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Glazed Beef Short Ribs: Tender, Rich, and Beautifully Caramelized

There is something especially satisfying about a plate of slow-cooked beef short ribs. The meat becomes incredibly tender, the cooking liquid turns deeply savory, and a glossy glaze brings everything together with a sweet, rich finish.

These Glazed Beef Short Ribs are designed around that contrast: deeply seasoned beef, a flavorful braising sauce, and a sticky glaze that coats every piece. The ribs take some time to cook, but most of that time is hands-off, making this an excellent recipe for a relaxed weekend dinner or a special meal.

The key is to build flavor in stages. First, the ribs are browned to develop a flavorful crust. Aromatics are then cooked in the same pot before the beef is slowly braised until tender. Finally, the cooking liquid is reduced into a concentrated glaze and brushed over the ribs before serving.

Ingredients

For the Short Ribs

3½ to 4 pounds beef short ribs, preferably bone-in
1½ teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
2 tablespoons neutral cooking oil
1 medium yellow onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup unsweetened apple juice
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 sprigs fresh thyme
1 small sprig fresh rosemary
1 bay leaf

For the Glaze

½ cup of the strained braising liquid
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon butter

Step 1: Prepare the Beef

Begin by patting the short ribs thoroughly dry with paper towels. Removing excess surface moisture is important because dry beef browns much more effectively.

Season all sides generously with salt and black pepper. Let the seasoned ribs sit at room temperature for about 15–20 minutes while you prepare the vegetables.

Avoid skipping the seasoning step. Because short ribs are relatively thick, seasoning the exterior before cooking helps develop a flavorful foundation throughout the dish.

Step 2: Sear the Short Ribs

Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the cooking oil and allow it to become hot.

Place the short ribs into the pot in a single layer. Do not overcrowd the pan; work in batches if necessary.

Sear the ribs for approximately 3–4 minutes on each major side, turning them until they develop a deep brown crust.

The goal here isn’t to cook the beef through. Instead, you’re creating browned bits on both the meat and the bottom of the pot. Those browned bits will become an important part of the braising sauce.

Once browned, transfer the ribs to a plate.

Step 3: Build the Aromatic Base

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.

Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften and pick up some of the browned flavor from the bottom of the pan.

Add the minced garlic and cook for another 30–60 seconds.

Next, stir in the tomato paste. Cook it for about 1–2 minutes, stirring constantly.

Cooking the tomato paste briefly helps deepen its flavor and removes some of its raw sharpness.