Braised Short Ribs

by Sheryl

Prep Time: 10 mins | Cook Time: 3 hrs 20 mins | Total Time: 3 hrs 30 mins | Servings: 4

It was love at first sight! I cannot think of anything comparable to this melt-in-your-mouth Braised Short Ribs. Besides being (obviously) delicious, this is super easy and quick to prep using only everyday ingredients. If you want to treat yourself to a restaurant-quality meal tonight, this is it!


4 pounds Beef Short Ribs
1/2 c. Flour
1 tsp Kosher Salt
1/2 tsp Pepper
2 tbsp Olive Oil
3 tbsp butter divided
1 tbsp Flour
1/3 c. Onion minced
2 Carrots peeled and minced
2 Stalks Celery minced
6 cloves of Garlic minced
1/2 c. Balsamic Vinegar
1 tbsp Worcestershire Sauce
1 tbsp Liquid Smoke
2 c. Beef Broth
2 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
2 Bay Leaves
Mashed Potatoes for Serving

How to make Braised Short Ribs

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a pie dish or pan, place the flour, salt, and pepper.

Step 3: With the flour mixture, coat all sides of the rib and set aside.

Step 4: Heat a few drizzles of olive oil in a dutch oven or oven-safe pot over medium-high heat. Once hot, add 3 to 4 ribs at a time in the pot and cook both sides until brown. Transfer to a plate when done.

Step 5: Leave only the browned bits in the pan and remove the black flour. Adjust the heat to medium and add the olive oil and butter to the pan. Immediately add the onions, carrots, celery, and garlic and saute for about 5 to 6 minutes until tender. Add the rest of the flour and stir for another 30 seconds.

Step 6: To the veggies in the pan, add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring the mixture to a boil, then add in the herbs and bay leaves. Return the short ribs to the pot, cover, and transfer in the preheated oven. Bake for about 2 1/2-3 hours until the meat is fall-apart-tender and the liquid has reduced.

Step 7: When done, take out of the oven and remove the bay leaves and herbs. Serve the Braised Short Ribs immediately over mashed potatoes. Enjoy!


1. If you will use a pot other than a Dutch oven, or the pot you are using is larger than 3-quarts, or your oven cooks hot, adjust the oven temperature to 325 degrees F.

2. Store the ribs for up to 3 to 4 days in the fridge in an airtight container.

Nutrition Facts:

Amount Per Serving (2 ribs): Calories 78 | Calories from Fat 405 | Fat 45g 69% | Saturated Fat 20g 125% | Cholesterol 218mg 73% | Sodium 1399mg 61% | Potassium 1450mg 41% | Carbohydrates 24g 8% | Fiber 2g 8% | Sugar 7g 8% | Protein 67g 134% | Vitamin A 5358IU 107% | Vitamin C 3mg 4% | Calcium 62mg 6% | Iron 9mg 50%

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