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Best Homemade Braised Beef Short Ribs Recipe

Donna Elick — Thu, 28 Aug 2025 10:05:00 +0000

Braised Beef Short Ribs with a red wine sauce are super tender and flavorful — the perfect option for guests or a date night at home! There are only 20 minutes or so of active cooking, then the oven does the rest. Bon appetit!!

Need a delicious recipe for your next dinner party? These delicious short ribs are the perfect choice. The rich flavor and simple cooking process really do make the perfect meal.

It’s also a yummy recipe for a Sunday dinner, in addition to special occasions. You might even want to make these short ribs tonight after seeing the easy process!

Pair with your favorite glass of white wine, and enjoy the depth of flavor!

Braised Beef Short Ribs

You know I love quick and easy recipes, but sometimes the occasion calls for something a little more special.

These red wine braised short ribs are just as easy to make as so many of my 30-minute recipes, but the results are out of this world amazing!

Don’t be fooled — it takes about 3 hours to cook in the oven, so you’ll likely want to save this for fall and wintertime weekends.

But the dish itself comes together in no time, so the oven can do the heavy lifting.

It’s one of my favorite recipes for a night alone with Chad or when the in-laws come to visit, aside from my Papa’s braciole recipe, of course!

And when it’s too hot to have the oven cooking for that long, I know I can rely on my recipe for garlic butter steak bites. Delish!

If you like these ribs, you’ll love our Beer Braised Short Ribs! They add a rich, malty beer braise that makes the sauce absolutely incredible!

Ingredient Notes and Substitutions

Beef Short Ribs – Though they come from the same area of the cow, short ribs are shorter and flatter compared to long, curved beef ribs. Because of that, they also have less meat on the bone.

This recipe will also work with pork ribs or beef chuck roast, though you may need to adjust the cooking time.
Vegetables – Sauté onion, carrots, and celery (plus garlic) to create a flavorful base for the sauce. Other root vegetables such as parsnips or turnips would be tasty too!
Red Wine – While you’ll get the best flavor making braised short ribs with red wine, there are some alcohol-free alternatives if you need them.

Substitute an equal amount of beef broth or grape juice (plus a splash of white vinegar). You can also mix equal parts water and balsamic vinegar and use that instead.
Diced Tomatoes – Swap in fire-roasted diced tomatoes for some smoky flavor, or use freshly chopped tomatoes if you prefer.

With fresh tomatoes, you’ll want to add a bit more liquid to make up for what you lost from the can.
Beef Broth – Chicken or vegetable stock are fine substitutes, but beef broth provides a richer flavor to braised beef short ribs and is my cooking liquid of choice.
Herbs – I like to add a couple of bay leaves and sprigs of fresh thyme to the pot, but fresh rosemary or oregano are great alternatives.

All fresh herbs add a lot of flavors to this braised beef short ribs recipe.

Tips and Tricks to Make Braised Short Ribs with Red Wine

Season the beef before searing.

All you need is salt and pepper, but this step is crucial to creating a deep brown crust on the meat.

That crust is super important — it locks in the juices and also adds flavor to the sauce!

Don’t forget to scrape up the browned bits.

Those flavorful bits will be stuck to the bottom of the pan after searing the beef and sautéeing the vegetables.

Use the red wine to deglaze the pan, helping to loosen everything so you can scrape it off. It only takes a minute, but it’s another crucial step to creating a flavorful sauce for braised beef short ribs.

Reduce the sauce before serving.

First, remove the ribs from the pot. Do this carefully, as the meat will be very tender and may fall off the bone.

Place the pot over low-medium heat on the stove and simmer until the sauce is reduced and thickened. For a smoother consistency, you can strain it before reducing.

Prep Ahead

Chop veggies
Mince garlic

Kitchen Tools You Will Need

Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
Use Tongs to sear the ribs and remove them when cooked, then a Wood Turner to sauté the veggies and stir the sauce.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
A Sieve is the best tool if you want to strain liquid from your sauce!

Serving Suggestions

There’s no shortage of sides that go well with red wine braised short ribs — the hardest part is picking which to make!

Creamy Mashed potatoes are a classic, but a cheesy herb polenta is a welcome change of pace.

A mushroom risotto would be delicious too, and the perfect way to transform this into an elegant meal. These options pair perfectly with browned short ribs.

Pair ribs with tangy mac and cheese and some veggies to make it a full hearty meal!

Add some crispy brussels sprouts, roasted broccolini, or garlic green beans, or other aromatic vegetables, plus a bas ket of warm garlic knots or brown bread, and dinner is served!

Storing and Reheating Wine Braised Short Ribs

This dish tastes even better the next day, making it the perfect option for leftovers! Allow the leftover short ribs to cool before transferring to an airtight container.

Store braised short ribs with red wine sauce for 3-4 days in the refrigerator or up to 3 months in the freezer. Just be sure to store the ribs in a freezer-safe container.

It’s best to warm the meat in the oven, covered with foil, for 20-25 minutes at 350°F. Thaw in the refrigerator overnight first if frozen.

If you just want a few pieces, you can simmer them in the sauce on the stove or heat on medium for 2-3 minutes in the microwave, stirring occasionally.

Make sure you do this for enough time to reheat the beef all the way through.

Having leftover beef from last night’s meal means that you’ll be able to enjoy the flavors of this original recipe again. It’s so good – you’ll actually enjoy eating leftovers with this yummy dish.

Red Wine Braised Short Ribs FAQ

Can I make this recipe in a slow cooker?

Sure! You’ll still need to brown the ribs and sauté the vegetables for the best flavor and texture. After that, transfer everything to your Crockpot and cook for 4 hours on Low or 8 hours on High.

What type of red wine is best for braising?

Any full-bodied red is perfect for wine braised short ribs. Choose from Cabernet Sauvignon, Merlot, or Syrah, and choose a bottle you enjoy drinking on its own.

Not a big wine drinker? Then choose a popular bottle that’s in your budget. You don’t need anything fancy for this recipe!

How do you know when braised beef short ribs are done?

The meat should be tender enough to pull apart and away from the bone with a fork, but still firm enough to hold its shape.

While this cut is quite forgiving, it is possible to overcook wine braised short ribs. Avoid cooking for longer than 3 hours in the oven or the meat will be too soft.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Recipes

Slow Cooker Beef Bourguignon Recipe + Video

Ginger Beef Stir Fry (One-Pan 30 Minute Recipe)

Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

One Pot Beef Enchilada Pasta Recipe

Best Homemade Braised Beef Short Ribs Recipe

Braised Beef Short Ribs with a red wine sauce are super tender and flavorful — the perfect option for guests or a date night at home!

Course Main

Cuisine American

Method Oven

Prep Time 20

Cook Time 3

Total Time 3 20

Servings -6

Calories 794cal

Author Donna Elick

Equipment

dutch oven

Ingredients

4 pounds beef short ribs bone-in
salt and black pepper to taste
2 tablespoons olive oil
1 large onion chopped
2 carrots peeled and chopped
2 celery stalks chopped
3 cloves garlic minced
14.5 ounce can diced tomatoes
2 cups red wine
2 cups beef broth
2 bay leaves
2 sprigs fresh thyme

Instructions

Preheat the oven to 325°F.
Season the short ribs generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
In the same pot, add onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow wine to simmer for 5 minutes. Stir in the canned tomatoes, beef broth, bay leaves, and thyme.
Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven.
Braise in the oven for about 2.5 to 3 hours or until the short ribs are tender and falling off the bone.
Remove the short ribs from the pot. If desired, strain the cooking liquid and vegetables through a fine-mesh sieve for a smoother sauce, then reduce the sauce further on the stove if a thicker consistency is desired. Season sauce with salt and pepper to taste.

Nutrition

Originally published October 2024, updated and republished August 2025

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The post Best Homemade Braised Beef Short Ribs Recipe appeared first on The Slow Roasted Italian.

Oven Baked Ribs (Sheet Pan Recipe)

Donna Elick — Tue, 12 Aug 2025 10:00:00 +0000

Bring indulgence to weeknight dinners with Oven Baked Ribs! There’s minimal effort, but you still end up with finger-lickin’ perfection, thanks to a smoky homemade rub and your choice of BBQ sauce to finish. Every bite is melt-in-your-mouth tender, and leftovers freeze beautifully. There’s no excuse not to make this baked ribs recipe when it’s just so easy… you can even prep the rack the night before or double the amount for a party!!

Oven Baked Ribs

This is the kind of recipe that makes you feel like a backyard BBQ boss. And you didn’t even fire up the grill!

I’ve made ribs every which way. From smoked to grilled to braised! And let me tell you: baked ribs deliver fall-off-the-bone perfection with practically zero babysitting.

That dry rub? Smoky-sweet heaven. The broiled glaze? Sticky, glossy, and finger-licking-good. You’re gonna need napkins. And maybe a second pan.

Sheet pan ribs are party-ready too, since you can season and wrap them the day before and then bake when ready.

I don’t know about you, but I always seem to be putting out some sort of fire just before guests arrive. So I’ll take any help I can get!!

Pair these with mac n’ cheese for the ultimate restaurant-style meal!

INGREDIENT NOTES

St. Louis Style Ribs: These are meatier than other cuts of pork spareribs and perfect for slow-cooking.

Baby back ribs will work too, but you’ll need to reduce the baking time to 2-2 ½ hours instead.
Barbecue Sauce: Bold, smoky sauces work best. I love my Jack Daniel’s BBQ sauce for oven baked ribs, but you can keep it simple with a bottle of Sweet Baby Rays or Stubb’s.
Light Brown Sugar: The base of my Sweet BBQ Rub Recipe (I like to make a big batch and keep it in the pantry).

It adds just the right amount of sweetness and helps the rub caramelize on the surface of the meat. Use less if you prefer more savory ribs.
Spices: We’ve got all the best flavors here! Garlic and onion powder add savory goodness, while smoked paprika and cayenne pepper bring the heat.

Chili powder and cumin pull double duty, and dry mustard adds some tang. Don’t forget kosher salt and fresh black pepper to round it all out!

MEAL PAIRINGS

BAKED RIBS RECIPE FAQ

Do I have to remove the membrane?

Yes. It keeps the seasoning from properly penetrating the meat and leaves you with a strange, chewy texture if it’s left on.

Can I grill these instead of broiling?

Sure! Transfer baked ribs to the grill and cook over medium-high heat until caramelized and glossy.
Keep a close eye on them! It only takes about 3-5 minutes.

Should you flip ribs when baking in the oven?

Generally, yes, you’ll want to flip most meats in the oven for even cooking and a good crust on all sides.

But thanks to my foil-wrapped method for sheet pan ribs, you don’t have to! Just slide in the pan and let it do its thing.

Once the meat reaches 190-205°F, unwrap and broil to caramelize the sauce. Easy peasy!

What’s the best way to reheat leftover ribs?

Wrap oven baked ribs in a fresh layer of foil and return them to the oven at 300°F for 20-30 minutes. Sometimes I’ll add a little extra BBQ sauce for moisture and flavor.

If you’re in a hurry, microwave in 30-second increments. Just know that the meat won’t heat as evenly and may dry out a bit this way.

After years of rib testing (yes, that’s a thing), I’ve learned that low and slow in the oven can rival any smoker. Seriously! If you nail the wrap, the temp, and the finish.

Wrapping tightly in foil steams the meat into melt-in-your-mouth territory. And broiling at the end gives you that irresistible caramelized BBQ bark without drying things out.

The dry rub is my go-to blend for smoky flavor without overpowering the meat, and yes. Internal temp matters. Don’t wing it… temp it.

DONNA’S PRO TIPS

Don’t Skip the Foil Wrap: Tightly wrapping the ribs in foil locks in moisture, making them irresistibly tender. Skip this step and you risk dry ribs that don’t fall off the bone.
Membrane Removal = Magic: Always remove the membrane from the back of the ribs. It’s tough and chewy, and it blocks flavor from penetrating the meat.
Use a Thermometer: Fall-apart ribs happen between 190°F–205°F. Don’t guess. An instant-read thermometer guarantees juicy success.
Watch That Broiler: The BBQ glaze goes from dreamy to scorched in seconds. Broil just until it bubbles and caramelizes, then pull it!
Double Down on Flavor: Want ribs that really sing? Baste with BBQ sauce twice during broiling for a glossy, sticky, flavor-packed finish.
Plan for Rest Time: Let the ribs rest for at least 5–10 minutes after baking. This helps the juices redistribute and makes slicing a breeze.
Cooking for a Crowd? Double the recipe on two sheet pans. Just rotate them halfway through cooking to ensure even doneness.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Mac and Cheese

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Sheet Pan Baked Nachos with Ground Beef

Steak Bites in the Oven (Sheet Pan Recipe!)

Sheet Pan Ribs

Oven Baked Ribs are fall-off-the-bone tender, kissed with a smoky rub and finished with a sticky-sweet BBQ glaze. Prepped in 10 minutes!

Course Main

Cuisine American

Method Oven

Prep Time 10

Cook Time 3 3

Total Time 3 13

Servings

Calories 139cal

Author Donna Elick

Ingredients

For the Ribs:

2 racks St. Louis style ribs about 6–7 pounds total
1 cup barbecue sauce

For the Dry Rub:

1/2 cup packed light brown sugar use ¼ cup for less sweetness
1 1/2 tablespoons kosher salt
1 1/2 tablespoons smoked paprika
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon dry mustard
2 teaspoons fresh ground black pepper
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper optional

Instructions

Preheat the Oven: Preheat oven to 275°F. Line a large baking sheet with foil for easy cleanup.
Prep the Ribs: Remove the thin membrane from the back of each rack. Pat 2 racks St. Louis style ribs dry with paper towels.
Make the Dry Rub: In a small bowl, combine 1/2 cup packed light brown sugar, 1 1/2 tablespoons kosher salt, 1 1/2 tablespoons smoked paprika, 1 1/2 tablespoons chili powder, 1 1/2 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 1 tablespoon dry mustard, 2 teaspoons fresh ground black pepper, 2 teaspoons ground cumin, and 1/2 teaspoon cayenne pepper (if using).
Season the Ribs: Rub the seasoning liberally over both sides of each rack. Wrap each rack tightly in foil and place them meaty side up on the baking sheet.
Bake: Bake for 3–4 hours, or until ribs are tender and pulling away from the bone. Internal temperature should reach 190°F–205°F for fall-off-the-bone texture.
Glaze and Broil: Carefully remove ribs from foil and discard liquid. Brush with 1 cup barbecue sauce. Broil for 3–5 minutes, or until the sauce is bubbly and caramelized. Keep a close watch to prevent burning.
Rest and Serve: Let ribs rest for 5–10 minutes before slicing. Serve with extra barbecue sauce if desired.

Notes

Make-Ahead Tips: You can season and wrap the ribs the day before, then bake when ready.

Storage: Cool completely. Store in an airtight container or wrap in foil/plastic and refrigerate for up to 4 days.

Freezing: Wrap tightly in plastic wrap and foil, or place in freezer bags. Freeze for up to 3 months.

To Reheat: Wrap in foil and bake at 300°F for 20–30 minutes, or microwave in 30-second increments until heated through.
BBQ sauce- I love my homemade Jack Daniels BBQ sauce https://www.theslowroasteditalian.com/jack-daniels-double-kick-barbecue-sauce-recipe/

You can also keep things simple by using bottled BBQ sauce such as Sweet Baby Rays or Stubb’s, etc.

Dry rub seasonings- You can find my recipe for a large batch of Sweet BBQ Rub Recipe here to make a big batch for multiple BBQ recipes: https://www.theslowroasteditalian.com/sweet-bbq-rub/

Nutrition

Originally published August 2025

The post Oven Baked Ribs (Sheet Pan Recipe) appeared first on The Slow Roasted Italian.

Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

Donna Elick — Fri, 23 May 2025 22:05:00 +0000

Smoked Beef Short Ribs are melt-in-your-mouth tender with a gorgeous bark on the outside. Make pellet grill beef ribs for your cookout or enjoy them all by yourself! You’ll love the tender meat and smokey flavor!

Impress your guests with this mouth-watering display of smoked beef short ribs — they’ll have no idea it was so easy to make!

And the smoking process isn’t hard to do – which makes this simple short rib recipe even better.

Head to the local grocery store and grab the cut of meat needed to make these types of beef ribs.

Trust me when I say that your taste buds will love the outcome. Even though they’re an extra cost compared to other types of meat, they’re totally worth it!

In my opinion, this is one of the easiest meats to smoke, and I just love that delicious smoke flavor.

You can smoke these on a pellet smoker and wood smoker and everyone will love this short ribs recipe.

What I love about the top of the short ribs is that it’s loaded with meat! This is why this cut of beef is super popular to smoke, and it’s a good alternative to pork ribs as well.

I like to add BBQ sauce to the top of the meat, but you can season the meat side with dry rub ingredients, brown sugar, salt and coarse black pepper, chili powder, and anything else that you want.

Seasoned ribs like this make the best ribs!

Serve them along with all of your favorite BBQ sides.

Don’t have all day? I’ve got an amazing recipe for baby back ribs smothered in homemade bourbon barbecue sauce that you should try!

Or when you want short ribs without firing up the smoker, our Beer Braised Short Ribs deliver the same incredible flavor, but braised low and slow in beer until they’re legitimately falling off the bone!

Or make it without the beer with our Braised Beef Short Ribs recipe that still delivers that same deep, beefy flavor! There are so many ways to cook ribs that don’t take an eternity!

While your ribs are on the smoker, why not also make these poor man’s burnt ends — they’re the ultimate smoky BBQ bite!

Smoked Beef Short Ribs

This smoked beef ribs recipe is a favorite summertime BBQ staple. We love them, and make them all year long!

Plus, pellet grill beef ribs are so easy to prepare. All you need are the meat, a BBQ dry rub for ribs, and a bit of patience to wait while the beef ribs smoke to perfection!

And by smoking short ribs rather than baking or grilling, the spices form an absolutely remarkable crust that makes for a beautiful presentation.

But more than that, the outer bark keeps all of the meat juices in the beef!

Recipe Video

To see us make this smoked beef ribs recipe from start to finish, watch the video in this post!

Learn how to turn the fat trimmings into a rich, versatile cooking fat with our Beef Tallow guide! No reason to waste them if they can be put to delicious use!

Can’t wait for barbecue season? Keep our beer and smokehouse burger recipes on standby, and take a second to browse our top 15 BBQ ideas for the summer.

Keep reading to learn how to smoke beef ribs that are tender, juicy, and so easy to prepare right at home!

Another favorite of ours in the pellet smoker is Brisket Burnt Ends! It takes smoked beef to the next level with pure BBQ glory.

What Are Short Ribs?

As the name implies, this type of beef rib is shorter than other types.

Although they come from several different parts of the cow, the best and meatiest short ribs come from the chuck section of the cow. (source)

Meat from the chuck is full of fat and collagen. As a result, smoked beef short ribs have the best flavor after the fat melts away!

When searching for the best cut in the grocery store, keep an eye out for meat with as much marbling and meat as possible.

And, of course, be sure to choose bone-in for extra flavor and even cooking. Boneless short ribs are best for other cooking applications.

Best Dry Rub for Ribs

Our simple dry rub recipe is a combination of salt, pepper, onion, garlic, and paprika.

These flavors infuse the meat with sharp, smoky, and savory flavors all the way down to the bone.

How to Smoke Beef Ribs

Smoking short ribs is all about the cut, the dry rub, and giving the meat plenty of time to cook.

The aroma of the meat cooking might be too much to handle, but I promise it’s worth it when you have silky, juicy beef at the end of the day.

If you’re just learning how to smoke beef ribs, we have a few important tips to guarantee the best results!

Preheat your smoker. This really is an important step — give it at least 30 minutes to get to 225 degrees. You want your smoked beef short ribs to start cooking as soon as they’re in.
Choose the right wood. Now, this really comes down to preference. For example, my favorite wood chips are a blend of oak, maple, and hickory.

If you’ve never smoked meat before, I recommend trying out a few different wood chips to find the flavor you like best!

Fruit woods are a great option if you prefer a less intense smokey flavor.

Internal Temp for Beef Ribs

The safe internal temp for beef ribs is 165°F, though we recommend smoking until it reaches 200°F for maximum tenderness.

It’s also crucial to let the smoked beef short ribs rest so that all of the spices and moisture don’t come leaking out as soon as you slice into them.

Once cooked, wrap pellet grill beef ribs in foil and leave them be for about an hour before slicing.

Serving Suggestions

Add a big bowl of your favorite salad, whether it’s something simple like Caesar or a bit more robust with a variety of toppings.

Fresh dinner rolls and a plate of veggies with dip are usually a winner with this smoked beef ribs recipe as well.

If you’ll be feeding a crowd, include any of your favorite cookout sides like potato or pasta salad, corn on the cob, and fresh fruit.

Smoked Beef Ribs Recipe FAQ

How long does it take to smoke beef ribs?

Our recipe for smoked short ribs takes a total of 9 hours — 7 hours smoking on low heat, and 2 hours at a higher heat.

Smoking short ribs this way helps the meat cook through and allows a thick, smoky, and crisp bark to form on the surface of the meat.

It also keeps the meat moist and tender, rather than dry and chewy.

What is the shiny bluish color underneath a rack of ribs?

The blue color is a membrane, known as silverskin. Butchers often remove it prior to packaging the meat for sale, but they occasionally forget.

If you notice silverskin present on the bottom side of the racks, you will need to remove it yourself.

If you leave it on, it prevents the spices and smoke from properly infusing the meat. Plus, it has an unpleasant texture and no flavor whatsoever.

To remove silverskin:

Slide a butter knife between the membrane and the bones to separate the two.

Then, firmly grip one edge of the skin with a paper towel and peel it away. It should come off in one clean strip.

How long do smoked beef short ribs last in the fridge?

Cover leftovers and store them in the refrigerator for 3 to 5 days. Reheat in a covered pan in a low-temperature oven with some beef broth or water to help keep the meat moist.

The internal temp for beef ribs is essentially the same when reheating. Warm until the meat reaches 165°F — this is a safe temperature that prevents any risk of food poisoning.

Can I freeze leftovers of this beef plate ribs recipe?

Absolutely! You can freeze a full rack, half rack, or short sections of the ribs to enjoy later. You can even remove the meat from the ribs using a sharp knife and freeze just the rib meat without bone, too.

Once the cooking process is done, let the ribs cool to room temperature. You can then put it in a freezer-safe container or bag and store in the freezer for later. When you’re ready to eat, just reheat the rib section and enjoy! You can add more seasonings like garlic powder or onion powder, etc., once you reheat as well, just in case you need more flavor.

Enjoy!
With love, from our simple kitchen to yours.

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Other Smoking Recipes

Smoked Red Potatoes

Perfect Smoked Brisket

Smoked Mac and Cheese

Smoked Chicken Wings

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Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

Smoked Beef Short Ribs are melt-in-your-mouth tender with a gorgeous bark on the outside. Learn how to smoke beef ribs yourself!

Course Main

Cuisine American

Method Smoker

Prep Time 5

Cook Time 9

Total Time 9 5

Servings

Calories 332cal

Author Donna Elick

Equipment

small mixing bowl

Ingredients

4 pounds beef chuck short ribs English cut (not flanken), about 4 bones per rack
2 tablespoons kosher salt
1 tablespoon ground pepper
1 teaspoon minced onion
1 teaspoon garlic powder
1 teaspoon smoked paprika

Instructions

Preheat the smoker to 225°F. Use your favorite wood chip flavor. I use a blend of oak, maple and hickory on my Traeger pellet smoker.
In a small bowl, mix all the rub ingredients together. Set aside.
Remove the ribs from packaging and pat dry with a paper towel.
Sprinkle the rub evenly on top of the ribs. Rub it in well to prevent it from falling off when the ribs are turned over. Repeat on all sides, and for all racks.
Add ribs to the smoker.
Cook until you reach an internal temperature of 160°F. In our pellet smoker, it takes about 7 hours. Time may vary if the ribs are smaller.
When the ribs reach an internal temperature of 160°F, they should have a nice milk chocolate color outer bark.
Then, increase the BBQ temperature to 275°F and cook ribs for an additional 2 hours.
After 2 hours, or when the internal temperature of the beef reaches 200°F, remove ribs from the heat. The bark should be a dark chocolate color.
Wrap the ribs in foil and let them rest for 45-60 minutes before slicing and serving.

Video

Nutrition

Originally published May 2021, updated and republished May 2025

The post Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video appeared first on The Slow Roasted Italian.

Beer Braised Short Ribs

Donna Elick — Sat, 24 Aug 2024 10:00:00 +0000

Beer Braised Short Ribs are tender, juicy, and oh-so flavorful!! Cooked in a combination of dark beer, beef stock, Worcestershire sauce, vegetables, and just a touch of honey, they’re rich, complex, and incredibly delicious. Pair with mashed potatoes and your favorite veggie and dinner is served!

Beer Braised Short Ribs

There’s nothing quite like walking into a kitchen that smells like there’s been something slow roasting all day long… that’s what you’ll get when you make these beer braised short ribs!

Cooked low and slow in a Dutch oven, short ribs become fall-off-the-bone tender after about 3-4 hours.

I add a dark beer to the braising liquid to add another dimension of flavor and… WOW, you guys — these babies are soo flavorful!!

Short ribs are usually pretty affordable, so I love coming up with new ways to prepare them. I’ve made them in my smoker and have also braised them in red wine!

Easy on the wallet, and super tasty? What more could you ask for?!

I love these on leisurely Saturdays when I don’t have much going on. Simply prep, load up that Dutch oven, and enjoy as those aromas fill your house.

It’ll be hard to wait to taste your beef short ribs braised in beer but trust me, it is worth it!

Ingredient Notes and Substitutions

Beef Short Ribs – Rich and tender when cooked just right, beef short ribs are ideal for low and slow cooking like braising as they’re a tougher cut of meat.

I used bone-in ribs, but you can use boneless if you want. Remember that this may affect the cooking time — keep an eye on them so you don’t over-braise them!
Onion, Carrots, & Celery – This powerful combination of vegetables is called a mirepoix. It adds so much flavor and depth to beer braised beef short ribs… there is no substitution for it!
Garlic – I use this tasty aromatic in nearly every single savory recipe I make! Paired with the mirepoix, it helps create the overall flavor profile of this dish.
Beer – Make sure to use a rich, flavorful dark beer like a stout or porter — it adds depth and complexity to your braising liquid. I like Guinness best myself!
Beef Stock – Easily add more liquid to the pot without fear of watering it down. Vegetable stock will work in a pinch.
Honey – To add a touch of sweetness to cut through the richness of the beef short ribs in beer.
Sauce & Oil – You’ll need olive oil to sauté the garlic, onion, carrots, and celery, plus some Worcestershire sauce for the braising liquid.
Seasonings – Simple salt and pepper to taste, plus some fresh rosemary and bay leaves.

Tips and Tricks to Make Perfect Beer Braised Beef Short Ribs

Don’t skip the sear.

Searing the short ribs on all sides before you braise them is key for developing a rich and deep flavor.

Make sure your Dutch oven is just the right temp to get a good sear — you want a nice brown crust, not burnt — medium-high heat will do the trick.

Low and slow is the way to go!

Slow cooking requires a little bit of patience, but it’s so worth it when you taste the end results!

When you make braised short ribs in beer, they’ll become tender and incredibly flavorful. Keep an eye on the clock, but resist the temptation to pull them out too early!

Easy way to thicken the sauce.

You’ll note that I don’t list all-purpose flour as a required ingredient, but you can use it to thicken your beer braised short ribs sauce if you’d like.

Use it to create a slurry, then add it to the braising liquid to simmer for about 5-10 minutes until it thickens.

If you prefer a looser sauce, skip this step!

Keep an eye on the liquid level.

I always check in on my beer braised beef short ribs after about the 2-hour mark to see where the liquid level is.

If it’s reduced too much, I add in more beer and broth — remember that the liquid should cover the ribs about halfway.

They don’t need to be covered completely, but don’t let the level get too low or the meat won’t come out as tender and juicy as you want.

Prep Ahead

Preheat the oven to 325°F
Chop the aromatics and vegetables
Season the ribs

Kitchen Tools You Will Need

Dutch Oven – I love this set and use it all the time. It is perfect for beef short ribs braised in beer, and I especially love it for my one-pot meals.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions

Beef short ribs braised in beer pair wonderfully with a variety of sides — start by choosing something that will sop up all of that yummy sauce!

Mashed potatoes, polenta, and egg noodles are all great choices, and so is risotto.

Roasted vegetables like fingerling potatoes, Brussels sprouts, or broccoli, plus some crusty garlic bread would round everything out nicely!

Storing and Reheating Leftovers

Store any leftovers in an airtight container and refrigerate for up to 5 days.

Beer braised short ribs are one of those meals that taste even better reheated the next day after the flavors have had even more time to meld!

I recommend reheating over low heat on the stovetop with the sauce for the best flavor and texture. It shouldn’t take longer than 15-20 minutes.

Beef Short Ribs Braised in Beer FAQ

Can you use beer as a braising liquid?

Absolutely — that’s what I’m using for these beer braised short ribs! Beer highlights the natural flavors in the meat, but it’s important to choose the right one.

Stouts and porters work best, but you could get away with using brown or amber ales too. Avoid IPAs or other hoppy-tasting beers as the bitterness will overpower the other flavors.

What is the best cut of meat for braised short ribs?

I prefer bone-in short ribs with more meat than fat. You do want a bit of marbling as it will add flavor, plus keep the meat nice and juicy as it cooks.

Bone-in also tends to add more flavor and richness to the braising liquid!

Should short ribs be submerged when braising?

No – I usually fill the Dutch oven about halfway instead of totally covering the meat. If you add too much liquid, the sauce will come out thin and watery.

All you really need to do is make sure that there is enough liquid in the Dutch oven to keep everything moist and juicy. No need to totally submerge the braised short ribs in beer!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

Smoked Roast Beef (Easy Beef Sirloin Tip Roast Recipe)

Beer Braised Short Ribs

Beer Braised Short Ribs cook low and slow in dark beer, beef stock, and seasonings. They’re so flavorful, tender, juicy, and tasty!!

Course Main

Cuisine American

Method Stovetop

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 965cal

Author Donna Elick

Equipment

dutch oven

Ingredients

2 pounds beef short ribs
salt and black pepper to taste
2 tablespoons olive oil
1 large yellow onion chopped
4 cloves garlic minced
2 carrots chopped
2 celery stalks chopped
2 cups beef stock
12 ounces of dark beer such as stout or porter
2 tablespoons honey
2 sprigs fresh rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour optional, for thickening

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C).
Season the short ribs with salt and pepper. Pat in the salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all four sides until browned, about 2-3 minutes per larger side and 1-2 minutes on the smaller sides. A nice crust should form on all sides. Remove the ribs and set them aside.
In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 4-5 minutes.
Return the short ribs to the pot. Pour in the beef broth and beer. Add honey, rosemary sprigs, bay leaves, and Worcestershire sauce. The liquid should cover the ribs up to the top, adjust liquid as necessary. Bring the liquid to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise for about 3-4 hours, or until the meat is tender and falling off the bones.
If you prefer a thicker sauce, you can remove the ribs from the pot once they are cooked and simmer the sauce on the stovetop. Mix 2 tablespoons of flour with a bit of water to form a slurry, then whisk it into the sauce. Simmer until the sauce thickens, about 5-10 minutes.
Serve the beer braised short ribs hot, garnished with fresh rosemary sprigs if desired. They pair wonderfully with mashed potatoes to soak up the delicious sauce.

Notes

Choose a dark beer with rich flavors like stout or porter. The beer will add depth and complexity to the braising liquid. I used Guinness for this recipe.

Braising the short ribs low and slow in the oven ensures they become tender and flavorful. Patience is key to achieving melt-in-your-mouth ribs.

The flour slurry is optional, but it can help to thicken the sauce if desired. Adjust the thickness according to your preference.

I recommend checking in at the 2 hour mark on the liquid level. If it has reduced too quickly, add more in, a mixture of both broth and beer. It doesn’t need to be covered to the top as some evaporation will occur, but there should still be about half or more.

For this recipe I used bone-in ribs, however you can use boneless and this may affect the cooking time. You will need to check in and see how the ribs are doing periodically

Nutrition

Originally published August 2024

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