If you want a meal that feels special but is actually simple to make, oven-baked short ribs are a perfect choice. Learning how to cook short ribs in the oven is a basic cooking method that yields incredibly tender, flavorful meat every time. The long, slow heat works magic on this tough cut, breaking down the connective tissue until it’s fall-apart tender. This guide will walk you through the entire process, from picking the right ribs to serving them with confidence.
How To Cook Short Ribs In Oven
This method focuses on braising, which means cooking the ribs slowly in a flavorful liquid. It’s a forgiving technique that creates rich, deep flavors. You’ll need a heavy, oven-safe pot or Dutch oven with a tight-fitting lid. Let’s get started.
What You’ll Need: Ingredients & Tools
Gathering everything before you start makes the process smooth. Here’s your checklist.
Ingredients
- 4–5 pounds of bone-in English-cut beef short ribs (about 8–10 pieces)
- Kosher salt and freshly ground black pepper
- 2–3 tablespoons neutral oil (like avocado or canola)
- 1 large yellow onion, chopped
- 2–3 medium carrots, chopped
- 3–4 celery stalks, chopped
- 4–6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 3–4 cups beef broth (low-sodium is best)
- 3–4 fresh thyme sprigs or 1 teaspoon dried
- 2 bay leaves
Essential Tools
- Large Dutch oven or heavy oven-safe pot with lid
- Tongs
- Wooden spoon
- Paper towels
- Cutting board and chef’s knife
- Measuring cups and spoons
Step-by-Step Cooking Instructions
Follow these steps carefully for the best results. Plan for about 3 to 3.5 hours total time, with most of it being hands-off oven time.
Step 1: Prepare the Short Ribs
Take the short ribs out of the fridge about 30 minutes before cooking. This helps them cook more evenly. Pat them completely dry with paper towels. Moisture is the enemy of good browning. Generously season all sides with salt and pepper.
Step 2: Brown the Meat
Preheat your oven to 325°F (163°C). Heat the oil in your Dutch oven over medium-high heat on the stovetop. When the oil is shimmering, add the short ribs in a single layer. Don’t crowd the pot; work in batches if needed. Brown them well on all sides, about 4–5 minutes per side. This step builds a ton of flavor, so don’t rush it. Remove the ribs to a plate and set aside.
Step 3: Cook the Aromatics
In the same pot with the leftover fat, add the onion, carrot, and celery. Cook, stirring occasionally, until they begin to soften, about 5–7 minutes. Add the garlic and tomato paste and cook for another minute until fragrant. The tomato paste may darken a bit, which is good.
Step 4: Deglaze the Pot
Pour in the red wine. Use your 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. Let the wine simmer and reduce by about half, which takes 3–4 minutes.
Step 5: Build the Braising Liquid
Add the beef broth, thyme sprigs, and bay leaves to the pot. Bring the liquid to a simmer. Taste the liquid and add a pinch of salt if needed—remember, the broth has salt and you seasoned the meat.
Step 6: Braise in the Oven
Carefully return the short ribs to the pot, nestling them into the liquid. They should be mostly submerged. Put the lid on the Dutch oven and place it in your preheated oven. Let them cook, undisturbed, for 2.5 to 3 hours. The meat is done when it’s extremely tender and pulls away from the bone easily.
Step 7: Rest and Serve
Once out of the oven, let the short ribs rest in the pot, with the lid on, for about 20 minutes. This allows the meat to reabsorb some juices. You can serve them directly from the pot with the vegetables and sauce. For a smoother sauce, you can remove the ribs and strain the liquid, skimming off excess fat, then simmer it on the stovetop until it thickens slightly.
Choosing the Right Short Ribs
Picking the right cut is the first step to success. You’ll mainly see two types at the store.
- English-Cut: This is the cut used in this recipe. Each piece is a single bone with a thick piece of meat attached. They are ideal for braising and will give you the classic presentation.
- Flanken-Cut: These are cut thinly across the bone, so each peice has several small bones. They are better for quick cooking methods like grilling or broiling, not for this oven method.
Look for ribs with good marbling (white fat streaks) throughout the meat. This fat will render during cooking, basting the meat from the inside and keeping it juicy. The meat should be a deep red color.
Common Mistakes to Avoid
Steering clear of these errors will ensure your short ribs turn out perfect.
- Not Drying the Meat: Wet meat steams instead of browns. Always pat it dry.
- Crowding the Pot While Browning: This lowers the pan temperature and makes the ribs steam. Brown in batches for a proper sear.
- Using Boiling Liquid: When you add the ribs back to the pot, the liquid should be at a gentle simmer, not a rolling boil. Boiling can make the meat tough.
- Peeking Too Often: Every time you take the lid off the oven, you release heat and steam. Trust the process and leave it alone.
- Underseasoning: Short ribs are a big, hearty cut. They need a generous amount of salt and pepper at the beginning.
Serving Suggestions
Short ribs are rich, so they pair well with simple, creamy, or starchy sides that can soak up the delicious sauce.
- Creamy mashed potatoes or polenta
- Buttered egg noodles or wide pappardelle pasta
- Simple roasted vegetables
- A crisp green salad with a vinaigrette to cut the richness
A sprinkle of fresh chopped parsley or chives on top adds a nice pop of color and freshness just before serving.
Storing and Reheating Leftovers
Short ribs taste even better the next day as the flavors continue to meld. Let them cool completely in their cooking liquid. Store them airtight in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, thaw (if frozen) and warm them gently in a covered pot on the stovetop over low heat, adding a splash of broth or water if the sauce seems too thick. The microwave can work in a pinch, but it might heat unevenly.
FAQ Section
Do you have to brown short ribs before baking?
Yes, it’s highly recommended. Browning, or searing, creates a flavorful crust through the Maillard reaction. Skipping this step will result in a less complex, somewhat boiled flavor in the final dish. It’s worth the extra few minutes.
What is the best temperature to cook short ribs in the oven?
A low and slow temperature of 325°F (163°C) is ideal. Some recipes go as low as 300°F or 275°F for an even longer time, but 325°F provides a reliable balance between cooking time and texture, ensuring the connective tissue breaks down properly without drying out the meat.
How long does it take to cook short ribs in the oven?
At 325°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 pulls apart with a fork. It’s almost impossible to overcook them with this braising method, so err on the side of more time if you’re unsure.
Can I make short ribs without wine?
Absolutely. You can substitute the red wine with an equal amount of additional beef broth. For extra depth, add a tablespoon of balsamic vinegar or red wine vinegar to the broth to mimic the acidity that wine provides.
What’s the difference between braising and roasting short ribs?
Braising involves cooking in a covered pot with liquid, which is the method described here. Roasting would mean cooking them dry, at a higher temperature, which is not suitable for this cut. Braising is the best way to achieve that classic, tender result.
Tips for Success and Variations
Once you’ve mastered the basic method, you can start to make it your own. Here’s a few ideas.
- For a deeper flavor, you can coat the seasoned ribs lightly in flour before browning. This will also help thicken the sauce a bit.
- Add different herbs like rosemary or oregano along with the thyme.
- For an Asian-inspired version, use soy sauce, ginger, and star anise in the braising liquid instead of the red wine and thyme.
- If your sauce is too thin after cooking, remove the ribs and simmer the liquid on the stovetop until it reduces to your liking. You can also mix a tablespoon of softened butter with a tablespoon of flour (a “beurre manié”) and whisk it in to thicken.
Remember, the key to great short ribs is patience. The oven does most of the work, transforming a tough cut into a luxurious meal. With this reliable method, you can have a impressive dinner that’s surprisingly straightforward to prepare. Just set aside the time for cooking, and you’ll be rewarded with one of the most satisfying dishes you can make at home.