Braised Short Ribs Recipe with All-Clad Cookware

This braised beef short ribs recipe delivers deep, satisfying flavour with about 30 minutes of active prep, then 2.5–3 hours of gentle oven time while the magic happens. The ingredient list is straightforward — quality matters more than quantity here.

For the braise:

• 4–5 lb (1.8–2.3 kg) beef short ribs (about 6–8 pieces), trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 3 tbsp (45 mL) neutral oil (olive oil works beautifully too)
• 2 medium yellow onions, roughly chopped
• 4 medium carrots, cut into 2-inch (5 cm) pieces
• 3 celery stalks, cut into 2-inch (5 cm) pieces
• 6 garlic cloves, smashed
• 2 cups (500 mL) red wine (something you'd actually drink)
• 1 cup (250 mL) beef stock (chicken stock is a fine substitute)
• 2 tbsp (30 mL) tomato paste
• 3 fresh thyme sprigs (or other woody herb sprigs like rosemary)
• 2 bay leaves
• 1 tbsp (15 mL) honey

How to Choose the Best Beef Short Ribs

Choosing the right short ribs can make the difference between a memorable braise and a disappointing one. Here's what you need to know before you head to the butcher counter.

What Are Beef Short Ribs?

Beef short ribs come from the plate primal, located on the underside of the animal between the brisket and the flank. This cut consists of a short portion of rib bone surrounded by layers of meat, connective tissue, and marbling. That combination is exactly what makes short ribs ideal for braising. The connective tissue breaks down over long, slow cooking, turning into gelatin that gives the braising liquid its silky body. The marbling keeps the meat moist and rich, even after hours in the oven.

At most Canadian butcher counters you'll find short ribs labelled by cut style. Don't be shy about asking your butcher for recommendations or requesting a specific style if you don't see it in the case.

English-Style vs. Flanken-Cut: Bone-In or Boneless

There are two primary ways to cut short ribs, and the difference matters.

English-style short ribs are cut parallel to the bone, leaving a thick piece of meat sitting on top of one long rib bone (usually 4–6 inches / 10–15 cm). These are ideal for slow braising. They hold their shape beautifully during cooking, braise evenly, and look stunning on the plate. Bone-in ribs deliver more flavour as the marrow enriches the braising liquid, though boneless short ribs work too if that's all you can find.

Flanken-cut short ribs are sliced across the bones, so each thin strip (about ½ inch / 1 cm thick) contains several small cross-sections of bone. This style is popular in Korean and Jewish cooking, where the ribs are grilled or broiled quickly over high heat. Flanken-cut ribs aren't ideal for long braises — they're too thin and can overcook easily. For this slow braise, stick with English-style bone-in beef short ribs. The bone adds depth, the thickness ensures tender results, and the presentation is worth it.

Directions

How to Cook Beef Short Ribs in the Oven, Step by Step

Step 1: Season the Short Ribs

Pat the short ribs dry with paper towels. This step is crucial because surface moisture prevents proper browning. Season the short ribs generously on all sides with kosher salt and freshly ground black pepper, making sure every surface is well covered.

Let them sit at room temperature for about 15 minutes. This brief rest allows the seasoning to penetrate the meat and helps the ribs brown more evenly when they hit the hot pan. Cold meat straight from the fridge can drop the pan temperature too quickly, resulting in steaming rather than searing.

Step 2: Sear and Brown the Ribs on All Sides

Set your D3 Everyday Rondeau Pan over medium-high heat. Add the oil and let it heat until it just begins to shimmer, about 2 minutes. The pan needs to be properly hot for the Maillard reaction to occur, which creates those deep, savoury flavours.

The rondeau's wide, shallow shape is a real advantage here — you can sear four or five ribs on all sides at once without crowding, which cuts your browning time roughly in half compared to a narrower stockpot. Add the short ribs in a single layer and sear them for 3 to 4 minutes per side. You want to brown the ribs on all sides until deeply caramelised, with a rich mahogany crust. This is where the flavour begins.

Resist the urge to move the meat around. When the first side has completely seared, it will release easily from the pan. If it sticks, give it another minute. Transfer the browned ribs to a plate and set aside. Don't worry if some browned bits stick to the bottom of the pan. Those caramelised fragments are liquid gold, packed with concentrated flavour that will enrich your braising liquid.

Step 3: Sweat the Aromatics

In the same pan, add the chopped yellow onions, carrots, and celery. These classic aromatics form the flavour foundation of your braise. Stir occasionally for about 8 minutes, until softened and just beginning to turn golden at the edges. The onions and other vegetables will pick up flavour from the fond left behind by the meat.

Add the smashed garlic and cook for another minute until fragrant. You'll know it's ready when the aroma fills your kitchen and the garlic just begins to colour.

Step 4: Build the Braising Liquid

Stir in the tomato paste and cook for 2 minutes, letting it caramelise slightly. This step deepens the colour and concentrates the umami-rich tomato paste flavour into the base of the sauce.

Pour in the red wine, scraping the bottom of the pan vigorously with a wooden spoon to lift up all those flavourful browned bits. This process, called deglazing, captures every bit of caramelised goodness. Let the wine simmer for 2 to 3 minutes to reduce slightly and cook off the raw alcohol edge.

Add the beef stock, honey, thyme sprigs, and bay leaves. Stir to combine. The braising liquid should come about halfway up the sides of the ribs once they're returned to the pan.

Step 5: Return the Ribs and Braise

Nestle the short ribs back into the pan, pushing them down so they're mostly submerged in the liquid. The rondeau's generous 8-quart capacity means everything sits comfortably in a single layer, with no crowding. Bring the liquid to a gentle simmer, then cover with the lid.

Place the pan in a 325°F (160°C) oven for 2.5 to 3 hours. The oven method is more forgiving than stovetop braising because the heat surrounds the pan evenly, eliminating hot spots and preventing scorching on the bottom. There's no need to check or stir during cooking.

This classic braising method transforms tough, collagen-rich meat into fall-apart tenderness through low, steady heat. You'll know it's done when the meat is so tender it nearly falls off the bone. A fork should slide through with no resistance.

Step 6: Finish with Restraint

Remove the pan from the oven. Transfer the short ribs carefully to a serving platter using tongs or a slotted spoon, and tent loosely with foil to keep warm.

Strain the braising liquid through a fine-mesh sieve into a medium saucepan, pressing gently on the solids to extract any remaining flavour, then discard them. Skim any excess fat from the surface using a spoon or ladle. If you have time, refrigerate the sauce overnight and the fat will solidify on top, making it easy to lift off.

Bring the strained liquid to a simmer over medium heat and cook for 5 to 10 minutes to concentrate the flavours and deepen the colour. As the liquid reduces, the sauce thickens naturally. You want it glossy and rich, coating the back of a spoon, not thin or watery.

Taste for seasoning and adjust with salt and pepper. The sauce should be bold and well-balanced.

Step 7: Serve

Pour the reduced sauce generously over the short ribs and garnish with fresh parsley if you have it. The bright green adds a welcome pop of colour and freshness. Serve alongside creamy mashed potatoes, soft polenta, or buttered egg noodles — something to catch every drop of that gorgeous, wine-enriched sauce. A simple green salad or roasted root vegetables rounds out the plate beautifully.

Red Wine Braised Beef Ribs: Perfecting the Sauce

The braising liquid is more than just cooking liquid — it's the foundation of a deeply flavoured sauce that ties the whole recipe together. Once your ribs are tender, a few thoughtful finishing steps transform that pan of aromatic liquid into something glossy, concentrated, and absolutely worth savouring.

Building a Rich Short Rib Sauce

After you've removed the tender short ribs from the pan, strain the braising liquid through a fine sieve into a clean saucepan, pressing gently on the aromatics to extract every bit of flavour before discarding them. Skim any visible fat from the surface (or refrigerate overnight and lift off the solidified fat layer the next day).

Bring the strained liquid to a gentle simmer over medium heat and let it reduce for 5 to 10 minutes, stirring occasionally. You're looking for a sauce that coats the back of a spoon and holds a line when you draw your finger through it.

If your sauce remains thin after reducing, whisk together a teaspoon (5 mL) of all-purpose flour with two tablespoons (30 mL) of cold water to create a slurry, then whisk it into the simmering liquid. Let it cook for another 2 minutes to thicken and lose any raw flour taste. Taste and adjust seasoning with salt and pepper.

Make-Ahead Storage Tips

Braised beef short ribs are one of those rare dishes that actually improve when made ahead. The flavours deepen and meld overnight, and the meat stays incredibly moist when cooled in its liquid. Store the ribs and sauce together in an airtight container in the refrigerator for up to 5 days.

When you're ready to serve, reheat gently over low heat on the stovetop, adding a splash of stock or water if the sauce has thickened too much. This approach also makes entertaining easier — you can braise a day or two before your guests arrive and simply warm everything through before plating.

Slow Cooker and Dutch Oven Methods for Braised Short Ribs

Using a Slow Cooker for Simmering Short Ribs

A slow cooker offers a hands-off approach to braising short ribs, perfect for busy weeknights or when you want to come home to dinner already done. The key to slow cooker success is still building that initial flavour foundation — sear your short ribs first in a heavy pan (the D3 Everyday Rondeau is ideal for this step) until deeply browned on all sides, then transfer them to your slow cooker along with the aromatics and braising liquid.

Cook on low for 8 hours or on high for 4 to 5 hours. The gentle, steady heat breaks down the connective tissue slowly, resulting in meat that's incredibly tender. You'll know it's ready when the ribs are nearly falling off the bone. After cooking, strain and reduce the braising liquid in a saucepan on the stovetop to concentrate the flavours into a glossy, rich sauce.

Why a Dutch Oven Works for Roasted and Stewed Beef Short Ribs

A Dutch oven is one of the most reliable tools for braising because it handles every step of the process in a single vessel. You can sear the meat on the stovetop, build your braising liquid, then move the entire pan straight into the oven — no transferring, no extra dishes, no heat loss. A wide, low-sided rondeau from the D3 Everyday collection plays much the same role, and in many cases outperforms a traditional Dutch oven for the sear step thanks to its larger surface area.

The heavy construction and tight-fitting lid of a Dutch oven create an ideal environment for both stewed and roasted braises. Heat distributes evenly across the bottom and sides, eliminating hot spots that can scorch delicate sauces. The lid traps moisture and steam, keeping the meat submerged in flavour while it cooks low and slow. Whether you're roasting short ribs uncovered for the last 30 minutes to caramelise the surface, or simmering them fully covered for hours, a Dutch oven maintains steady, consistent heat that coaxes out deep, rich flavours.

Preheat the oven to 350 degrees. Season the short ribs with the salt and pepper all over and let sit at room temperature for 30 minutes to 1 hour. Heat your All-Clad 6 qt Enameled Cast Iron Dutch Oven over medium heat. When the oil is hot, working in batches, brown the short ribs on all sides. This should take 2 minutes per side, 8 minutes total per batch. Transfer the short ribs to a plate and reserve. Remove all but 2 tablespoons of the drippings from the pot.

Pro Tip

• Make it ahead: Braises are one of the great gifts of home cooking. Make this a day or two in advance, refrigerate, and reheat gently. The flavours deepen overnight, and any excess fat will solidify at the surface, making it easy to lift off before reheating. This recipe actually improves with time.
• The pan matters: The tri-ply construction of the D3 Everyday Rondeau Pan means your braise won't develop hot spots or scorch. The aluminum core distributes heat evenly, and the 18/10 stainless steel surface develops that beautiful patina over years of cooking. The 8-quart capacity is generous enough to fit all the short ribs comfortably without crowding, which is essential for even cooking.
• Get the braising liquid right: Your short ribs should be about two-thirds submerged in liquid when they go into the oven. This creates the perfect moist environment under the lid while producing a rich, concentrated sauce. Too much liquid and you'll end up with a thin, watery result; too little and the ribs may dry out or cook unevenly.
• Baked vs. braised: You might see recipes that refer to "baked short ribs," but when ribs are cooked in the oven submerged in liquid with a covered pan, that's actually braising. Braising is a combination cooking method that uses both dry heat (the initial sear) and moist heat (the covered simmer in liquid). So oven-baked ribs in liquid are simply another way to describe braised short ribs.
• Wine choice: You don't need an expensive bottle, but use something you actually enjoy drinking. A good mid-range Bordeaux, Burgundy, or Côtes du Rhône works beautifully — and Canadian VQA reds from the Okanagan or Niagara are equally at home in this braise. The wine adds depth and acidity that balance the richness of the beef.
• Oven-safe up to 600°F / 315°C: Though we're only using 325°F here, it's comforting to know your cookware can handle whatever the recipe demands. Looking for another dish that showcases the rondeau? Try our red curry vegetable and lentil soup.

Frequently Asked Questions About Braised Beef Short Ribs

How Long Does It Take to Braise Short Ribs?

Braising short ribs typically takes 2.5 to 3 hours at 325°F (160°C) in the oven. The exact timing depends on the size and thickness of your ribs, but you'll know they're ready when a fork slides through the meat with no resistance at all. The meat should be so tender it's nearly falling off the bone. If you're working with particularly large pieces, you might need to add another 20 to 30 minutes. Don't rush this step — braising is all about low, gentle heat that breaks down tough connective tissue into silky, rich gelatin.

How Do You Cook Beef Short Ribs in the Oven?

The oven is arguably the best home method for cooking beef short ribs. Sear the ribs on all sides in a heavy, oven-safe pan, sweat the onions and other aromatics, deglaze with red wine, then add stock, tomato paste, and herb sprigs. Return the ribs to the pan, cover, and braise at 325°F (160°C) for 2.5 to 3 hours until fork-tender. The surrounding heat of the oven cooks the ribs more evenly than the stovetop and requires almost no attention.

Can You Use Boneless Beef Short Ribs for This Recipe?

Yes, boneless beef short ribs work beautifully in this recipe. Because they lack the bone, they'll cook a bit faster — usually about 30 minutes less than bone-in ribs — so start checking for tenderness around the 2-hour mark. The texture will be slightly different; bone-in ribs have a richer, more gelatinous quality thanks to the marrow and connective tissue around the bone, but boneless ribs still braise into tender, flavourful pieces. Just be sure to sear them well on all sides to build that essential crust before braising.

What Side Dishes Pair Well with Braised Short Ribs?

Braised short ribs beg for side dishes that can soak up their glossy, wine-enriched sauce. Creamy mashed potatoes are a classic choice, offering a rich, buttery canvas for all that flavour. Polenta is another winner — soft, comforting, and perfect for catching every drop. Egg noodles tossed with a little butter bring a homey, satisfying touch. If you want to add vegetables, roasted root vegetables like parsnips, turnips, or more carrots echo the flavours already in the braise and add a touch of sweetness and texture to the plate.

What Is the Difference Between Braising and Roasting Beef Ribs?

Braising and roasting are fundamentally different cooking methods. Braising involves cooking meat slowly in a covered pan with liquid — usually wine, stock, or both — at a low temperature. The liquid keeps the meat moist while the long cooking time breaks down tough collagen into tender, melt-in-your-mouth texture. Roasting, on the other hand, uses dry heat in an uncovered pan, typically at higher temperatures. Roasted beef ribs develop a caramelised exterior and firmer texture, while braised ribs become fall-apart tender with a luscious sauce. Choose braising when you want deep, rich flavours and fork-tender meat; choose roasting for a drier, more concentrated crust.

RECIPE BY THE ALL-CLAD KITCHEN