This Easy Braised Short Ribs recipe has a sweet chili glaze and is perfect for any special occasion meal or dinner parties. The beef ribs are slowly cooked in a dutch oven or slow cooker until fork tender and are absolutely delicious.
❤️ Why you'll love it
Perfect Meal: this easy braised short rib recipe takes tough cuts of meat and turns it into a delicious Sunday dinner.
Versatile: these sweet and spicy ribs provide the perfect appetizer bites for your next party.
Comfort food: the rich and delicious flavors in this braised beef recipe makes it pure comfort food.
🥘 Ingredients
As an Amazon Associate I earn from qualifying purchases on affiliate links.
Bone in beef short ribs
Whole head of garlic
Beef broth or beef stock.
Ground chili paste
Salt and black pepper: used to season the beef to taste
🔪 Instructions
- Preheat oven to 350 degrees.
- Season the beef short ribs with salt and pepper to taste. Set aside.
- Heat a large dutch oven over medium-high heat until hot. Add butter and swirl in pan until melted.
- Carefully add short ribs to hot butter and place halved garlic in pan, cut sides down.
- Sear ribs on all sides until golden brown. Using a pair of tongs, remove browned ribs and garlic halves from dutch oven and set aside.
- Add beef stock to dutch oven and scrape the bottom of the pan making sure to bring up andy browned bits from the beef. Bring the broth to a boil. Reduce to medium heat and simmer for two minutes.
- Whisk in sweetener, chili paste, and balsamic vinegar until combined.
- Return short ribs, garlic, and any accumulated juices to the braising liquid in the dutch oven and cover with lid. Place ribs in oven and cook for 2 hours.
- Reduce oven heat to 325 degrees F and remove lid from the skillet. Cook 1 hour.
- Remove skillet from oven and let rest 20 minutes.
- Serve as a meal or cut pieces of beef into bite sized pieces and serve as appetizer bites.
🥄 Equipment
Large dutch oven
Flat head wooden spoon
Tongs
Hand whisk
Chef knife
Cutting board
🥫Storage
Refrigerate: store leftover short ribs in an airtight container in the fridge up to 5 days.
Freeze: leftovers can be stored in a freezer safe, airtight container up to 3 months.
Reheat: warm thawed leftovers wrapped in foil in a 350 degree oven for 15 minutes, or until warmed thru. Yo can also reheat in the microwave until warm.
📖 Variations
- Substitute tomato paste for the chili paste add fresh herbs for flavor.
- Brown sugar sweetener can be used in place of granulated to add a deeper flavor.
- Feel free to use either sugar free sweetener or regular sugar for this recipe.
💭 Tips
- Blot ribs with a paper towel before adding to the hot skillet to prevent butter from splattering out of the pan.
- For the most fork-tender meat, be sure to
- Any tougher cut of meat needs to be slow cooked in order for the fibrous tissues to break down, making the meat tender. Therefore, feel free to cook the ribs in a slow cooker instead of the oven. Just transfer the seared ribs from the pot along with the sauce to a slow cooker and cook on low 6-8 hours.
📚 Related Recipes
A delicious comfort food meal, the whole family will love these Braised Pork Chops with Country Gravy.
Short rib fans will love this Keto Short Rib Pizza!
Pumpkin Dutch Baby Pancake is a delicious keto breakfast or dessert idea.
🍽 Serve with..
These beef ribs can be served as an appetizer or as a main dish with a side of mashed potatoes or creamy polenta for the ultimate comfort food.
📖 Recipe
Easy Braised Short Ribs with Sweet Chili Glaze
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 8 whole beef short ribs
- 1 head garlic , cut in half
- 1 tablespoon butter
- 1 cups beef broth
- ¼ cup balsamic vinegar
- ½ tablespoon ground chili paste
- 2 tablespoons granulated sweetener
Instructions
- Preheat oven to 350 degrees.
- Preheat oven to 350 degrees.Season the beef short ribs with salt and pepper to taste. Set aside.
- Heat a large dutch oven over medium-high heat until hot. Add butter and swirl in pan until melted.
- Carefully add short ribs to hot butter and place halved garlic in pan, cut sides down.
- Sear ribs on all sides until golden brown. Using a pair of tongs, remove browned ribs and garlic halves from dutch oven and set aside.
- Add beef stock to dutch oven and scrape the bottom of the pan making sure to bring up andy browned bits from the beef. Bring the broth to a boil. Reduce to medium heat and simmer for two minutes.
- Whisk in sweetener, chili paste, and balsamic vinegar until combined. Return short ribs, garlic, and any accumulated juices to the braising liquid in the dutch oven and cover with lid.
- Place ribs in oven and cook for 2 hours. Reduce oven heat to 325 degrees F and remove lid from the pot. Cook 1 hour, until meat is fork tender.
- Remove skillet from oven and let rest 20 minutes.
- Serve as a meal or cut pieces of beef into bite sized pieces and serve as appetizer bites.
John Peppers says
When placing ribs back in pot do you put them in meat side up or down?
Shelby Law Ruttan says
Hi John, I would put them in meat side up and you can spoon the glaze over the ribs periodically. Thanks for the question, I'll be sure to address it in my next post update! Shelby
Lucille says
If the temperature is already at 325 what do you lower it to when you take off the lid?
Shelby says
Hi Lucille, thank you for pointing that out to me, it was a mistype on my part. You start out at 350, reduce to 325. Enjoy!
Carolyn says
These look amazing! I can't wait to try making them!
Liren | Kitchen Confidante says
I love how you don't skimp on the garlic! These short ribs are gorgeous!
Laura says
I adore short ribs and these beauties look amazing!
Jocelyn (Grandbaby Cakes) says
These beef short ribs look tender and juicy!! I have to try them!!!
Lindsay @ The Live-In Kitchen says
My family would love these!
ashley says
These look so flavorful and delicious!
Christie says
Oh my word. I wish I could find short ribs like that here. I really need to get to know my "local" butcher at Weis.