Recipe

Oven Braised Beef Short Ribs

Low and slow oven-braised short ribs with deep red wine gravy and fork-tender meat that feels fancy without being fussy, plus an optional quick finish for those crisp edges.

By Matt Campbell

•

4.8

A Dutch oven filled with oven-braised beef short ribs in a glossy red wine gravy, with carrots and onions visible, sitting on a warm kitchen counter under soft natural light

Jump to Recipe

Short ribs are one of those magical cuts that reward patience like a golden retriever rewards compliments. Give them some heat, some time, and a flavorful bath, and they go from tough to ridiculously tender, with a sauce that tastes like you did something complicated on purpose.

This is my go-to method for oven-braised beef short ribs: sear hard for flavor, then braise low and slow until the meat practically shrugs off the bone. You end up with a cozy, glossy gravy that wants to be spooned over mashed potatoes, polenta, egg noodles, or honestly a hunk of bread you “accidentally” tore too big.

Raw bone-in beef short ribs arranged on a cutting board with bowls of salt, pepper, tomato paste, and herbs on a tidy kitchen counter

Why It Works

Sear first, then braise: That quick browning step builds deep flavor and gives you a head start on those craveable edges.
Low oven heat does the heavy lifting: A gentle braise melts collagen slowly, so the meat turns succulent instead of stringy.
Tomato paste plus wine equals backbone: Tomato paste brings sweetness and body, while red wine adds depth and balances richness.
Easy, reliable gravy: Reduce and strain if you want it fancy, or keep it rustic and spoonable. It is forgiving either way.

Pairs Well With

Storage Tips

Refrigerate: Cool short ribs in the braising liquid, then store in an airtight container up to 4 days (standard food-safety guidance). The fat will rise and solidify on top, which is great because you can lift it off easily before reheating.

Freeze: Freeze ribs with some sauce for best texture, up to 3 months (best quality). Thaw overnight in the fridge.

Reheat (best way): Warm gently in a covered pot or baking dish at 300°F with a splash of broth or water until hot. Keep it low and slow so the meat stays tender.

Cooked beef short ribs and gravy stored in a glass meal prep container on a kitchen counter with a lid nearby

Common Questions

Is it better to bake short ribs covered or uncovered?

Covered for almost the entire cook. You want a moist environment for braising. If you want extra color (and a little edge crisp), uncover for the last 15 to 20 minutes and let the sauce reduce a bit.

What temperature should I bake beef short ribs?

I like 300°F. It is low enough to gently break down collagen, but still practical for a weekend or a lazy Sunday dinner. You can go 325°F to speed things up slightly, but 300°F is the sweet spot for consistently tender ribs.

How long do oven baked short ribs take?

Most bone-in short ribs take 3 to 3.5 hours at 300°F after searing, depending on thickness. They are ready when a fork twists easily in the meat and it feels tender all the way through.

Do I have to use red wine?

No. Swap the wine for more beef broth plus 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar) to keep the braise bright and balanced.

Can I use boneless short ribs?

Yes. Boneless pieces can cook a bit faster. Start checking around 2.5 hours at 300°F, and keep going until they are truly fork-tender.

Why are my short ribs tough?

Tough usually means they need more time, not more heat. Keep braising until tender. Also make sure there is enough liquid and the pot is covered tightly.

Can I make these ahead?

Yes, and they are even better the next day. Chill ribs in the sauce, remove the fat cap, then reheat gently and reduce the gravy right before serving.

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 (5.5 to 7 quart) with a tight-fitting lid
Tongs for searing
Chef’s knife and cutting board
Measuring spoons and cups
Fine mesh strainer (optional, for a smoother gravy)

I used to think short ribs were strictly restaurant food. The kind of thing you order when you want to feel like an adult who owns matching plates. Then I realized the secret is not secret at all, it is just time and a pot with a lid. The first time I made them at home, I kept opening the oven like a nervous parent, and the ribs still came out unbelievably tender. Now it is my favorite “low effort, high reward” dinner when I want the house to smell like I have my life together, even if the sink says otherwise.