There’s something absolutely magical about oven-baked beef short ribs – they’re the kind of dish that transforms a simple weeknight dinner into something truly special. These fall-off-the-bone tender ribs are braised low and slow in the oven until they reach that perfect state of melt-in-your-mouth perfection. I absolutely adore making this recipe because it requires minimal hands-on time, yet delivers restaurant-quality results that will have your family asking for seconds (and thirds!).
The beauty of this beef short ribs oven baked recipe lies in its simplicity and the incredible depth of flavor that develops during the long braise. Unlike grilling or pan-searing, the oven method ensures even cooking and allows the meat to become incredibly tender while the sauce reduces into something absolutely luxurious. The initial sear creates a beautiful crust, locking in all those delicious flavors, and then the low-and-slow cooking does all the work for you.
I recommend serving these gorgeous ribs alongside creamy mashed potatoes or crusty bread to soak up every last drop of that incredible braising liquid. You could also pair them with a easy pickled red onion recipe for a bright contrast, or even a best chickpea salad recipe for a lighter side dish. This recipe is absolutely foolproof and has become a family favorite in our home.
What I love most about this oven-baked method is that you can prepare the ribs ahead of time and simply reheat them before serving – making it perfect for meal prep or entertaining. The flavors actually intensify overnight, so feel free to make these a day or two in advance. For more comfort food inspiration, check out our quick tasty bacon carbonara recipe or our delicious heavy cream pasta recipe. And if you’re looking for a sauce to complement these ribs, our best heavy cream Alfredo sauce recipe could inspire your next sauce creation.
For the best results, I always recommend using bone-in, skin-on beef short ribs from a quality butcher. The bones add incredible flavor to the braising liquid, and the higher fat content means you’ll get that coveted tenderness. Don’t be intimidated by this recipe – it’s genuinely one of the easiest elegant dishes you can make at home. The oven does most of the work while you relax, and the results are absolutely worth it. Trust me, once you master this beef short ribs oven baked recipe, it’ll become your go-to impressive dinner that tastes like you spent hours in the kitchen!
Ingredients
- 3-4 pounds beef short ribs (4-6 large ribs), trimmed of excess fat
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 4 medium carrots, cut into 2-inch pieces
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening, optional)
Instructions
- Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously on all sides with 1½ teaspoons of kosher salt and the freshly ground black pepper.
- Heat the olive oil in a large heavy-bottomed Dutch oven or oven-safe braising pan over medium-high heat until it shimmers and is hot but not smoking.
- Working in batches if necessary to avoid overcrowding the pan, sear the seasoned beef short ribs on all sides for 3-4 minutes per side until they develop a beautiful golden-brown crust. Transfer the seared ribs to a clean plate and set aside.
- Pour off all but 1 tablespoon of the fat from the pan (this flavorful fond is pure gold for your sauce), then add the chopped onion and carrot pieces to the same pan.
- Sauté the vegetables over medium heat for 4-5 minutes, stirring occasionally, until they begin to soften and caramelize slightly.
- Add the minced garlic to the pan and cook for another minute until fragrant, stirring constantly to prevent burning.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color.
- Pour in the red wine (if using) and use a wooden spoon to scrape up all the browned bits from the bottom of the pan – this is called deglazing and releases incredible flavor.
- Add the beef broth, Worcestershire sauce, smoked paprika, bay leaves, and thyme sprigs to the pan, stirring well to combine all ingredients.
- Return the seared beef short ribs to the pan, nestling them among the vegetables so they’re partially submerged in the braising liquid (they don’t need to be completely covered).
- Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with its lid and transfer it to the preheated 325°F oven.
- Braise the short ribs in the oven for 2½ to 3 hours, or until the meat is so tender it threatens to fall off the bone and a fork pierces it with almost no resistance.
- Carefully remove the Dutch oven from the oven (the handle will be extremely hot), and transfer the short ribs to a serving platter using tongs, covering loosely with foil to keep warm.
- Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids (vegetables and herbs), then return the liquid to the Dutch oven or a saucepan.
- For a richer, thicker sauce, whisk together the 2 tablespoons of butter and 2 tablespoons of flour to create a beurre manié, then whisk it into the simmering braising liquid and cook for 2-3 minutes until it reaches your desired consistency.
- Taste the sauce and adjust seasonings as needed with the remaining ½ teaspoon of salt and additional black pepper, then pour the finished sauce over the short ribs before serving hot with your favorite sides.
Pro Tips
The key to tender short ribs is not high heat but rather time – resist the urge to increase the oven temperature as this will result in tough, stringy meat instead of the desired fall-apart texture.
Don’t skip the searing step, as this crucial step develops a flavorful crust through the Maillard reaction, creating depth of flavor in your final dish.
You can make this recipe up to two days ahead – actually, the flavors improve overnight as they meld together. Simply reheat covered in a 325°F oven for about 30 minutes until warmed through.
If your braising liquid seems too thin after cooking, simmer it uncovered on the stovetop for 10-15 minutes to reduce and concentrate the flavors.
For a more sophisticated flavor profile, try adding ½ teaspoon of Dijon mustard or a tablespoon of balsamic vinegar to the braising liquid.
Short ribs are quite rich, so serve them in reasonable portions – one large rib per person is typically sufficient, especially with hearty sides.
The rendered fat that rises to the top of your braising liquid can be skimmed off for a lighter sauce, or left in for extra richness and flavor.
These short ribs pair beautifully with creamy mashed potatoes, polenta, egg noodles, or crusty bread to soak up every last drop of that incredible sauce.
If you prefer a wine-free version, simply substitute the red wine with additional beef broth – the ribs will still be absolutely delicious.
Leftovers can be refrigerated for up to four days or frozen for up to three months, making this an excellent recipe for meal prep or dinner party planning.