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Ready-When-You-Are Braised Beef Short-Ribs

Nathan Congleton/TODAY


Herb bouquet
  • 2 sprigs parsley
  • 2 sprigs sage
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 pounds beef short ribs, cut into 2-inch thick pieces
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1/2 cup all-purpose flour
  • Vegetable oil, such as canola, for frying
  • 2 carrots, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 bay leaves, preferably fresh
  • 2 cloves garlic, smashed
  • 2 cups red wine
  • 2 cups beef stock

Chef notes

Every great cook needs a braised short rib recipe in their repertoire. The secret to success is patience. Take your time browning the meat, deglazing the wine and allowing the ribs to cook slowly. It will all be worth it in the end.

Technique tip: Braised short ribs taste better with time. Store the cooked short ribs in the braising liquid. As they cool, they absorb the liquid and get even juicer. When ready to serve, warm them slowly in the braising liquid.


For the herb bouquet:

Tie all herbs together with butcher twine.

For the short-ribs:


Season the beef thoroughly with salt and pepper. Dredge well in flour, and then shake off the excess.


In a Dutch oven or other heavy bottom pot, heat over medium-high to about 450 F. Add 2 tablespoons of vegetable oil. When the first white smoke appears, place short ribs into the Dutch oven and brown on all sides (working in batches if necessary). When deep golden brown in color, remove to a plate.


Add the diced onions, carrots, celery, garlic and bay leaves to the pot. Stir occasionally to brown, but not burn the aromatics.


Deglaze the pot with red wine. Scrape lightly with a wooden spoon so that the brown bits on the bottom of the pan are released and become part of the sauce. Add the beef stock and return the short ribs to the pot. Bring to a boil, and then reduce to a simmer.


Transfer everything to a slow cooker. Cook, covered, on low 4-6 hours. Add the herb bundle for the last 1-2 hours until meat is tender.