Recipe

Oven Braised Short Ribs

Fork-tender beef short ribs braised low and slow with red wine, aromatics, and herbs, finished with a silky sauce.

By Matt Campbell

•

4.8

A Dutch oven filled with braised beef short ribs in a glossy dark sauce, with carrots and onions, sitting on a kitchen counter under warm light

Short ribs in the oven are my favorite kind of dinner magic. You do a little sear, toss everything into one pot, and a few hours later you have meat that practically sighs off the bone and a sauce that tastes like you worked way harder than you did.

This version keeps ingredients easy to find and the steps super clear. The big wins are crisp-edged ribs from a proper sear, a braising liquid with real depth, and a finishing move that turns the pot juices into a shiny, spoon-coating sauce.

Raw bone-in beef short ribs, carrots, onion, garlic, tomato paste, red wine, beef broth, and fresh thyme arranged on a kitchen counter

Why It Works

Tender meat, not mushy: A hot sear plus a gentle oven braise gives you pull-apart ribs with structure.
Restaurant-style sauce without fuss: Tomato paste, wine, and browned bits do most of the work. You just reduce and strain at the end.
Make-ahead friendly: Short ribs are even better the next day, and chilling makes it easy to lift off excess fat.
One-pot comfort: Everything happens in a Dutch oven, so cleanup stays reasonable.

Pairs Well With

Storage Tips

Refrigerate: Cool ribs in their sauce, cover, and refrigerate up to 4 days. The fat will rise and solidify, which is a gift. Lift off as much as you want before reheating.

Freeze: Freeze ribs with sauce in an airtight container up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove over medium-low, adding a splash of broth or water if the sauce is very thick. Keep it at a low simmer, not a hard boil. Or reheat covered in a 325°F oven until hot throughout.

Shredded braised short ribs with sauce stored in a clear glass container on a kitchen counter

Common Questions

What temperature should I cook short ribs in the oven?

For a steady, forgiving braise, 325°F is the sweet spot. Hot enough to keep things moving, gentle enough to avoid drying the meat. Use regular bake if you can. If you use convection, start checking a little earlier.

How long do short ribs take in the oven?

Plan for 2 hours 45 minutes to 3 hours 30 minutes for bone-in short ribs at 325°F, depending on thickness and marbling. They are done when a skewer or fork slides in with very little resistance and the meat yields easily and starts to separate from the bone.

Do I have to use red wine?

No. Swap the wine for more beef broth plus 1 tablespoon balsamic vinegar (or red wine vinegar) for a similar tang and depth. The flavor will be slightly different but still really good. I do not recommend juice or sweet substitutes here because they can make the sauce oddly sugary.

Should short ribs be covered while cooking?

Yes. Keep the pot covered tightly so the liquid does not evaporate too fast and the ribs braise properly. If your lid is loose, add a layer of foil under it.

Why are my short ribs tough?

Tough ribs usually mean they need more time. Collagen takes patience. Put them back in the oven for another 20 to 30 minutes and check again.

Can I make this ahead for guests?

Absolutely. Cook the day before, chill overnight, remove excess fat, then reheat gently. Try not to let the sauce boil hard while reheating, which can tighten the meat. The sauce gets even better after a rest.

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

5 to 7 quart Dutch oven with lid (or heavy oven-safe pot)
Tongs for turning ribs
Cutting board and sharp knife
Fine-mesh strainer (optional, for a smoother sauce)

I love short ribs because they are the opposite of fussy. They are the kind of meal where you can be a little chaotic in the kitchen, sip something while you cook, and still come out looking like you planned your life. The first time I nailed them, it was for a small dinner with friends. The ribs came out glossy, the sauce tasted like it had secrets, and everyone went quiet for that first bite. That is the vibe I chase every time I make them.

Oven Braised Short Ribs

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 30 minutes

Servings 6

Ingredients

3 to 3 1/2 pounds bone-in beef short ribs (English-cut), patted very dry
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
5 cloves garlic, smashed and chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour (optional, for a slightly thicker sauce)
1 1/2 cups dry red wine (Cabernet, Merlot, or Pinot Noir)
2 1/2 cups beef broth (low sodium), plus more as needed
2 teaspoons Worcestershire sauce
2 to 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
1 tablespoon balsamic vinegar (optional, to brighten at the end)

Bone-in beef short ribs seasoned with salt and pepper on a rimmed baking sheet

Instructions

Heat the oven. Arrange a rack in the lower-middle of the oven and preheat to 325°F (regular bake).
Season and sear the short ribs. Pat the ribs dry. Season all over with salt and pepper. Heat a Dutch oven over medium-high heat, add the oil, and sear ribs in batches until deeply browned on all sides, about 2 to 4 minutes per side (roughly 10 to 15 minutes total across batches). Transfer ribs to a plate.
Sauté the aromatics. Lower heat to medium. Add onion, carrots, and celery. Cook, stirring and scraping up browned bits, until softened and starting to brown, 6 to 8 minutes. Add garlic and cook 30 seconds.
Build the braise base. Stir in tomato paste and cook 1 to 2 minutes until it darkens a bit and smells toasty. If using flour, sprinkle it in and stir for 1 minute.
Deglaze. Pour in the red wine and bring to a simmer, scraping the bottom well. Simmer 3 to 5 minutes to reduce slightly.
Braise. Add beef broth, Worcestershire, thyme, and bay leaf. Nestle the ribs back in with the bones mostly up and the meat as submerged as possible. Liquid should come about halfway up the ribs. If your ribs are extra thick or packed tightly, add a splash more broth or wine so the braise stays generous. Bring to a gentle simmer, cover, and transfer to the oven.
Cook until fork-tender. Braise covered for 2 hours 45 minutes to 3 hours 30 minutes, turning ribs once halfway through if you remember. They are done when a skewer or fork slides in with very little resistance and the meat yields easily and starts to pull back from the bone.
Make the sauce. Transfer ribs to a plate and tent with foil. Skim excess fat from the surface of the braising liquid. Fish out the bay leaf and any thyme stems. For a smooth, glossy sauce, strain the liquid into a saucepan. For a more rustic sauce, keep it in the Dutch oven and simmer uncovered. Simmer 10 to 20 minutes until glossy and lightly thickened. Taste and adjust salt and pepper. Stir in balsamic vinegar if using.
Serve. Spoon sauce over ribs and serve hot. My favorite move is creamy mashed potatoes or buttery noodles to catch every drop. For something lighter, try polenta or a pile of sautéed greens on the side.