If you’re craving a soul-warming dish that’s rich, tender, and layered with sweet-savory flavor, these honey garlic braised short ribs are exactly what you need. Bone-in ribs are seared until beautifully browned, then slowly simmered in a garlic and honey glaze that’s savory, a little sticky, and completely comforting. Made with everyday ingredients and slow-cooked to perfection, this dish brings a touch of rustic charm to your dinner table. Ideal for cold evenings or special gatherings, it’s a recipe you’ll want to revisit anytime you’re in the mood for something deeply satisfying.
Table of Contents
Why You’ll Love This Recipe
This recipe strikes the perfect balance between sweet and savory. The honey and soy sauce create a rich glaze that clings to every bite, while the slow cooking process makes the ribs incredibly tender. It’s low-effort once the prep is done, making it perfect for weekends or lazy days. Best of all, it gets even better after a day in the fridge, so it’s a great make-ahead meal that doesn’t compromise on flavor or texture.
Ingredients You’ll Need
Beef Short Ribs – 5 pounds
Bone-in short ribs are the ideal choice here because they stay juicy and tender after a long braise, and the bones enrich the sauce with even more flavor.
Olive Oil – 3 teaspoons
Used for browning the meat and later to cook the garlic, olive oil builds the base of this flavorful dish.
Garlic – 12 cloves, finely chopped
A generous amount of fresh garlic creates a bold, aromatic base that infuses the sauce with deep flavor as it cooks.
Low Sodium Soy Sauce – 1 cup
Soy sauce offers a savory foundation and adds a touch of saltiness that balances the sweetness of the honey.
Honey – 1 cup
Mild honey works best, contributing sweetness and helping the sauce develop a shiny, sticky texture that clings beautifully to the meat.
Beef Stock – 3/4 cup
This replaces red wine, providing hearty, meaty flavor that enhances the richness of the dish without alcohol.
Worcestershire Sauce – 1 tablespoon
A small amount goes a long way to add complexity and deepen the savory notes of the sauce.
Ground Black Pepper – 1 tablespoon
Brings gentle heat and helps to balance the sweet elements in the glaze.
Water – 4 cups
Used to create enough liquid for braising the ribs slowly and evenly.
Optional Garnishes
Fresh parsley, sesame seeds, or crushed red pepper flakes can be added for brightness, crunch, or a bit of heat.
How to Make Honey Garlic Braised Short Ribs
The ribs start with a quick sear in a hot pan to lock in flavor and build a rich, browned base. Garlic is sautéed just enough to become fragrant, and then it’s joined by a savory-sweet sauce made with honey, soy, and beef stock. The ribs simmer low and slow in this flavorful bath until they’re fall-off-the-bone tender. A quick thickening step at the end turns the sauce into a silky glaze that coats each rib perfectly.
Step-by-Step Instructions
Step 1: Brown the Ribs
Heat 2 teaspoons of olive oil in a Dutch oven over medium-high. Sear the ribs in small batches, letting each side brown for about 2 minutes. Set them aside once browned.
Step 2: Remove Extra Fat
Drain the rendered fat and wipe out the pot with paper towels to keep the sauce clean and well-balanced.
Step 3: Cook the Garlic
Add the remaining teaspoon of olive oil and stir in the chopped garlic. Sauté for one minute, stirring constantly to avoid burning.
Step 4: Make the Sauce Base
Lower the heat to medium. Stir in soy sauce, honey, beef stock, Worcestershire sauce, and black pepper. Whisk everything together and bring it to a gentle boil.
Step 5: Add the Ribs to the Sauce
Return the seared ribs to the pot, nestling them into the liquid. Let them boil for two minutes, flip them over, and cook for two more minutes.
Step 6: Add Water and Start the Braise
Pour in 4 cups of water. Bring the mixture back to a boil, skimming off any foam that rises to the top.
Step 7: Cover and Simmer
Reduce heat to low. Cover the pot and let the ribs simmer gently for about 1 hour and 20 minutes. Skim again at the halfway point if needed.
Step 8: Check for Doneness
The ribs should be fork-tender and nearly falling apart. If needed, continue simmering uncovered for 15 to 20 minutes to reduce the sauce and enhance tenderness.
Step 9: Remove Ribs and Rest
Transfer the ribs to a plate using tongs and a slotted spoon. Tent them loosely with foil to keep warm.
Step 10: Thicken the Sauce
Bring the remaining sauce to a boil. Stir together 1 tablespoon of cornstarch with 1 tablespoon of cold water, then pour it in while whisking. Let it simmer until thickened to your liking.
Step 11: Serve and Enjoy
Spoon the thickened sauce over the ribs and garnish with parsley, sesame seeds, or chili flakes if desired. Serve immediately with your favorite side.
Helpful Tips
Use a Dutch oven or heavy-bottomed pot to maintain even heat during the long simmer. Keep the garlic moving in the pan to avoid burning it, which can make the sauce bitter. If you plan to make this ahead, store the ribs and sauce separately and reheat gently for best texture. Want to lighten it up? Serve with steamed vegetables or over cauliflower mash.
Details
Flavor: Bold and savory with sweet and garlicky depth
Texture: Tender, juicy beef in a thick, sticky glaze
Occasion: Winter comfort meals, special weekend dinners
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Notes and Variations
If short ribs aren’t available, large chunks of bone-in chuck roast work well. To turn this into a one-pot meal, add thick-cut carrots or parsnips during the final hour of cooking. For a bit of a kick, stir in fresh ginger or chili paste when sautéing the garlic.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 872 kcal |
| Carbohydrates | 64 g |
| Protein | 67 g |
| Fat | 36 g |
| Saturated Fat | 15 g |
| Monounsaturated Fat | 16 g |
| Polyunsaturated Fat | 2 g |
| Sugar | 57 g |
| Cholesterol | 195 mg |
| Sodium | 915 mg |
| Potassium | 1400 mg |
| Fiber | 1 g |
| Vitamin A | 8 IU |
| Vitamin C | 3 mg |
| Calcium | 66 mg |
| Iron | 9 mg |
Frequently Asked Questions
How do you balance sweetness and savory flavors in honey garlic short ribs?
Start with low-sodium soy sauce to control saltiness and enhance with garlic and black pepper. The Worcestershire and beef stock provide enough depth to balance the honey.
Can honey garlic short ribs be made in a slow cooker or Instant Pot?
Yes. Sear the ribs first, then slow cook for 7 to 8 hours on low. For an Instant Pot, pressure cook for 45 minutes followed by natural release.
What type of honey works best for braised short ribs?
Choose a mild honey like clover or wildflower. These types won’t overwhelm the savory components of the sauce.
How long should honey garlic short ribs cook to become tender?
Simmer them for at least 1 hour and 20 minutes. If the ribs aren’t tender enough, continue cooking uncovered for an extra 15 to 20 minutes.
Storage Instructions
Place any leftovers in an airtight container and refrigerate for up to four days. Reheat slowly over medium-low heat to keep the meat tender and the sauce silky. If freezing, allow the ribs to cool completely first, then freeze in their sauce for up to three months. Thaw in the refrigerator overnight before reheating.
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Honey Garlic Braised Short Ribs | Cozy Winter Dinner Favorite
- Total Time: 2 hours 10 minutes
- Yield: 5 servings 1x
Description
Fall-apart tender beef short ribs braised in a rich honey garlic sauce with soy sauce and beef stock. A no-wine version that’s perfect for cozy, comforting dinners.
Ingredients
5 pounds beef short ribs
3 teaspoons olive oil
12 cloves garlic, finely chopped
1 cup low sodium soy sauce
1 cup honey
3/4 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon ground black pepper
4 cups water
Fresh parsley for garnish (optional)
Toasted sesame seeds (optional)
Red chili flakes for spice (optional)
Instructions
1. Add 2 teaspoons olive oil to a Dutch oven over medium-high heat. Sear short ribs in batches for about 2 minutes per side. Set aside.
2. Drain grease and wipe pot clean. Add remaining 1 teaspoon olive oil and chopped garlic. Sauté for 1 minute, stirring constantly.
3. Reduce heat to medium. Add soy sauce, honey, beef stock, Worcestershire sauce, and black pepper. Whisk together and bring to a low boil.
4. Return seared ribs to pot. Let boil for 2 minutes, flip, then boil for 2 more.
5. Add 4 cups water. Bring to a boil. Skim off any foam.
6. Reduce heat to low, cover, and simmer for 1 hour and 20 minutes. Skim at 40-minute mark if needed.
7. Check for tenderness. Simmer uncovered for 15–20 minutes if more softening or reduction is needed.
8. Remove ribs carefully and tent with foil.
9. Boil sauce. Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Whisk into boiling sauce to thicken.
10. Serve ribs hot with sauce ladled over top. Garnish with parsley, sesame seeds, or chili flakes.
Notes
Use mild honey like clover or wildflower.
Substitute bone-in chuck roast if short ribs are unavailable.
Add root vegetables like carrots or parsnips for extra flavor.
Reheats well and freezes beautifully for make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 872
- Sugar: 57g
- Sodium: 915mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 67g
- Cholesterol: 195mg
Conclusion
Honey garlic braised short ribs are the ultimate comfort food — hearty, flavorful, and satisfying in every way. With a balance of sweet, savory, and rich textures, they bring a little magic to your meal without requiring complicated steps. Whether you’re feeding a small family or preparing a cozy dinner for two, this recipe delivers flavor and tenderness every time. Try it once, and you’ll keep it in your regular winter rotation.