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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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shredded braised beef ribs

Braised Beef Short Ribs

Posted by: Ari Laing

Cooking tender, fall apart braised beef short ribs at home could not be easier! We walk you through the process, step-by-step, and show you how this hands off dish will become the star of your next dinner party! Let a dutch oven or slow cooker do the hard work so you can focus on the sides.

recipe +-

Posted by: Ari Laing
pulled braised beef short ribs
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5 from 1 vote

Braised Beef Short Ribs

Cooking fall-off-the-bone tender braised beef ribs could not be simpler. I provide instructions below for dutch oven, slow cooker, and stove top so you can make these any time you want!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Beef
Cuisine: Italian
Keyword: bone-in beef ribs, braised beef short ribs, how to braise boneless ribs, how to braise short ribs, slow cooker beef ribs, stove top beef ribs
Servings: 6 -8 servings
Calories: 1006kcal
Author: Ari Laing


  • ~3 lbs bone-in beef short ribs
  • 1 Tbsp  kosher salt
  • ½ tsp  freshly ground black pepper
  • 2 Tbsp  canola or vegetable oil
  • large sweet onion diced (about ~1 cup)
  • ½  lb carrots diced (about ~1 cup)
  • cloves garlic minced (about 2 Tbsp)
  • 28 oz can whole tomatoes
  • 2 Tbsp  tomato paste
  • 2 cups dry red wine
  • 1 –2 cups low-sodium beef or chicken stock
  • ¼ cup  low-sodium soy sauce
  • sprigs thyme
  • sprigs rosemary
  • bay leaves


  • Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with salt and pepper. When very hot, add canola or vegetable oil to pan.
    bone-in beef short ribs with salt and pepper before cooking
  • Sear ribs on all sides until golden brown, about 2-3 minutes per side, for a total of 12-15 minutes. If your dutch oven won’t comfortably fit all the ribs, sear them in batches. Transfer seared ribs to a plate, then reduce heat to medium-high. At this point you can drain all but 2 Tbsp of fat from the pan if you’d like (but nothing will happen if you don’t!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent – about 3 minutes.
    seared bone-in beef short ribs in a staub dutch oven
  • Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Add tomato paste, then stir until dissolved into sauce.
    sautéed onions, carrots,a nd garlic in a staub dutch oven
  • Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.
    dutch oven with beef broth, white wine, and crushed tomatoes
  • Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2 ½ – 3 hours.
    seared beef ribs in a dutch oven with beef broth, white wine, and fresh herbs
  • Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you’re able to handle the beef with your hands. Discard beef bones, then using your hands or two forks, shred the beef.
    pulled braised beef short ribs
  • Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return pulled beef to the braising liquid.


If you prefer not to eat the cartilage on the beef ribs, simply throw away when pulling the meat. 
Leftovers should be stored in an airtight container in the fridge and will keep for up to 4 days.
Braised beef short ribs can be made ahead, and in fact taste better the longer they sit! Make today and serve tomorrow.
To freeze, allow pulled meat to cool completely. Store in a freezer-safe container with sauce for up to 3 months. To defrost, let sit in refrigerator for 1-2 days OR place in a large pot and cook slowly over medium heat until defrosted. 


Calories: 1006kcal | Carbohydrates: 11.7g | Protein: 34.2g | Fat: 85.8g | Saturated Fat: 36.7g | Cholesterol: 170mg | Sodium: 1571mg | Fiber: 2.5g | Sugar: 6.3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!