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If you’re looking for a Sunday dinner that delivers deep flavor without complicated techniques, these braised short ribs are the move. They cook low and slow in a Dutch oven until the beef is fork-tender and the sauce turns rich, glossy, and full of savory flavor.
Bacon or bacon grease builds the smoky base, while onions, garlic, mushrooms, carrots, and AB’s B Rub bring everything together. Add baby potatoes for a complete one-pot meal, or serve the ribs and gravy over steakhouse mashed potatoes.
Why You’ll Love These Braised Short Ribs
- Fall-apart tender: A slow oven braise breaks down the beef until it pulls apart easily with a fork.
- Big, layered flavor: Searing, aromatics, AB’s B Rub, and broth create a sauce that tastes like it cooked all day.
- Flexible: Use red wine for extra depth or replace it with beef broth for an alcohol-free version.
- Sunday-dinner ready: It looks impressive, but the Dutch oven handles most of the work.
Key Ingredients
The recipe card below has the exact measurements. Here’s what makes each part important:
- Beef short ribs: Choose meaty ribs with good marbling. Bone-in ribs add body and richness to the braising liquid.
- Bacon or bacon grease: Creates a smoky foundation before the beef hits the pot.
- Onions and garlic: Build the savory backbone of the gravy.
- Mushrooms and baby carrots: Add earthy flavor, sweetness, and texture.
- Baby potatoes: Optional, but they absorb the braising liquid and turn buttery-tender.
- AB’s B Rub: Adds smoky, savory flavor with a touch of sweetness and heat.
- Red wine or beef broth: Red wine adds depth; beef broth keeps the dish hearty and alcohol-free.
- Cornstarch slurry: Gives the finished gravy a smooth, glossy texture.
Equipment You’ll Need
- A heavy Dutch oven with a tight-fitting lid
- Sturdy tongs for turning the ribs
- A wooden spoon or spatula for scraping up the browned bits
- A sharp knife and cutting board for the vegetables
Looking for the tools AB uses in the kitchen? Browse AB’s Amazon favorites or visit the Smokin’ and Grillin’ with AB shop.
How to Make Braised Short Ribs
1. Build the Smoky Base
Cook the chopped bacon in the Dutch oven until crisp, then remove it. If you already have bacon grease, use about 2 tablespoons and skip cooking the bacon.
2. Sear the Short Ribs
Increase the heat and brown the short ribs well on every side. Don’t rush this part—the dark crust and browned bits on the bottom of the pot become the foundation of the gravy. Work in batches if needed so the ribs sear instead of steam.
3. Sauté the Aromatics
Lower the heat to medium. Add the onions and cook until they begin to soften, then stir in the garlic. Scrape the bottom of the pot as everything cooks so those browned bits start working into the sauce.
4. Add the Vegetables and Seasoning
Add the mushrooms, baby carrots, and potatoes if you’re using them. Season with AB’s B Rub, cumin, paprika, salt, and black pepper. Cook for a few minutes to wake up the spices.
5. Deglaze the Pot
Pour in the red wine or additional beef broth. Scrape the bottom of the Dutch oven thoroughly, then add the remaining stock. Those loosened browned bits bring concentrated beef flavor into the sauce.
6. Braise Low and Slow
Nestle the ribs back into the liquid, cover the pot, and place it in a 340°F oven. Braise for about 2½ hours, until the meat is tender and beginning to pull away from the bone.
7. Finish the Gravy
Stir in the cornstarch slurry, cover the pot, and return it to the oven for another 30 minutes. The sauce should be rich enough to coat the ribs and spoon easily over potatoes.
AB’s Tips for Tender Short Ribs
- Dry the ribs before seasoning. A dry surface browns better and gives you a deeper crust.
- Don’t crowd the Dutch oven. Sear in batches so the temperature stays high.
- Keep the lid closed. Trapped moisture creates the gentle cooking environment that tenderizes the beef.
- Cook for tenderness, not only time. Short ribs are done when a fork slides in easily and the meat nearly falls from the bone.
- Let them rest. Give the ribs 10–15 minutes in the sauce before serving so the juices settle.
Easy Variations
- No wine: Replace the wine with an equal amount of beef broth.
- More heat: Add cayenne or a little extra AB’s B Rub.
- Slow cooker: Sear everything first, then cook on low for 7–8 hours.
- Different vegetables: Add celery, parsnips, or turnips for a more rustic pot.
- Caramelized finish: Broil the cooked ribs for 3–4 minutes before serving.
What to Serve With Braised Short Ribs
Serve the ribs over perfect steakhouse mashed potatoes so they can soak up the gravy. For something green, add Southern-style green beans or crispy Brussels sprouts with bacon. Warm bread is always a good move for catching every last spoonful of sauce.
Storage and Reheating
- Refrigerator: Store cooled ribs and gravy in an airtight container for up to 4 days.
- Freezer: Freeze the ribs with their sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently in a covered pot over low heat or in a 325°F oven until heated through. Add a splash of broth if the gravy becomes too thick.
Frequently Asked Questions
Can I use boneless short ribs?
Yes. Boneless short ribs may cook faster, so begin checking them for tenderness after about 2 hours.
Can I make braised short ribs ahead?
Absolutely. The flavor gets even better after resting overnight. Chill the ribs in their sauce, remove any hardened fat from the top, and reheat gently before serving.
Why are my short ribs still tough?
They usually need more time. Keep the pot covered and continue braising until a fork slides into the meat easily. Tough short ribs are often undercooked, not overcooked.
How can I thicken the gravy?
Add a little more cornstarch slurry or simmer the sauce uncovered for several minutes. Add thickener gradually so the gravy stays smooth.
More Comfort-Food Recipes
- Southern Smothered Meatballs and Rice
- Southern Neck Bones and Gravy
- Southern-Style Meatloaf
- Shrimp and Sausage Rice Skillet
Summarize and Save
Braised Short Ribs
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
I made the short ribs yesterday and baby….it was so delicious. The meat fell off the bones. AB keep doing these recipes because they are amazing. Thank you so much!!
Once again, AB hits one outta the park! I made this for my family when I went back home to Alabama this past winter. We’re ALL cooks in my family, and we can be pretty critical when it comes to food. They all RAVED over the ribs! AB for President!