Oven Baked Beef Short Ribs
These Oven Baked Beef Short Ribs are slow-braised in the oven with red wine, beef broth, and fresh aromatics until the meat is impossibly tender and falling off the bone. Searing the ribs first builds a deep, caramelized crust, while a low-and-slow oven braise transforms the braising liquid into a rich, glossy sauce that requires no extra effort. This is the kind of impressive, restaurant-quality dish that comes together with minimal hands-on time and delivers maximum comfort on every plate.
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
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
For the Aromatics
- 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
For the Braising Liquid
- 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
Herbs and Aromatics
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs plus extra for garnish if desired
- 2 bay leaves
Optional Garnish
- fresh thyme leaves or flat-leaf parsley for garnish; optional
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 680kcalCarbohydrates: 10gProtein: 48gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 165mgSodium: 720mgPotassium: 820mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 30mg
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