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Active Time
35 minutes
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Total Time
4 hours, 30 minutes
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more in the weeks to come.
Ingredients
10–12 servings
Step 1
Season beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
Step 2
Preheat oven to 275°F. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4–5 minutes per side. Transfer to a plate.
Step 3
Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1–2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn’t, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2–4 hours. Let cool in liquid.
Step 4
Do Ahead:Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
Step 5
Cooks’ Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.
Leave a Review
Reviews (16)
Back to TopThis was great and easy, just messy with all the grease splattering while browning the short ribs. I wasn’t sure it was going to work cuz they didn’t fit in one layer in my Le Crueset braiser. So I put the cover on for the first 1 1/2 hours then uncovered it for the rest. Instead of water or more stock to cover ribs I added about 1/2 c of red wine. Because I can. I added the first batch of beef to my canned homemade pasta sauce for dinner last night and split the remainder (after trimming out the big fat chunks and bones) into freezer bags for future meals. Those will probably be quesadillas and then soup made with the remaining broth too, because it is also delicious!
Craig Salmon
Milwaukee
12/12/2022
Delicious! Served with polenta and broccoli rabe and was delicious. Took the leftovers and browned in a cast iron pan with juices and used as a main in tacos, which were a big hit!
Anonymous
Orange County CA
3/7/2022
I made this and served it with mashed potatoes and roasted Brussel sprouts, and it got rave reviews all around the table. The beef was so tender and delicious! I was nervous because I added several cups of water so that the beef would be just covered, but now I’m glad because it’ll make some amazing soup in the near future.
mpc0
Oregon
12/6/2020
I just made this and now what? it would have been great to have a number of links within the text.
anemone65
Tel Aviv
10/30/2019
Kinda boring
Anonymous
10/29/2019
Never had this and never cooked it never saw it on a menu so I"m going to prepare it for Sunday dinner ,and I will let you know---looks good
morner
Concord NC
10/26/2019
JGLaMarte from Texas: at the end of the recipe it has slow cooker instructions.
lajones
Oakland, CALIFORNIA
7/7/2019
This was so simple and tasty. My husband and grandsons gobbled it up, one saying "I love meat!" We made rice to go with, but I love the versatility of this recipe. This will be a staple in my house.
kmac599
6/24/2019
Made with trimmed boneless chuck and added some red wine to the braising liquid. Served with polenta, made cheddar beef quesadillas, used the braising liquid and meat in chili, and used the final portion of beef in a delicious hash. Not bad for one roast
Anonymous
St. Louis.
3/4/2019
made this tonight, delicious but too salty. Will make this again but will leave out the last teaspoon of salt.
conlinlv7851
New York, NY
3/3/2019
This was pretty straightforward to make and delicious. I used the meat with polenta the first time and saved the remaining meat (by freezing) for other dinners. It makes a sultry, yummy pasta sauce too. Making again today.
awshucks
Savannah, GA
2/23/2019
I am definitely going to try this recipe soon...but I have a question??? Why is Tschneid2 from Oxnard,CA rating this dish as a chicken recipe ? Just curious PS I’m giving 4 because it looks like it will be good
pgmcgil
NY
2/13/2019
This is very good. I had bone in short ribs so I cut them horizontally so they were not so high and the meat would stay submerged in the braising liquid. I added cabbage at the end. Super delicious.
Anonymous
Vancouver, BC
1/30/2019
There must be an instant pot adaptation of this recipe?
jglamar1
Walla Walla, WA
1/29/2019
I love short ribs and found this to be an easy and delicious recipe. I've used the finished product over polenta and in shepherds pie as recommended in the associated article, and froze the rest for later; I'm looking forward to ropa vieja and beef barley soup in the depths of winter!
Anonymous
New York
12/16/2018
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