How to Cook Short Ribs in the Oven

Ever pulled a tray of short ribs from the oven only to find them tough, dry, or lacking that melt-in-your-mouth quality you were hoping for? You’re not alone. Perfecting how to cook short ribs in the oven can be tricky, but with the right technique, these beautifully marbled cuts transform into something truly spectacular. I’ve spent years testing different methods, temperatures, and seasonings to crack the code on oven-baked beef short ribs recipe that delivers restaurant-quality results every single time.

How to Cook Short Ribs in the Oven: A Tender, Foolproof Method

Ingredients

• 3-4 pounds beef short ribs (bone-in provides more flavor, but boneless beef short ribs work too)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 large onion, roughly chopped
• 3 carrots, cut into 2-inch pieces
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth (homemade is best, but store-bought works in a pinch)
• 1 cup dry red wine (substitute with additional beef broth if avoiding alcohol)
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 1 tablespoon brown sugar (optional, adds subtle caramelization)

Timing

Preparation: 20 minutes
Cooking: 3 hours to 3 hours 30 minutes
Total time: Approximately 4 hours

This might seem lengthy compared to quicker cuts, but that slow cooking is exactly what transforms these tough cuts into tender, fall-off-the-bone meat. The good news? Most of this is hands-off time, allowing you to tackle other kitchen projects or simply relax while your kitchen fills with mouthwatering aromas.

Step-by-Step Instructions

Step 1: Prepare the Short Ribs

Before anything else, go ahead and preheat your oven to 325°F (163°C). While it’s warming up, grab some paper towels and give your short ribs a good pat-down—really dry them off. This little step might seem trivial, but trust me, it’s what helps the meat get that gorgeous, caramelized crust later.

Once they’re dry, it’s time to bring on the flavor. Sprinkle salt, pepper, and a touch of garlic powder all over the ribs. Don’t just toss it on—press the seasonings gently into the meat so every bite is seasoned through. A well-seasoned rib isn’t just tasty; it’s a hug in a bite, and those simple spices make all the difference.

Step 2: Sear to Perfection

Heat olive oil in a Dutch oven over medium-high until shimmering. Working in batches, sear the short ribs 2–3 minutes per side until deeply browned—this caramelization locks in rich, savory flavor.

Step 3: Build Your Flavor Base

After browning the short ribs, set them aside. Lower the heat to medium and add onions, carrots, and celery, cooking 5–7 minutes until softened. Toss in garlic for 30 seconds, then stir in tomato paste, letting it darken slightly to deepen the flavor.

Step 4: Deglaze and Layer

Pour in wine (if using) and scrape up all those flavorful browned bits from the bottom of the pot. Let it reduce for 2-3 minutes, then add beef broth, thyme, bay leaves, and brown sugar. Return the short ribs to the pot, bone side up, partially submerging them in the liquid.

Step 5: Low and Slow Braising

Cover tightly with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone. Cooking beef ribs in oven low and slow ensures the collagen breaks down properly, yielding that desirable texture.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 720
• Protein: 48g
• Carbohydrates: 12g
• Fat: 52g
• Fiber: 2g
• Iron: 20% DV
• Zinc: 45% DV
• Vitamin B12: 35% DV

Healthier Alternatives for the Recipe

• Trim excess fat before cooking to reduce overall fat content
• Use grass-fed beef for higher omega-3 fatty acid content
• Increase vegetables in the braising liquid for additional nutrients
• For a lower-carb version, skip the sugar and serve with cauliflower mash instead of traditional sides
• Try beef short ribs in crock pot with the same ingredients for a hands-off method that requires less fat for browning

Serving Suggestions

Serve these luxurious short ribs atop creamy mashed potatoes or polenta to soak up the rich sauce. For a complete meal, add a bright, acidic side like lemon-dressed arugula or a vinegary slaw to cut through the richness. A bold red wine like Cabernet Sauvignon or Syrah complements the depth of flavor perfectly.

Common Mistakes to Avoid

• Skipping the drying and searing steps (crucial for flavor development)
• Cooking at too high a temperature (causes tough, stringy meat)
• Not giving them enough time (patience yields the best results)
• Underseasoning (these cuts need robust seasoning)
• Discarding the braising liquid (it makes an exceptional sauce when reduced)

Storing Tips for the Recipe

Believe it or not, short ribs often taste even better the next day—those flavors have time to meld and get richer. If you have leftovers, keep them in their sauce in the fridge for up to three days. Want to save them longer? Let the ribs cool completely, pop them into airtight containers, and freeze for up to three months. When it’s time to eat, reheat slowly in a 300°F oven with a splash of broth so they stay tender and juicy.

Conclusion

Mastering how to cook short ribs in the oven opens up a world of impressive, restaurant-worthy meals you can create at home. The combination of proper technique, patience, and quality ingredients transforms this humble cut into something truly spectacular. Give this recipe a try the next time you’re looking to impress dinner guests or simply treat yourself to something special.

FAQs

Can I swap bone-in short ribs for boneless—will it still turn out well?
Definitely! Short ribs usually get even more flavorful the next day as the sauce and meat blend together. Just warm them slowly in a 300°F oven.

Why are my short ribs tough?
They likely need more time. Unlike many cuts, short ribs aren’t done when they reach a certain temperature—they’re done when they’re fork-tender, which requires enough time for collagen breakdown.

Can I make this recipe ahead of time?
Absolutely! Short ribs often taste better the next day as flavors meld. Simply reheat gently in a 300°F oven with the sauce.

What’s the difference between braising and regular roasting?
Braising involves partially submerging the meat in liquid and cooking covered, which creates a moist environment perfect for tough cuts. Regular roasting is typically uncovered without liquid.

Can I cook short ribs without wine?
Certainly! Simply substitute additional beef broth. You might add a tablespoon of balsamic vinegar for complexity.