The sauce alone is pure bliss. Tangy, savory, rich, salty, it’s almost like a thin homemade bbq sauce. Pour it over a hearty piece of these braised short ribs, so tender – it’s very similar to pot roast, and let it melt in your mouth. This is a wonderful idea for Valentine’s or a date night because believe me…whoever you serve this to will be weak in the knees after a few bites. My husband turned to me with complete admiration in his eyes and said with all sincerity “This is awesome!” I blushed all the way down to my toes.
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How to Make Braised Short Ribs at Home
- Total Time: 3 hours 50 minutes
- Yield: 4 servings 1x
Description
These braised short ribs are incredibly tender and flavorful, with a tangy and savory sauce that resembles a homemade BBQ glaze.
Ingredients
- 2 tbsp vegetable oil
- 3 lb (1.35 kg) Beef Short Ribs (they suggest boneless-I used bone in)
- 1 large onion, sliced
- 1/2 cup (120 ml) Heinz chili sauce
- 1/2 cup (120 ml) beef broth
- 3 tbsp cider vinegar
- 1 1/2 tbsp brown sugar
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp chili powder
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup (180 ml) Pinot Noir (I used Mark West)
- 2 Bay leaves
Instructions
- Preheat your oven to 300 degrees F (150 degrees C).
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs in batches, ensuring each side is well-seared. Remove the ribs and set them aside on a platter.
- In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes.
- Stir in the Heinz chili sauce, beef broth, cider vinegar, Worcestershire sauce, and brown sugar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, ensuring they are submerged in the sauce. Season with salt and pepper to taste.
- Cover the Dutch oven and transfer it to the preheated oven. Braise the ribs for 3 to 3 1/2 hours, or until the meat is fork-tender and falling off the bone.
- Once cooked, remove the ribs from the pot and skim any excess fat from the surface of the sauce. Serve the ribs hot, generously drizzled with the sauce.
Notes
- For best results, use a heavy Dutch oven for even heat distribution.
- Bone-in ribs add extra flavor, but boneless can be used for easier serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove.
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10 grams
- Sodium: 1200 mg
- Fat: 55 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 45 grams
- Cholesterol: 150 mg
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Frequently Asked Questions
Should I use bone-in or boneless short ribs?
The recipe notes that bone-in ribs add extra flavor during the 3 to 3 1/2 hour braise, while boneless are easier to serve. The author used bone-in (noting the original recipe suggested boneless), so either works — but bone-in will give you a richer sauce.
Why braise at a low 300°F instead of a higher temperature?
The low 300°F oven for 3 to 3 1/2 hours is what breaks down the collagen in the 3 lb of short ribs slowly, turning a tough cut into meat that’s fork-tender and falling off the bone. A higher temperature would cook the outside too fast before the interior softens. 
What should I serve with braised short ribs to make the most of the sauce?
The recipe notes specifically suggest mashed potatoes or crusty bread to soak up the tangy-savory sauce made from Heinz chili sauce, beef broth, cider vinegar, Worcestershire, and Pinot Noir. Leftovers can be stored in the fridge for up to 3 days.
Fantastic recipe! Thanks!
These look like they are TO DIE for!! Since shortribs are exceptionally expensive in my area, is there another meat you could use as well? Perhaps make it with a chuck roast?