Recipe

Oven Braised Beef Short Ribs

Fork-tender short ribs with deeply browned edges and a rich red wine gravy, all made in one Dutch oven.

By Matt Campbell

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4.8

A Dutch oven filled with fall-apart beef short ribs in a glossy red wine gravy, garnished with herbs on a warm kitchen counter

Short ribs are one of my favorite kitchen magic tricks. You take a tough, marbled cut that looks like it wants a long nap, give it a good sear, then tuck it into the oven with a bold, cozy braising liquid. A few hours later you have fall-apart tender beef and a sauce that tastes like you tried way harder than you actually did.

This is the oven short rib recipe I come back to when I want maximum comfort with minimal chaos. It is built on the basics: deeply browned meat, a real mirepoix, tomato paste for depth, red wine for backbone, and beef broth to carry it home. Serve it over mashed potatoes, polenta, or egg noodles and do not forget to spoon that sauce like you mean it.

Raw bone-in beef short ribs arranged on a cutting board with onions, carrots, celery, garlic, tomato paste, red wine, and beef broth on a consistent, warmly lit kitchen counter

Why It Works

Deep flavor without fussy steps: Searing plus tomato paste plus a low oven braise builds restaurant-level richness from everyday ingredients.
Tender you can count on: Low and slow at 300°F gives collagen time to melt so the meat turns buttery instead of dry.
A sauce that basically makes itself: The braising liquid reduces and concentrates while the ribs cook, then you finish with a quick skim and optional strain.
Make-ahead friendly: Short ribs reheat beautifully, and the sauce gets even better the next day.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool ribs in the braising liquid, then store in an airtight container for up to 4 days. Keeping them in the sauce prevents dry leftovers.

Freeze: Freeze ribs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat (best way): Put ribs and sauce in a covered pot or Dutch oven and warm at 300°F for 25 to 50 minutes, until steaming hot all the way through (about 165°F in the center).

Reheat (stovetop): Simmer gently, covered, over low heat. If the sauce is thick, loosen with a splash of broth or water.

Bonus move: If you chill the ribs overnight, the fat solidifies on top. Lift it off in one clean sheet and your sauce instantly tastes brighter.

Common Questions

What kind of short ribs should I buy for the oven?

Look for bone-in beef short ribs. You will usually see them cut two ways: English cut (thick, single bone pieces) or flanken (thin strips across multiple bones). For braising, English cut is the easiest and most forgiving.

Do I have to use red wine?

No. Swap the wine for more beef broth, then add a little acidity for balance. I like 1 to 2 teaspoons balsamic vinegar stirred in at the end, then add more to taste. It will be a little different and slightly sweeter than wine, but still deeply cozy.

What oven temperature is best for braising short ribs?

300°F is my sweet spot. It is low enough for collagen to melt gently, but hot enough to keep the braise moving along.

How do I know when short ribs are done?

Go by doneness cues first, time second. You are looking for fork-tender. A fork should slide in with little resistance and the meat should pull away from the bone easily. If you like numbers, you are usually in the zone around 190 to 205°F internal. This often takes 3 to 4 hours depending on thickness and how snugly they fit in the pot.

My sauce tastes flat. How do I fix it?

Three fast fixes: salt (most common), a small splash of vinegar or lemon for brightness, or a teaspoon of soy sauce for savory depth. Add a little at a time and taste as you go.

Can I make these a day ahead for a dinner?

Absolutely. Cook them fully, cool, refrigerate overnight, remove the solid fat cap, then reheat gently. The flavor improves and hosting feels suspiciously easy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5 to 7 quart) with a tight-fitting lid
Tongs for searing and turning ribs
Chef’s knife and cutting board
Measuring cups and spoons
Fine-mesh strainer (optional, for a smoother sauce)
Fat separator or a spoon (optional, for skimming)
Instant-read thermometer (optional, for a doneness double-check)

When I first started chasing “real” kitchen skills, short ribs were the dish that taught me patience. Not the forced, stare-at-the-clock kind. The good kind where you do a few smart steps up front, then let heat and time do the heavy lifting. Now I make them when I want the house to smell like something big is happening, even if I am wearing sweatpants and listening to whatever keeps me from overthinking the sauce.