz, chopped
– Fresh thyme – 3 sprigs
Instructions
1. Pat short ribs dry with paper towels and season all over with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear short ribs for 4 minutes per side until deeply browned, working in batches to avoid crowding.
4. Remove ribs and set aside; reduce heat to medium.
5. Add onion to the pot and cook for 5 minutes until softened, scraping up browned bits from the bottom.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Pour in red wine and beef broth, then bring to a simmer for 2 minutes to reduce slightly.
8. Return short ribs to the pot along with any accumulated juices.
9. Add dark chocolate and thyme sprigs, stirring until chocolate melts into the liquid.
10. Cover pot and transfer to a preheated 325°F oven; braise for 2.5 hours until ribs are fork-tender.
11. Remove ribs from pot and skim excess fat from the sauce with a spoon.
12. Simmer sauce over medium heat for 10 minutes until thickened to a gravy consistency.
13. Return ribs to the sauce and warm through for 5 minutes before serving.
Juicy ribs fall effortlessly from the bone, coated in a glossy, rich sauce. The dark chocolate adds subtle bitterness that balances the wine’s fruitiness. Serve over creamy polenta or mashed potatoes to soak up every drop.
Herb-Crusted Braised Short Ribs
Falling-apart tender short ribs are the ultimate winter comfort food. This herb-crusted version delivers deep flavor with minimal effort. Braising transforms tough cuts into something magical.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Beef short ribs – 3 lbs
– Kosher salt – 1 tbsp
– Black pepper – 1 tsp
– All-purpose flour – ¼ cup
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Dry red wine – 1 cup
– Beef broth – 2 cups
– Fresh rosemary – 2 sprigs
– Fresh thyme – 4 sprigs
– Dijon mustard – 2 tbsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels.
3. Season all sides of the ribs evenly with the kosher salt and black pepper.
4. Dredge each rib lightly in the all-purpose flour, shaking off any excess.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the short ribs in batches for 3-4 minutes per side until deeply browned. Tip: Do not crowd the pot to ensure a proper sear.
7. Transfer all seared ribs to a plate.
8. Add the chopped yellow onion to the pot and cook for 5 minutes until softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour in the dry red wine to deglaze, scraping up all the browned bits from the bottom.
11. Simmer the wine for 3 minutes to reduce slightly.
12. Stir in the beef broth, fresh rosemary, and fresh thyme.
13. Return the seared short ribs and any accumulated juices to the pot, submerging them in the liquid.
14. Bring the liquid to a simmer, then cover the pot tightly with a lid.
15. Transfer the covered pot to the preheated oven and braise for 3 hours. Tip: Check halfway to ensure the ribs remain mostly submerged; add a splash of broth if needed.
16. Carefully remove the pot from the oven.
17. Transfer the short ribs to a clean plate using tongs.
18. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
19. Skim the excess fat from the surface of the liquid with a spoon.
20. Bring the liquid to a boil over medium-high heat and reduce by half, about 10 minutes, to create a sauce.
21. Brush the top of each short rib with Dijon mustard. Tip: The mustard adds a tangy crust and helps the herbs adhere.
22. Return the ribs to the pot or a baking dish and spoon the reduced sauce around them.
23. Increase the oven temperature to 425°F.
24. Place the uncovered pot back in the oven for 10 minutes to set the crust.
25. Remove from the oven and let rest for 10 minutes before serving.
Succulent meat pulls cleanly from the bone, coated in a glossy, herb-infused sauce. The mustard crust provides a sharp contrast to the rich, savory braise. Serve over creamy polenta or mashed potatoes to soak up every drop.
Summary
Gathering these 20 delicious braised short ribs crock pot recipes has been a joy—they’re perfect for cozy dinners, special gatherings, or any day you crave comfort food. We hope you find a new favorite to try! Share which recipe you love most in the comments below, and don’t forget to pin this article on Pinterest to save these ideas for later. Happy cooking!
