oven beef short ribs recipe

Written BySheba G Updated On
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The Best oven beef short ribs recipe

I have been making this oven beef short ribs recipe for years and it is a staple in our home. The meat comes out so tender and flavorful every time. My kids love when I make this because the ribs just fall off the bone and the rich sauce is perfect over mashed potatoes. It is a great dish for a Sunday dinner or a special holiday meal. Short ribs are also a good source of protein and iron which makes this a healthy choice for the family.

Oven Braised Beef Short Ribs

4.7 from 1919 votes

These oven beef short ribs are slow cooked until tender in a rich red wine and herb sauce. The meat becomes incredibly succulent and the sauce is perfect for sopping up with crusty bread.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Short Ribs

4 pounds bone-in beef short ribs
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

For Serving

Mashed potatoes or crusty bread
Fresh parsley for garnish

👨‍🍳Directions

1Preheat your oven to 325°F.
2Pat the short ribs dry with paper towels. Season generously with salt and pepper.
3Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
4Reduce heat to medium. Add the onion and carrots to the pot. Cook for 5 minutes until softened, scraping up any browned bits. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes.
5Pour in the red wine and bring to a boil, scraping the bottom of the pot. Let it reduce by half, about 5 minutes.
6Add the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. Bring to a simmer.
7Cover the pot and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is very tender and pulling away from the bone.
8Remove from the oven. Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface. Taste the sauce and adjust seasoning with salt and pepper.
9Serve the short ribs over mashed potatoes or with crusty bread. Spoon the sauce over the top and garnish with fresh parsley.

🔧Equipment

Large Dutch oven or heavy oven-safe pot
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: For even more flavor, you can marinate the short ribs in the red wine and herbs overnight in the fridge. Leftovers taste even better the next day.

Watch Video Of How Oven Braised Beef Short Ribs Works

This oven beef short ribs recipe is always a good idea for any occasion because it feels special but is surprisingly simple to make. It works perfectly for family gatherings because everyone loves the rich, comforting flavors and the meat is so tender it melts in your mouth. I hope you give it a try and your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Oven Braised Beef Short Ribs

1. Can I make this recipe in a slow cooker instead of the oven?

Yes, you can. After searing the ribs and cooking the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4 hours. The results will be just as tender.

2. How do I know when the short ribs are done?

The short ribs are done when the meat is very tender and easily pulls away from the bone with a fork. The internal temperature should be around 200°F to 205°F for the best texture.

3. Can I use boneless short ribs for this recipe?

Yes, you can use boneless short ribs. They will cook a bit faster, so start checking for tenderness after about 1.5 hours in the oven. The bone adds extra flavor, but boneless works well too.

4. What can I substitute for the red wine?

You can use an equal amount of beef broth mixed with a tablespoon of balsamic vinegar or red wine vinegar. This will give a similar depth of flavor without the alcohol.

5. How should I store leftover short ribs?

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more, making them even tastier. You can also freeze them for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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