Tender Braised Beef Short Ribs with Herb-Infused Gravy You’ll Want to Make Again and Again

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There’s something deeply comforting about a slow-cooked dish that fills your kitchen with mouthwatering aromas and results in a plate that tastes like a warm embrace. If you’re craving a meal that’s both rustic and elegant—one that delivers bold, savory flavor with every bite—tender braised beef short ribs with herb-infused gravy is exactly what you need.

Whether you’re feeding a crowd, impressing someone special, or simply treating yourself to a little culinary indulgence, this dish hits the mark. It’s rich, hearty, and made with love, and by the end of this guide, you’ll know exactly how to make it like a seasoned pro.

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Why You’ll Love These Tender Braised Beef Short Ribs

Before diving into ingredients and steps, let’s talk about what makes this dish unforgettable. You’re not just making short ribs—you’re creating a deeply satisfying experience that you’ll want to revisit often.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

• Fall-off-the-bone tenderness: The slow braise transforms the meat into buttery-soft perfection.
• Rich, herbaceous gravy: A sauce that clings to every forkful, packed with rosemary, thyme, and savory depth.
• Minimal fuss, maximum flavor: While it takes time, most of that is hands-off. Let the pot do the heavy lifting.
• Versatile cooking methods: Don’t have hours to braise on the stovetop? You can use a slow cooker or pressure cooker.
• Pairs beautifully with mashed potatoes: Creamy, buttery spuds soak up that glorious gravy.

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Gather Your Ingredients

To make your braised beef short ribs shine, start with high-quality ingredients. Fresh herbs, well-marbled ribs, and rich broth are the backbone of this soul-warming recipe.

Beef & Seasoning

Ingredient	Amount
Bone-in beef short ribs	8 to 10 pieces
Coarse sea salt	To taste
Ground black pepper	To taste

For Searing

Ingredient	Amount
All-purpose flour	1 ½ cups
High-temp cooking oil	As needed
Butter	2 tablespoons

Vegetables & Aromatics

Ingredient	Amount
White mushrooms	10, sliced
Sweet onion	1 large, diced
Garlic	5 cloves, minced
Salt	1 teaspoon
Ground black pepper	To taste
Fresh rosemary	1 tbsp, chopped
Fresh thyme	1 tbsp leaves

Braising Liquid

Ingredient	Amount
Tomato paste	½ cup
Beef broth	2 cups + 1 cup extra
Red wine (optional)	¾ cup

For Serving

Ingredient	Amount
Fresh thyme (garnish)	As needed
Butter mashed potatoes	1 recipe

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Step-by-Step: How to Make Braised Beef Short Ribs with Herb Gravy

This recipe might sound gourmet, but don’t let that fool you. You can absolutely pull it off in your own kitchen with just a little patience and the right tools. Follow the steps below for foolproof success.

Step 1: Prepare Your Short Ribs

First, grab a few paper towels and pat the ribs dry. This step is key—removing excess moisture helps the flour stick and creates that perfect crust when seared. Then, season the ribs generously on all sides with sea salt and black pepper.

In a shallow bowl or plate, dredge each rib in all-purpose flour, gently shaking off the extra.

Step 2: Sear for Flavor

Place a large, heavy-bottomed skillet (cast iron works wonders) over medium-high heat. Add a good drizzle of high-heat oil like avocado oil. Once the oil shimmers, place 4 to 5 ribs in the pan and sear until each side is beautifully browned—about 8 to 10 minutes in total.

You’re not cooking them through here; you’re building a flavor base. Set aside the browned ribs and repeat the process with the remaining pieces.

Step 3: Sauté the Aromatics

Now switch to your braising pan or Dutch oven. Melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and diced onion, sautéing for 4 to 6 minutes until softened. Then stir in the minced garlic and cook for another minute.

Season the mix with salt, black pepper, fresh rosemary, and thyme. This is where the earthy, herb-forward flavor begins to take root.

Step 4: Build the Sauce

Next, stir in the tomato paste and cook for 2 to 3 minutes to caramelize. Pour in your beef broth and red wine (if using). Bring the liquid to a gentle simmer and stir well, making sure the paste is fully dissolved into the sauce.

This combination creates a rich, savory liquid that your short ribs will slowly bathe in for the next few hours.

Step 5: Braise Low and Slow

Carefully nestle the browned ribs back into the braising pan, meat side down. Make sure they’re mostly submerged in the sauce.

Bring the pan to a simmer, cover it with a tight-fitting lid, and reduce the heat to low. Let it cook gently for 3 to 4 hours, checking occasionally. The meat is done when it falls off the bone at the mere touch of a fork.

If the sauce thickens too much along the way, stir in a bit more beef broth.

Step 6: Skim the Fat

When the ribs are perfectly tender, remove them and set aside. You’ll notice some fat floating on the surface of your sauce. Tilt the pan slightly and spoon off the fat. Discard once cooled.

What you’re left with is a velvety, fragrant, deeply savory gravy.

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Alternative Cooking Methods

Don’t want to braise on the stovetop for hours? You’ve got options that can save time without sacrificing flavor.

Pressure Cooker (Instant Pot)

• Brown the ribs using the Sauté function.
• Add the sauce ingredients.
• Seal and cook on High Pressure for 60–70 minutes.
• Let the pressure release naturally for 15 minutes.

Slow Cooker

• Sear the ribs and prepare the sauce as directed.
• Transfer everything to the slow cooker.
• Cook on Low for 10–12 hours.
• Add extra broth halfway through if needed.

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Pro Tips for Perfect Braised Beef Short Ribs

To really nail this dish, keep a few tried-and-true tips in mind:

• Use bone-in ribs: They’re more flavorful and juicy.
• Don’t rush the browning: That’s where the deep flavor starts.
• Fresh herbs > dried: Especially for rosemary and thyme.
• Tomato paste is your flavor booster: Don’t skip it.
• Give it rest time: Let the meat relax before serving.

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What to Serve with Braised Short Ribs

The ideal companion to this dish? Creamy, rich mashed potatoes. But you’re not limited there.

Top Sides:

• Butter mashed potatoes (see full recipe below)
• Roasted garlic polenta
• Buttered egg noodles
• Crusty bread for sopping up sauce
• Oven-roasted carrots or Brussels sprouts

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Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~600 kcal
Protein	45g (approx.)
Fat	38g
Carbs (from potatoes, flour)	30g
Servings	4 to 6

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Frequently Asked Questions: Tender Braised Beef Short Ribs with Herb-Infused Gravy

Can I use boneless short ribs?

Yes, but bone-in ribs provide more flavor and richness to the sauce.

Can I make this dish ahead of time?

Absolutely. In fact, the flavor deepens overnight. Reheat gently and serve.

What wine works best in the sauce?

A dry red like Cabernet Sauvignon or Merlot works beautifully. Choose one you’d actually drink.

What’s the best pot for braising?

A Dutch oven or heavy-bottomed enameled pot with a lid is ideal.

Can I make this dairy-free?

Swap the butter for olive oil, and skip the mashed potatoes or make a dairy-free version.

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Your Butter Mashed Potatoes Recipe (Optional)

Here’s a quick mashed potato recipe you can whip up while the ribs braise.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled & chopped
• 4 tbsp butter
• ½ cup milk or cream
• Salt & pepper to taste

Directions:

1. Boil potatoes until fork-tender.
2. Drain and mash with butter and milk.
3. Season

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