Beef short ribs are one of the most delicious cuts of meat you can prepare, offering rich, deep flavors and a melt-in-your-mouth texture when cooked properly. In this article, I’ll guide you through a foolproof recipe for oven-baked beef short ribs, including tips for achieving perfect tenderness, flavor pairings, and suggestions for side dishes that will round out your meal.

1. Oven-Baked Beef Short Ribs

Ingredients

For the Beef Short Ribs:

  • 4-5 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • For the Dry Rub:
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (optional, for a bit of heat)

For the Braising Liquid:

  • 1 cup beef broth
  • 1 cup red wine (optional, or substitute with more broth)
  • 2 tablespoons Worcestershire sauce
  • 4-5 cloves garlic, smashed
  • 1 sprig fresh rosemary (optional)

Instructions

Step 1: Prepare the Short Ribs

Preheat your oven to 300°F (150°C).

Pat the beef short ribs dry using paper towels. This helps the seasoning stick and promotes a better sear.

Step 2: Season the Ribs

In a small bowl, mix together the ingredients for the dry rub: salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cayenne (if using).

Rub the seasoning mixture generously over all sides of the short ribs, ensuring they are well-coated.

Step 3: Sear the Ribs (Optional, but Recommended)

Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Sear the short ribs for 2-3 minutes on each side, until they are nicely browned.

This step adds extra flavor through caramelization but can be skipped if you’re short on time.

Step 4: Prepare the Braising Liquid

Once the ribs are seared, remove them from the pan and set them aside. In the same skillet (or a roasting pan if you’re not using a Dutch oven), add the beef broth, red wine, Worcestershire sauce, and the smashed garlic cloves.

Scrape up any browned bits from the bottom of the pan, as they add incredible flavor to the braising liquid.

Step 5: Bake the Ribs

Place the seared short ribs back into the skillet or roasting pan, ensuring they are nestled into the braising liquid.

Add the rosemary sprig for extra aroma, if desired.

Cover the pan tightly with aluminum foil (or a lid if using a Dutch oven) to trap the moisture.

Bake for 2.5 to 3 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.

Step 6: Rest and Serve

Once the ribs are fully cooked, remove them from the oven and let them rest for about 10 minutes before serving. This helps the meat retain its juices.

If desired, skim off any excess fat from the braising liquid and reduce it on the stovetop to create a flavorful sauce to drizzle over the ribs.

2. Tips for Perfect Oven-Baked Beef Short Ribs

Low and Slow Cooking: The key to tender short ribs is slow cooking at a low temperature. Cooking them at 300°F ensures the collagen and fat in the meat break down, creating that melt-in-your-mouth texture.

Searing for Flavor: While not absolutely necessary, searing the short ribs before baking adds a layer of caramelized flavor that enhances the dish.

Use Bone-In Ribs: Bone-in ribs provide more flavor and help keep the meat moist during cooking.

Choose the Right Pan: A heavy-duty skillet or Dutch oven works best for this recipe, as it allows for even heat distribution and can go from stovetop to oven. If you don’t have one, a roasting pan covered tightly with foil works fine.

3. Variations and Customizations

Add Vegetables:

For a complete one-pan meal, add vegetables like carrots, potatoes, or parsnips to the pan during the last hour of cooking. The vegetables will soak up the flavor of the braising liquid and become tender and caramelized.

Swap the Wine:

If you don’t want to use red wine, you can substitute it with more beef broth or use balsamic vinegar for a slightly tangy flavor.

BBQ Glaze:

For a different twist, brush the ribs with your favorite BBQ sauce during the last 15 minutes of cooking and bake uncovered. This will give the ribs a caramelized, sticky finish.

4. What to Serve with Oven-Baked Beef Short Ribs

Beef short ribs are rich and flavorful, so they pair well with lighter, more neutral side dishes that balance out the richness. Here are some great options:

Mashed Potatoes: Creamy mashed potatoes are a classic pairing with short ribs. They soak up the braising liquid and create the perfect bite of tender meat and smooth potatoes.

Roasted Vegetables: Serve the ribs with roasted vegetables like carrots, Brussels sprouts, or parsnips for a healthy and flavorful side.

Polenta: Creamy polenta is another great option. Its mild flavor complements the richness of the ribs, and it’s perfect for soaking up the sauce.

Green Salad: For a lighter option, a fresh green salad with a tangy vinaigrette helps cut through the richness of the beef.

5. How to Store and Reheat Leftovers

Storing: Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.

Reheating: To reheat, place the ribs in a covered dish and warm them in a 300°F oven until heated through, about 20-30 minutes. You can also reheat them on the stovetop in the braising liquid to keep them moist.

Oven-baked beef short ribs are a delicious, comforting dish that’s surprisingly easy to make. With just a handful of ingredients and a few hours of slow cooking, you can create a meal that’s tender, flavorful, and sure to impress. Whether you’re serving them for a special occasion or a cozy family dinner, these ribs are a crowd-pleaser that will have everyone coming back for seconds.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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