Braised Beef Short Ribs – Hey Grill, Hey

February 11, 2026

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These Braised Beef Short Ribs combine tender, fall-off-the-bone beef short ribs with a hearty mix of carrots and celery braised in an umami-rich sauce. The best part is you can make this right in your own backyard so you can feed the people you love!

Braised Beef Short Ribs

You know that Sunday stew your grandma used to make? These Braised Beef Short Ribs help you recreate that nostalgia with layers of flavor. First, the beefy short ribs get heavily dusted with my signature Beef Rub for a salt-and-pepper foundation before hitting the grill to develop a crusty exterior. Then, the ribs slowly simmer in a braise of red wine, Worcestershire sauce, butter, and a mix of hearty veggies. This recipe is simple indulgence at its finest, and you can make it right on your grill! Let’s get started.

Ingredients for Braised Short Ribs

The key to these Braised Beef Short Ribs is layers of flavor, which starts with a good base. Here’s what you’ll need for the ribs:

If you don’t have any Beef Rub, you can pick some up in the Hey Grill Hey Store, or use equal parts salt, pepper, garlic powder, and onion powder.

Braising Liquid

The braising liquid is your secret weapon to fall-off-the-bone ribs full of beefy, umami-rich flavor. Here’s what you’ll need on hand so you can make it:

1 cup beef stock
¼ cup red wine
4 Tablespoons butter
4 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
1 yellow onion (cut into thick wedges)
4 carrots (cut into 2-inch pieces)
6 stalks celery (cut into 2-inch pieces)
4 cloves garlic
4 sprigs fresh rosemary
2 bay leaves

How to Cook with Two-Zone Grilling

These short ribs cook in 2 stages. First, the ribs sear over direct heat to develop a crust. Then, the ribs simmer slowly in a delicious braising liquid. You’ll need to set your grill up for two-zone heat to do so. This means one side of your grill gets direct heat with the other side gets indirect heat. If you need a refresher on how to set up for two-zone heat, check out this post.

How to Make Braised Beef Short Ribs

Alright, it’s time to braise some ribs. Follow these simple steps and you’ll be enjoying ribs you braised yourself with the people you love in no time:

Preheat the grill. Set your grill for two-zone grilling with an overall temperature of around 325 degrees F, or preheat your smoker to 325 degrees F.
Season the short ribs. Pat the short ribs with paper towels to remove any excess moisture, then season the ribs generously on all sides with the Beef Rub.
Sear the ribs. Place the beef ribs on the direct heat side of the grill and sear for 4-6 minutes per side. Your beef will continue to cook during braising, so you’re just looking for them to get nice and crusty here.
Braise the ribs. While the ribs are searing, preheat a 5-quart cast iron pot over medium-high heat. Add the butter and melt it, then add the vegetables. Add the beef stock, red wine, tomato paste, Worcestershire, garlic, rosemary, and bay leaves to the pot and bring the mixture to a simmer. Add the short ribs to the Dutch oven, ensuring they are mostly covered by the liquid. Cover with a tight-fitting lid and place on the indirect heat side of the grill or smoker.
Cook low and slow. Braise for 2 ½ to 3 hours, until the meat reaches around 210 degrees F and is fork-tender, almost falling off the bone.
Rest and serve. Remove the short ribs from the braising liquid and let them rest for 10 minutes. Strain the braising liquid and serve it as a sauce alongside the ribs. Enjoy!

How Long to Braise Beef Ribs

Low and slow is the name of the game when it comes to braising beef. The goal is the ribs fall-off-the-bone tender, and that takes some time to simmer. I recommend giving your ribs somewhere between 2 ½ and 3 hours to braise. Once your ribs reach an internal temperature of around 210 degrees F and become fork-tender, they’re ready. You can adjust your braising time based on your preferences, but 2 ½ to 3 hours will give you tender, almost shredded beef.

Serving Suggestions

The rich, beefy rib and veggie medley make this dish an awesome centerpiece for a weeknight dinner or family gathering. We love ours on a bed of mashed potatoes or rice, and dinner rolls or a crusty bread to soak up the braising liquid. Here are some tailor-made sides if you want a whole Sunday spread:

More Beef Ribs Recipes

After you sink your teeth into these tender Braised Beef Ribs you made yourself, you’ll be hooked. And once you see the smiling faces on your family, you’ll be looking for more recipes to wow them with next. You can find over 750 more awesome BBQ recipes here on the https://homefrontking.com/, as well as in the Hey Grill Hey App. For now, here are a few of my personal favorite ways to enjoy beef ribs:

Simple Braised Beef Short Ribs Recipe

These Braised Beef Short Ribs are so easy to make when you follow the recipe card below. Knock some out for Sunday dinner this week, then come back and tell me about yours in the comments. I love hearing your success stories and cheering you on!

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Preheat the grill. Set your grill for two-zone grilling with an overall temperature of around 325 degrees F, or preheat your smoker to 325 degrees F.
Season the short ribs. Pat the short ribs with paper towels to remove any excess moisture, then season the ribs generously on all sides with the Beef Rub.

4 pounds beef short ribs, 2 Tablespoons Hey Grill Hey Beef Rub
Sear the ribs. Place the beef ribs on the direct heat side of the grill and sear for 4-6 minutes per side. Your beef will continue to cook during braising, so you’re just looking for them to get nice and crusty here.
Braise the ribs. While the ribs are searing, preheat a 5-quart cast iron pot over medium-high heat. Add the butter and melt it, then add the vegetables. Add the beef stock, red wine, tomato paste, Worcestershire, garlic, rosemary, and bay leaves to the pot and bring the mixture to a simmer. Add the short ribs to the Dutch oven, ensuring they are mostly covered by the liquid. Cover with a tight-fitting lid and place on the indirect heat side of the grill or smoker.

1 cup beef stock, ¼ cup red wine, 4 Tablespoons butter, 4 Tablespoons tomato paste, 1 Tablespoon Worcestershire sauce, 1 yellow onion, 4 carrots, 4 cloves garlic, 4 sprigs fresh rosemary, 2 bay leaves
Cook low and slow. Braise for 2 ½ to 3 hours, until the meat reaches around 210 degrees F and is fork-tender, almost falling off the bone.
Rest and serve. Remove the short ribs from the braising liquid and let them rest for 10 minutes. Strain the braising liquid and serve it as a sauce alongside the ribs. Enjoy!