Oven-Braised Short Ribs

Bone-in beef short ribs are seared until deeply browned, then braised slowly in the oven until tender, rich, and coated in a savory sauce meant for mashed potatoes or polenta.

Course Comfort Food, Dinner, Main Course

Cuisine American

Keyword beef short ribs recipe, braised beef short ribs, oven-braised short ribs, slow braised short ribs, winter beef braise

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 700kcal

Author Cathy Pollak

Equipment

braising pan with tight fitting lid or Dutch Oven. Holds steady heat and retains moisture during lon cooking.
whisk Helps deglaze and smooth the sauce.

Ingredients

Short Ribs:

1 tbsp (15 ml) neutral oil
8 (4 lbs / 1.8 kg) bone-in-beef short ribs
1 tbsp (15 g) kosher salt
1 tsp (2 g) coarse ground black pepper
1 tsp (3 g) garlic powder

Sauce:

2 tbsps (28 g) butter
1 medium yellow onion diced (about 1½ cups / 225 g)
2 medium carrots diced (about 1 cup / 120 g)
1 medium celery stalk diced (about ½ cup / 60 g)
2 cloves garlic minced
2 tbsps (16 g) all-purpose flour
3 tbsps (45 g) tomato paste
2 cups (480 ml) dry red wine
2 cups (480 ml) low-sodium beef broth
1 tbsp (15 ml) balsamic vinegar
2 tsps (10 g) Dijon mustard
½ tsp (3 g) kosher salt plus more to taste
½ tsp (1 g) coarse ground black pepper plus more to taste
4 sprigs fresh thyme
4 sprigs fresh oregano
2 sprigs fresh rosemary

For serving (optional):

mashed potatoes or polenta
fresh parsley chopped

Instructions

Preheat the oven to 350°F (177°C).
Heat the oil in a large braising pan or oven-safe Dutch oven over medium-high heat. While the pan heats, season the short ribs on all sides with the kosher salt, pepper, and garlic powder. When the oil is shimmering, add the ribs in batches and sear for 2 to 3 minutes per side until deeply browned. Transfer the ribs to a plate and set aside.
1 tbsp (15 ml) neutral oil, 8 (4 lbs / 1.8 kg) bone-in-beef short ribs, 1 tbsp (15 g) kosher salt, 1 tsp (2 g) coarse ground black pepper, 1 tsp (3 g) garlic powder
Reduce the heat to medium and add the butter to the same pan. Once melted, add the onion, carrots, and celery and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and add the tomato paste, stirring constantly and pressing the paste into the pan for 2 to 3 minutes.
2 tbsps (28 g) butter, 1 medium yellow onion, 2 medium carrots, 1 medium celery stalk, 2 cloves garlic, 2 tbsps (16 g) all-purpose flour, 3 tbsps (45 g) tomato paste
Slowly pour in the red wine while whisking, scraping up the browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly. Stir in the beef broth, balsamic vinegar, Dijon mustard, salt, and pepper. Add the thyme, oregano, and rosemary sprigs, then return the short ribs to the pan, nestling them into the liquid so they are mostly submerged.
2 cups (480 ml) dry red wine, 2 cups (480 ml) low-sodium beef broth, 1 tbsp (15 ml) balsamic vinegar, 2 tsps (10 g) Dijon mustard, ½ tsp (3 g) kosher salt, ½ tsp (1 g) coarse ground black pepper, 4 sprigs fresh thyme, 4 sprigs fresh oregano, 2 sprigs fresh rosemary
Cover the pan with a tight-fitting lid and transfer to the oven. Cook for 3 to 3½ hours, or until the meat is fork-tender and beginning to pull away from the bone.
Remove the pan from the oven and let the ribs rest, covered, for 20 to 30 minutes before serving. Spoon the sauce over the ribs and serve with mashed potatoes or polenta. Finish with fresh parsley if desired.
mashed potatoes or polenta, fresh parsley

Notes

Nutrition information was calculated using the edible portion of the ribs and sauce. Bone weight is excluded, and values reflect typical fat rendering during searing and braising.
If using table salt or fine sea salt instead of kosher salt, reduce the amount by half.
Low-sodium broth gives better control over seasoning as the sauce reduces.
Do not skip the sear. Rendering the fat and building color at the start is essential to the final depth of the sauce.

If you’re making these oven-braised short ribs, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition