Name: Honey Mustard Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3 lbs beef short ribs; Salt and pepper to taste; 2 tablespoons olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1/2 cup Dijon mustard; 1/4 cup whole grain mustard; 1/2 cup honey; 1/4 cup apple cider vinegar; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon crushed red pepper flakes (optional); Fresh thyme or parsley for garnish (optional)

Tender, fall-off-the-bone beef short ribs glazed with a sweet and tangy honey mustard sauce—this is the kind of dish I like to serve when I want comfort food that feels a little elevated. It’s perfect for cozy nights at home or for impressing guests at a dinner party. Every bite delivers richness from the braised beef and a zesty pop from the mustard-honey blend.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs beef short ribs

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, sliced

4 cloves garlic, minced

1/2 cup Dijon mustard

1/4 cup whole grain mustard

1/2 cup honey

1/4 cup apple cider vinegar

1 cup beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon crushed red pepper flakes (optional)

1 teaspoon smoked paprika

Fresh thyme or parsley for garnish (optional)

Directions

I start by preheating the oven to 325°F (163°C).

Then I pat the short ribs dry and season them generously with salt and pepper.

In a large Dutch oven, I heat the olive oil over medium-high and sear the ribs on all sides until they’re nicely browned—about 2-3 minutes per side. Once they’re browned, I remove them and set them aside.

Using the same pot, I sauté the sliced onions for 3-4 minutes, making sure to scrape up those delicious browned bits from the bottom.

I add in the garlic and cook for another 1-2 minutes until fragrant.

In a mixing bowl, I whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, beef broth, Worcestershire sauce, smoked paprika, and crushed red pepper flakes.

I pour this sauce mixture into the pot with the onions and bring it to a simmer.

Then I return the short ribs to the pot, making sure they’re submerged in the sauce. I cover the pot with a lid.

I transfer the pot to the preheated oven and braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

For the last 20 minutes of cooking, I remove the lid to let the sauce reduce slightly.

I finish by garnishing with fresh thyme or parsley and serving the ribs with mashed potatoes, polenta, or some crusty bread to soak up the sauce.

Servings and timing

Servings: 6 servings

Prep time: 15 minutes

Cook time: 3 hours

Total time: 3 hours 15 minutes

Calories: 485 kcal per serving

Variations

Spicy kick: When I want a bolder flavor, I add more red pepper flakes or a splash of hot sauce to the mustard mix.

Wine infusion: For a richer depth, I sometimes replace half the beef broth with red wine.

Slow cooker version: After searing the meat and prepping the sauce, I transfer everything to a slow cooker and cook on low for 8 hours.

Boneless ribs: This recipe also works well with boneless beef short ribs for easier serving.

Vegetable boost: I like to throw in some carrots or parsnips to braise with the ribs for a built-in side.

Storage/Reheating

To store leftovers, I place the cooled short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavor actually gets better the next day. For longer storage, I freeze the ribs in the sauce for up to 3 months.

To reheat, I warm them gently on the stovetop over medium-low heat or in a 325°F oven until heated through. If the sauce has thickened too much, I just add a splash of broth or water.

FAQs

How do I know when the short ribs are done?

I check for doneness by gently pulling on the meat with a fork—it should come away easily from the bone and be tender enough to shred.

Can I make this recipe ahead of time?

Yes, I often make this a day ahead because the flavors deepen overnight. I just reheat gently before serving.

What’s the best side dish to serve with these ribs?

Mashed potatoes, creamy polenta, or crusty bread are my go-to sides. They soak up the sauce perfectly.

Can I use boneless short ribs?

Absolutely. Boneless short ribs cook the same way and are easier to serve. I just make sure they’re well-marbled for the best texture.

What if I don’t have a Dutch oven?

Any oven-safe pot with a lid works. I’ve also used a heavy roasting pan tightly covered with foil and had great results.

Conclusion

These Honey Mustard Short Ribs are one of my favorite comfort meals—rich, savory, sweet, and tangy all in one. They’re simple to make but feel gourmet, and they’re perfect for both special occasions and lazy weekends. I always make extra because the leftovers are just as delicious the next day. If I’m looking for a no-fuss, flavor-packed dinner, this recipe is my go-to.

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