Beef short ribs, when cooked properly, are pure comfort food. Deep flavor is built from the start by searing the ribs, then slowly braising them in wine and South Louisiana seasonings. The result is melt-in-your-mouth beefy tenderness in a rich sauce formed from the cooking liquid. This Braised Short Ribs recipe is a deceptively simple, no-angst, one-pot meal meant to be shared and savored.
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A Perfect South Louisiana Dish
Braised Short Ribs reflect the thrift and resourcefulness at the heart of South Louisiana cooking. In Cajun communities, nothing went to waste, and tougher, less expensive cuts of meat were often transformed through long, slow cooking into deeply flavorful meals. One-pot, modest ingredients, and patience define everyday cooking in the Cajun kitchen. While this recipe leans slightly Creole in its use of herbs and seasonings, the technique is unmistakably South Louisiana: French-inspired braising paired with local sensibility. The result is a rich, comforting dish that honors the region’s tradition of turning simple ingredients into something memorable.
Here’s What You Need
Lagniappe Tip: Beef short ribs are commonly cut in two ways. English-style short ribs are cut parallel to the bone and include one thick bone with a large piece of meat—ideal for long, slow braising. Flanken-style short ribs are cut across the bones into thinner strips, usually with three bones per piece. Both cuts can be braised, grilled, or slow-cooked, but English-style ribs are best for fall-apart tenderness.
Herb and Spice Blend: You can adjust this to your personal preference; my favorite combination is Le Bon Papa Creole Seasoning (Salt Free and MSG Free), Dry Oregano, Basil, and Thyme, Smoked Paprika, in addition to Kosher Salt and Black Pepper.
Cookware
Here is some of the equipment I used to prepare this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Preparing this recipe of Braised Short Ribs does not require any special equipment and can be done in one pot. Use a heavy-bottomed Dutch oven that can go from the stove top for searing and into the oven for braising. Use these bamboo skewers to test the tenderness of the short ribs. The mise en place can be done with your regular prep equipment: Chef’s knives, cutting board, Cambro prep bowls, Glass prep bowls, Measuring cups, Glass measuring cups, and Measuring spoons.
Hints and Tips (FAQ)
Braising is a two-step cooking method that turns tougher cuts of meat into tender, flavorful dishes. First, the meat is seared over high heat (the dry step). Then it is slowly cooked in a small amount of liquid (the wet step) until it becomes very tender.
Beef short ribs come from the area between the chuck and rib sections of the cow. They have shorter bones and tougher meat than steak cuts, but lots of flavor and marbling. That makes them ideal for slow cooking methods like braising.
Short ribs used to be very inexpensive, but their popularity has increased the price. They are still generally more affordable than premium steak cuts, especially considering how rich and satisfying they are when cooked properly.
Place the short ribs in the pot with the bones facing down. The braising liquid should come up over the bones and most of the meat, leaving the top of the ribs just above the liquid. Baste the ribs occasionally with the cooking liquid as they cook.
It’s much easier to undercook short ribs than overcook them. If they are not cooked long enough, they will be tough. If cooked too long, they may become very soft and fall apart, but they will still be flavorful. Just make sure the liquid doesn’t completely cook away.
Leftover braised short ribs will keep for 3 to 4 days in the refrigerator when stored in an airtight container. They can also be frozen with the braising liquid for 2 to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a 350°F oven until warmed through.
Here’s What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Lagniappe Tip: Rinsing the ribs in cold water is optional. The goal is to dry the ribs' surface before seasoning. This will result in a better sear than having a wet surface. It's perfectly fine to skip the rinsing step, but don't skip the drying step.
Preheat the oven to 325°F.
Sear the short ribs and the vegetables
What happens in this step? Searing the short ribs builds a flavorful browned crust and leaves rich fond in the Dutch oven, forming the base of the braising liquid.
Make the braising liquid
What happens in this step? On top of the seasonings we have created in the Dutch oven, aromatics and stock fuse into a flavorful braising liquid.
Lagniappe Tip: Deglazing the Dutch oven is an important step in flavor building. Use a little stock to dislodge the fond that forms on the bottom of the pan during searing, then stir that into the remaining ingredients.
Braise the short ribs
What happens in this step? Slow braising allows the short ribs to absorb flavor while the collagen slowly breaks down, turning a tough cut of meat into tender, melt-in-your-mouth beef.
Serving Suggestions
Braised Short Ribs are rich and deeply flavored, so they pair best with simple sides that soak up the sauce. Serve them over creamy garlic mashed potatoes, cheese grits, macaroni and cheese, or twice-baked potatoes. Add a simple vegetable or salad on the side to balance the richness of the dish.
Here's what you can serve with Sweet Daddy D's Braised Short Ribs:
More Meat Dishes!
Leftover Tips
Let the ribs cool to room temperature before storing. Keep them in airtight, freezer-safe containers with the braising liquid. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a 350°F oven until warmed through.
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Yeah You Right!
Revision Notice: This recipe was originally published in August 2021 and has been updated with improved step-by-step photos and expanded FAQs to make the process even clearer for home cooks. The recipe itself has not changed.
Recipe
Braised Short Ribs
Here's What You Need
- 2 ½ pounds beef short ribs
- 2 tablespoons vegetable oil see Notes
- 3 whole carrots sliced
- 1 medium yellow onions quartered-see Notes
- 4 cloves garlic rough chop
- 1 ½ cups dry red wine
- 1 cup beef stock
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ¼ teaspoon Thyme
- 1 teaspoon smoked paprika
- 2 whole bay leaves
- 1 teaspoon Kosher salt Plus some for the ribs
- 1 teaspoon ground pepper Plus some for the ribs
Here's What You Do
- Pat the ribs dry with a paper towel (optionally rinse the ribs first in cold water); place on a platter and sprinkle all sides with kosher salt and ground black pepper. Set aside for about 15 minutes.
- Preheat the oven to 325 degrees Fahrenheit. Clean and slice the carrots into 1 to 2" lengths; peel and quarter the yellow onions, leave the ends on. Place both in a small bowl and set aside. Rough chop the garlic, measure all other ingredients and mix the Herb and Spice Blend. Place all in separate prep bowls.
- Place a heavy-bottomed Dutch oven with a lid over medium-high heat. See Notes
- Sear the ribs for 3 or 4 minutes on each side until a crust begins to form. Remove the ribs from the Dutch oven and set aside.
- Add the vegetable oil to the Dutch oven. When it starts to shimmer, add the yellow onions and carrots. Sauté the onions and carrots for about 10 minutes or until starting to brown.
- Add the garlic and saute about 2 minutes, until aromatic.
- Add the tomato paste, stirring constantly to brown for about 2 or 3 minutes.
- Add the Herb and Spice Blend and the brown sugar; mix well.
- Deglaze the pan with a little of the beef stock, scraping to get all the fond off the bottom of the Dutch oven and mixing in with the other ingredients.
- Add the remaining beef stock and wine. Increase the heat until it starts to boil, then lower the heat to maintain a heavy simmer. Continue to simmer for about 10 minutes while the flavors meld and the sauce reduces slightly.
- Add the short ribs back to the dutch oven, make sure to add in all the juice that accumulated while they rested. Coat each rib well with the sauce.
- Cover Dutch oven and place it in the 325 degree Fahrenheit oven for 2 to 2 ½ hours. Check on them periodically to make sure that they are not sticking. Baste the ribs with some of the sauce. Add a little more beef stock if you think it's reducing too much.
- The ribs are ready when they are probe tender and starting to fall apart. The internal temperature should be about 205 degrees Fahrenheit. Take a wooden skewer and probe several places on the ribs until there is very little resistance and the ribs are very tender.
- Remove the Dutch oven from the oven and let rest, covered, for about 10 minutes.
- To thicken the sauce, remove ribs to a platter. Make a slurry with 1 tablespoon flour and enough cold water to make a paste. Bring the sauce to a heavy simmer and stir the slurry into the simmering sauce. Reduce heat to a low simmer for 5 to 10 minutes, stirring or whisking until your desired thickness is reached. Return the short ribs to the sauce. If it gets too thick, add some beef stock.
- Remove the bay leaves and serve with mac and cheese, mashed potatoes, cheese grits or rice.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Giselle
Shocked that this one doesn't have any reviews. This came out excellent!!! Red meat has never been my friend as it always comes out tough or dry. This meal was the exception!!! Will make OVER and OVER and OVER again:)!!!! Thank you for all that you do!! Definitely one of my picky husband's favorites:)!!!
Sweet Daddy D
Yeah you right, Giselle. I appreciate you giving the recipe a try and am glad it turned out so well. Keep cooking!