Okay, here we go! Let’s get real about short ribs. This isn’t your grandma’s pot roast (though I love her too!). These Easy Braised Short Ribs are fall-off-the-bone tender, swimming in a sweet-savory-tangy sauce that’ll make you wanna lick the plate. Seriously. If you’re looking for comfort food that’s a little bit fancy but totally doable on a weeknight, this is IT.

My husband, bless his heart, is OBSESSED with these. Like, will-do-the-dishes-for-a-week obsessed. One time, I made a double batch and hid half in the back of the fridge just so I could have leftovers for lunch. He totally found it, but I didn’t even care because they’re THAT good. He even tried to make them once… Let’s just say it involved a small kitchen fire and a lot of frantic phone calls to me. Stick to the recipe, people! These are so good they’ve become a standing request for Sunday dinners!

Why You’ll Love This Easy Braised Short Ribs Recipe

They’re SO tender. Seriously, they practically melt in your mouth. I’m talking fork-tender deliciousness!
That sauce! Sweet, savory, a little tangy… it’s like a party in your mouth. No joke!
It’s way easier than it looks. Don’t let “braised” scare you. You basically just dump everything in a pot and let it do its thing.
Leftovers are amazing. Hello, short rib tacos! Short rib grilled cheese? Don’t judge me till you try it!

How to Make It

Okay, so first things first: sear those short ribs! Get your Dutch oven screaming hot (be careful!) and brown ’em up on all sides. Don’t overcrowd the pan, do it in batches if you have to. This step is KEY for that rich, deep flavor. Trust me on this one.

Now, dump in the garlic, ginger, and pineapple. Seriously, the pineapple might sound weird, but it adds this amazing sweetness and tang that cuts through the richness of the ribs. Don’t skip it! Give it a little stir, let it get all fragrant.

Next, pour in all the liquids: soy sauce, brown sugar, rice vinegar, sesame oil, and beef broth. Give it a good stir to get the brown sugar dissolved. Nestle those short ribs back in there, bring it to a simmer, then slap a lid on it and pop it in the oven.

Now, for the hard part: waiting. Seriously, this is where all the magic happens. Let it braise low and slow until those ribs are fall-apart tender. Usually, that’s around 3 hours.

Once they’re done, take ’em out of the oven and let ’em rest for a few minutes. While they’re resting, you can skim off some of the fat from the sauce if you want (I usually do, but sometimes I’m lazy and skip it).

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Serve those ribs over rice, mashed potatoes, polenta… whatever floats your boat. And don’t forget to spoon that amazing sauce all over everything! Garnish with some green onions or sesame seeds if you’re feeling fancy. But honestly, they’re perfect just as they are.

Ingredient Notes

Short Ribs: Bone-in, baby! They give you the most flavor. Look for ones with good marbling (that’s the fat running through the meat). That’s where the flavor lives.
Pineapple: Fresh is best, for sure, but if you’re in a pinch, canned pineapple chunks will do. Just make sure you drain ’em really well. Nobody wants a soggy short rib.
Soy Sauce: I usually use low-sodium because I’m trying to watch my salt intake (sometimes!). But regular soy sauce works just fine too. If you’re gluten-free, tamari is your friend.
Brown Sugar: This adds sweetness and depth to the sauce. I’ve used both light and dark brown sugar, and honestly, I can’t tell the difference. So use whatever you’ve got on hand.
Rice Vinegar: Don’t skip this! It adds the perfect amount of tanginess to balance out the sweetness and richness. If you don’t have rice vinegar, apple cider vinegar will work in a pinch.
Sesame Oil: A little goes a long way with sesame oil! It adds a nutty, toasted flavor that’s just divine. If you don’t have it, you can skip it, but it’s worth picking up a bottle.
Beef Broth: Low-sodium is always a good idea. You can also use beef stock if you’re feeling fancy, but honestly, broth works just fine.

Recipe Steps:

Sear short ribs in a hot Dutch oven until browned on all sides.
Add garlic, ginger, and pineapple to the pot and stir briefly.
Pour in soy sauce, brown sugar, rice vinegar, sesame oil, and beef broth; stir to dissolve the sugar.
Nestle short ribs back into the sauce, bring to a simmer, then cover with a lid.
Braise in the oven at [temperature] for about 3 hours, or until ribs are very tender.
Remove from oven and let rest for a few minutes.
Skim fat from the sauce if desired.
Serve ribs with sauce over rice, mashed potatoes, or polenta.

What to Serve It With

Okay, so you’ve got these amazing, tender short ribs… now what? My go-to is fluffy white rice. It soaks up all that delicious sauce like a sponge. Mashed potatoes are another classic choice – creamy and comforting. If you’re feeling a little more adventurous, try serving them over creamy polenta or even grits. Seriously, don’t knock it till you try it! I’ve also been known to shred the short ribs and make tacos or sliders. The possibilities are endless! Oh, and don’t forget a side of steamed broccoli or green beans to add a little green to the plate.

Tips & Mistakes

Okay, let’s get real: I’ve made my share of mistakes with this recipe. One time, I forgot to sear the short ribs and they just weren’t as flavorful. Lesson learned! Don’t skip the searing! Another time, I didn’t braise them long enough and they were still a little tough. Nobody wants tough short ribs! Be patient and let them cook until they’re fall-apart tender. And finally, don’t be afraid to adjust the seasonings to your liking. If you like it sweeter, add a little more brown sugar. If you like it tangier, add a little more rice vinegar. It’s your kitchen, make it your own!

Storage Tips

Leftovers are the BEST! Seriously, these short ribs are even better the next day. Store them in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave or in a pot on the stove. Or, if you’re like me, you might just eat them cold straight from the fridge. Don’t judge! They’re also great in sandwiches or salads. And if you’re feeling really ambitious, you can freeze them for up to 2-3 months. Just make sure you thaw them completely before reheating.

Variations and Substitutions

Okay, so you wanna get crazy with this recipe? I’m all for it! If you don’t have pineapple, you can use orange juice or even apple juice in a pinch. It won’t be quite the same, but it’ll still be delicious. If you’re not a fan of brown sugar, you can use honey or maple syrup instead. I’ve even used coconut sugar before, and it was surprisingly good. If you don’t have beef broth, you can use chicken broth or even water. Just add a little extra soy sauce for flavor. And if you’re feeling really adventurous, you can add some chili flakes for a little kick. Just be careful not to add too much!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Braised Short Ribs Recipe