Oven-Braised Beef Short Ribs

Oven-Braised Beef Short Ribs

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes–3 hours
Servings: 4–6

Ingredients

• 4–5 lb bone-in beef short ribs
• 2 tablespoons olive oil
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine or additional beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions

1. Preheat the oven to 325°F (165°C).
2. Pat the beef short ribs dry with paper towels. Season all sides generously with salt and black pepper.
3. Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
4. Add the short ribs in batches and sear for about 3–4 minutes per side, until a deep golden-brown crust develops. Transfer the browned ribs to a plate.
5. Add the chopped onion, carrots, and celery to the same pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
6. Stir in the minced garlic and tomato paste. Cook for another 1–2 minutes, stirring constantly, until fragrant.
7. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Allow it to simmer for about 3 minutes.
8. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.
9. Return the browned short ribs to the pot, arranging them in a single layer whenever possible. The braising liquid should reach about halfway up the sides of the ribs.
10. Cover the pot tightly with a lid and transfer it to the preheated oven.
11. Braise for 2½–3 hours, until the beef is extremely tender and easily pulls away from the bone.
12. Carefully remove the short ribs from the pot and discard the bay leaves.
13. For a richer and thicker sauce, place the pot back over medium heat and simmer the braising liquid uncovered for 8–10 minutes, or until reduced to your preferred consistency.
14. Return the ribs to the sauce or arrange them on a serving platter. Spoon the tender vegetables and rich braising sauce generously over the top.
15. Serve hot with mashed potatoes, creamy polenta, buttered noodles, or roasted vegetables.

Tips

• Choose bone-in short ribs for the deepest beef flavor and juiciest texture.
• Searing the ribs thoroughly is important because the browned crust adds tremendous flavor to the final sauce.
• Keep the oven temperature low and allow plenty of time for braising. Slow cooking helps break down the tough connective tissue and creates tender, fall-apart beef.
• If the braising liquid reduces too much while cooking, add a small splash of warm beef broth.
• For a subtle sweet-and-savory finish, stir 1 tablespoon brown sugar or honey into the braising liquid.
• For an even richer flavor, prepare the ribs one day ahead. Refrigerate them overnight, remove the hardened fat from the surface, and gently reheat before serving.
• Garnish with fresh parsley or thyme for a fresh finishing touch.

Storage

Allow the beef short ribs and sauce to cool completely before storing.

Place the ribs together with their sauce in an airtight container and refrigerate for up to 3–4 days.

For longer storage, freeze the short ribs and braising sauce in a freezer-safe container for up to 3 months.

Thaw frozen ribs overnight in the refrigerator before reheating.

For the best texture, reheat slowly in a covered pot over low heat or in a 325°F (165°C) oven until the meat and sauce are thoroughly heated.