Braised Short Ribs in the Oven Recipe
Oven-braised beef short ribs offer melt-in-your-mouth tenderness for an effortless, family-friendly meal.
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Instructions
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Preheat the oven to 350 F.
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Pat 3 pounds bone-in beef short ribs dry; season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
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Heat 2 tablespoons neutral oil in a large Dutch oven over medium heat; sear ribs in batches until golden brown on all sides, about 15 minutes.
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Remove ribs to a plate. Add 1 diced medium onion to the pot and cook until translucent (about 2 minutes), then add 3 minced garlic cloves and cook for 30 seconds.
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Return ribs and any accumulated juices to the pot. Stir in 3 cups low-sodium beef broth, 1 cup dry red wine, 1 tablespoon Worcestershire sauce, and 3 sprigs thyme or 2 sprigs rosemary. Bring to a boil over high heat.
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Cover, transfer the pot to the oven, and braise undisturbed for about 2 1/2 hours, or until fork-tender. After 2 hours, check for tenderness and liquid levels; if needed, cook uncovered to reduce liquid or add 1 to 1 1/2 cups boiling broth/wine if liquid is low.
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Transfer ribs to a serving bowl. Skim fat from the braising liquid using a gravy separator, then adjust seasoning with salt and pepper to taste.
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Pour the liquid over the ribs, garnish with fresh thyme, and serve.