Easy Oven Baked Beef Short Ribs

This is an oven-baked short ribs recipe with slow-cooked beef short ribs in a rich, flavorful red wine liquid until juicy and tender.

A large black bowl of mashed potatoes and oven baked short ribs topped with fried onions and fresh parsley leaves

Oven-baked ribs are succulent and tender, coated in an herb-infused liquid as it cooks.

Slow cooking to perfection, the ribs develop a caramelized crust on the outside while remaining juicy and fall-off-the-bone tender on the inside.

The cooking process enhances the natural richness of the beef, creating a delectable and satisfying dish that is perfect for a hearty family dinner.

It’s such an easy recipe because there’s little prep and despite the long cooking time, you don’t have to babysit it as it cooks.

Beef short ribs are one of those tough cuts of meat that need to slow bake for a long time to get tender.

The ribs in this recipe are English cut, not flanken cut. Meaning, they are cut parallel in between each bone and not across the bones.

Ingredients for Baked Short Ribs

An overhead view of eight raw short ribs on a gold baking sheet over a wooden background
  • Bone-in Beef Short Ribs, English cut
  • Olive Oil
  • Red Wine, like Pinot Noir
  • Beef Broth or Beef Stock
  • Worcestershire Sauce
  • Minced Garlic
  • Tomato Paste
  • Bay Leaves
  • Thyme Sprig
  • Oregano Sprig
  • Rosemary Sprig
  • Salt
  • Black Pepper

How to Make Baked Short Ribs

  • Preheat the oven temperature to 350℉.
  • Season all sides of short ribs with salt and black pepper.
  • Heat olive oil in a large oven-safe pot or a large Dutch oven on the stove over medium-high heat. Once hot, place ribs in the pot and brown on all sides, about 2 minutes per side. Set aside.
  • Add minced garlic to the pot and cook for 1 minute. Add red wine and bring to a simmer. Add broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
  • Add short ribs back to the pot in a single layer and top with fresh bay leaves, thyme, oregano, and rosemary sprigs. Cover with lid.
  • Place the covered pot in the lower half of the oven and bake for 2 ½ hours until tender. The beef is meant to be fork-tender. Once done, discard fresh herbs.
  • Optionally, make a sauce by adding 1/2 cup of the cooking liquid from the pot to a skillet over medium-high heat. Whisk in 3 tablespoons of all-purpose flour. Continuously whisk while slowly adding more cooking liquid until it is a smooth sauce.

What to Serve with Oven-Baked Beef Ribs

  1. Instant Pot Mashed Potatoes: The creamy texture of mashed potatoes contrasts nicely with the tender meat of the short ribs. I prefer to cook mine in chicken broth every time. It gives them a rich savory flavor.
  2. Roasted Carrots: Carrots roasted with olive oil and herbs make a delicious and hearty side dish. Top with Parmesan to give it a crunchy and mildly nutty flavor.
  3. Creamy Polenta: Similar to mashed potatoes, creamy polenta provides a smooth and comforting contrast to the short ribs.
  4. Garlic Green Beans: Lightly sautéed green beans with garlic, bacon, and mushrooms add a vibrant element to the meal.
  5. Crispy Brussels Sprouts: Roasted Brussels sprouts with crispy bacon offer a savory and slightly charred flavor that complements the richness of the short ribs.
  6. Crusty Bread: A loaf of crusty bread or dinner rolls is perfect for soaking up the delicious braising liquid.
A larger black bowl of mashed potatoes and oven baked short ribs topped with crispy fried onions and a fork pulling the beef apart to show how tender it is

Storing Leftovers

Refrigerating

According to USDA guidelines, leftover short ribs should be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing

To save leftover short ribs for a longer period, allow them to fully cool first. Then place them in a resealable freezer-safe bag for 2-3 months.

I recommend storing them individually or pre-freezing them before adding them to a larger container together. Otherwise, they will freeze together in clumps, making it harder to thaw.

I recommend saving any of the leftover braising liquid for when you need to reheat leftovers.

A large black bowl of mashed potatoes, braised short ribs topped with fried onions and fresh parsley leaves next to two pieces of cheesy bread and a blue and white fringe napkin

Reheating Leftovers

The best way to reheat these short ribs is over the stovetop. I find they dry out in the oven.

To reheat on the stove:

Add the short ribs to a skillet with any leftover braising liquid. Heat over medium-low heat, turning occasionally and spooning the liquid over top until the ribs are heated through.

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A large black bowl of mashed potatoes, braised short ribs topped with fried onions and fresh parsley leaves next to two pieces of cheesy bread and a blue and white fringe napkin

Easy Oven Baked Beef Short Ribs

Tiffany
This is an oven-baked short ribs recipe with slow-cooked beef short ribs in a rich, flavorful red wine liquid until juicy and tender.
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Prep Time 5 minutes
Cook Time 2 hours 41 minutes
Total Time 2 hours 46 minutes
Course Main Dishes
Cuisine American
Servings 8 Servings
Calories 313 kcal

Equipment

Ingredients
  

  • 3 pounds Beef Short Ribs
  • 2 tablespoons Olive Oil
  • 2 cups Red Wine Pinot Noir
  • 3 cups Beef Broth reduced-sodium
  • ¼ cup Worcestershire Sauce
  • 1-2 tablespoons Minced Garlic
  • 1 tablespoon Tomato Paste
  • 2 Bay Leaves or 2 dried bay leaves
  • 1 Thyme Sprig or 1/2 teaspoon dried thyme
  • 1 Oregano Sprig or 1/2 teaspoon dried oregano
  • 1 Rosemary Sprig or 1 teaspoon dried rosemary
  • Salt
  • Black Pepper

Instructions
 

  • Preheat the oven to 350℉.
  • Season all sides of short ribs with salt and black pepper.
  • Heat olive oil in a large oven-safe pot or Dutch oven on the stove over medium-high heat. Once hot, add short ribs and brown on all sides, about 2 minutes per side. Set aside.
  • Add minced garlic to the pot and cook for 1 minute. Add red wine and bring to a simmer. Add broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
  • Add short ribs back to the pot in a single layer and top with fresh bay leaves, thyme, oregano, and rosemary sprigs. Cover with lid.
  • Place the covered pot in the lower half of the oven and bake for 2 ½ hours until tender. The beef is meant to be fork-tender. Once done, discard fresh herbs.

Nutrition

Calories: 313kcalCarbohydrates: 4gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 73mgSodium: 521mgPotassium: 798mgFiber: 0.2gSugar: 1gVitamin A: 53IUVitamin C: 2mgCalcium: 30mgIron: 4mg

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