Tender juicy meat and caramelized onions make this recipe for Braised Short Ribs perfect for a chilly evening. With just 20 minutes of hands on time, you can tackle the rest of your to-do list and enjoy this comforting and hearty dish a few hours later.
⭐️⭐️⭐️⭐️⭐️ With hundreds of glowing 5-star reviews rolling in, one reader says: ‘Absolutely delicious! Will make again.’ and another says: ‘So so so fabulous! Now all my friends want me to make this at the beginning of fall!’ — this Balsamic Braised Beef Short Ribs recipe isn’t just any dinner; it’s a go-to that reflects over a decade of kitchen mastery.
A personal note from Silvia
As a recipe developer who has honed braises, stews, and comfort meals from my Brazilian roots into modern, week-night friendly recipes, I’ve built this dish to deliver maximum flavor with minimal fuss: 20 minutes of hands-on, set-and-forget braising, and you get melt-in-your-mouth beef and a rich balsamic glaze that brings it all together.
Make this when you want a dinner that impresses, but doesn’t stress. Because when the flavors do the talking, you get to sit back, pour a glass, and enjoy the moment.
These Balsamic Braised Short Ribs are rich, flavorful, and unforgettable from the very first bite. Bone-in cuts naturally deliver incredible depth because the flavor from the bone infuses right into the meat as it cooks. And the best part? You only need about 20 minutes of hands-on prep and let the oven do the rest, slowly braising the meat until it’s fall-apart tender.
Why Do Short Ribs Need To Cook For So Long?
Short ribs come from the lower section of the rib cage, a hardworking part of the animal which means they start out on the tougher side but truly shine when given time to cook low and low. With a longer braise the meat becomes incredibly tender and the flavors deepen into rich, cozy goodness we all love.
Braised meats that are to die for!
Ingredients For Dutch Oven Short Ribs
- Bone-in short ribs – Short ribs can be a very fatty cut so be sure to hand select the less fattier ones or trim some of the extra fat.
- Ghee – Use ghee or extra virgin olive oil for sautéing.
- Onion – Cut the onion into large chunks so you can enjoy tasty caramelized onion pieces with the oven braised beef ribs.
- Garlic – Fresh minced garlic is best but jarred also works.
- Tomato paste – Tomato paste adds the texture, color and taste in this recipe.
- Coconut aminos – Coconut aminos is a substitute for soy. You may use soy instead of coconut aminos or umami sauce. Red wine is also an option.
- Balsamic vinegar – Balsamic vinegar balances out the flavor of the ribs.
- Bone broth – Use bone broth or beef broth. If you don’t have either you can also use water.
- Flour – Use flour as a thickening agent.
- Thyme – Fresh thyme adds more flavor. Tie the thyme in a bundle so it’s easy to remove at the end of cooking.
- Bay leaf – Use a bay leaf to deepen the flavor of these oven braised short ribs even more.
How To Make Oven Braised Beef Ribs
- Step 1: Heat ghee in a Dutch over or cast iron pot and brown the short ribs on all sides. Make sure to pre-season the ribs with a generous amount of salt and pepper. This is the only time you’ll season the dish but you can adjust later if needed. Transfer the browned ribs to a plate.
- Step 2: Toss in and sauté the onion and garlic in the pot for a few minutes and then deglaze the pan with coconut aminos or wine and balsamic vinegar. Scrape the bottom of the pan well to remove the browned bits.
- Step 3: Whisk in the tomato paste and flour until well to combine. Add bone or beef broth.
- Step 4: Transfer short ribs back to the pot and add the bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 to 2 1/2 hours.
kitchen tips
Invest in a heavy duty cast iron pot: This versatile cooking vessel is worth every penny. I have two that I love and recommend. On a higher price point is the 5.5 qt Le Creuset. The second option at a lower price point is the Lodge 6 qt Cast Iron Dutch Oven which I absolutely love and have been using in my kitchen for years.
Change up the spices: Instead of thyme use oregano, basil, or rosemary. For a spicer version add this carne asada seasoning and smoked maple rub.
Add some wine: Red wine adds a deep fruity flavor. If have some in hand that’s a great substitute for soy or coconut aminos.
FAQs
Short ribs do tend to get more tender the longer you cook them though it is important to follow the suggested cook time for the recipe you are making.
The shorts can be partially submerged while they are cooking as the steam will cook the portion of the meat that isn’t submerged. You can flip the beef about half way thought and always use a cover to help build steam in the pot.
Stock is usually the most common liquid used for braising. You can use chicken, beef or even vegetable stock. If you don’t have stock you can use water, balsamic vinegar or soy sauce to braise meat or chicken.
Wondering what to serve beef short ribs with?
Beef short ribs are rich, cozy, and full of deep flavor, so pairing them with the right side dish really brings the whole meal together. Whether you’re craving something comforting, fresh, or veggie-forward, these sides will balance the richness beautifully and make your plate feel complete.
Braised Short Ribs Recipe
Equipment
- Dutch Oven/ Cast Iron Pot
Ingredients
- 2 lb bone-in beef short ribs
- 2 tbsp ghee (or butter)
- 1 large onion sliced
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1/3 cup coconut aminos use soy for keto
- 1/3 cup balsamic vinegar
- 2 cup bone or beef broth
- 1 bundle fresh thyme
- 1 bay leaf
- 3 tbsp flour (gluten-free flour)
Instructions
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos (or wine) and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 to 2 1/2 hours.
Notes
Make ahead and storage
This Dutch oven beef short ribs recipe is easily made ahead of time and stored in the fridge for a few days. If you like to meal prep, get these ribs in the oven while you prepare the rest of your list.- To Store. Refrigerate leftovers in an airtight container for up to 5 days.
- To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave. Feel free to add more broth as needed.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! Will make again.
So great to hear, Susan!
So so so fabulous! Now all my friends want me to make this at the beginning of fall delicious and I did it exactly as she called for it.
A hit! Gotta make this recipe. It wins every time.
That’s awesome, happy to hear!