THIS. IS. IT. I’ve never fallen in love with a recipe as quickly as I did this one. I don’t think I’ll ever love another recipe as much as Oven Braised Short Ribs!
I don’t really remember eating short ribs growing up. Is it something that you grew up with? We certainly had ribs, mostly pork ribs, but not oven braised short ribs and now I feel like my childhood must have been a complete waste.
Alright, not a waste, I mean my parents totally killed it for us kids. We had campouts and nights under the stars, lazy game nights and watching movies together and on and on. I totally had a good childhood, I just think it would have been perfection if I’d had these oven braised short ribs.
I bet you I’ll get a call from my mom telling me that she totally used to make oven braised short ribs as soon as she reads this post. That happens a lot with us, “Hey Mom, why didn’t we ever do such and such when I was little, that would have been so fun!”
“We did. You were 9.”
“Oh, yeah, right. I do kind of remember that. Ok, never mind.”
And that’s pretty much 6/10 conversations with my mom. I don’t know how in the world I’ve forgotten so many important things in my childhood, but alas…
Oven Braised Short Ribs
Oven braised short ribs sounds a lot more fancy than it really is, so take a deep breath and let’s do this together. It’s basically ribs that are cooked slow with liquid in a pot in the oven until they totally and completely fall off the bone.
Don’t you love when that happens? When meat is so blasted tender the bone is completely clean when you try to lift the meat out. Man, that’s the good stuff right there!!! It’s so, so good!
These oven braised short ribs have the most amazing flavor and gravy with them. It’s a combination of all the good stuff like carrots, onions, garlic and celery that caramelizes and melts down to give the gravy that perfect base. But then there’s the burst of flavor from the Balsamic vinegar.
Mmmmmm, I think I’ve found my new favorite meal to make for when company is coming to dinner.
Are Short Ribs Beef or Pork?
Short ribs are all beef and are one of the most tasty ways to eat ribs. They are similar to a pork spare rib, but are meatier and thicker.
Can Short Ribs be Boneless?
Beef short ribs can be boneless, however we prefer bone in. They end up more flavorful and tender. When you’re at the store, look for bone-in short ribs that have already been cut up into individual ribs.
Braised Short Ribs
You can cook short ribs a few different ways, but one of the most popular and delicious ways to cook beef short ribs is to braise them.
- What is Braising?
Braising is when you begin by frying the meat in a pan, then place it in a sealed container, such as a Le Creuset dutch oven along with liquid and cook it low and slow until the meat completely falls off of the bone. Braising is basically pot stewing. Saying it that way makes it a little less complicated.
Braising allows a less tender cut of beef to become unbelievably incredible.
- What is the Difference Between Braising and Stewing
Braising is when you cook beef in enough liquid to almost cover the meat, in a sealed pot.
Stewing is when you use small cuts of beef immersed in liquid, just like Beef Bourguignonne.
How Many Short Ribs Per Person?
Here’s the trick though, because short ribs are cut into individual ribs it can seem like you’re going to need a lot to feed your family, until you see how much meat is on each rib. At this point it’s all confusing about how much to use.
If you’re serving beef short ribs to adults, it’s best to plan on 2 short ribs per person.
How to Cook Short Ribs in the Oven
Alright, we’ve talked about a lot, but cooking short ribs in the oven is truly the best method for fall off the bone goodness. This is because the heat is coming from all angles and the pot is completely sealed, allowing the steam and heat to really break down the fibers and fat, melting everything into perfection.
- What Temperature to Cook Beef Short Ribs?
It’s best to cook short ribs anywhere between 350 to 375 degrees. We tend to almost always do 375.
Can Short Ribs Be Over Cooked?
Braising short ribs takes a long time and part of that is when the meat becomes very tough. This can be confusing as it seems like you may have overcooked the meat and it’s not too tough. This isn’t true, keep cooking the meat and it will eventually fall apart.
Now, just like anything if you continue to cook it forever the liquids will all completely evaporate making the meat sit flat on the bottom of the pot. This contact will eventually lead to burned up meat.
How to Cook Short Ribs Fast
If you’re out of time and looking to cook short ribs fast you can always turn to your trusty instant pot. Here’s the thing though, that slow braise is what allows the gravy to thicken and really penetrate the meat. This means that I don’t necessarily recommend cooking these Oven Braised Ribs in an instant pot, but you can definitely do it.
- Cut the liquids down by a third
- Sauté the veggies in a pan as well as brown the meat in a pan instead of the instant pot in order to get better caramelization.
- Place everything in the instant pot and turn the vent to seal. Press the STEW function and set the time to 50 minutes.
- Allow a natural release and then remove the ribs.
More Ribs Recipes You Should Try:
- Traeger Smoked Ribs
- Instant Pot BBQ Ribs
- Country Style Ribs in the Instant Pot
- Sticky Instant Pot Beef Short Ribs
- Asian Slow Cooker Ribs
- Carolina BBQ Instant Pot Beef Short Ribs
- Korean Oven Braised Short Ribs
- Easy BBQ Ribs
- Hoisin BBQ Ribs
- ALL OF OUR BEEF DINNER RECIPES!
Braised Short Ribs
Description
Ingredients
- 4 Lbs Beef Short Ribs
- 1/2 Cup Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 Teaspoons Olive Oil
- 3 Tablespoons Butter, divided
- 1 Tablespoon Flour
- 1/3 Cup Onion, minced
- 2 Carrots, peeled and minced
- 2 Stalks Celery, minced
- 6 Cloves of Garlic, minced
- 1/2 Cup Balsamic Vinegar
- 1 Tablespoons Worcestershire Sauce
- 1 Tablespoon Liquid Smoke
- 2 Cups Beef Broth
- 2 Sprigs Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 2 Bay Leaves
- Mashed Potatoes for Serving
Instructions
- Heat the oven to 350 (see note)
- Place the flour, salt and pepper in a pie dish or pan.
- Coat each rib on all sides with the flour and set aside.
- Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
- Wipe out any black flour if there is any, leaving any browned bits in the pan.
- Turn the heat to medium and add the olive oil and butter.
- Quickly add the onions, carrots, celery and garlic, stirring to combine.
- Cook for 5-6 minutes or until the veggies are tender.
- Add the remaining flour and stir for 30 seconds.
- Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
- Add the herbs and bay leaves and place the short ribs back in the pot.
- Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down.
- Remove the bay leaves and herbs and serve hot over mashed potatoes.
Notes
- you are using a pot other than a dutch oven or
- your pot is larger than 3 quarts or
- your oven cooks hot
Nutrition
Recommended Products
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John Rhoe
Braised short ribs are heavenly! Make them tonight!
Sweet Basil
Thank you so much John!
Sam
We just made these last night & man allllll mighty did the house smell good! Followed the recipe to a T & didn’t have any problems. In the oven @ 350 for 2.5 hours & we were good! these were delish!
Sweet Basil
Thank you Sam! Love to hear this!!
Cindy
This just reminded me of beef stew, which i like, but was expecting something more “gourmet “. My juices absolutely did not cook away as some reviewers mentioned, and it didn’t thicken at all after being in the oven at 325 for almost 3 hours in a 3.5 quart Staub Dutch oven. I didn’t hate it, but i was disappointed.
Sweet Basil
Hi Cindy! I’m so sorry it didn’t turn out how you were hoping. It should turn out just like the pictures show. Were you able to watch the video in the post? That should help see how each step is performed and how it should look. It definitely shouldn’t be like stew, but there should be some juices left.
JoAnn
Would you recommend halfing the ‘sauce’ portion of the recipe if I only use 2lbs of ribs? or should I do everything the same but with just less meat? Im starting to wonder if the liquid would evaporate too fast and burn if i half the sauce/veggie portion.
Sweet Basil
Hi JoAnn! Great question! Keep the sauce the same. You’ll have a little extra sauce but the ribs will braise perfectly! Enjoy!
Kath
So delicious!!
Sweet Basil
Yay! Thank you so much for the feedback!
Rosie
Hello! I’ve made these twice before and they always turned out great! However, I have two things: in step 9 in says ‘add the remainder of the flour’. Does that mean just to add the second tablespoon of flour that is listed or add all of the leftover flour from coating the beef?! Also, would it be possible to double this recipe?! If I have 8 short ribs in the Dutch oven, will it need to be in the oven a little longer?! Thank you so much!
Sweet Basil
Hi Rosie! Just the 1 Tbsp of flour that is listed. The flour used for coating the ribs should be discarded. Yes, you can definitely double the recipe. It may need a little longer to cook, but probably not much. Just make sure your pan isn’t too overcrowded.
Elaine
Used a slow cooker on low for 6 ribs (3 lbs)
6 hours. It was amazing!!!! Will do again. Only downside was that it was so rich we could only finish one rib each! Thank you for the recipe!
Sweet Basil
Thank you so much Elaine! Did you eat them with mashed potatoes or some kind of side dish? I find that helps cut through the richness. Thank you so much for taking time to leave a comment!
Misha Burgardt
Made this last night and was so excited when I put it in the oven. However, 375 is just too high. Like others in the comments, the sauce burned and stuck to the meat and the Dutch oven. The meat I could pry away from the pot was still good, but there was no sauce left that could be salvaged. I wish I would have read the comments beforehand so that I would have done 350 degrees and checked it after 2 hours.
You might consider editing the language and steps around the temperature/time in the recipe. After getting feedback that others have had this issue, it would be helpful to say to do 2 hours at 350 and then check it before continuing for 20 minutes at 375. It seems like a ton of folks have had a lot of success with that formula.
I’m not angry, just disappointed that it didn’t turn out. I want to help others enjoy the recipe more in the future.
Sweet Basil
Hi Misha! I’m so sorry for the disappointment! I’m so lost because I make this a lot and never have a problem with it burning. Using a bigger pan would definitely make a difference or using something other than a dutch oven pot. I’m going to make a few notes in the recipe in hopes to help everyone out with this. Short ribs are pricey so I don’t want people to not have success with this recipe! Thank you so much for the feedback Misha!
TTurner
I will try your recipe. However, I do think your cooking temp is too high. I am an avid cook! Not saying I know more but from experience, this should really be done at a lower temp. That’s what I’m going to do when I make these. I’m going with 325 on my oven. I can’t wait to try this!!
Sweet Basil
Go for it! And enjoy! I think you are going to love this!
Taylor Gordon
I made these for the second time tonight and man were they delicious! We omitted the butter, substituted olive oil, and used no bay leave. We added extra thyme. I’ve had these short ribs sitting in my freezer since March and you could not even tell.
Sweet Basil
That’s fantastic news! I’m so glad to hear it!!
Claudia
I can’t find any recipes on how to cook brisket sripes. I only need to know how to cook a small amount. Could you help me please?
Sweet Basil
Hi Claudia! I’m not sure what your question is exactly. This recipe is for short ribs, not for brisket. Can you clarify? I would love to help!
Diane Huber
I left a review saying the sauce was burnt and the cooking temperature was too high. I got a response that you’ve never had an issue like this. You should read your reviews!!
Sweet Basil
We have made this recipe dozens of times and have never personally had this problem. We read all our reviews and comments and try to help all our readers. I apologize for the frustration you experienced.
Claudia
I can’t find any recipes on how to cook brisket sripes. I only need to know how to cook a small amount. Could you help me please?
Diane Huber
Followed directions for this recipe. Sauce was burnt and the vegetables stuck together is a burnt mess. The dinner was ruined and went in the trash. What a waste of time and $$!! 375 is too high.
Sweet Basil
We never had an issue like this. I’m so sorry for the frustration!
Carmen Edmonds
I’m not big on red meat so I thought it was just OK. My husband really liked it though. I do think it would turn out just the same with a roast and save myself a lot of money. I cooked at 325 due to some reviews and it turned out great and did not burn.
Sweet Basil
Yes, we have this same recipe for a roast on the blog: https://ohsweetbasil.com/oven-braised-beef-roast-recipe/
Thank you for the feedback and so glad your husband really liked it!
Bob McGinn
375 is way too hot. Sauce was torched. I’ll never get a recipe from here again.
Lauren Davis
Oh gosh! This is my 3rd time making it and it turns out perfect! Love this recipe!
Sweet Basil
Yes yes yesssssss!! So glad you love it!
Elaine
This was incredible! I served it over wide noodles and threw in a handful of cremini mushrooms.
Definitely saving this recipe. Thank you
Sweet Basil
Yummmmm! Love the idea of adding mushrooms! Thank you for taking time to leave us feedback! So glad you enjoyed it!
Angie
I do not remember ever having braised short ribs growing up, or as a young adult, or a middle aged adult… in fact, I had my first as an appetizer in September at the age of 51. I made these tonight and my husband declared them “restaurant quality”. My 4 year old grandson also gave them high praise. I am late to the short rib game, but I plan on making up for lost time!!
Sweet Basil
It is never too late to jump aboard the short ribs train! Welcome! We are obsessed with this recipe! Thank you so much for the feedback and so happy you enjoyed them!
Jenn
I made these last night – omitting the rosemary (we don’t care for it) and liquid smoke (I didn’t have any) and using dried thyme while sauteing the veggies as I had no fresh. I did 2.5 hours at 350 then a little over 30 minutes at 375. All I can say is I think this was the best meal I have ever made and my boyfriend couldn’t agree more! Thank you so much for this fantastic recipe – I will definitely be using it again and again and again!
Jenn
I made these last night – omitting the rosemary (we don’t care for it) and using dried thyme while sauteing the veggies as I had no fresh. I did 2.5 hours at 350 then a little over 30 minutes at 375. All I can say is I think this was the best meal I have ever made and my boyfriend couldn’t agree more! Thank you so much for this fantastic recipe – I will definitely be using it again and again and again!
Sweet Basil
Yessssss! It is my new favorite and I’m totally obsessed! Thank you for the feedback!
Carol
1675 calories per serving??
Sweet Basil
Nope, that is way too high! We have been having some issues with our nutrition calculator so I will go take a closer look at this one. Thank you for making us aware of the problem!
Greybeard
Nutrition claims a serving is 2g with 788 calories. Now that’s rich!
Sweet Basil
Hello! It should be two ribs. It has been fixed in the nutrition chart. Thank you so much for the heads up!
Taylor G.
I made this with my boyfriend tonight. We cooked it at 350 for 2 hours and then 375 for about 25 additional minutes. It was pretty perfect and they fell right off the bone! We omitted the butter and instead used olive oil. I will make these again for sure!
Sweet Basil
Yay! Thanks for the feedback Taylor! So glad you enjoyed it!
Julie E Miller
Loved it! I cooked it in the oven at 350 for 2 2/2
Hrs. Came out perfect with the gravy and tender juicy meat!! It’s a keeper! Oh I added
Mushrooms too. Yummy
Sweet Basil
Yum! I love the idea of adding mushrooms! Thank you for taking time to leave us feedback! So glad you enjoyed it!
Emily
I made this last night. Unfortunately all of the liquid cooked out & burned to the bottom of my pot. I checked it at the halfway point & added more broth & balsamic, still left with no liquid. Could it be the temperature should have been lower? Good point is that the meat was absolutely delicious! If I could only figure out how to keep the liquid in it.
Sweet Basil
Hey Emily! I’m so sorry this didn’t work out the way you wanted! The liquid will cook away but it shouldn’t burn. Was the pot too close to the heat source or maybe you used too big of a pot so the liquid cooked faster?
Karly
This looks amazing!
Sweet Basil
Thanks Karly!
Jillian
For slow-cooker/crockpot, would you do all of the steps up to 9 and then add everything into the crockpot? I just want to make sure it’s more gravy-like than soupy.
Sweet Basil
You can go ahead and do all the steps. Then you will cook it on low for 4-5 hours and no longer than 8. If it isn’t as thick as you would like add a little flour roux in at the end give it a good stir. That should thicken it up.
Lori
I made this for dinner yesterday, my husband was a big skeptic. He has never liked short ribs. After eating this he said he loved it and that I could make it again. Thank you for this delicious recipe.
Sweet Basil
Yay!! A repeat recipe! So glad it was a hit!
Chris
Could I do these in the slow cooker?
Sweet Basil
Yes absolutely! You will still want to brown your short ribs on the stove top first. Then you can cook them in the slow cooker on low for 4-5 hours, no longer than 8. Enjoy!
Donald
I followed the recipe and opted for cooking in the oven for 3 hours. It smelled so good while cooking and was looking forward to the short ribs. Greatly disappointed when I saw that the liquid had burned off and charred the bottom of the dutch oven. The meat had stuck to the char and became short rib jerky. Not sure what I did wrong but I’ll try it one more time. I may add more beef stock and cook for only 2 1/2 hours versus 3 hours. Any suggestions would be appreciated.
Sweet Basil
Oh no!! The only time I’ve had an issue with them overcooking is when I didn’t have the full 4 lbs of short ribs. Also, every oven cooks a little differently, so I would start with maybe 2 hours and 15 minutes since yours overcooked so badly. Fingers crossed on your next attempt! They really are so dang good!
Marianne Jacob
I cooked mine for 2-1/2 hours then checked them. They were pull apart perfect so I stopped further cooking and I know they continue to cook in the hot pot anyway. I wonder if gas vs electric could make a timing difference. I have a gas oven.
I imagine more liquid could have helped keep yours from sticking? After searing mine, I put about an inch of beef broth in the pot. Now that they’re cooked, I’m not sure if it’s fat or broth in the pan now. I think the broth probably cooked off and that’s fat leftover but either way, it kept them from sticking.
Cindy Garza
I don’t like rosemary, do you know any other herb I could use beside this one?
I would love to try this
Sweet Basil
Hi Cindy! You can omit the rosemary and double up on the thyme, or use any other herb that you enjoy…sage or parsley would be yummy!
Sabrina
I was seriously craving braised short ribs. I found two recipes I couldn’t decide between, but your amazing pictures sold me. The only issue I had was finding a pot large enough to cook them in because I had to double the recipe. I ended up browning them in a cast iron pan and then divided the ribs braising them in two 3 qt casserole dishes. Even though I had to get creative, I was not disappointed! These were AMAZING! My hubby couldn’t get enough of the gravy 🙂
Sweet Basil
You made my day Sabrina!! I have been working so hard on taking better photos. And way to get creative and make it work! So glad it was a hit for your family!
Elizabeth
I was concerned about the nutritional count but I see it calls for 4 lbs of short ribs but only says 2 servings. I made a similar recipe that had 4 servings that only called for 2 lbs of ribs. Since I was serving 4 big eaters I increased it to 3 1/2 lbs and it was plenty for 4. Also my recipe did not use flour or butter and the sauce was was delicious but not gravy consistency. So if you are worried about the fat, carbs and calories I would reduce the flour, butter and quantity…
Sweet Basil
Thank you for the feedback and great tips!
Amanda
Are there really 117 g of fat per serving?!
Sweet Basil
That seem outrageous! Let me double check that. We’ve been having issues with our nutrition calculator. Thank you!
Colleen
375 was far too high a temp for braising. All my liquid evaporated and burned at the 2 hour mark. And no, my oven does not run hotter. Braising should be done at a temp between 250 & 325.
Traci
I agree. I was wondering if I was the only one that had this problem and figured I’d done something wrong accidentally. Just in case, I started with more stock on my second attempt and it still had nearly evaporated out by the time two hours had passed at 375 (I watched the temp closely via a second thermometer I trust). Ended up adding another 12 oz and cooking for another hour to achieve tenderness. Not sure I’m willing to spend short rib cash to try a third time. :/
Kat Midon
Excellent recipe – I must admit I had an
Open bottle of Sancerre near by – it was still
Good and I added that. This was our favorite short rib recipe so far! Masking it again today!
Sweet Basil
Thank you Kat! Like I said, it is my absolute favorite right now! Enjoy it again!
Amy
My liquid does not cover all the ribs. Is it supposed to?
Sweet Basil
Nope, it doesn’t need to cover them.
Cara Sidoti
Have you ever made this in something other than a Dutch Oven? Crock Pot?
Sweet Basil
We haven’t tried cooking it any other way yet.
Julia Bak
Hi. I am an avid Cook and have made numerous yummy recipes but this one knocks it out the park. It was absolutely FANTASTIC and is now one of my top 5 favourites. Thank you so much for posting!!
K. Nelson
Please please tell me that the carb grams were not correct on the braised short ribs. 101 carbs?
Sweet Basil
Our nutrition calculator has been acting up so I will check that. Thank you!
Kim
Any update on the carbs?
Sweet Basil
Yes, the recipe card has been updated. It says 36g now. Thank you Kim!
Vicki
My husband said I knocked it out of the park with this recipe I will say I put in some dried morel seasoning mix into it but this is a fantastic recipe I highly recommended!
Sweet Basil
Yessss! Way to go Vicki! And thank you!
Sandra
Vicki, may I ask how much dried morel seasoning you used to the recommended pounds of ribs and liquid ?? TY
Rachel
I never review recipes but I felt the urge since this one turned out incredibly! Restaurant quality for sure. My husband and I both adored it. Thanks!!
Sweet Basil
Yippee!! Thanks Rachel!
Yvonne
Absolutely delicious and definitely restaurant quality! The whole family loved it, even my picky 7 and 12-year-old. My only question would be, how much of the fat do you trim away before searing the ribs? I took the largest excesses off but it was still quite fatty in the end. I’m wondering if I should have been more thorough prior to cooking??
Sweet Basil
I usually don’t trim any of the fat off. If they are super fatty I would trim them down to just a thin layer. So glad you enjoyed it!!
Tammy Wong-Massey
Just made these last night and I have to say that they were the BEST short ribs I’ve made so far. They were restaurant quality. Loved the fact that I didn’t need red wine to make them. Look forward to making them again! Thank you.
Sweet Basil
Aren’t they are so dang good?! So glad you enjoyed them!
Julie Seda
Holy Smokes. The BEST short ribs I’ve ever made. I eat 90% but once a week I’ll make a near meal for my husband. He almost always request short ribs. I’ve made so many recipes. This one is amazing. I can’t wait to have company over for this one.
Julie Seda
I eat vegan 90% ***** bad typo lol
Sweet Basil
It is my favorite thing to serve guests lately! It is always a hit! So glad you enjoyed it Julie!!
Vikki Clynes
Liquid smoke is not available in Australia, what can be used in its place? Or omit???
Thank you.
Sweet Basil
You can just omit it.
Louise
Hi Vikki,
You can get it at Barbecues Galore.
Leslie
I’m making this tomorrow. One question: in your story prior to the actual recipe, you mention the gravy containing onions, but there are no onions in the recipe itself. I’m guessing you added a diced onion in with the carrots and celery, correct?
Sweet Basil
Bahhhh! Where did those onions go? I’m updating the recipe now. It should have 1/3 cup of minced onions that you add with the celery and carrots! Thank you Leslie! Enjoy tomorrow!!
Kendall Bunton
Terrible recipe! I cooked my short ribs for 2.5 hours but reduced the temp to 320. My Dutch oven is exactly what is called for and my oven doesn’t run hot. Completely burnt and ruined on a much lower temp and less recommended time. Unfortunate since short ribs are so expensive now. I’ll never use another recipe from this site.
Hannah Stevenson
Why is the oven pre heated if all of the cooking is done on the stove top?
Sweet Basil
Step 11 in the instructions is in the oven. I added it so that was clear! Thank you for bringing that to my attention!
Lisa Bove
Am I missing where that Tblsp of flour goes?
Deborah
Made this for a family gathering – it was delicious!
Sweet Basil
Thanks for the feedback Deborah!! Happy New Year!
Missy
Boy, you were not kidding! This recipe is so delicious! I could not find bone-in short ribs and had to buy boneless, but they still were very flavorful and tender. Thank you for sharing the recipe, it is a keeper!
Sweet Basil
I’m drooling right now just thinking about it! I’m so obsessed! Thank you for sharing!
Kristy
Did you shorten the cooking time when using boneless short ribs?
Amie
What is the second half of the butter and the 1 tbls of flour for? In the oven now. So excited!
Jesse
It’s to make a thickening agent called a roux.
Marie
Sounds delicious. So you cook them in the oven? Recipe says cook for 2-3 hours but does that mean put them in oven or on stove top?
Sweet Basil
Yes in the oven at 375 degrees.
Teri Preheim
I’ve recently started making short ribs in the crockpot. I use a pot roast cook in bag and cook it on low all day. It turns out so tender that it also falls off the bone and it’s so juicy. Both myself and my husband are very picky eaters and don’t have anything to do with fat on meat. Cooking it this way the fat all cooks down and creates the juices. It’s something that I make at least once a month.
Sweet Basil
Aren’t short ribs so delicious?! Now my mouth is watering! Haha!
Mari Terblanche
Oh my goodness this looks delicious!
Sweet Basil
Thank you Mari!
baltisraul
Beef short ribs can be expensive so you can substitute meaty beef shanks if you find them less expensive than ribs. No need to change this recipe at all, it is a great one!