Nothing fills your home with warmth like the mouthwatering aroma of braised beef short ribs simmering away in the oven. This classic dish is rich, hearty, and guaranteed to make any meal feel like a special occasion.
In this simple and satisfying guide, we’ll show you how to prepare braised beef short ribs that are fall-off-the-bone tender and packed with flavor. Perfect for family dinners, cozy weekends, or impressive holiday meals, these braised beef short ribs are surprisingly easy to make at home.
We’ll cover every step, from selecting the best ribs and building bold flavors to mastering oven braising and storing leftovers for even better next-day meals. Let’s dive into the delicious world of braised beef short ribs!
Table of Contents
What Are Braised Beef Short Ribs?
Let’s keep it simple. Braised beef short ribs are tender, juicy, and full of rich flavor. They come from the cow’s rib or chuck area and usually have the bone still in. That bone adds even more flavor!
Braising means two things:
- First, you sear the meat (cook it quickly on high heat to brown it).
- Then, you slow-cook it in liquid (like broth or wine) in the oven.
Cooking it this way makes the meat super soft and packed with flavor.
Why Use the Oven?
Sure, you could use a slow cooker or pressure cooker. But the oven gives you even more heat from all sides. That’s what makes the meat melt in your mouth.
The best tool for this is a Dutch oven—a heavy pot with a lid. It traps all the heat and flavor inside.
What You’ll Need
Here’s your basic ingredient list:
- 3–4 lbs bone-in beef short ribs (about 2 inches thick)
- Salt and black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or dark beer)
- 2 cups beef broth
- Bay leaves, rosemary, and thyme
Optional: Try balsamic vinegar or caramelized onions for extra flavor.
For inspiration on pairing bold proteins with seasonal sides, check out this Longhorn Brussels Sprouts Recipe—a great companion to your short ribs!
Easy Swaps
Don’t like garlic? Use shallots instead. Want a fruity twist? Swap the wine for pomegranate juice. You can also toss in carrots or celery for extra veggies.
Choosing the Right Short Ribs
There are two main types:
- English cut: One thick piece of meat with a bone under it. Best for oven braising.
- Flanken cut: Thin slices with small bits of bone. Better for quick cooking.
Stick with English cut ribs for this recipe—they’re juicy and perfect for slow cooking.
Bone-in ribs give the best flavor and make the dish look amazing when served.
Tools You’ll Need
- Dutch oven (or a deep roasting pan with foil/lid)
- Long tongs (for searing)
- Wooden spoon (for scraping flavor from the pan)
- Optional: Meat thermometer (to check if it’s done)
Step-by-Step: Braised Beef Short Ribs Oven Recipe
Step 1: Prep the Meat
Dry the ribs with paper towels. Season them with salt and pepper. Let them sit at room temp for 30–40 minutes if you have time.
Optional: Add a pinch of smoked paprika or garlic powder for more flavor.
Step 2: Sear the Ribs
Heat oil in your pot. Sear ribs on all sides until brown. Do this in batches so they get a nice crust. Set the ribs aside.
In the same pot, cook the onions and garlic. Scrape up the brown bits on the bottom (that’s flavor gold!).
Step 3: Build the Sauce
Add tomato paste and cook for a minute. Pour in the wine (or beer) and let it bubble for a bit. Then add broth, herbs, and bay leaves.
Put the ribs back in the pot. They should be mostly covered in the liquid.
Step 4: Into the Oven
Preheat the oven to 300°F (150°C). Cover the pot and place it in the oven for 2.5 to 3 hours.
Want the sauce a bit thicker? Uncover the pot during the last 20 minutes.
Step 5: Rest and Serve
Take the pot out and let the ribs rest for 10–15 minutes. Skim off any fat from the top.
For a final touch, stir in a bit of butter or balsamic vinegar.
Serve over mashed potatoes, polenta, or rice—and enjoy!
Try New Flavors!
Change Up the Liquid
- Red wine: Rich and classic
- Dark beer: Earthy and bold
- Beef broth: Light and comforting
Each one gives the dish a different flavor.
Global Twists
- Asian Style: Add soy sauce, ginger, and sesame oil
- Mediterranean Style: Use garlic, olives, and oregano
- Want something cozy? Try cinnamon or star anise for warmth
Perfect Sides
Comfort Food Sides
- Mashed potatoes
- Creamy polenta
- Rice
These soak up the sauce and keep the dish hearty.
Add Veggies
- Sautéed spinach or kale
- Roasted Brussels sprouts
- Root veggies like carrots or sweet potatoes
These add color and balance to your plate.
Storing and Reheating
Let ribs cool, then store them in a container with the sauce.
- Fridge: Up to 4 days
- Freezer: Up to 3 months
To reheat, warm in the oven at 300°F for 25–30 minutes, covered. You can also reheat gently on the stove.
Try not to microwave—it dries the meat out.
Mistakes to Avoid
Cooking Too Long or Too Short
If they’re undercooked, they’ll be tough.
If overcooked, they’ll fall apart too much.
Aim for 2.5 to 3 hours at 300°F. Use a fork—if it goes in easily, they’re done.
Skipping the Sear
Don’t skip searing—it gives tons of flavor. Also, don’t crowd the pan. Sear in small batches.
And always scrape up those browned bits after searing. They make your sauce amazing!
Final Thoughts
Making the perfect braised beef short ribs oven recipe is easier than it sounds. Just take your time, follow the steps, and enjoy the process.
Once you’ve done it once, you’ll want to make it again and again—each time with your own tasty twist.
Braised Beef Short Ribs Oven Recipe
- Total Time: 2 hours
- Yield: Serves 4 to 6
Description
Tender, juicy, and full of rich flavor, these braised beef short ribs are seared to perfection and then slow-cooked in the oven with a savory sauce of red wine, broth, and aromatic herbs. Perfect for cozy nights, special dinners, or impressing guests, this recipe guarantees melt-in-your-mouth results every time.
Ingredients
-
3–4 lbs bone-in beef short ribs (English cut, about 2 inches thick)
-
Salt and black pepper, to taste
-
2 tablespoons olive oil
-
1 large onion, chopped
-
2–3 garlic cloves, minced
-
2 tablespoons tomato paste
-
1 cup red wine (or dark beer, or pomegranate juice)
-
2 cups beef broth
-
2–3 bay leaves
-
1 sprig fresh rosemary
-
1–2 sprigs fresh thyme
Optional for extra flavor:
-
Balsamic vinegar
-
Caramelized onions
-
Smoked paprika or garlic powder
-
Butter (for finishing)
Instructions
-
Prep the Meat:
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Let them sit at room temperature for 30–40 minutes if possible. -
Sear the Ribs:
Preheat a Dutch oven over medium-high heat with olive oil. Sear the ribs on all sides until browned, working in batches to avoid overcrowding. Set the ribs aside. -
Sauté Aromatics:
In the same pot, cook the onions and garlic, scraping up the browned bits from the bottom. -
Build the Sauce:
Stir in the tomato paste and cook for 1 minute. Pour in the red wine (or substitute) and simmer for a few minutes to reduce slightly. Add beef broth, bay leaves, rosemary, and thyme. -
Braise:
Return the ribs to the pot, making sure they’re mostly submerged. Cover with the lid.
Transfer to a preheated 300°F (150°C) oven. Braise for 2.5 to 3 hours, until the meat is fork-tender. -
Finish:
Optional: For a thicker sauce, uncover the pot for the last 20 minutes of cooking.
Let the ribs rest in the pot for 10–15 minutes after removing from the oven. Skim off excess fat. Stir in a pat of butter or a splash of balsamic vinegar if desired.
-
Serve:
Serve hot over mashed potatoes, polenta, or rice. Spoon plenty of sauce over the top.
Notes
- Choosing Ribs: Stick to English cut bone-in short ribs for the juiciest, most flavorful results.
- Liquid Variations: Dark beer, beef broth, or pomegranate juice can be swapped for red wine.
- Global Twists: Add soy sauce, ginger, and sesame oil for an Asian spin, or garlic, olives, and oregano for a Mediterranean feel.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braising (Oven)
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 6–8 oz (1–2 short ribs with sauce)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: ~780 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1.5 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 160 mg
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Frequently Asked Questions (FAQ)
1. Can I make braised beef short ribs ahead of time?
Yes, you absolutely can! In fact, braised beef short ribs often taste even better the next day. After cooking, simply let them cool, then store the ribs and sauce together in an airtight container. Because the flavors continue to blend as they sit, reheating them the next day results in an even richer dish. Just warm gently in the oven or on the stovetop to bring back that melt-in-your-mouth texture.
2. What’s the best substitute for red wine in the braising liquid?
If you prefer not to use red wine, you have several great options. For example, dark beer gives a deep, earthy flavor, while pomegranate or grape juice adds a fruity note. Additionally, you can use all beef broth and add a splash of balsamic vinegar or Worcestershire sauce to boost the flavor. The key is to balance acidity and richness so the sauce still turns out full-bodied and delicious.
3. How do I know when the short ribs are done cooking?
You’ll know the short ribs are done when they’re fork-tender but still hold their shape. Usually, this takes about 2.5 to 3 hours at 300°F. Although it’s tempting to check often, it’s best to leave them undisturbed for most of the cooking time. Then, near the end, test with a fork—if it slides in easily and the meat starts pulling away from the bone, they’re ready.
4. What sides go best with braised short ribs?
Braised short ribs are rich, hearty, and perfect for pairing with comforting sides. Mashed potatoes are a classic favorite, as they soak up every drop of the flavorful sauce. You can also serve your short ribs with creamy polenta, buttery rice, or roasted root vegetables like carrots and parsnips for an earthy touch.
For a bit of balance, don’t forget the greens—sautéed spinach, kale, or garlicky green beans add freshness and a pop of color to your plate, rounding out the meal beautifully.
5. Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs for this recipe, but there are a few important trade-offs to consider. Boneless short ribs are definitely easier to eat and handle, making them a convenient option for many cooks. However, they don’t bring quite the same depth of flavor as bone-in short ribs.
The reason? The bones and marrow slowly release rich, savory flavors into the braising sauce as they cook, creating a deeper, more luxurious taste. If you’re looking for maximum convenience, boneless short ribs will work just fine. But if you want the true slow-cooked magic and the richest, most flavorful results, bone-in short ribs are definitely the way to go.