There’s nothing quite like the rich, hearty flavor of perfectly cooked beef short ribs. If you want to know How To Bake Beef Short Ribs In The Oven for fall-off-the-bone meat, you’re in the right place. This method is simpler than you might think, and it delivers incredible results every time. The oven does most of the work, turning a tough cut into something tender and deeply flavorful.
Short ribs are a fantastic choice for a special dinner or a comforting weekend meal. They have a great balance of meat and fat, which melts during the long, slow cook. This process creates a luxurious sauce and meat that literally falls apart with a gentle tug of your fork. Let’s get started on making your best short ribs yet.
How To Bake Beef Short Ribs In The Oven
Before you begin, it’s helpful to understand the cut of meat. Beef short ribs come from the lower portion of the cow’s rib cage. They are typically sold as either “English-cut” (a single bone with a thick piece of meat attached) or “flanken-cut” (cut across the bones, resulting in several thin pieces). For baking in the oven, the English-cut style is what you want. It’s ideal for braising.
What You’ll Need:
* 3–4 pounds of English-cut beef short ribs (about 4–6 large pieces)
* Salt and freshly ground black pepper
* 2–3 tablespoons of high-heat oil (like avocado or vegetable oil)
* 1 large yellow onion, chopped
* 2–3 medium carrots, chopped
* 3–4 celery stalks, chopped
* 4–5 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
* 2–3 cups beef broth (low-sodium is best)
* 2–3 sprigs of fresh thyme
* 2 bay leaves
* 1 tablespoon Worcestershire sauce
A heavy, oven-safe pot with a tight-fitting lid is essential. A Dutch oven is perfect for this job.
Step 1: Preparing and Searing the Ribs
This first step is non-negotiable for building flavor. Don’t skip the sear!
1. Pat the ribs dry. Use paper towels to thoroughly dry each short rib. This is crucial for getting a good brown crust, not a steam.
2. Season generously. Season all sides of the ribs liberally with salt and pepper. Do this right before they go in the pot.
3. Heat your pot. Place your Dutch oven over medium-high heat and add the oil. Let it get hot until it shimmers.
4. Sear the meat. Carefully add the ribs to the pot, making sure not to crowd them. You’ll likely need to do this in batches. Sear for 3–4 minutes per side, until a deep brown crust forms. Transfer the seared ribs to a plate and set aside.
Step 2: Building the Braising Liquid
The flavor foundation happens right in the same pot.
1. Cook the vegetables. Reduce the heat to medium. Add the chopped onion, carrot, and celery (this combo is called a mirepoix). Cook for 5–7 minutes, stirring occasionally, until they soften and start to brown.
2. Add garlic and tomato paste. Stir in the minced garlic and tomato paste. Cook for about 1 minute, until the paste darkens slightly and becomes fragrant.
3. Deglaze with wine. Pour in the red wine. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. This is called “fond,” and it’s pure flavor gold. Let the wine simmer and reduce by about half, which takes 3–5 minutes.
4. Add the remaining liquids. Pour in the beef broth and Worcestershire sauce. Add the thyme sprigs and bay leaves. Bring everything to a gentle simmer.
Step 3: The Slow Oven Braise
This is where the magic happens. Low and slow heat breaks down the tough connective tissue.
1. Return the ribs to the pot. Nestle the seared short ribs back into the liquid, bone-side down. The liquid should come about two-thirds of the way up the sides of the meat. It doesn’t need to fully cover them.
2. Cover and bake. Put the lid securely on your Dutch oven. Place it in the center of a preheated 300°F (150°C) oven. This low temperature is key for fall-off-the-bone meat.
3. Bake until tender. Let the ribs bake for 2.5 to 3.5 hours. You’ll know they’re done when the meat is extremely tender and pulls away from the bone easily with a fork. Check them at the 2.5-hour mark.
Step 4: Finishing and Serving
Once the ribs are cooked, you have a couple of options for the sauce.
1. Rest the meat. Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a serving platter or baking sheet. Tent them loosely with foil to keep warm.
2. Skim the fat. Let the cooking liquid in the pot settle for a minute. Then, use a large spoon to skim off the excess fat that rises to the surface.
3. Finish the sauce (optional but recommended). For a richer, thicker sauce, you can simmer the liquid on the stovetop over medium heat. Let it reduce until it coats the back of a spoon. For an even thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering liquid and cook for 2–3 minutes until thickened.
4. Serve. Pour the sauce over the ribs or serve it on the side. They are fantastic served over creamy mashed potatoes, polenta, or a bed of buttered egg noodles to soak up all that delicious juice.
Choosing the Best Short Ribs
Picking the right package at the store makes a difference. Look for ribs with a good amount of meat on the bone. The meat should be a deep red color with creamy white marbling (fat running through it). This intramuscular fat is what will baste the meat from the inside, making it juicy. Avoid packages where the meat looks thin or where there is excessive hard, white fat on the outside.
If you have a choice, ribs from the chuck section are often more meaty than those from the plate. Don’t be afraid to ask your butcher for help—they can point you to the best ones for braising.
Bone-In vs. Boneless
While boneless short ribs are convenient, we strongly recommend bone-in for this recipe. The bone adds an incredible depth of flavor to the braising liquid that you just can’t get otherwise. The connective tissue around the bone also melts into gelatin, contributing to the silky, luxurious texture of the final sauce.
Common Mistakes to Avoid
Even a forgiving recipe like this can have pitfalls. Here’s what to watch out for:
* Not drying the meat before searing. Wet meat steams instead of browns. Always pat it dry.
* Crowding the pot during sear. This drops the pan temperature and causes the ribs to steam and release liquid. Give them space.
* Using boiling liquid. When you add the broth, it should be at least room temp. Adding cold liquid shocks the pot and can slow cooking.
* Baking at too high a temperature. A oven that’s too hot will make the meat tough and dry, not tender. Stick to 300°F for the best texture.
* Peeking too often. Every time you take the lid off, you release heat and steam. Trust the process and only check towards the end of the cook time.
Make-Ahead and Storage Tips
Short ribs are actually one of those dishes that taste even better the next day. The flavors have more time to meld together.
To make ahead: Complete the recipe through the braising step. Let the ribs cool completely in their cooking liquid. Then, store them covered in the refrigerator for up to 3 days. When ready to serve, gently reheat them on the stovetop over low heat until warmed through. You can also skim the solidified fat from the top of the chilled liquid much easier.
To freeze: Place the cooled ribs and sauce in an airtight freezer-safe container. They will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat is on the stovetop in a covered pot over low heat. You can add a splash of broth or water if the sauce seems too thick. You can also reheat in a covered dish in a 325°F oven until hot.
What to Serve With Your Short Ribs
The rich, savory flavor of the ribs pairs beautifully with sides that can absorb the amazing sauce.
* Mashed Potatoes: A classic for a reason. Creamy mashed potatoes are the perfect base.
* Polenta: Soft, cheesy polenta is a wonderful alternative.
* Egg Noodles: Simple buttered egg noodles let the ribs be the star.
* Roasted Vegetables: While the ribs bake, you can roast carrots, parsnips, or Brussels sprouts on another oven rack.
* Crusty Bread: Don’t let a drop of sauce go to waste. A good loaf of bread is essential for sopping.
FAQs About Baking Beef Short Ribs
How long does it take to cook short ribs in the oven?
At 300°F, plan for 2.5 to 3.5 hours. The exact time depends on the size of your ribs. They are done when the meat is very tender and easily pierced with a fork.
Can I cook short ribs without wine?
Absolutely. You can substitute the red wine with an equal amount of additional beef broth. For extra flavor, add a tablespoon of balsamic vinegar or red wine vinegar to the broth to mimic the acidity of the wine.
What temperature should short ribs be cooked to?
Because this is a braise, we’re cooking for tenderness, not a specific internal temperature. However, to break down the collagen, the meat needs to reach an internal temperature of around 200–205°F. A instant-read thermometer can confirm they are in this range and perfectly done.
Why are my short ribs tough?
Tough short ribs mean they haven’t cooked long enough. The connective tissue needs sufficient time in the moist, low heat to break down. Simply return them to the oven and check every 20-30 minutes until they become tender. Cooking at to high a temperature can also cause them to toughen.
Can I use a slow cooker instead?
Yes. Follow steps 1 and 2 (searing and building the liquid) on the stovetop. Then transfer everything to your slow cooker. Cook on LOW for 8 hours or on HIGH for 4-5 hours, until tender.
Baking beef short ribs in the oven is a straightforward process that rewards you with a truly impressive meal. The key is patience—allowing the low, steady heat to work its magic on the meat. Once you try this method, you’ll see why it’s a favorite technique for home cooks and chefs alike. The rich aroma that fills your kitchen is just a bonus to the incredible flavor waiting at the end. So next time you see those meaty short ribs at the store, grab them with confidence. You now have the knowledge to turn them into a spectacular, comforting dish that will have everyone asking for seconds.