Easy Braised Short Ribs

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Prep Time: 15 minutes
Cook Time: 390 minutes
Servings: 6

Using our braising sauce, it’s easy to prepare succulent braised short ribs. Serve with Horseradish Mashed Potatoes to soak up the savory sauce.


  • 4 lb. beef short ribs, trimmed of excess fat and silver skin
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 Tbs. olive oil
  • 1 jar (24.5 oz.) short rib braising sauce


Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 3 minutes per side.

If using a slow-cooker insert, return all the ribs to the insert, add the braising sauce and transfer the insert to the slow-cooker base. If using a fry pan, transfer the ribs to a slow cooker and add the braising sauce. Cover and cook on low according to the manufacturer’s instructions until the meat is tender, 6 to 7 hours.

Transfer the ribs to a plate. Skim the fat off the sauce. Set the slow-cooker insert on the stovetop. If you used a regular slow cooker, transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Serve the short ribs with the sauce. Serves 4 to 6.

Williams-Sonoma Kitchen.
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