I call this my short ribs recipe. I brown the meat. I build a pan sauce. I let time do the rest. The kitchen smells rich. The bones look glossy. I feel calm. You can go bold. You can try a chinese short ribs recipe. You can ask for a flanked short ribs recipe. You can lean smoky and think about a smoked beef short ribs recipe. Friends ask for weeknight ease. They mention a boneless short ribs recipe ovens and I nod. A short beef ribs recipe works too. I test and taste. I pick what fits the day. Heat stays low. The meat turns soft. The sauce clings and shines. I spoon it over mash or rice. I sit. I take a bite. It feels like a small win. For me this is the best ribs recipe. It uses simple steps. It keeps the focus on flavor and comfort.

1) Key Takeaways
2) Easy Braised Short Ribs Recipe
3) Ingredients for Braised Short Ribs
4) How to Make Braised Short Ribs
5) Tips for Making Braised Short Ribs
6) Making Braised Short Ribs Ahead of Time
7) Storing Leftover Braised Short Ribs
8) Try these Main Course next!
9) Braised Short Ribs
10) Nutrition

1) Key Takeaways

I share a short ribs recipe that puts comfort first. The first bite feels warm. The sauce tastes deep. I say short ribs recipe again here since it sits at the heart of the dish. We brown the meat. We build a simple base. We let low heat turn tough into tender.

We keep the steps clear. We use one heavy pot and easy pantry items. The goal stays steady. Soft beef. Clean flavor. Happy plates. A short ribs recipe should read simple and taste bold. This one does that without fuss.

I write this for home cooks who like wins that do not stress the clock. I cook it on quiet nights and busy nights. I serve it with mash or rice. Friends nod. Kids ask for seconds. I call that proof enough.

2) Easy Braised Short Ribs Recipe

Hi, I am Elena from Elena Cooks. I keep this easy path on purpose. I sear the ribs until brown. I soften onion carrot and celery. I add tomato paste. I pour in red wine and stock. I add thyme and a bay leaf. The pot does the rest. The main keyword short ribs recipe fits here, since that is what we cook.

I learned a neat trick on a rainy weekend. I reduce the wine until the steam smells sweet and sharp. Then I add stock. That simple move gives body to the sauce. I do not chase shine with starch. Patience works better.

This method serves busy cooks. It works with braised ribs or beef ribs too. It works in a dutch oven on the stove or in the oven set low. My family hears the gentle bubble and they set the table without a word. It feels like calm in a pot.

3) Ingredients for Braised Short Ribs

Beef short ribs I choose meaty pieces cut across the bone or along the bone. Thick ribs give more flavor and stay juicy through the long cook.

Kosher salt and black pepper I season the meat well. Salt draws out a bit of moisture and helps the crust form. Pepper adds a gentle kick that stays in the sauce.

Neutral oil I use a small splash with a high smoke point. The oil helps sear without burning and carries the fond into the braise.

Onion carrot celery This mix brings sweetness and body. The pieces cook down and melt into the sauce. Each bite tastes balanced.

Garlic I crush the cloves. The flavor spreads fast in the hot pot and perfumes the sauce in a soft way.

Tomato paste I cook it until it turns brick red. That short step adds depth and a gentle tang that rounds the beef.

Dry red wine I pour in a cup. I like a wine I would sip. The alcohol cooks off and leaves fruit and grip.

Beef stock I reach for low sodium. It lets me control the salt and keep the sauce clean and rich.

Soy sauce and brown sugar A small spoon of each brings savor and balance. The sauce tastes round and smooth.

Thyme and bay leaf Fresh thyme brightens the pot. Bay adds a soft herbal line that rests in the background.

Red wine vinegar A splash at the end wakes the sauce. The ribs feel rich. The finish stays fresh.

Parsley I chop it fine. It adds color and a light green note on the plate. Simple and good.

4) How to Make Braised Short Ribs

Step one pat dry and season I pat the ribs dry. I season with salt and pepper. Dry meat browns better. This small step pays off later.

Step two sear with patience I heat oil in a heavy pot. I sear the ribs on each side. I give space between pieces so steam does not build. Brown equals flavor.

Step three soften the base I add onion carrot and celery. I cook until soft. I stir in garlic and tomato paste and cook until the paste darkens.

Step four deglaze and reduce I pour in red wine. I scrape the brown bits. I let the wine reduce until the spoon draws a light line.

Step five add liquid and herbs I add stock soy sugar thyme and bay. I return the ribs. The liquid rises halfway up the meat.

Step six low and slow I bring the pot to a gentle simmer. I cover and cook until a fork slides in with no fight. That is tender short ribs in oven or on the stove with the same calm result.

Step seven finish and serve I skim fat. I reduce the sauce until glossy. I add a splash of vinegar and parsley. I serve with mash or rice.

5) Tips for Making Braised Short Ribs

Heat control matters. A gentle simmer keeps the meat soft and the sauce clear. A hard boil can turn the fibers tight. I keep the lid on and peek now and then.

Cut choice guides the time. Flanken cooks faster and gives more surface crisp. English cut cooks longer and gives larger bites. Both make a fine short beef ribs recipe when treated with care.

Balance wins plates. A hint of sugar and a splash of vinegar make the sauce bright not heavy. The meat tastes beefy and clean. For a smoked beef short ribs recipe feel, add a pinch of smoked paprika at the start.

6) Making Braised Short Ribs Ahead of Time

I often cook the pot one day and serve the next. The sauce sets in the fridge. The fat lifts to the top and comes off in one sheet. Reheat on low and the flavors bloom again.

This plan suits a busy week. I label the pot and slide it in cold storage. I write easy short ribs at home on the note and smile. The meal waits for us with no stress.

For parties I double the batch. I keep the meat warm in the pot and the mash in a slow cooker. Guests build bowls and talk. The room smells like comfort. That is a one pot short ribs dinner that always works.

7) Storing Leftover Braised Short Ribs

I store leftovers in shallow containers so they cool fast. The sauce protects the meat and keeps it juicy. In the fridge the pot lasts four days. In the freezer the meat holds three months.

Reheat low and slow. I add a spoon of stock if the sauce looks tight. I stir and taste. Salt may shift after cold time. I adjust with a light hand.

Leftover ideas help with variety. I shred the beef for tacos. I pile it on polenta. I fold it into pasta with peas. Every path keeps the spirit of the main short ribs recipe alive.

8) Try these Main Course next!

9) Braised Short Ribs