Baked Beef Short Rib Recipe
This baked beef short rib recipe is the perfect show-stopping main dish for a special dinner or a relaxed weekend meal. It combines deeply seared short ribs with a rich, savory braising liquid, slow-baked until the meat turns fall-off-the-bone tender.
Made with just a handful of pantry staples, it is a delicious, hearty, and easy-to-make alternative to an expensive steakhouse order. If you are looking for an impressive, crowd-pleasing dinner that mostly cooks itself, let’s get right into it.
While the total cooking time is longer than most weeknight meals, this recipe requires very little active effort. Once the ribs are seared and the braising liquid is built, the oven does all the heavy lifting, slowly transforming a tough cut of beef into something wonderfully tender and rich.
Why You Will Love This Recipe
If you’ve been stuck in a rut of the same weeknight ground beef dinners, you are going to fall in love with this method. These baked beef short ribs are:
Texturally perfect: The long, slow bake breaks down tough connective tissue, leaving the meat incredibly tender while the braising liquid reduces into a rich, glossy sauce.
Highly customizable: You can easily load them up with red wine, extra garlic, or a splash of balsamic vinegar for added depth.
Made with basic staples: You only need short ribs, broth, aromatics, and a few pantry seasonings.
Visually gorgeous: The deeply browned, glossy ribs served alongside roasted carrots and pearl onions look like they came straight out of a fine dining restaurant.
Ingredients You Will Need
The beauty of this recipe lies in its sheer simplicity. To get that perfect fall-off-the-bone bite, you will need:
- 4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 3 carrots, cut into chunks
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper, to taste
Step-by-Step Instructions for Baked Beef Short Ribs
Follow these easy steps. I’ve broken them down into quick, bite-sized pieces so you can achieve maximum tenderness without any stress.
Step 1: Sear the Ribs Preheat your oven to 325°F (165°C). Pat the short ribs dry and season generously with salt and pepper. Heat the olive oil in a large oven-safe pot over medium-high heat. Sear the ribs on all sides for 3 to 4 minutes each, then set aside.
Step 2: Build the Base In the same pot, add the onion and carrots, cooking for 5 minutes until slightly softened. Add the garlic and cook for 30 seconds until fragrant.
Step 3: Deglaze and Add Liquid Stir in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes.
Step 4: Braise the Ribs Return the ribs to the pot. Add the beef broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven.
Step 5: Bake Until Tender Bake for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone. Skim any excess fat from the sauce before serving.
Pro Tips for the Ultimate Short Ribs
Small adjustments can take your baked beef short ribs from good to absolute perfection.
Don’t skip the sear: Getting a deep, dark crust on the ribs before braising builds significant flavor into the final sauce, so resist the urge to skip this step.
Choose bone-in ribs: Bone-in short ribs stay juicier during the long bake and add extra richness to the braising liquid compared to boneless cuts.
Let the ribs rest in the sauce: Once baked, letting the ribs sit in the warm sauce for 10 minutes before serving helps the meat reabsorb some of that flavorful liquid.
Strain the sauce for extra polish: For an especially silky finished sauce, strain out the softened vegetables and herbs before serving, then reduce the liquid slightly further on the stovetop if you’d like it thicker.
What to Serve with Baked Beef Short Ribs
This rich, hearty main dish pairs beautifully with a variety of sides.
As a main course: Serve over creamy mashed potatoes or polenta to soak up the rich braising sauce.
With roasted vegetables: Pair with roasted Brussels sprouts or green beans for a simple, well-rounded dinner.
For a dinner party: Present the ribs on a large platter surrounded by the braised carrots and onions for an impressive, restaurant-style presentation.
With a light salad: A simple arugula salad with lemon vinaigrette on the side helps balance out the richness of the meat and sauce.
How to Store Baked Beef Short Ribs
Have leftovers? It is incredibly easy to save for later.
In the Fridge: Store the completely cooled ribs and sauce in an airtight container for up to 4 days.
How to Reheat: Reheat gently in a covered pot on the stovetop over low heat, or in a 300°F oven, until warmed through.
In the Freezer: You can freeze the ribs along with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this in a slow cooker instead? Absolutely. Sear the ribs and build the sauce as directed, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until tender.
What’s the best wine to use for braising? A dry red wine like Cabernet Sauvignon or Merlot works well, adding depth without overwhelming sweetness, though you can substitute extra beef broth for a non-alcoholic version.
Can I prep this ahead of time? Yes! Short ribs actually taste even better the next day once the flavors have had time to meld. Simply reheat gently before serving.
Do I need to remove the fat cap before cooking? Not necessarily. A thin layer of fat helps keep the meat moist during the long bake, and any excess can easily be skimmed off the sauce once cooking is complete.
Final Thoughts
This baked beef short rib recipe is proof that a truly impressive, restaurant-quality dinner doesn’t have to be complicated. With a deep sear, a slow braise, and a rich, savory sauce, you get the ultimate fall-off-the-bone tender ribs every single time. Try it today, and I promise it’ll become a permanent favorite at your table.
