The Method: Oven, Stovetop, or Slow Cooker
This method is very straightforward — it's the way that I nearly always cook short ribs. Season and brown the ribs, then add some onion and aromatics plus liquid to the pot, and cook low and slow. It's Braising 101.
For the low and slow step, I prefer the oven as it is more forgiving (no checking to make sure the bottom doesn't scorch) and I think it cooks more evenly.
However, you can also do these in the slow cooker or on the stovetop — just refer to the instructions at the end of the recipe below.
To Chill or Not to Chill?
Short ribs usually come with quite a bit of fat, and while you can trim some of this off before cooking I prefer not to, since it insulates the meat and keeps it moist and tender while cooking.
But all that fat, melted off during cooking, can give a pronounced greasy feel to the meat. So I prefer to chill short ribs overnight and remove the chilled fat before reheating and serving. They reheat easily on the stove or in the oven and usually taste even better with this overnight rest.
This step is also why I think short ribs are such a convenient dinner party dish! You can do all the work the day before then just reheat and serve.
How To Make Braised Short Ribs in the Oven
Serves 4
What You Need
Ingredients
3 pounds short ribs, bone-in
2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme
3 pounds short ribs, bone-in
2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme
Equipment
Pastry or basting brush
Deep Dutch oven OR deep sauté pan with a lid
Tongs
Pastry or basting brush
Deep Dutch oven OR deep sauté pan with a lid
Tongs
Instructions
- Salt and pepper the meat: Heat the oven to 325°F. Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper.
- Sear the short ribs: Heat a deep, wide Dutch oven or sauté pan over medium high heat. Add the short ribs in one layer, leaving room between each (work in batches if necessary). Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
- Cook the onions: Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions sweat for about 5 minutes or until they soften.
- Add liquid: Add the liquid — beer, wine, or broth — and bring to a simmer.
- Bake in the oven: After the liquid comes to a simmer, add the herb sprigs, then cover the pan tightly. Put the covered pan in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on LOW, or continue cooking on very low heat on the stovetop.) Bake for 2 to 2 1/2 hours, or until the meat is very tender and coming away from the bone.
- Rest the meat: When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
- OPTIONAL STEP — Refrigerate overnight: While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to refrigerate them overnight and then scrape away the hardened layer of fat from the top before serving. They will also improve in flavor and tenderness while resting overnight.
- Reheat: To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.