Beef Short Ribs Oven Baked

These Oven Baked Beef Short Ribs are tender, juicy, and full of rich, savory flavor. Seasoned beef short ribs cook slowly in the oven with garlic, fresh herbs, and a flavorful braising liquid until the meat pulls easily from the bone. With simple ingredients and mostly hands-off cooking, this comforting dinner is perfect for serving over no-drain mashed potatoes.

I love a dinner that can spend the afternoon in the oven while I handle the side dishes. This recipe takes a little attention at the stove, then settles into a slow braise. My favorite part is spooning that savory onion sauce over the beef and potatoes so nothing goes to waste.

For more rib recipes, try my Easy Oven Baked Ribs with Blueberry Bourbon Sauce or Slow Cooked Beef Short Ribs.

Why You’ll Love This Recipe

• Tender, juicy beef: A long, gentle braise softens the connective tissue in the short ribs until the meat yields easily to a fork.
• Flavor in every layer: Seasoning the beef, browning it, and scraping up the pan drippings all contribute to the finished sauce.
• Mostly hands-off cooking: Once the pot is covered and in the oven, you don’t need to stir or turn.
• Easy to prepare ahead: The ribs reheat well in their sauce, making them a practical choice for entertaining or a weekend dinner.

Choosing the Right Short Ribs

For this recipe, look for thick, bone-in English-cut beef short ribs. These are cut parallel to the bone, with a generous portion of meat resting on each individual rib. Choose pieces of similar thickness with fine streaks of fat running through the meat.

Thin flanken-cut short ribs are sliced across several bones and need a different cooking approach. Beef back ribs also have a different meat-to-bone ratio, so use meaty short ribs for the most consistent results with this recipe.

Ingredients

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

• Bone-in beef short ribs: Thick, meaty short ribs are well suited to braising because their connective tissue gradually softens during cooking. Look for even marbling rather than pieces made up mostly of exterior fat.
• Garlic powder: Garlic powder spreads evenly over the ribs, adding savory flavor directly to the meat before searing.
• Smoked paprika: Smoked paprika adds a subtle smoky flavor and warm color. Avoid scorching it during searing, since burned spices can make the sauce bitter.
• Onion powder: Onion powder adds concentrated savory flavor to the seasoning blend and complements the fresh onion in the sauce.
• Olive oil: Olive oil helps the beef make even contact with the hot pot during searing, encouraging a flavorful browned surface.
• Yellow onion: Yellow onion softens during the long cooking time, adding gentle sweetness and texture to the braising sauce.
• Fresh garlic: Fresh garlic flavors the cooking liquid as the ribs braise. Adding it after the onion has softened keeps the small minced pieces from burning.
• Beef broth: Beef broth provides the braising liquid and reinforces the meat’s savory flavor. Low-sodium broth gives you more control over the seasoning as the sauce concentrates.
• Red wine or additional beef broth: A dry red wine adds acidity and depth that balance the fatty richness of short ribs. Additional broth is a straightforward substitute when you prefer to leave out the wine.
• Tomato paste: Tomato paste supplies concentrated savory flavor and gives the sauce a fuller taste without making it heavily tomato-based.
• Worcestershire sauce: Worcestershire sauce adds tangy, savory depth that complements both the beef and the browned pan drippings.
• Fresh rosemary: Rosemary has a robust, woodsy flavor that stands up to the long braising time. Whole sprigs are easy to lift out before serving.
• Fresh thyme: Thyme adds a softer earthy flavor that blends with the rosemary, garlic, and onion.
• Bay leaves: Bay leaves infuse the broth with a subtle herbal flavor. Remove them before serving because they stay firm even after hours of cooking.

How to Make Baked Short Ribs

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.

1. Combine the salt, pepper, garlic powder, smoked paprika, and onion powder. Season all sides of the beef.

2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the ribs in batches, leaving space between them. Sear for about 2–3 minutes per side, until browned. Transfer to a plate. If the spices begin to blacken, lower the heat.

3. Add the sliced onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

4. Stir in the tomato paste. Pour in the beef broth, wine, or additional broth, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. These drippings add flavor to the sauce.

5. Return the ribs and any accumulated juices to the pot. Add the rosemary, thyme, and bay leaves.

6. Cover tightly and bake for 3–3½ hours, until the meat is very tender.

Substitutions and Additions

• Without wine: Use additional beef broth in place of the red wine, keeping the total liquid amount the same.
• Add mushrooms: Brown quartered cremini mushrooms after removing the seared ribs, then add them back with the braising liquid.
• With carrots: Tuck large carrot pieces into the pot during the last hour of baking for an easy vegetable addition.
• Add some spice: Add a pinch of crushed red pepper flakes to the sauce for a little heat.

Sandra’s Pro Tips

• Use a pot that fits the ribs snugly. An overly wide pot spreads the liquid too thin, while a crowded pot makes it difficult to arrange the beef evenly.
• Wine. Use a red wine that you enjoy drinking. I pick a robust Cabernet Sauvignon or Merlot for this dish. For an an expensive variety, I also like using a French Bordeaux.
• Brown in batches. Overcrowding cools the pot and encourages steaming instead of browning.
• Save browned drippings, but avoid burned residue. Deep brown bits add flavor; blackened spices or drippings can introduce bitterness.
• Keep the cover tight. A snug lid limits moisture loss during the long cooking time.
• Taste after reducing. As water evaporates, salt concentrates, so adjust seasoning at the end.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

Other Delicious Beef Recipes You May Enjoy

• Slow Cooked Corned Beef and Cabbage
• Brisket Beef Stew
• Oven Cooked Beef Brisket
• Mexican Shredded Beef
• Instant Pot Beef Bourguignon

Tender Beef Short Ribs Oven Baked

These oven-baked beef short ribs are slow cooked until the meat is tender, juicy, and falling off the bone. A flavorful seasoning blend and savory braising liquid create a rich, comforting meal that pairs perfectly with mashed potatoes, roasted vegetables, or rice.

No ratings yet

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: Beef short ribs oven baked

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Servings: 6 servings

Calories: 448kcal

Equipment

• Dutch oven

Ingredients

• 4 pounds beef short ribs bone-in
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 large yellow onion sliced
• 4 cloves garlic minced
• 2 cups beef broth
• 1 cup red wine or additional beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions

• Preheat oven to 325°F.
• Pat the short ribs dry with paper towels. Season all sides with salt, pepper, garlic powder, smoked paprika, and onion powder.
• Heat olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Sear the short ribs for 2 to 3 minutes per side until browned. Remove the ribs and set aside.
• Add the sliced onion to the pot and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
• Add the tomato paste and stir until combined. Pour in the beef broth, red wine (or additional broth), and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits.
• Return the short ribs to the pot. Add the rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the ribs.
• Cover the pot tightly with a lid and bake for 3 to 3 1/2 hours, or until the beef is tender and easily pulls away from the bone.
• Remove the ribs from the cooking liquid and discard the herbs and bay leaves. Skim excess fat from the sauce, then spoon the rich sauce over the ribs before serving.

Notes

Slow Cook In A Crock-Pot 

After browning ribs (Step 3 ), place in the crockpot. Continue with remaining steps. Place ingredients in a slow cooker, cover and cook on low for 9 hours or until fork tender. 

How To Store

Storage: Store the ribs with their sauce in an airtight container in the refrigerator for 3–4 days. Divide larger quantities into shallow containers to cool quickly.

Reheating: Place the ribs and sauce in a covered oven-safe dish. Warm in a 325°F oven until heated through, adding a splash of broth if the sauce is too thick. Reheating time depends on the size and number of portions.

Freezing: Freeze cooled ribs with their sauce in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 448kcal | Carbohydrates: 4g | Protein: 44g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 1334mg | Potassium: 974mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 6mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.