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Why You’ll Love This Recipe
- Only requires a handful of simple ingredients.
- A largely hands-off recipe frees you up to work on delicious side dishes.
- The smell is intoxicating with the rosemary acting as an aromatic.
Ingredient Notes
- Short Ribs: either boneless or bone-in can be used without altering the recipe. This recipe has been fully tested with both options.
- Beef Broth: use a low-sodium option for better control over the sodium content and flavor.
- Red Wine: enhances the flavor in this dish, but if you prefer not to cook with wine you can simply substitute with 1 cup of additional beef broth.
- Garlic and Onion: use fresh for best results, but onion powder and garlic powder can also be used.
- Fresh Rosemary: used as an aromatic in this recipe. While you discard it without eating, the flavor infuses itself into the meat and braising liquid as it cooks.
What to do with your braising liquid
This braising liquid is too delicious to go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces, about 15 minutes.
You can also make it into a gravy. Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Slowly pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.
Ingredients
- 8 bone-in short ribs (about 4 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup diced white onion (or 1 teaspoon onion powder)
- 2 to 3 cloves minced garlic (or 1 teaspoon garlic powder)
- 1 cup beef broth
- 1 cup red wine (optional)
- 1/4 cup worcestershire sauce
- 1 sprig fresh rosemary
Instructions
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Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
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Heat a heavy, oven-safe pot (with lid, for later use) over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
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Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
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Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
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Cover with lid and transfer to preheated oven to braise for about 2.5 hours, until meat is tender and easily shredded with a fork. Be sure the lid is sitting properly to avoid having your liquids evaporate through steam escaping the pot.
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Discard rosemary and serve hot with additional salt and pepper, to taste.
Notes
If using onion and garlic powders in place of fresh onion and garlic, simply add the seasoning to the short ribs once they are seared and proceed with adding liquids to the pan, slow cooker, or electric pressure cooker.
Don't have an oven-safe pot? You can let it simmer, covered , in a regular pot on the stove for 2.5 hours.
Don't want to use red wine? Simply replace the red wine with an additional 1 cup of beef broth.
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