Braised beef short ribs are bone-in cuts seared until browned, then slow-cooked in the oven with aromatics and broth until the meat is tender enough to fall from the bone. The extended braising time breaks down connective tissue, yielding deeply savory, melt-in-mouth results.
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Preheat your oven to 300°F (150°C).
Season the beef short ribs generously on all sides with smoked paprika, black pepper, salt, and garlic powder.
Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Once the oil is hot, add the short ribs and sear on all sides until deeply browned.
Remove the browned short ribs from the pot and set them aside.
In the same pot, add the chopped onion and minced garlic. Sauté for about 2 minutes until fragrant.
Add the sliced carrots to the pot and cook for about 5 minutes, stirring occasionally.
Stir in the bay leaves, dried thyme, and tomato paste.
Pour in the beef broth and Worcestershire sauce. Stir well to combine, ensuring the tomato paste is fully dissolved.
Return the seared short ribs to the pot, nestling them into the liquid.
Cover the pot and transfer it to the preheated oven. Cook for 3 hours, stirring occasionally, until the meat is tender and falling off the bone.
Remove from the oven and serve hot, spooning the sauce and vegetables over the ribs. They are delicious served over mashed potatoes.
Cool braised short ribs completely, then refrigerate in their braising liquid for up to 4 days. Reheat gently on the stovetop or in a 325°F oven until warmed through.
Dutch oven or large oven-safe pot with lid · Heavy-bottomed skillet (for searing)
Typically 2.5 to 3.5 hours at 325–350°F, depending on rib size and thickness. They're done when the meat shreds easily with a fork and pulls away from the bone.
Yes. Braise fully, cool, and refrigerate in the braising liquid for up to 4 days. Reheat gently on the stovetop or in a 325°F oven until warmed through, about 30–45 minutes.
Bone-in short ribs are ideal because the bone and collagen enrich the broth and keep the meat moist. Boneless beef chuck is a leaner alternative.
Yes. A covered pot traps steam and prevents the liquid from evaporating too quickly, ensuring even, tender results.
Yes. Sear the ribs on the stovetop, transfer to a slow cooker with vegetables and broth, and cook on low for 6–8 hours or high for 4–5 hours.
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