Braised Beef Short Ribs

Braising is the best way to cook short ribs, and this simple recipe results in fall-off-the-bone meat! Onion and thyme lend their wonderful aromatics to the beef and the braising time is well worth the wait.
Time 2 hours 30 minutes
Servings 4
Difficulty Medium




  • 2 lbs Short ribs, beef
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 tbsp Neutral oil
  • 1 medium Yellow onion , sliced
  • 1 tsp Thyme , dried
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tbsp All-purpose flour
  • 4 cups Stock , beef or vegetable
  • 3 Bay leaves


  • Heat the oven to 175˚C / 350˚F. Pat the short ribs dry with paper towel. Season all over with salt and black pepper. 
  • In a large pot or Dutch oven, heat a thin layer of oil over medium-high heat. In batches, sear the short ribs until browned, adding more oil as needed. Transfer to a platter and set aside.
  • Using the same pot, add onion, thyme, salt and black pepper (and more oil if the pot is dry). Cook, stirring occasionally, until the onions start to soften, about 3 minutes. Sprinkle with all-purposeflour and cook for about 1 minute more, while stirring.
  • Add stock, bay leaves, and browned short ribs back to the pot. Let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.


  • Serve with mashed potatoes if desired
  • The amount of flour used depends on how thick you want the gravy