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.
This was SO delicious. Our ribs were not bone-in, but followed everything else and it worked perfectly. My husband couldn’t stop saying that they were the best ribs he’s ever had. This is going on our “regulars” list.
This made my day 🙂 so happy to hear Christina!
These ribs were so amazing – I couldn’t quit raving about them or eating them. Absolutely delicious with an incredible savory flavor. I will make them again not just for my husband and myself, but for guests as well. Thank you for the recipe!
This made my day! thanks for your feedback Krista 🙂
Excellent recipe!
I substituted half low-sodium Soy and half Oyster sauce for the Coconut Aminos. I also lowered the oven temperature and braised for about 6 hours.
Served with mashed potatoes and roasted vegetables, and it was delicious.
This is a new favorite!
Awesome, I am so happy to hear that you enjoyed it! Also thanks for taking the time to share you feedback 🙂
I’m on the AIP diet and can’t have tomato or almond four.
Can you suggest any substitutions? Thanks
Hi Janet – being on a diet is never easy but I solute you for doing so and taking care of your health. I am on a strict diet myself ordered by my doctor so I know what that is like. Now, to answer your questions, you actually don’t need to use any flour but of course that will change the consistency of the recipe. It will be more brothy/ liquid rather than thick. So it’s really up to you, but you can use cassava flour on the AIP diet. Instead of 3 tbsp go with 2 tbsp cassava flour is more starchy than almond flour. Now as far as the tomato paste, you’ll just have to go without it. I use tomato paste to get that deep red color, add flour and help thicken the sauce but again, there is plenty of flavor in the recipe already so you can skip it. I hope this helps, I am not super familiar with the AIP diet myself. Good luck and let me know if you need anything else. xoxo
I hate when people add flour to anything, so add arrowroot instead. It’s gluten-free plant-based and won’t pack on pounds. Works like a dream for thickening just like flower.
Hi Nicolette – arrowroot is definitely an option and I am glad you found that. Most times I use GF flour myself. However I am trying to make recipes with easy ingredients for my readers, things that you likely already have. I also feel like GF people know to substitute for GF flour and so on…
I only have arrowroot and coconut flour – would I be able to substitute one of those for the almond flour?
Yes you can!
Could these be cooked in the crock pot?
Yes! cook on high for 6 to 8 hours or on low for about 8 to 10 hours. They should come out perfect!
Made it today! It was absolutely delicious!!!! Paired it with some from scratch mashed potatoes and broccoli.
That’s super Carlette! so glad to hear and thanks so much for sharing your feedback!
Can I use regular self rising instead of almond flour?
yes, most of an flour will work! Let me know how it comes out
made this today, absolute hit!!! Hubs said this has to be a staple for EVERY holiday going forward, will be getting a bigger Dutch oven, thank you!!
Haha, love it! So happy to hear, this message made my day. Thanks Marsha, and thanks for taking the time to share your feedback with me!
Hello,
Can I use an instant pot for this recipe?
To make this recipe in the instant pot it will be more like one https://gardeninthekitchen.com/instant-pot-short-ribs-with-creamy-polenta/ and you can add a bit more balsamic flavors if you like
OMG!! I made this last night and it was AMAZING!! THANK YOU VERY MUCH! Served it with some mashed potatoes and corn. My husband LOVED IT. I Will definitely make this again! THANK YOU..
That’s great Maria, I am so happy to hear!! Thanks for taking the time to share your feedback too!