Easy Braised Beef Short Ribs for Sunday Dinner (2025)

Looking to impress at your next dinner without breaking a sweat? Say hello to braised beef short ribs, a dish that sounds fancy but is surprisingly doable right in your kitchen.

With melt-in-your-mouth beef, rich caramelized onions, a stout-spiked braising sauce, and buttery polenta. This recipe delivers comfort, flavor, and a wow factor.

Perfect for Sunday dinners or cozy nights in, this one-pot meal delivers rich, restaurant-level flavor, no sous chef needed.

Let’s dive into how to make this bold, beefy classic step by step.

🧡 Why You’ll Love These Braised Beef Short Ribs

These braised beef short ribs aren’t just good. They’re next-level comfort food that makes you feel like you’re dining at a cozy, upscale bistro… right at home. Here’s why you’ll absolutely fall in love with this dish:

1. Unbelievably Tender Beef

The slow oven braise at 275°F transforms the beef short ribs into fork-tender bites that are still meaty, juicy, and satisfying. They don’t fall apart into shreds, but they melt in your mouth with each bite, exactly what short ribs should be.

2. Deep, Rich Layers of Flavor

Between the oven-seared beef, caramelized onions, and the blend of Guinness stout, demi-glace, Worcestershire, and tomato paste, every element adds a punch of umami. The slow cooking process lets all those rich flavors blend and intensify.

3. Restaurant-Quality Sauce

Most braises give you a decent broth. This one delivers a viscous, silky, glossy reduction that clings to the meat. The secret? A combination of powdered gelatin and slow reduction mimics that restaurant “glaze” quality. Trust us—you’ll want to lick the plate.

4. Perfect for Make-Ahead Meals

This recipe shines even brighter the next day. Cooling the ribs overnight in the fridge allows the beef to absorb more flavor and reabsorb some of the juices it releases while cooking. Plus, you can easily skim off the fat and reheat it like a pro.

5. Paired with Creamy Parmesan Polenta

Forget mashed potatoes. This polenta is buttery, cheesy, and velvety smooth. It acts like a sponge for the luscious sauce and adds a soft contrast to the richness of the ribs. It’s basically the ideal partner.

📋 Ingredients You’ll Need

Let’s break it down into two sections: one for the braised beef short ribs and one for the creamy Parmesan polenta that completes the dish.

🥩 For the Braised Beef Short Ribs

Optional Ingredient Substitutions:

• Demi-glace substitute: Beef bouillon paste (use half the amount).
• Beer substitute: Red wine (gluten-free) or Coca-Cola (alcohol-free).
• Beef substitute: Beef chuck if short ribs aren’t available.

🍚 For the Creamy Parmesan Polenta

💡 Note: “Polenta” here refers to a specific grind of cornmeal that cooks evenly without sharp or husky bits. If you’re using a different grind, you may need more water and a longer cook time.

🍖 Step-by-Step: How to Make Braised Beef Short Ribs

Ready to master one of the most satisfying beef recipes out there? This braised beef short ribs method is foolproof, rich with flavor, and worthy of any dinner table.

We’ll walk through every step, from seasoning to searing, simmering to saucing. So you can recreate this restaurant-quality dish at home with confidence.

Let’s break it down.

🧂 Step 1: Prep and Season the Short Ribs

Start with about 5 to 6 pounds of bone-in beef short ribs. Bone-in ribs not only deliver better flavor, but they’re also more widely available than boneless cuts.

If you can’t find short ribs, don’t worry; you can swap in chunks of beef chuck (about 12 pieces, each 3 to 4 ounces).

Here’s what to do:

• Pat the ribs dry with paper towels.
• Lightly coat each one with neutral oil (like canola or grapeseed). This helps the salt stick and improves browning.
• Now, season each piece with a heavy hand of kosher salt. Aim for a solid three-finger pinch per rib. It may seem like a lot, but you need that seasoning to penetrate the thick meat.

Pro Tip: Let the seasoned ribs sit at room temperature for 20 minutes. This “dry brine” allows the salt to work its way in, helping the meat stay juicy during cooking and enhancing the beefy flavor.

🔥 Step 2: Oven-Sear the Ribs

Rather than pan-searing, which can be messy and uneven, we’re going to oven-sear the ribs. Preheat your oven to 500°F (260°C) and place the ribs on a sheet tray.

Roast for 10 to 15 minutes or until they’re deeply browned on the outside.

Why this works better:

• The high, even heat gives you a beautiful crust.
• It renders the fat on the exterior more effectively than stovetop searing.
• It saves you from greasy stovetop cleanup.

Pull them from the oven once browned and let them rest. You’ll add them to the braise later.

🔪 Step 3: Dice the Aromatics

Time to prep your flavor foundation.

Grab:

• 3 to 4 large yellow onions (about 1000 grams)
• 6 to 7 large cloves of garlic (about 20 to 25 grams)

Dice the onions into medium chunks. Yellow onions are ideal. They’re naturally sweet and caramelize beautifully, which is key to building depth in this dish.

Smash and press the garlic through a garlic press or mince finely. Don’t skimp here; this dish relies on the aromatic backbone of onion and garlic.

🧅 Step 4: Caramelize the Onions and Garlic

In a large, heavy-bottomed pot (at least 6-quart capacity), add a generous swirl of olive oil and heat it over medium.

Add:

• The diced onions
• Pressed garlic
• A strong pinch of salt

Stir to combine everything, then let the magic happen.

Your goal here is to get the onions lightly caramelized, almost like the base for French onion soup. Stir every 2–3 minutes for about 20 minutes total.

Watch for:

• Brown found forming on the bottom of the pot—that’s flavor.
• Onions are softening and turning golden.
• Garlic mellowing out as it cooks gently alongside.

💦 Step 5: Deglaze and Repeat

As your onions caramelize, the bottom of your pot will collect browned bits—this is the good stuff.

Here’s how to keep it from burning:

• Splash in a couple of tablespoons of water.
• Scrape up the fond with a wooden spoon.
• Stir and let it cook off.

Repeat this 3–4 times over the next 20 minutes. Each time, you’re building up more flavor and deepening the color of your onions.

By the end, they should be about 6 out of 10 caramelized, soft, sweet, and golden with a few darker bits.

🍅 Step 6: Build the Flavor Base

Now, let’s bring in the umami powerhouses.

Add to the onions:

• 50g Worcestershire sauce – pour it in and stir for 30 seconds to reduce.
• 50g tomato paste – stir-fry this for 1–2 minutes to cook off the raw flavor and caramelize the sugars.

This creates a rich, dark flavor base that will season your whole braise.

🍖 Step 7: Add Braising Liquids and Beef

Time to create the luxurious braising liquid.

To the pot, add:

• 42.5g pre-made demi-glace (or 25g beef bouillon paste if substituting)
• 2 bottles Guinness stout (900g total) – the malty sweetness plays beautifully with beef and onions
• 1000g store-bought beef stock
• 28g powdered gelatin – this mimics restaurant-quality stock with its silky, rich body
• A few sprigs of fresh thyme
• 2–3 bay leaves

Stir everything to combine and bring to a simmer.

Once simmering, gently nestle the browned short ribs back into the pot, making sure they’re mostly submerged.

Cover the pot with a lid, leaving it slightly ajar to allow slow evaporation, which concentrates the flavors.

⏲️ Step 8: Braise Low and Slow

Now transfer the whole pot to your preheated 275°F (135°C) oven.

Let it braise for 3 to 3½ hours. During this time:

• The beef becomes tender and juicy.
• The sauce thickens slightly.
• All the ingredients meld into a rich, cohesive flavor bomb.

You’ll know it’s ready when:

• The beef is pulled apart with a fork but still holds together in large pieces.
• It smells so good that you want to stand over the pot and inhale deeply.

Remove from the oven and let it cool for about 90 minutes at room temperature.

❄️ Step 9: Chill Overnight for Flavor and Texture

For best results, refrigerate the entire pot overnight. This does three things:

1. Deepens flavor – the beef continues to absorb the liquid.
2. Improves texture – the meat becomes even more tender.
3. Makes defatting easier – the fat will solidify on top so that you can spoon it off cleanly.

When ready to finish the dish (about 45 minutes before serving):

• Remove the pot from the fridge.
• Scoop off the coagulated fat layer using a spoon. No need to be perfect, get the most out of it.

🥄 Step 10: Reduce the Sauce and Finish

Now, reheat the pot over medium heat until the sauce turns back into a silky liquid. Carefully transfer the beef to a plate and set it aside. You don’t want to overcook it while reducing the sauce.

Raise the heat to medium-high and simmer the sauce to reduce by 75%, about 20–30 minutes. Swirl a ladle around the pot to push any remaining fat to the edges, then scoop it out.

You’ll know the sauce is ready when:

• The bubbles are large and slow-popping.
• The sauce coats the back of a spoon.
• It smells like the most savory beefy onion soup you’ve ever had.

Once reduced, gently slide the beef back into the sauce and heat on low for 5 minutes, basting occasionally.

🍽️ How to Serve Braised Beef Short Ribs

When it comes to serving braised beef short ribs, presentation is everything, but don’t worry. You don’t need a culinary degree to plate it like a pro.

This dish is already bursting with flavor and texture. All it needs is the right base and a little sauce love to shine.

Here’s how to serve this dish to wow your guests or seriously impress yourself.

🥄 Serve on a Creamy Bed of Parmesan Polenta

Polenta is the ultimate sidekick for short ribs. Its creamy, cheesy texture acts like a sponge, soaking up all that glossy, caramelized onion and stout sauce. It balances the richness of the meat while adding a buttery flavor to every bite.

To serve:

1. Spoon a hearty scoop of warm, creamy polenta onto each plate.
2. Place 1–2 short ribs right on top.
3. Generously ladle the reduced braising liquid loaded with onions over the meat and down the sides.
4. Garnish with a sprinkle of fresh herbs like chopped parsley or thyme, if desired.

This is comfort food elegance at its finest.

🧑‍🍳 Pro Tips for Plating:

• Use shallow bowls or wide-rim plates to hold both the meat and the sauce.
• Warm your plates before serving to keep the dish piping hot.
• Spoon extra sauce on the side. People will want seconds (and bread for mopping it up).

🧂 Want More Pairing Ideas?

If you’re not into polenta (yet!), here are a few alternatives that also pair beautifully with braised beef short ribs:

• Creamy mashed potatoes – A cozy, classic side that never fails.
• Buttered egg noodles – Great for soaking up sauce.
• Garlic mashed cauliflower – A low-carb option that still satisfies.
• Crusty sourdough bread – For tearing and dipping.
• Buttered risotto – Decadent and dreamy with beef.
• Roasted root vegetables – Add some carrots, parsnips, or sweet potatoes for a hearty, earthy balance.

This dish is incredibly versatile and makes everything it touches taste better.

🔄 Variations of Braised Beef Short Ribs

Ready to mix things up? You can swap ingredients or adjust for your needs and still keep that deep, braised goodness.

Here’s a helpful table of variation ideas:

These variations still deliver tender, flavorful beef while allowing you to match what’s in your pantry or the flavor mood you’re in.

📝 Final Thoughts

These braised beef short ribs with creamy Parmesan polenta are the kind of dish that sticks with you:

• The aroma
• The rich flavor
• The fork-tender meat melted into cheesy polenta

It’s the ultimate cozy meal for fall and winter, perfect for a Sunday dinner, a special date night, or even a holiday table.

What makes this recipe extra special is its balance of ease and elegance. It feels restaurant-worthy, but it’s made with everyday ingredients and simple techniques.

And honestly, once you taste that stout-infused oniony sauce, you’ll want to drizzle it over everything you eat.

So go ahead, save this recipe, make it your own, and don’t forget to share it with someone who could use a little comfort food magic. If you try it, I’d love to hear how it turned out!

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Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.