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Braised Short Ribs with Honey

Braised Short Ribs

Braising is an easy technique that makes the most tender short ribs.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 5-6 pounds short ribs with bones or 4-5 pounds boneless
  • all-purpose flour
  • 4 tablespoons vegetable oil
  • 2 large onions, sliced
  • 2 cloves garlic, chopped
  • 1 cup bottled chili sauce
  • 1/2 cup red wine
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 bay leaf
  • 1 teaspoon ground ginger
  • salt and freshly ground black pepper to taste


Dredge the meat in some flour and shake off the excess. Heat 2 tablespoons of the vegetable oil in a large sauté pan over medium heat. Add the meat, a few pieces at a time and cook them for 3-4 minutes per side or until lightly browned. Remove the meat to a dish and set aside. Pour the remaining vegetable oil in the pan. Add the onions and cook, stirring occasionally for about 3 minutes. Add the garlic and cook briefly. Pour in the chili sauce, red wine, water, apple cider vinegar and honey. Add the bay leaf and ginger and stir the ingredients. Return the meat to the pan and spoon some sauce over the meat a few times. Sprinkle with salt and pepper if desired. Cover the pan, turn the heat to low and cook for about 4 hours or until the meat is tender. Reduce the sauce if desired: skim the fat and cook at high heat.