If you’ve been searching for a comfort food recipe that practically makes itself, this Oven Baked Beef Short Ribs is exactly what you need.
These ribs are slow-roasted low and slow in the oven until the meat is so tender it literally slides off the bone.
They’re rich, deeply flavored, and honestly impressive enough to serve at a dinner party but simple enough for a Sunday meal at home.
The secret? Time and a good braise. Short ribs love a slow, gentle cook with plenty of liquid, aromatics, and a bit of red wine.
You do about 20 minutes of hands-on work, and the oven handles the rest.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 3 hours 50 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy to Intermediate |
If you love a deeply braised, fall-off-the-bone beef dish, you’ll also want to check out my Braised Short Ribs Recipe which uses a similar technique on the stovetop.
Why You’ll Love This Oven Baked Beef Short Ribs
These short ribs genuinely deliver restaurant-quality results from your home oven.
You don’t need to be a trained chef to pull this off. The steps are simple, and the oven does the heavy lifting.
The braising liquid transforms into the most incredible, glossy sauce all on its own. You don’t even need to make a separate gravy.
Short ribs are a forgiving cut. A little extra time in the oven only makes them better.
This is the kind of meal that fills your whole house with an incredible smell for hours.
It’s also a great make-ahead dish. The ribs actually taste even better the next day once the flavors have had time to settle.
Here’s what makes this recipe so satisfying:
- Deep, rich flavor from bone-in short ribs, red wine, and aromatics
- Fall-off-the-bone tender after a long, slow braise in the oven
- Minimal hands-on time, mostly just searing and then letting the oven do its thing
- A built-in sauce that reduces naturally from the braising liquid
- Impressive presentation with very little effort
- Great for meal prep since leftovers reheat beautifully
You might also enjoy: French Onion Beef Short Rib Soup
Ingredients
You’ll need a short but powerful list of ingredients here. Each one plays a real role in building flavor, so don’t skip any of them.
The red wine is particularly important. It adds acidity, depth, and richness that you simply can’t replicate with just broth.
Use something you’d actually drink since the flavor concentrates significantly during braising.
- 4 pounds bone-in beef short ribs (about 4-6 pieces, English-cut)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 3 medium carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 6 garlic cloves, smashed and peeled
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot work great)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Read Also: Flanken Beef Short Ribs Recipe
Kitchen Equipment Needed
You don’t need any special equipment here beyond a good heavy-bottomed pot.
A Dutch oven is strongly preferred for this recipe. It conducts and holds heat evenly, which is key for a braise this long.
If you don’t have one, a large oven-safe pot with a tight-fitting lid will work.
- Enameled cast iron Dutch oven (5-7 quart, oven-safe)
- Large baking dish or roasting pan (as an alternative to a Dutch oven)
- Tongs
- Sharp chef’s knife
- Cutting board
- Paper towels
- Aluminum foil (if using a baking dish without a lid)
- Measuring cups and spoons
- Ladle or spoon for skimming fat
- Fine mesh strainer (optional, for straining the sauce)
Read Also: Smoked Beef Short Ribs Recipe
Recommended Products for This Recipe
These are products I genuinely recommend based on experience making this recipe and others like it.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the gold standard for braising. It distributes heat so evenly that your ribs develop a beautiful, consistent braise throughout, and the tight-fitting lid keeps all that moisture inside where it belongs.
It’s expensive, but it will last a lifetime and improve every braise, stew, and soup you make.
2. Beef Short Ribs (Bone-In, English Cut)
The cut matters enormously here. English-cut bone-in short ribs give you that thick, meaty slab that braises into something spectacular.
Look for pieces with good marbling since that fat is what makes the meat incredibly rich and tender.
3. High-Quality Beef Bone Broth
Using a rich, quality beef bone broth instead of regular stock adds significantly more body and depth to the braising liquid.
The collagen in bone broth also helps the final sauce achieve a silkier, more luxurious consistency.
4. Instant-Read Meat Thermometer
A good instant-read thermometer takes all the guesswork out of knowing when your ribs are perfectly tender.
For braised short ribs, you’re looking for an internal temperature around 200-205°F, where the collagen has fully broken down.
This pairs wonderfully with a side of Creamy Mashed Potatoes to soak up all that incredible braising sauce.
Step-by-Step Instructions: How to Make Oven Baked Beef Short Ribs
1. Preheat the Oven and Prep the Ribs
- Preheat your oven to 325°F (163°C). You want a low, steady heat for this braise. Too hot and the meat will tighten up and dry out before it has a chance to become tender.
- Remove your short ribs from the refrigerator at least 30 minutes before cooking. Bringing them closer to room temperature helps them sear more evenly.
- Pat each short rib very dry all over using paper towels. This step is critical. Moisture on the surface of the meat creates steam when it hits the pan, which prevents a proper sear. A dry surface gives you a dark, caramelized crust.
- Once dry, season generously on all sides with the 2 teaspoons of kosher salt and 1 teaspoon of black pepper. Press the seasoning gently into the meat so it adheres.
2. Sear the Short Ribs
- Place your Dutch oven on the stovetop over medium-high heat. Add the 2 tablespoons of olive oil and let it heat until it just begins to shimmer, about 1-2 minutes.
- Working in batches so you don’t overcrowd the pan, add the short ribs in a single layer. Do not move them once they’re in the pan. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms on the bottom.
- Flip the ribs using tongs and sear the other side for another 3-4 minutes. Sear all four sides if possible, including the narrow ends. This browning process (called the Maillard reaction) is where a huge amount of flavor comes from.
- Transfer the seared ribs to a plate and set aside. Do not clean the Dutch oven. Those brown bits on the bottom, called fond, are pure flavor and will be incorporated into the sauce.
3. Sauté the Aromatics
- Reduce the heat to medium. The Dutch oven should already have plenty of residual fat from the ribs. If it looks dry, add a tiny drizzle of olive oil.
- Add the roughly chopped yellow onion, carrots, and celery to the pot. Stir to combine and cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add the 6 smashed garlic cloves to the pot and stir. Cook for another 1-2 minutes until the garlic is fragrant. Be careful not to let it burn.
- Add the 2 tablespoons of tomato paste directly to the vegetable mixture. Stir well to coat everything, and cook the paste for 2 minutes, stirring constantly. Cooking the tomato paste slightly before adding liquid deepens its flavor and removes any raw, tinny taste.
4. Deglaze with Red Wine
- Pour in the 2 cups of dry red wine. Using a wooden spoon or spatula, scrape up all the browned bits (fond) from the bottom of the pot as the wine sizzles. This is where your sauce gets its depth and richness.
- Bring the wine to a gentle boil and let it reduce for about 3-4 minutes. This cooks off some of the raw alcohol while concentrating the flavor.
5. Build the Braising Liquid
- Add the 2 cups of beef broth and the 1 tablespoon of Worcestershire sauce to the pot. Stir everything together.
- Nestle the seared short ribs back into the pot, bone-side down if possible. The ribs should be mostly submerged in the liquid. If they’re not fully covered, that’s okay since the steam inside the covered pot will still braise the exposed portions.
- Tuck the 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 2 bay leaves around and between the ribs. These aromatics will infuse the entire braising liquid with herbal flavor as the ribs cook.
- Check the liquid level. It should come up about two-thirds of the way up the sides of the ribs.
6. Braise in the Oven
- Place the lid on the Dutch oven. Transfer it to your preheated 325°F oven.
- Braise for 3 to 3.5 hours. Resist the temptation to check on them too frequently. Each time you lift the lid, you lose heat and steam.
- At the 2.5-hour mark, gently lift the lid and check. The ribs should be starting to look very tender. They’re done when the meat is completely fall-off-the-bone tender and a fork slides in and out with absolutely no resistance. The exact time can vary depending on the size and thickness of your ribs.
- If the ribs are done but the sauce seems thin, remove the ribs to a plate, place the Dutch oven uncovered on the stovetop over medium heat, and simmer the liquid for 10-15 minutes until it reduces to a saucier consistency.
7. Finish and Serve
- Carefully remove the ribs from the braising liquid using tongs and place them on a serving platter or individual plates. They will be very tender, so handle them gently to keep the meat on the bone.
- Using a ladle or large spoon, skim as much visible fat as possible from the surface of the braising liquid. There will be quite a bit. You can also pour the sauce through a fine mesh strainer to remove the vegetable solids and get a cleaner sauce, then spoon it directly over the ribs.
- Discard the rosemary sprigs, thyme sprigs, and bay leaves.
- Spoon the rich braising sauce generously over the ribs. Taste the sauce and add a pinch more salt if needed.
- Garnish with fresh thyme leaves or a sprinkle of fresh parsley if desired, and serve immediately.
Read Also: Slow Cooker Beef Stew With Onion Soup Mix
Tips for The Best Oven Baked Beef Short Ribs
Getting the most out of this recipe comes down to a few key techniques.
The biggest game-changer is the sear. Don’t rush it, don’t crowd the pan, and don’t move the ribs around. Patience during this step is what gives the final dish that deep, complex flavor.
- Choose thick, meaty ribs. Look for English-cut short ribs that are at least 2-3 inches thick. Flanken-cut (thin, across the bone) won’t work here.
- Don’t skip the sear. Even though the ribs end up braised, the sear creates flavor compounds that cannot be replicated any other way.
- Use a wine you’d actually drink. You don’t need to spend a lot, but cheap, unpleasant wine will make your sauce taste cheap and unpleasant.
- Low and slow is the key. Don’t try to rush this at a higher temperature. Low heat over a long time is what breaks down the tough connective tissue into silky gelatin.
- Make it a day ahead. Short ribs reheat beautifully and actually taste better the next day. Refrigerating overnight also allows the fat to solidify on top, making it much easier to remove before reheating.
- Taste your sauce. Before serving, always taste the braising liquid and adjust the seasoning. A pinch of salt or a tiny splash of red wine vinegar can brighten everything up.
- Rest the ribs briefly. Give the ribs about 5 minutes to rest on the plate before serving so the juices redistribute.
Read Also: Slow Cooker Short Ribs Recipe
Serving Suggestions
Oven baked beef short ribs are incredibly rich, so they pair best with sides that can balance that richness or absorb that gorgeous sauce.
Creamy, starchy sides are your best friends here. Think mashed potatoes, creamy polenta, or buttery egg noodles.
They soak up the braising sauce beautifully and create an incredibly satisfying plate.
Here are some of my favorite ways to serve these short ribs:
- Garlic Mashed Potatoes for the ultimate comfort food pairing
- Roasted Brussels Sprouts for a slightly bitter contrast to the rich ribs
- Herb Roasted Vegetables for a colorful, balanced plate
- Sauteed Cabbage for a simple, quick side
- Sweet Cornbread for something a little Southern and perfect for sopping up the sauce
- Creamy polenta or buttered egg noodles
- Steamed white rice
Read Also: Instant Pot Short Ribs Recipe
Variations of Oven Baked Beef Short Ribs
This recipe is incredibly flexible and lends itself to all kinds of delicious variations.
The basic technique stays the same no matter which direction you take it. Just swap out certain ingredients or add new ones to completely transform the flavor profile.
- Asian-inspired short ribs: Replace the red wine with sake or dry sherry, swap the Worcestershire for soy sauce, and add fresh ginger and a splash of hoisin sauce. Finish with a drizzle of sesame oil.
- Tomato-braised ribs: Add one can of crushed San Marzano tomatoes along with the broth for a deeper, more Italian-style sauce. Serve over pasta.
- Beer-braised ribs: Substitute the red wine with a dark stout or porter beer. The malty notes add a really interesting depth of flavor.
- Mushroom short ribs: Add 8 ounces of cremini or porcini mushrooms to the aromatics for an earthy, umami-forward version.
- Korean-inspired galbijjim: Use soy sauce, Asian pear, sesame oil, and ginger in place of the wine and herbs for a nod to the Korean braised short rib classic.
- Boneless short ribs: The same recipe works with boneless short ribs. They may cook slightly faster (check at 2.5 hours), but the flavor is still exceptional.
For another deeply satisfying braised beef recipe, check out my Pot Roast With Root Vegetables.
Storage and Reheating
These short ribs store exceptionally well, which makes them fantastic for meal prepping.
Leftover ribs should be stored with the braising liquid. The liquid keeps the meat moist and continues to deepen in flavor as it sits.
- Refrigerator: Store the ribs and sauce in an airtight container for up to 4 days. Skim the solidified fat layer from the top before reheating.
- Freezer: These ribs freeze beautifully. Store in an airtight, freezer-safe container with the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stovetop: Place the ribs and sauce in a covered pot over low heat. Warm gently for 15-20 minutes, adding a splash of beef broth if the sauce has thickened too much.
- Reheating in the oven: Place ribs and sauce in an oven-safe dish, cover tightly with foil, and reheat at 325°F for 20-25 minutes.
- Avoid microwaving: The microwave can make the meat rubbery and heat unevenly. The stovetop or oven methods will keep the texture tender and the sauce glossy.
Another favorite: Brown Gravy Recipe
Nutritional Facts
Based on one serving (approximately 1-1.5 ribs), assuming 4 servings total. Values are estimates.
| Nutrient | Per Serving | ||| | Calories | ~680 kcal | | Protein | ~48g | | Total Fat | ~42g | | Saturated Fat | ~18g | | Carbohydrates | ~10g | | Fiber | ~2g | | Sodium | ~720mg | | Iron | ~4mg |
Note: Nutritional values will vary based on the exact size of your ribs, how much fat is skimmed from the sauce, and the specific brands of ingredients used.
Health Benefits of Key Ingredients
Short ribs are absolutely an indulgent dish, but several of the key ingredients bring real nutritional value to the table.
Don’t let the rich reputation fool you. This meal offers more than just comfort.
Here are some standout health contributions from the main ingredients:
- Bone-in beef short ribs are rich in complete protein, iron, zinc, and B vitamins, particularly B12, which is essential for nerve function and energy production.
- Garlic contains allicin, a compound associated with immune support, anti-inflammatory effects, and cardiovascular health benefits.
- Carrots and celery provide dietary fiber, antioxidants like beta-carotene, and vitamins A, C, and K, all of which support immune function and eye health.
- Red wine (in moderation) contains resveratrol and other polyphenols that have been associated with heart health benefits in several studies.
- Fresh rosemary and thyme are both rich in antioxidants and have been studied for anti-inflammatory and antimicrobial properties.
- Tomato paste is a concentrated source of lycopene, a powerful antioxidant associated with reduced risk of certain cancers and heart disease.
- Bone broth used in the recipe contributes collagen, gelatin, and minerals that support joint health and gut lining integrity.
Read Also: Beef Bone Broth Soup Recipe
FAQs About Oven Baked Beef Short Ribs
1. Can I make oven baked beef short ribs without wine?
Absolutely. You can substitute the red wine with additional beef broth and add a splash of apple cider vinegar or balsamic vinegar to replicate the acidity that wine provides.
The flavor will be slightly less complex, but still incredibly delicious.
2. What is the best temperature to braise short ribs in the oven?
325°F (163°C) is the sweet spot for oven-braised short ribs.
It’s hot enough to gently simmer the braising liquid, but low enough to give the collagen in the meat plenty of time to break down into tender, silky gelatin without the meat seizing up or drying out.
3. How do I know when the short ribs are done?
The ribs are done when they are completely fall-off-the-bone tender. A fork or knife should slide into the thickest part of the meat with absolutely no resistance.
The meat should look like it wants to pull away from the bone on its own. If there’s any resistance at all, give them another 20-30 minutes and check again.
4. Can I make this recipe in a slow cooker instead of the oven?
Yes. Sear the ribs first on the stovetop as directed, then transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
The end result is very similar, though the oven method tends to produce a slightly richer, more concentrated sauce.
You can check out the related technique in my Slow Cooker Beef Chili Recipe for slow cooker braising tips.
5. Why are my short ribs tough after 3 hours?
If your ribs are still tough after 3 hours, they simply need more time. Short ribs are tough because they contain a lot of collagen and connective tissue.
That tissue needs sustained heat over time to convert to gelatin. A tough rib at 3 hours is not a failed rib. It’s a rib that needs another 30-60 minutes. Put the lid back on and keep going.
Oven Baked Beef Short Ribs
Ingredients
- 4 lbs bone-in beef short ribs about 1.8kg; English-cut, 4-6 pieces, at least 2-3 inches thick
- 2 tsp kosher salt or 1 tsp fine sea salt
- 1 tsp black pepper freshly ground preferred
- 2 tbsp olive oil
- 1 large yellow onion roughly chopped
- 3 medium carrots roughly chopped; about 1.5 cups
- 4 celery stalks roughly chopped; about 1.5 cups
- 6 garlic cloves smashed and peeled
- 2 tbsp tomato paste
- 2 cups dry red wine 480ml; Cabernet Sauvignon or Merlot recommended; use something you would drink
- 2 cups beef broth 480ml; beef bone broth preferred for richer flavor
- 1 tbsp Worcestershire sauce
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs plus extra for garnish if desired
- 2 bay leaves
- fresh thyme leaves or flat-leaf parsley for garnish; optional
Equipment
- Enameled Cast Iron Dutch Oven 5-7 quart, oven-safe; strongly preferred for even heat distribution
- Large baking dish or roasting pan Optional alternative to Dutch oven; must be oven-safe with a tight-fitting lid or use foil
- Tongs For searing and transferring the ribs
- Sharp chef’s knife For chopping aromatics
- Cutting board
- Paper towels For patting ribs dry before searing
- Aluminum foil Optional; use if your baking dish does not have a lid
- Measuring cups and spoons
- Ladle or large spoon For skimming fat from the braising liquid
- Fine-mesh strainer Optional; for straining vegetable solids from the sauce
- Instant-read meat thermometer Optional; look for an internal temperature of 200-205°F for fully tender ribs
Method
- Preheat your oven to 325°F (163°C). Remove the short ribs from the refrigerator 30 minutes before cooking, then pat them completely dry on all sides with paper towels and season generously with kosher salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the short ribs on all sides without moving them, about 3-4 minutes per side, until a deep brown crust forms. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion, carrots, and celery to the same pot. Cook for 5-7 minutes until softened, then add the garlic and cook 1-2 minutes more. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
- Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Bring to a gentle boil and let the wine reduce for 3-4 minutes.
- Add the beef broth and Worcestershire sauce, then nestle the seared short ribs back into the pot bone-side down. Tuck in the rosemary, thyme, and bay leaves around the ribs; the liquid should come about two-thirds up the sides of the meat.
- Cover with a tight-fitting lid and braise in the preheated oven for 3 to 3.5 hours, until the meat is completely fall-off-the-bone tender and a fork slides in with no resistance. If the sauce seems thin when done, simmer it uncovered on the stovetop over medium heat for 10-15 minutes to reduce.
- Carefully transfer the ribs to a serving platter, skim the fat from the braising liquid, and discard the rosemary, thyme, and bay leaves. Spoon the sauce generously over the ribs, garnish with fresh thyme or parsley if desired, and serve immediately.
Nutrition
Notes
- Pat the ribs completely dry before searing — any moisture on the surface will steam the meat instead of browning it, and you’ll lose most of the flavor development.
- Don’t skip the sear. Even though the ribs braise for hours, the Maillard reaction from searing creates flavor compounds that cannot be replicated during braising alone.
- Use a wine you’d actually drink. Cheap or unpleasant wine concentrates during braising and will make your sauce taste the same way. A mid-range Cabernet Sauvignon or Merlot works perfectly.
- If your ribs are still tough after 3 hours, they simply need more time. Put the lid back on and continue braising in 30-minute increments until a fork slides in with zero resistance.
- Make ahead tip: Short ribs taste even better the next day. Refrigerate overnight, skim the solidified fat layer easily from the top, then reheat gently on the stovetop or in a 325°F oven covered with foil.
- Wine-free version: Replace the red wine with additional beef broth plus 1 tablespoon of apple cider vinegar or balsamic vinegar to replicate the acidity.
- Storage: Refrigerate ribs and sauce together in an airtight container for up to 4 days. Freeze with sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop over low heat in a covered pot for 15-20 minutes, adding a splash of beef broth if the sauce has thickened too much. Avoid microwaving as it can make the meat rubbery.
- For a cleaner sauce, pour the braising liquid through a fine mesh strainer after cooking to remove all vegetable solids, then spoon the strained sauce over the ribs.
- This recipe works equally well with boneless short ribs — they may finish slightly faster, so start checking for tenderness at the 2.5-hour mark.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Oven Baked Beef Short Ribs are one of those recipes that reminds you why cooking from scratch is so worth it.
Yes, it takes a few hours. But almost none of that time requires you to actually do anything except enjoy the smell drifting through your kitchen.
The result is a plate of impossibly tender, deeply flavored meat bathed in a glossy, rich sauce that tastes like something a professional chef spent all day on.
Give this recipe a try for your next cozy dinner at home, and I promise you it will become a regular in your rotation.
If you make it, drop a comment below and let me know how it turned out. I always love hearing from you, and I’d especially love to know if you tried any of the variations!
Recommended:
- French Onion Beef Short Rib Soup
- Mulled Wine Beef Stew
- Vinegar Coleslaw
- Beef Tenderloin
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