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If you are looking to wow guests with a delicious dinner that looks fancy but is super easy then you have to make these Braised Beef Short Ribs.

These Braised Beef Short Ribs are cooked low and slow for 4 hours which makes them tender, juicy, and absolutely one of my most favorite meals ever.

We have been making this recipe for a long time and it is one that we keep on making, when I feel like being a little fancier with dinner I will whip this recipe out.

Even though it is super simple to make, it does take a while which is okay with me because that means that I can go on with my day and not worry about thinking about dinner.

These Braised Beef Short Ribs have only 9 ingredients, not including what you are going to serve it over, you’d think looking at this dish that it has more, but nope!

We try to keep it simple around here and these are really easy and the ingredients are also easy to locate in your local grocer as well.

Some of my other favorite rib recipes we have on our site include Sweet Ginger Soy Ribs and these Extra Tender BBQ Ribs, while not as “fancy”, they are just as good!

WHY THIS RECIPE WORKS:

With minimal ingredients, this dish comes together in no time.
You cook it low and slow so you don’t have to worry about rushing last minute to find a dinner idea.
The meat literally falls off the bones which is what you want as you want the meat and not the bones.

HOW TO MAKE BRAISED BEEF SHORT RIBS:

Pre-heat the oven to 250ºF.
Sprinkle salt and pepper to taste over ribs, on both sides. Heat up 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Add ribs to hot dutch oven and get a nice sear on all sides, flipping them over to brown on all sides. This will probably take about 10-20 minutes. Remove ribs to a plate, set aside.
Lower the heat to medium-low, drizzle the remaining olive oil into the pan, add in the pancetta and onion, cook until the pancetta starts to crisp and the onion is softened, 5-8 minutes. Add in the garlic, cook until it is fragrant, stirring occasionally, 30 seconds. Add the white wine to deglaze the pan. Scrape the bits from the bottom of the pan.
Add the tomato paste and stir to combine. Add in the crushed tomatoes and bring to a boil, add more salt and pepper to taste, return the ribs to the pan. Put the lid on and place the pot in the oven. Let it braise low and slow for 4-5 hours. I like to check at the 4-hour mark to see if it’s falling apart from the bones, trust me, you’ll know when it’s ready.
Once you remove the pan from the oven, let it cool for a little bit. Skim the excess fat off with a ladle and then it will be ready to serve. Serve over pasta, mashed potatoes, or rice! Garnish with fresh basil.

Doesn’t this just look absolutely delicious, this is what it should look like when it’s all said and done, trust me when you pick up that meat it is going to melt off that bone.

Once you have that meat off the bone just toss them away and mix that meat into the devious sauce and you are ready to serve!

This is one of our favorite recipes to serve to guests, we don’t have too many dinner parties but when either Jeremy or my parents stop by we usually make these Short Ribs.

They always rant and rave about how good it is, and you know when you cook something and someone says something nice about it it makes you all warm and fuzzy inside.

This recipe really warms me up on a chilly day and just the smell of it cooking for those 4-5 hours literally makes you want to drool, at least for me it does!

As you can tell by the photos and the instructions, there really isn’t much too it, and that its my favorite recipe to make for a party. Making something that is pretty simple look fancy and no one would know the difference.

To some I know this is a fancy dinner I’m not saying it’s not the meat is not cheap, so we do like to make it on special occasions but sometimes just when that craving hit’s as well.

HOW TO STORE:

This is one of my favorite meals to serve the day after making, can you believe that, the flavor just soaks up more and it is awesome. But if you are eating it the same day you can also store it in the refrigerator for later use.

Place your remaining Braised Beef Short Ribs into an airtight container or ziptop bag and it should keep in the refrigerator for up to 3-4 days.

You can also freeze this! Woohoo, love it. Let your rib mixture cool completely and then place in a freezer safe container in the freezer. This should keep for 3-4 months. To re-heat, let thaw in the refrigerator and either heat in the microwave or slowly on the stove.

Look at that sauce from those Braise Beef Short Ribs soaking in those noodles, I mean really can you get any better than this? I don’t think so!

I want to reiterate again how much we love this recipe and it is perfect to serve when you have guests, they will absolutely fall in love, I can promise you that!

WHAT DO I SERVE THIS OVER?

We like to either serve this over pasta or mashed potatoes, those are usually our go-to’s. You can use any pasta, we like the thicker noodle pasta for this.

You can also serve this over rice too, we have done that as well and it is equally delicious in flavor, the rice really soaks up those juices.

TIPS AND TRICKS:

We like to use bone in short ribs but you can also use boneless.
When you refrigerate before reheating skim the fat off the top and discard.
This recipe an be frozen, see my tips on that above.
A white wine is best for this recipe, so make sure that you use that.
If you are not able to find pancetta then you can absolutely substitute bacon.

Looking for a delicious and hearty meal that you can cook all day long and come out with something amazing then you need to make these Braised Beef Short Ribs!

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If you’ve tried these BRAISED BEEF SHORT RIBS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!