beef short ribs recipe oven
- The Best beef short ribs recipe oven
- Caramelized Beef Short Ribs with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Caramelized Beef Short Ribs with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Caramelized Beef Short Ribs with Red Wine Reduction
The Best beef short ribs recipe oven
I love this recipe because it’s balanced—there’s enough meat to fill you up, but the vegetables and beans that go with them add freshness and fiber. The slow cooking breaks down the tough fibers in the ribs, making every bite tender and juicy, while the spices and garlic give it that deep, comforting flavor without being heavy. It’s a meal that’s easy to customize—swap in whatever veggies you have on hand, adjust the seasoning to taste, and still end up with something delicious. And the health benefits? Well, lean cuts of beef like these can be part of a balanced diet, especially when paired with plenty of fiber-rich sides. It’s not just a treat for the palate, but for the body too—something I’ve found to be true with a lot of my favorite recipes. Plus, it’s a meal that feels like a celebration, whether you’re serving it for a family dinner or just treating yourself to something special.
Caramelized Beef Short Ribs with Red Wine Reduction
Tender beef short ribs braised in a rich red wine sauce, perfect for a hearty and flavorful meal. The slow cooking process enhances the beef’s natural sweetness and depth of flavor.
🥘Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 cup beef broth
- 1 cup red wine (like Cabernet Sauvignon)
- 1 cup tomato sauce
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1 bay leaf
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Pat the beef short ribs dry with paper towels and season generously with salt and pepper on both sides. -
2
In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until deeply browned (about 3-4 minutes per side). Remove ribs and set aside. -
3
In the same Dutch oven, add minced garlic, rosemary, and thyme. Sauté for 1 minute until fragrant. Add beef broth, red wine, tomato sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, sugar, and bay leaf. Stir well. -
4
Return the ribs to the Dutch oven, ensuring they are fully submerged in the liquid. Bring to a simmer, cover, and transfer to the preheated oven. Braise for 1 hour 15 minutes. -
5
After 1 hour 15 minutes, remove the ribs from the oven and let them rest for 10 minutes. Reduce the sauce by simmering uncovered for another 15 minutes until thickened. -
6
Discard the bay leaf. Return the ribs to the sauce and simmer for another 30 minutes until tender. If needed, add a splash of water to prevent sticking. -
7
Remove ribs from the sauce and let them cool slightly. Slice the ribs against the grain. For the sauce, melt butter in a small saucepan and whisk in chopped parsley. Adjust seasoning if necessary.
🔧Equipment
- Oven
- Large Dutch oven or heavy pot
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider using a meat mallet to gently pound the ribs before searing.
- Ensure the ribs are fully submerged in the sauce during braising for even cooking.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Adjust the wine-to-broth ratio based on your preference for a thicker or thinner sauce.
Watch Video Of How Caramelized Beef Short Ribs with Red Wine Reduction Works
❓ Frequently Asked Questions About Caramelized Beef Short Ribs with Red Wine Reduction
How long should I prepare the beef short ribs before cooking them in the oven?
Before placing them in the oven, you should first trim excess fat and sear the ribs on all sides over high heat in a hot pan or grill for about 3-5 minutes per side to develop a flavorful crust. This step enhances the taste and helps render fat for a juicier result. If you’re using a marinade, let the ribs sit in it for at least 1 hour (or up to overnight) before cooking.
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What’s the ideal oven temperature and cooking time for tender beef short ribs?
For low-and-slow cooking, preheat your oven to 275–300°F (135–150°C). Cook the ribs for 2.5 to 3 hours, basting occasionally with pan juices or a beef broth, until they reach an internal temperature of 195–203°F (90–95°C)—this ensures they fall apart easily. If using a reverse sear (after cooking), sear them at 450°F (230°C) for 2–3 minutes per side before serving.
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What’s the best way to ensure the beef short ribs stay moist during oven cooking?
To keep the ribs tender, cover them loosely with foil during the first half of cooking (about 1.5 hours) to trap steam. Then, remove the foil and increase moisture by adding 1 cup of beef broth or water to the oven tray. Baste them frequently with the rendered fat or drippings, and avoid overcrowding the pan. A meat thermometer is crucial—pull them out when they hit the right internal temp to prevent drying out.
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Can I use a slow cooker instead of an oven for cooking short ribs, and if so, how?
Yes! For a slow cooker method, place ribs in the pot with 2 cups of beef broth or water, cover, and cook on LOW for 8–10 hours or HIGH for 4–5 hours. For a reverse sear, cook on LOW for 6–7 hours, then sear in a hot pan. If using a crockpot, avoid overcooking to prevent toughness, and check internal temp (should reach 195–203°F/90–95°C). Some recipes suggest adding a splash of vinegar or Worcestershire sauce to the liquid for extra depth.
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What are the best accompaniments to serve with oven-braised beef short ribs?
Pair your short ribs with classic sides like:
– Garlic mashed potatoes (creamy and buttery)
– Roasted carrots or green beans (lightly tossed in olive oil and thyme)
– Creamy polenta or crusty bread (to soak up the juices)
– Simple salad (arugula with lemon vinaigrette or arugula with shaved Parmesan)
– Cornbread or biscuits (for dipping into the rich gravy)
For drinks, a red wine reduction (like Cabernet Sauvignon) or a spiced chai tea complements the dish beautifully. Avoid overly acidic sides like pickles or vinegar-heavy sauces right alongside the ribs.
