If you’ve ever wanted to make a dinner that feels truly special, this beef short ribs is the one to have in your back pocket.
These are the kind of ribs that fill your kitchen with the most incredible aroma while they slowly braise low and slow, building layer upon layer of deep, savory flavor.
Short ribs are one of those cuts that reward patience. The long cook time transforms tough, collagen-rich meat into something impossibly tender, fork-soft, rich, and deeply satisfying in a way that a quick weeknight meal rarely is.
This is the classic braised version you’ll find in steakhouses and on special-occasion menus everywhere.
Red wine, aromatics, a good stock, and low, slow oven heat. That’s the method, and it never fails.
If you love hearty, slow-cooked beef dishes, you might also enjoy my Crockpot Pot Roast, another low-and-slow comfort food classic that’s equally impressive with minimal effort.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 3 hours 50 minutes |
| Servings | 4–6 servings |
| Difficulty Level | Medium |
Why You’ll Love This Beef Short Ribs
These braised short ribs are the definition of comfort food done right.
The meat practically falls off the bone after hours of gentle braising, and the sauce that develops in the pot is rich, velvety, and absolutely incredible.
This recipe is surprisingly hands-off once you get it in the oven. You do a little searing and chopping upfront, and then the oven does the heavy lifting for you.
It’s an ideal recipe for entertaining. You can make it ahead of time and it tastes even better the next day once the flavors deepen overnight.
The braising liquid transforms into a glossy, restaurant-worthy sauce with zero extra effort. No fancy techniques required, just a good braise and a little patience.
- Fall-off-the-bone tender meat that practically melts in your mouth
- A deeply flavorful red wine braising sauce that doubles as a stunning pan sauce
- Make-ahead friendly, actually improves after sitting in the fridge overnight
- Impressive enough for a dinner party but simple enough for a cozy Sunday dinner
- Uses straightforward ingredients you can find at any grocery store
- Pairs beautifully with a wide range of sides for a complete, satisfying meal
Read Also: Mulled Wine Beef Stew Recipe
Ingredients
The quality of your short ribs matters here, look for bone-in English-cut short ribs with good marbling throughout.
The fat and collagen are what make the final result so incredibly rich and tender.
A full-bodied red wine like Cabernet Sauvignon or Merlot will give you the best depth of flavor in the braise.
- 4–5 lbs (about 6–8 pieces) bone-in beef short ribs, English-cut
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil or neutral vegetable oil
- 1 large yellow onion, roughly chopped
- 3 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 cups beef bone broth or beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter (for finishing the sauce)
Kitchen Equipment Needed
Having the right equipment makes a real difference with this recipe. A heavy, oven-safe Dutch oven or braiser is non-negotiable, it distributes heat evenly and traps moisture perfectly for the low-and-slow braise.
A tight-fitting lid is essential to keep all that braising liquid inside and prevent the ribs from drying out.
- Enameled cast iron Dutch oven (5–7 quart) with a tight-fitting lid
- Large tongs for searing and turning the ribs
- Sharp chef’s knife and cutting board
- Paper towels for patting the ribs dry
- Fine mesh strainer or sieve for straining the braising sauce
- Fat separator (optional but helpful for degreasing the sauce)
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
- Oven mitts
Recommended Products for This Recipe
These are the specific products I reach for every time I make braised short ribs.
They genuinely make a difference in both the cooking process and the final result.
1. Lodge Enameled Cast Iron Dutch Oven
This is the workhorse of the entire recipe. The heavy cast iron distributes heat so evenly that your short ribs get a perfect, deep sear without any hot spots.
The tight-fitting lid seals in all that braising liquid for hours, resulting in fall-off-the-bone meat every single time.
2. Kettle & Fire Beef Bone Broth
The quality of your stock makes a huge difference in the final flavor of the braising liquid and sauce.
A rich, gelatinous bone broth adds incredible body and depth that regular stock just can’t match.
This one is a pantry staple in my kitchen whenever I’m making any braised meat dish.
3. OXO Good Grips Fat Separator
After braising, you’ll have a gorgeous but very fatty liquid in the pot.
A fat separator lets you skim off the excess fat quickly and cleanly so you end up with a pure, glossy sauce that’s rich in flavor but not greasy.
It’s a simple tool that makes a noticeable difference in the finished dish.
4. Microplane Premium Zester
While not strictly required for the recipe, a Microplane is incredibly useful for finishing your braising sauce, you can zest a little lemon over the top at the end to brighten all those rich, heavy flavors.
It’s one of those versatile tools that gets used constantly once you have it.
You might also love these Garlic Rosemary Grilled Lamb Chops for another impressive, special-occasion meat dish.
Step-by-Step Instructions: How to Make Short Ribs
1. Preheat the Oven and Prepare the Short Ribs
- Preheat your oven to 325°F (163°C). This low temperature is key — it allows the collagen in the ribs to break down slowly into rich gelatin without drying out the meat.
- Remove the short ribs from the refrigerator at least 20–30 minutes before cooking so they can come closer to room temperature. This helps them sear more evenly.
- Use paper towels to thoroughly pat all sides of each short rib completely dry. This step is critical — any moisture on the surface of the meat will cause steaming instead of searing, and you’ll miss out on that beautiful brown crust.
- Season all sides of the short ribs generously with 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Don’t be shy with the seasoning — this is a large cut of meat and it needs proper seasoning to taste its best.
2. Sear the Short Ribs
- Place your Dutch oven on the stovetop over medium-high heat. Add 2 tablespoons of oil and let it heat until the oil is shimmering and just beginning to smoke. A hot pan is essential for a proper sear.
- Working in batches (do not overcrowd the pan — this is crucial), add the short ribs bone-side up and sear for 3–4 minutes per side without moving them. You want a deep, dark mahogany crust on all sides.
- Use tongs to carefully turn and sear all sides of each rib, including the narrow ends. Each batch should take about 10–12 minutes total. The browned bits that stick to the bottom of the pot are pure flavor and will be incorporated into the sauce.
- Transfer the seared ribs to a plate and set aside. Remove most of the fat from the pot, leaving about 2 tablespoons of drippings behind for sautéing the vegetables.
3. Sauté the Aromatics
- Reduce the heat to medium. Add the roughly chopped onion, carrots, and celery to the Dutch oven with the reserved drippings.
- Cook the vegetables, stirring occasionally, for about 5–7 minutes until they soften and begin to take on some color. Scrape up any browned bits from the bottom of the pot as the vegetables release moisture — this is called deglazing and it incorporates all that flavor into the base of your braise.
- Add the smashed garlic cloves and cook for another 1–2 minutes, stirring, until fragrant. You’ll smell when the garlic is ready.
- Add the 2 tablespoons of tomato paste and stir it into the vegetables. Cook for 2 minutes, stirring frequently, until the tomato paste darkens slightly from bright red to a more rust-brown color. This step cooks out the raw tomato flavor and adds depth.
4. Add the Wine and Stock
- Pour in the 2 cups of dry red wine. Stir and scrape the bottom of the pot vigorously to release all the caramelized bits stuck to the bottom — these are full of flavor and you want every bit incorporated into the liquid.
- Bring the wine to a boil over medium-high heat and let it cook for about 3–4 minutes, reducing slightly. This cooks off some of the raw alcohol and concentrates the wine’s flavor.
- Add the 2 cups of beef bone broth (or stock) and the 1 tablespoon of Worcestershire sauce. Stir to combine everything evenly.
- Nestle the 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 2 bay leaves into the liquid.
5. Return the Ribs and Begin Braising
- Return the seared short ribs to the Dutch oven, arranging them so they fit snugly. Place them bone-side up — this allows the meat to be more submerged in the liquid and braise evenly.
- The liquid should come about halfway up the sides of the ribs. If it doesn’t reach halfway, add a little more beef stock until it does.
- Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with its tight-fitting lid.
- Carefully transfer the covered Dutch oven to the preheated 325°F oven.
6. Braise Low and Slow
- Braise the short ribs in the oven for 3 to 3.5 hours. The exact time will depend on the size of your ribs. You’re looking for meat that is fall-off-the-bone tender when probed with a fork — the fork should slide in and out with almost no resistance.
- After about 2 hours, carefully check the ribs. The liquid should be gently simmering, not aggressively boiling. If it’s boiling hard, reduce the oven temperature by 25°F.
- The ribs are done when the meat has pulled away from the bone and is extremely soft and tender. If they need more time, cover and continue braising in 20-minute increments until done.
7. Make the Sauce
- Once the ribs are done, carefully remove them from the Dutch oven and set them on a plate. Cover loosely with foil to keep warm.
- Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves from the braising liquid.
- Strain the braising liquid through a fine mesh strainer into a medium saucepan, pressing on the vegetables to extract all their liquid. Discard the spent vegetables.
- Use a fat separator or large spoon to skim as much fat off the surface of the strained braising liquid as possible. Short ribs are a fatty cut, so there will be a significant amount of fat to remove.
- Place the saucepan over medium-high heat and bring the liquid to a boil. Let it reduce for about 10–15 minutes, stirring occasionally, until it thickens into a glossy, sauce-like consistency that coats the back of a spoon.
- Remove from heat and stir in the tablespoon of cold unsalted butter. This adds a beautiful sheen and rounds out the richness of the sauce. Taste and adjust seasoning with salt and pepper as needed.
8. Serve and Plate
- Return the short ribs to the sauce briefly to warm through if needed, or spoon the sauce generously over the plated ribs.
- Serve immediately over your chosen sides — creamy mashed potatoes, buttered egg noodles, or polenta are all classic choices that pair beautifully with the rich braising sauce.
- Garnish with a few fresh thyme leaves or a small sprig of rosemary if desired for a finished, restaurant-quality presentation.
Read Also: Slow Cooker Beef Stew with Onion Soup Mix
Tips for The Best Short Ribs
A few key techniques make the difference between good and truly exceptional braised short ribs.
The most important is the sear, don’t rush it, don’t skip it, and never crowd the pan. That deep brown crust is where most of the flavor lives in this dish.
- Pat the ribs completely dry before searing. Moisture is the enemy of a good sear. Dry ribs = deep brown crust. Wet ribs = gray steaming. There is no substitute for this step.
- Use a good wine you’d actually drink. The wine becomes deeply concentrated in the sauce, so a cheap or low-quality wine will produce a cheap-tasting sauce. A mid-range Cabernet Sauvignon works perfectly.
- Don’t rush the braise. Three hours minimum is what this recipe needs. Pulling the ribs early will give you tough, chewy meat instead of the fall-off-the-bone result you’re aiming for.
- Skim the fat from the sauce thoroughly. Short ribs are very fatty, and an undegreased sauce will taste greasy rather than silky. Take the time to skim well — or better yet, make the ribs a day ahead and refrigerate the sauce so the fat solidifies and lifts off easily.
- Make it ahead for best results. This dish tastes noticeably better the next day after the flavors have had time to meld and deepen overnight in the refrigerator.
- Reduce the sauce properly. Don’t skip the reduction step after straining the braising liquid. This is how you go from thin, watery braising liquid to that glossy, restaurant-quality sauce.
- Season at the end. The braising liquid reduces and concentrates, so wait until the sauce is finished before doing your final seasoning adjustment.
Another favorite: Brown Gravy Recipe
Serving Suggestions
Braised short ribs are best served over something that can soak up and complement that incredible sauce.
Creamy, buttery sides are the natural choice, they provide a neutral backdrop that lets the richness of the ribs really shine.
Whatever you choose, make sure to ladle that glossy sauce over everything generously.
- Garlic Mashed Potatoes — the classic pairing, and for good reason. Fluffy, buttery mashed potatoes are the perfect vehicle for that velvety braising sauce.
- Buttered egg noodles or pappardelle pasta — wide noodles catch and hold the sauce beautifully for a hearty, satisfying plate.
- Creamy polenta — a restaurant-style presentation that is equally delicious and a little more unexpected than mashed potatoes.
- Cheesy Au Gratin Potatoes — for when you really want to go all out. Rich meets rich and it is absolutely worth it.
- Roasted Brussels Sprouts — a slightly bitter, caramelized green vegetable cuts through the richness of the short ribs perfectly.
- Herb Roasted Vegetables — a simple sheet pan of roasted root vegetables makes the perfect accompaniment without requiring much extra effort.
- Buttery Dinner Rolls — to mop up every last drop of that incredible braising sauce from the plate.
Variations of Short Ribs
The classic red wine braise is the gold standard for a reason, but there are a few variations worth exploring once you’ve mastered the original.
Each one brings a slightly different flavor profile while using the same fundamental braising technique.
- Beer-Braised Short Ribs: Swap out the red wine for a dark stout or porter beer. The result is slightly more bitter and malty, with a deep, hearty flavor that pairs beautifully with mashed potatoes or crusty bread.
- Asian-Inspired Short Ribs: Replace the wine and stock with a combination of soy sauce, ginger, garlic, sesame oil, and beef broth. Add a tablespoon of brown sugar for balance. Serve over steamed rice with sliced scallions and sesame seeds.
- Tomato-Braised Short Ribs: Add a 14-ounce can of crushed tomatoes to the braising liquid along with the stock. The result is a heartier, more Italian-inspired braise that works wonderfully over pappardelle pasta.
- Slow Cooker Short Ribs: After searing the ribs and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours. You’ll still need to reduce the sauce on the stovetop after braising.
- Boneless Short Ribs: The same recipe works with boneless beef short ribs. Reduce the braising time slightly — check for tenderness at the 2.5-hour mark since boneless ribs can be done a little faster depending on their thickness.
You might also enjoy: Crockpot Pepper Steak
Storage and Reheating
One of the best things about braised short ribs is how well they keep.
The flavors actually improve significantly after the first day, making this an excellent make-ahead dish for dinner parties or meal prep for the week ahead.
- Refrigerator: Store the short ribs and sauce together in an airtight container in the refrigerator for up to 4 days. After chilling, any residual fat will solidify on the surface of the sauce, simply lift it off and discard it before reheating.
- Freezer: Short ribs freeze beautifully for up to 3 months. Store the ribs and sauce together in a freezer-safe container or zip-lock bag, pressing out as much air as possible. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop: This is the best method. Place the ribs and sauce in a covered saucepan over low heat. Gently warm for 15–20 minutes until heated through, turning the ribs occasionally. Add a splash of beef stock if the sauce has thickened too much.
- Reheating in the oven: Place the ribs and sauce in an oven-safe dish, cover tightly with foil, and reheat at 300°F for about 25–30 minutes until warmed through.
- Microwave: In a pinch, you can microwave individual portions on medium power in 2-minute intervals until heated through. Cover the dish to prevent splattering.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (based on 6 servings).
Actual values will vary depending on the specific size of the ribs, fat content, and the exact amount of sauce consumed.
- Calories: ~620 kcal
- Protein: ~42g
- Total Fat: ~38g
- Saturated Fat: ~16g
- Carbohydrates: ~10g
- Fiber: ~2g
- Sodium: ~680mg
- Potassium: ~720mg
- Iron: ~25% DV
Note: Nutritional values are estimates and will vary based on your specific ingredients and portion sizes.
Health Benefits of Key Ingredients
While braised short ribs are absolutely an indulgence, many of the core ingredients in this recipe come with some genuine nutritional upside.
It’s a dish built on whole, real ingredients, quality beef, fresh vegetables, and aromatic herbs, which makes it a more nutritious choice than highly processed comfort food alternatives.
- Beef short ribs are an excellent source of high-quality protein, zinc, and iron, all essential nutrients for energy production, immune function, and muscle maintenance. The collagen that breaks down during the long braise also provides glycine and proline, amino acids associated with joint and gut health.
- Carrots are rich in beta-carotene, a powerful antioxidant that converts to vitamin A in the body. They also contribute natural sweetness to the braise that balances the savory depth of the wine and beef.
- Celery provides a good source of vitamin K and compounds with anti-inflammatory properties. It’s low in calories and adds an essential flavor layer to the mirepoix base of the dish.
- Garlic contains allicin, a compound with well-documented antimicrobial and anti-inflammatory benefits. It also adds a foundational depth of flavor that you really can’t replicate with anything else.
- Rosemary and thyme are both rich in antioxidants and have traditionally been associated with digestive and respiratory health. Beyond their health properties, they’re what give this dish its distinctly rustic, savory aroma.
- Red wine (in moderate culinary amounts) contains resveratrol and other polyphenol antioxidants. The alcohol cooks off during the long braise, leaving behind the complex flavors and antioxidant compounds.
Read Also: Beef Barley Soup Recipe
FAQs About Short Ribs
1. What is the best cut of short ribs to use for braising?
English-cut bone-in short ribs are the ideal choice for this recipe. They’re cut parallel to the bone into thick, individual pieces, which gives you a generous portion of meat sitting on top of the bone.
This cut braises beautifully and is widely available at most grocery stores and butcher shops.
Flanken-cut short ribs (cut across the bone) are thinner and work better for grilling or Korean-style preparations. For a long, slow braise like this one, always go English-cut.
2. Can I make this recipe without wine?
Yes, absolutely. If you prefer not to cook with wine, you can substitute with additional beef stock plus a tablespoon of balsamic vinegar and a tablespoon of soy sauce to approximate some of the depth and acidity the wine provides.
The result will be slightly less complex but still deeply flavorful.
Grape juice mixed with a splash of red wine vinegar is another option that can replicate some of the fruitiness of the wine without any alcohol.
3. How do I know when the short ribs are done?
The short ribs are done when the meat is completely fork-tender and beginning to pull away from the bone.
Insert a fork or the tip of a paring knife into the thickest part of the meat, it should slide in with almost zero resistance, like going into soft butter.
If you encounter any toughness or resistance, the ribs simply need more time. Cover them back up and return them to the oven for another 20–30 minutes before checking again.
4. Can I make short ribs in a slow cooker instead of the oven?
Yes! After searing the ribs and building the braising liquid on the stovetop, transfer everything to a slow cooker.
Cook on low for 7–8 hours or on high for 4–5 hours. The meat will be equally tender, though the sauce won’t be as deeply developed as the oven method.
You will still need to strain and reduce the braising liquid on the stovetop after cooking to create the glossy sauce. That step can’t be done in the slow cooker itself.
5. Why are my short ribs tough after cooking?
If your short ribs are tough, they simply haven’t cooked long enough. This is the most common issue with braised short ribs, people pull them out too early.
Unlike a steak where you’re looking for a specific internal temperature, short ribs need extended time for the collagen to break down into gelatin.
Cover them back up and continue braising. Even if they seem done, another 30–45 minutes in the oven can make the difference between “pretty good” and “completely falling off the bone.”
Trust the process and be patient, it’s always worth the wait.
Best Beef Short Ribs Recipe
Ingredients
- 5 lbs bone-in beef short ribs about 2.25kg, English-cut, 6–8 pieces; look for good marbling
- 2 tsp kosher salt plus more to taste
- 1 tsp black pepper plus more to taste
- 2 tbsp olive oil or neutral vegetable oil
- 1 large yellow onion roughly chopped
- 3 medium carrots roughly chopped
- 3 celery stalks roughly chopped
- 6 garlic cloves smashed
- 2 tbsp tomato paste
- 2 cups dry red wine 480ml; Cabernet Sauvignon or Merlot recommended
- 2 cups beef bone broth 480ml; or beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter cold; for finishing the sauce
- fresh thyme leaves or rosemary sprigs for garnish
Equipment
- Enameled cast iron Dutch oven (5–7 quart) With tight-fitting lid; essential for even heat distribution
- Large tongs For searing and turning the ribs
- Chef’s knife
- Cutting board
- Paper towels For patting ribs dry before searing
- Fine-mesh strainer For straining the braising sauce
- Fat separator (optional) For degreasing the finished sauce
- Medium saucepan For reducing the strained braising liquid into sauce
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Oven mitts
Method
- Preheat your oven to 325°F (163°C). Remove short ribs from the refrigerator 20–30 minutes before cooking, then pat all sides completely dry with paper towels and season generously with 2 tsp kosher salt and 1 tsp black pepper.
- Heat 2 tbsp oil in a Dutch oven over medium-high until shimmering. Working in batches, sear the ribs on all sides for 3–4 minutes per side until deeply browned, then transfer to a plate and remove excess fat, leaving about 2 tbsp drippings.
- Reduce heat to medium and cook the onion, carrots, and celery in the drippings for 5–7 minutes, scraping up browned bits. Add the smashed garlic and cook 1–2 minutes, then stir in the tomato paste and cook for 2 more minutes until it darkens slightly.
- Pour in the red wine and scrape the bottom of the pot vigorously; bring to a boil and cook for 3–4 minutes. Add the beef bone broth, Worcestershire sauce, rosemary, thyme, and bay leaves; stir to combine.
- Nestle the seared short ribs back into the pot bone-side up; the liquid should reach halfway up the sides of the ribs — add more stock if needed. Bring to a simmer, cover tightly, and transfer to the preheated 325°F oven.
- Braise for 3 to 3.5 hours until the meat is completely fork-tender, falling off the bone, and slides easily when probed with a fork. If the ribs need more time, continue braising covered in 20-minute increments.
- Remove ribs to a plate, discard herbs, and strain the braising liquid through a fine mesh strainer into a saucepan; skim fat thoroughly. Bring to a boil over medium-high heat and reduce for 10–15 minutes until glossy and sauce-like, then remove from heat and stir in 1 tbsp cold butter.
- Taste the sauce and adjust seasoning with salt and pepper. Spoon the sauce over the short ribs and serve immediately over creamy mashed potatoes, egg noodles, or polenta, garnished with fresh thyme or rosemary if desired.
Nutrition
Notes
- Pat ribs completely dry: This is the single most important prep step — moisture prevents proper searing. Dry ribs = deep brown crust and maximum flavor.
- Use a wine you’d drink: The wine reduces and concentrates significantly, so avoid cheap or unpleasant-tasting wine. A mid-range Cabernet Sauvignon or Merlot works perfectly.
- Don’t skip the sear: Searing in batches without overcrowding the pan builds the fond (browned bits) that creates the depth of flavor in your final sauce. Do not rush this step.
- Make ahead for best results: Short ribs taste noticeably better the next day. Refrigerate overnight — the fat will solidify on top and can be lifted off cleanly before reheating.
- No wine substitute: Replace wine with additional beef stock plus 1 tbsp balsamic vinegar and 1 tbsp soy sauce for a non-alcoholic version.
- Slow cooker method: After searing and building the braising liquid on the stovetop, transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours, then reduce the sauce separately on the stovetop.
- Storage: Store ribs and sauce together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat with the lid on, adding a splash of beef stock if the sauce has thickened too much. Alternatively, reheat covered in a 300°F oven for 25–30 minutes.
- Tough ribs = more time needed: If the meat is still tough or not falling off the bone, it simply needs more braising time. Cover and return to the oven in 20–30 minute increments — patience always pays off.
- Reduce sauce properly: Don’t skip reducing the strained braising liquid — this step transforms thin cooking liquid into a glossy, restaurant-quality sauce that coats the back of a spoon beautifully.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This beef short ribs is one of those dishes that makes you look like a far more accomplished cook than the effort actually requires. The oven does most of the work for you.
The result is tender, succulent meat in a sauce so good you’ll want to eat it with a spoon. It’s special-occasion food that’s completely achievable on any weekend you have a few hours to spare.
Give these braised short ribs a try and I promise you’ll be adding them to your regular rotation. Your family and guests will not stop talking about them.
If you make this recipe, drop a comment below and let me know how it turned out. I’d love to hear if you tried any of the variations or served it with a unique side.
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