Oven-Braised Beef Short Ribs
Prep Time: 20 minutes
Cook Time: 3–3½ hours
Servings: 6
Ingredients
- 4–5 lb bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 carrots, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine or extra beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon brown sugar, optional
Instructions
Step 1: Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
Step 2: Heat olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the short ribs in batches for about 3–4 minutes per side until deeply browned. Transfer them to a plate.
Step 3: Reduce the heat to medium. Add the sliced onion and carrots to the same pot. Cook for about 5–6 minutes until slightly softened.
Step 4: Add the minced garlic and cook for about 30 seconds. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Step 5: Pour in the red wine, or additional beef broth if you prefer not to use wine. Scrape the browned bits from the bottom of the pot and simmer for 3–4 minutes.
Step 6: Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and brown sugar if using. Stir well.
Step 7: Return the short ribs to the pot, arranging them bone-side down. The liquid should come about halfway to two-thirds up the sides of the ribs.
Step 8: Bring the liquid to a gentle simmer. Cover the pot tightly with a lid and transfer it to the preheated oven.
Step 9: Braise for 3–3½ hours, until the meat is extremely tender and easily pulls away from the bone.
Step 10: Carefully remove the short ribs from the pot. Discard the bay leaves. Skim excess fat from the surface of the braising liquid.
Step 11: For a thicker sauce, place the pot over medium heat and simmer the liquid uncovered for 10–15 minutes until slightly reduced.
Step 12: Return the beef short ribs to the sauce and spoon the rich braising liquid over the top before serving.
Tips
Searing the ribs well is important because it builds the deep, savory flavor of the finished dish. Avoid overcrowding the pan while browning. For even better flavor, prepare the ribs a day ahead, refrigerate them overnight, and remove the hardened fat from the top before reheating.
Storage
Store leftover short ribs with their sauce in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven.
Serving Ideas
Serve these tender beef short ribs over creamy mashed potatoes, buttery polenta, egg noodles, or white rice. Roasted carrots, green beans, Brussels sprouts, or crusty bread also pair beautifully with the rich sauce.
Nutrition Benefits
Beef short ribs provide plenty of protein, iron, zinc, and vitamin B12. The carrots and onions add additional nutrients and flavor, while the slow braising method creates an especially tender and satisfying main dish.
