beef short ribs oven baked recipe
- The Best beef short ribs oven baked recipe
- Oven-Baked Beef Short Ribs with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Oven-Baked Beef Short Ribs with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Oven-Baked Beef Short Ribs with Red Wine Reduction
The Best beef short ribs oven baked recipe
What I also appreciate about this recipe is how it balances flavor and nutrition. The beef is packed with protein and iron, which keeps me energized, and the slow cooking breaks down the collagen, making the meat so tender and easy to chew. Plus, the carrots, onions, and garlic in the marinade add natural sweetness and depth without needing much extra sugar. It’s a way to eat well without feeling like you’re depriving yourself. My husband always says these ribs are the only thing that makes the meal feel special, and honestly, they’re the only thing that ever does. They’re not fancy, but they’re always a hit, and that’s what matters most. Plus, the leftovers stay good in the fridge for days, so you can make them once and enjoy them for weeks—no waste, no fuss. It’s a recipe that’s as practical as it is delicious, and that’s why I keep it in my rotation.
Oven-Baked Beef Short Ribs with Red Wine Reduction
Tender beef short ribs slow-cooked in the oven with a rich red wine reduction for a restaurant-quality dish. Perfect for a special occasion or a hearty weeknight meal.
🥘Ingredients
- 3 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
- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp butter
- Salt and pepper to taste
👨🍳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
Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove ribs from skillet and set aside. -
3
In the same skillet, add minced garlic, fresh rosemary, and thyme. Sauté for 1 minute until fragrant. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes. -
4
Transfer the skillet to a baking dish and place the seared ribs on top. Pour the wine mixture over the ribs. Cover with foil and transfer to the preheated oven. Bake for 1 hour 15 minutes. -
5
After 1 hour 15 minutes, remove the ribs from the oven and discard the foil. Increase oven temperature to 400°F (200°C) if not already at this temperature. Add tomato paste, balsamic vinegar, Dijon mustard, and butter to the baking dish. Bake uncovered for another 30-45 minutes, basting the ribs with the sauce every 10 minutes. -
6
Once the ribs are tender and the sauce has thickened, remove from the oven and let them rest for 10 minutes before serving.
🔧Equipment
- Oven
- Cutting board
- Knife
- Mixing bowls
- Large skillet
- Oven-safe baking dish (8×8 inches)
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, you can wrap the ribs in foil with additional vegetables like carrots and onions before baking.
- Use a meat thermometer to check the internal temperature of the ribs; they are done when they reach 195°F (90°C).
- Substitute red wine with a good quality beef stock if wine is not preferred.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Variations
- Add a splash of Worcestershire sauce to the reduction for a deeper flavor.
- Serve with mashed potatoes, roasted vegetables, or crusty bread.
Watch Video Of How Oven-Baked Beef Short Ribs with Red Wine Reduction Works
❓ Frequently Asked Questions About Oven-Baked Beef Short Ribs with Red Wine Reduction
What is the best way to prepare beef short ribs before oven baking?
The best way to prepare beef short ribs before oven baking is to trim excess fat but leave a small layer for flavor. Then, rub them with a mix of olive oil, kosher salt, black pepper, garlic powder, onion powder, and a pinch of smoked paprika for extra depth. For extra tenderness, you can also marinate them in a mixture of apple cider vinegar, soy sauce, Worcestershire sauce, and a little brown sugar for 12–24 hours before cooking.
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How long should I cook beef short ribs in the oven at what temperature?
For oven-baked beef short ribs, cook them at 325°F (165°C) for 2.5 to 3.5 hours, depending on thickness. The ribs should reach an internal temperature of 195–203°F (90–95°C) for fall-apart tenderness. If using a meat thermometer, insert it into the thickest part, avoiding the bone. For extra crispiness, broil for 2–3 minutes at the end if desired.
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Can I use bone-in or boneless beef short ribs in this recipe?
Both bone-in and boneless beef short ribs work, but bone-in ribs render better fat for flavor and stay juicier. If using boneless ribs, ensure they’re cut into 1-inch-thick slices for even cooking. Bone-in ribs benefit from the natural collagen breaking down during slow cooking, making them more tender. If you prefer boneless, just adjust the cooking time slightly (they cook faster).
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What are some great side dishes to serve with oven-baked beef short ribs?
A classic pairing is mashed potatoes with butter and cream, creamy polenta, or roasted garlic mashed potatoes. For fresh sides, try garlic green beans, sautéed spinach with garlic, or crispy roasted carrots. A simple arugula salad with lemon vinaigrette or crusty bread balances the richness. If you want something hearty, buttered egg noodles or baked sweet potatoes work well too.
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Why do my beef short ribs turn out tough instead of tender?
Tough short ribs are usually a result of overcooking or not enough slow cooking. To fix this:
– Reduce the oven temperature to 300°F (150°C) if they’re still tough after 3 hours.
– Add a little liquid (like beef broth or apple juice) to the pan to create a braise (cover with foil for the first half, then uncover for browning).
– Let them rest for 10–15 minutes before slicing to redistribute juices.
– Use a meat thermometer—tough ribs often reach 195°F (90°C) instead of the ideal 195–203°F (90–95°C).
– Avoid overcrowding the pan, as this can steam instead of sear.
