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If you’re craving a dinner that tastes like it simmered all day — rich, smoky, tender, and full of comfort — you’re in the right place.
These Braised Short Ribs with AB’s B Rub are slow-cooked to perfection in a Dutch oven, soaking up layers of flavor from onions, garlic, and mushrooms.
And if you really want to turn this into a one-pot meal? Toss in some baby potatoes right in the pot — they soak up all that beefy goodness and make it even more satisfying.
Ingredients
No need for exact measurements — here’s what you’ll need and what each ingredient brings to the table:
- Beef Short Ribs – The star of the show. Tender, meaty, and perfect for low-and-slow braising.
- Bacon or Bacon Grease – Builds that smoky base flavor. If you already have bacon grease, you can skip frying bacon and go straight in with a few spoonfuls.
- Onions & Garlic – Aromatic essentials that create the flavor foundation.
- Baby Carrots – Add a little sweetness and bright color.
- Fresh Mushrooms – Earthy, savory, and they soak up all the braising liquid.
- Baby Potatoes (Optional) – Toss them in with the carrots for a complete one-pot meal — they’ll absorb the sauce and turn buttery-tender.
- AB’s B Rub – The secret seasoning that makes this dish unmistakably SmokinandGrillinWitAB — smoky, savory, and just the right hint of sweet heat.
- Cumin & Paprika – Warmth, color, and depth.
- Salt & Black Pepper – Classic seasoning to balance and enhance the other flavors.
- Red Wine or Beef Broth – Red wine adds depth and richness; beef broth keeps it hearty and alcohol-free. (Use all beef broth if preferred.)
- Beef or Chicken Broth/Stock – The braising liquid that keeps everything juicy and tender.
- Cornstarch – For thickening the sauce into that perfect glossy finish.
Step-by-Step Directions
- Start with Smoky Flavor
Cook chopped bacon in a Dutch oven until crispy, then remove it. Or if you’ve got bacon grease handy, skip the bacon and start right with that flavorful fat. - Brown the Short Ribs
Crank up the heat and sear the short ribs on all sides until beautifully browned. Take your time — this step builds the base of your sauce.
- Sauté the Aromatics
Lower the heat a bit, then add diced onions and minced garlic. Let them soften and pick up all that caramelized goodness from the bottom of the pot.
- Add the Veggies and Seasoning
Stir in fresh mushrooms, baby carrots, and (if using) baby potatoes. Season generously with AB’s B Rub, cumin, paprika, salt, and pepper. Let everything cook for a few minutes to wake up the flavors. - Deglaze the Pot
Pour in the red wine (or beef broth if skipping wine). Scrape the bottom of the pot to loosen all those flavor-packed bits. Then add your broth or stock and stir well.
- Braise It Low and Slow
Nestle the short ribs back into the pot. Cover and braise in the oven at 340°F until the meat is tender and nearly falling off the bone — about 2½ hours.
- Thicken the Sauce
Mix a little cornstarch with water to make a slurry, then stir it into the pot. This will help the sauce thicken.
Cover again and return to the oven for another 30 minutes until the sauce is rich and velvety.
Variations
- No Wine Version: Skip the wine and use all beef broth — the flavor stays deep and savory.
- Make It Spicy: Add a pinch of cayenne or extra AB’s B Rub for a little kick.
- Slow Cooker Version: After searing, transfer everything to a slow cooker and cook on low for 7–8 hours.
- Add Veggies: You can also toss in chunks of celery, turnips, or parsnips for a rustic twist.
- Crispier Finish: Once done, remove the ribs and potatoes, place them on a sheet pan, and broil for 3–4 minutes for that caramelized edge.
Serving Suggestions
- Mashed Potatoes or Polenta: Classic pairing for soaking up all that flavorful sauce.
- With Baby Potatoes: If you cooked them in the pot, you’ve already got your side built in — one dish, zero extra cleanup.
- With Bread: Crusty bread is a must for sopping up every drop of that sauce.
- With Greens: Add a side of roasted Brussels sprouts, green beans, or a crisp salad to balance out the richness.
FAQ
Q: Can I use boneless short ribs?
Yes! They’ll cook a bit faster, so start checking for tenderness after about 2 hours.
Q: What if I don’t have AB’s B Rub?
You need to try it — it’s the secret to that SmokinandGrillin flavor. But in a pinch, use a mix of brown sugar, paprika, garlic powder, and black pepper.
Q: Can I make it ahead?
Absolutely. Braised short ribs taste even better the next day as the flavors blend. Just reheat slowly on the stove or in the oven.
Q: How do I make the sauce thicker?
Add a touch more cornstarch slurry, or let it simmer uncovered for a few minutes before serving.
Braised Short Ribs
These Braised Short Ribs with AB’s B Rub are slow-cooked until they’re fall-off-the-bone tender, packed with smoky depth, and full of hearty, comforting flavor. Add baby potatoes right to the pot for a rich one-pan meal that’s as easy as it is impressive.
Ingredients
- 4 strips bacon chopped (or 2 tbsp bacon grease if already on hand)
- 4 lb beef short ribs
- 2 small onions diced
- 4 cloves garlic minced
- 1 ½ cups baby carrots
- 2 cups fresh mushrooms sliced
- 1 ½ lb baby potatoes halved (optional but highly recommended)
- 1 ½ tbsp AB’s B Rub
- 1 ½ tsp cumin
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 ½ cups red wine or substitute with more beef broth if avoiding wine
- 2 cups beef broth or stock chicken broth or stock can also be used
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
- Render the Bacon (Optional)
- In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside — it’s just used to infuse the oil with smoky flavor.
- Tip: If you already have bacon grease, skip the bacon and use about 2 tablespoons of grease instead.
- Brown the Short Ribs
- Increase heat to high. Sear the short ribs in the hot pot on all sides until browned, adding a little olive oil or bacon grease as needed. Once browned, remove and set aside.
- Sauté the Aromatics
- Lower heat to medium. Add diced onions and minced garlic to the pot and cook for 3–5 minutes, or until softened and fragrant.
- Add Vegetables and Seasoning
- Stir in baby carrots, sliced mushrooms, and baby potatoes (if using). Season generously with AB’s B Rub, cumin, paprika, salt, and black pepper. Cook for another 2–3 minutes to bring out the flavors.
- Deglaze and Braise
- Pour in the red wine (or additional beef broth) and scrape up any browned bits from the bottom of the pot. Add the beef broth or stock and stir to combine.
- Return the short ribs to the pot, making sure they’re nestled in the liquid. Cover and transfer to a preheated oven at 340°F (170°C).
- Braise for 2½ hours, or until the meat is tender and nearly falling off the bone.
- Thicken the Sauce
- Mix cornstarch with water to make a slurry and stir it into the pot. Cover again and return to the oven for another 30 minutes, allowing the sauce to thicken to a rich, velvety consistency.
Nutrition
Calories: 622kcal | Carbohydrates: 29g | Protein: 49g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1351mg | Potassium: 1621mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4594IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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