Beef Short Ribs Recipe (Braised & Slow Cooked)
|
Key Takeaways
|
Why Short Ribs Need Low and Slow Heat
Short ribs are one of the most flavorful cuts on the animal. They're also one of the toughest. That's not a flaw. The connective tissue packed into this cut is mostly collagen, and when you apply sustained low heat in liquid, that collagen converts to gelatin. It's what gives braised short ribs their silky, almost sticky texture and deeply rich sauce. High heat won't do it. You need time, low temperatures, and liquid.
Our short ribs are bone-in, dry aged for 28 days, and raised on grass before being finished on non-GMO grain. That dry aging process breaks down muscle fibers before they ever hit your pot, so the result is noticeably more tender than standard grocery store short ribs. If you want a deeper look at the braising method itself, our complete guide to braising beef covers the science and technique in detail.
"Collagen is a protein found in connective tissue that, with enough heat and moisture over time, converts to gelatin. This conversion is the primary reason braised meats become tender and saucy." — USDA Food Safety and Inspection Service
Ingredients
For the Short Ribs
|
Ingredient |
Amount |
|
Bone-in beef short ribs |
3-4 lbs |
|
Kosher salt |
1.5 tsp |
|
Black pepper |
1 tsp |
|
Olive oil |
2 tbsp |
For the Braise
|
Ingredient |
Amount |
|
Yellow onion, diced |
1 large |
|
Carrots, chopped |
2 medium |
|
Garlic cloves, smashed |
4 |
|
Tomato paste |
2 tbsp |
|
Dry red wine (or beef broth) |
1 cup |
|
Beef broth |
2 cups |
|
Fresh thyme |
3 sprigs |
|
Fresh rosemary |
2 sprigs |
|
Bay leaves |
2 |
Oven Braised Beef Short Ribs
1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels. Season all sides generously with salt and pepper. Dry meat sears better — this step matters.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches, 3-4 minutes per side, until a deep mahogany crust forms. Don't crowd the pot. Set aside.
4. Reduce the heat to medium. In the same pot, cook onion and carrots for 4-5 minutes until softened. Add garlic and tomato paste and cook another 2 minutes, stirring constantly.
5. Pour in the wine and scrape up any browned bits stuck to the bottom. Add broth, thyme, rosemary, and bay leaves.
6. Nestle the ribs back in, bone-side down. The liquid should come about halfway up the ribs.
7. Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours, until the meat pulls away from the bone easily.
8. Remove the ribs carefully. Strain and skim the braising liquid. Serve the sauce over the ribs with mashed potatoes, polenta, or roasted root vegetables.
Note: The USDA minimum safe internal temperature for beef is 145°F. Short ribs need to reach 200-205°F for full collagen breakdown and fall-off-the-bone texture. Use a thermometer and trust the process.
Slow Cooker Beef Short Ribs
1. Season and sear the short ribs exactly as described above. Don't skip the sear — it's 10 extra minutes, and it changes the flavor completely.
2. Transfer the seared ribs to your slow cooker. Build the braise base in the same searing pot — onion, carrots, garlic, tomato paste, wine, and broth. Scrape up the fond from the bottom, then pour everything into the slow cooker.
3. Add thyme, rosemary, and bay leaves. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Low is better. The longer, gentler cook produces more tender meat and a richer sauce.
4. Remove the ribs carefully. Strain the braising liquid and reduce it in a saucepan over medium heat for 5-10 minutes if you want a thicker sauce.
A Few Tips Before You Start
- Buy bone-in, not boneless. Boneless short ribs are convenient, but the bones add collagen and flavor to the braising liquid. The difference is real.
- Salt the night before if you can. Season the ribs and leave them uncovered in the fridge overnight. You'll get a better crust and a deeper flavor in the finished dish.
- Don't rush the sear. Wait for a deep mahogany crust before you flip — at least 3-4 minutes per side. Pulling the ribs too early is the most common mistake.
- Leftovers taste better. Short ribs reheat beautifully. The sauce thickens, and the flavors deepen overnight. Make extra.
Frequently Asked Questions
How long do you braise beef short ribs?
In the oven at 325°F, bone-in short ribs usually take 2.5 to 3 hours. In a slow cooker, plan for 7 to 8 hours on low. Exact timing depends on the thickness of the ribs. They’re done when the meat pulls away from the bone easily and a fork meets almost no resistance.
Can you overcook short ribs in a slow cooker?
Yes, but it’s harder than you might think. At 7 to 8 hours on low, you’re still in the right zone. Past 10 hours, the meat can start to shred apart in the liquid instead of holding its shape. Check them around the 7-hour mark.
Do you have to sear short ribs before braising?
Technically, no. Practically, yes. Searing builds a deep crust through the Maillard reaction, which adds serious flavor to the final dish. Skipping it can leave you with pale, flatter-tasting ribs. It takes about 10 minutes, and the payoff is worth it.
What liquid is best for braising short ribs?
A mix of dry red wine and beef broth gives short ribs the most depth. Cabernet Sauvignon, Merlot, or a basic cooking wine can all work. If you do not cook with wine, beef broth alone is fine. Avoid water because it creates a thin, weaker sauce.
How do I know when short ribs are done?
The meat will visibly pull away from the bone. Press the thickest part with a fork and it should yield with almost no resistance. For that tender, collagen-rich texture, short ribs are usually best around 200 to 205°F internally.
Our short ribs are bone-in, dry aged for 28 days, and shipped frozen straight to your door. If you haven't cooked short ribs before, this is the recipe to start with. Once you understand the method, they're genuinely hard to mess up. You can order our Dry Aged Grass Fed Short Ribs directly from our individual cuts collection, or go deeper on the technique with our complete guide to braising beef.