These slow-baked oven-roasted beef short ribs are tender and full of flavor! Cooked low and slow, they turn melt-in-your-mouth delicious. Perfect for a cozy dinner!
I love how the rich sauce makes everything better. Serve with mashed potatoes or crusty bread, and you’ll be in comfort food heaven! Who knew dinner could be this easy? 🍽️
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are great for this recipe as the bones enhance flavor during cooking. If you can’t find them, try using boneless short ribs, but adjust cooking time for tenderness.
Red Wine: This adds depth to the sauce. If you prefer not to use alcohol, substitute with more beef broth or a splash of balsamic vinegar for acidity and flavor.
Beef Broth: Use high-quality beef broth for the best flavor. Vegetable broth can work too if you’re looking for a lighter taste or catering to dietary restrictions.
Fresh Herbs: Fresh rosemary and thyme are preferred for their vibrant flavor. Dried herbs can substitute, but use about one-third of the amount since they are more concentrated.
How Do I Achieve Tender, Fall-Off-the-Bone Short Ribs?
The key to tender short ribs lies in the slow cooking process. By cooking them low and slow in the oven, the meat breaks down beautifully. Here’s how to ensure they turn out perfectly:
- Temperature matters: Keep your oven at 300°F (150°C). This gentle heat melts the connective tissue, making the ribs tender.
- Cover it up: Always cover your dish tightly to keep moisture in. This helps create a stew-like environment, essential for tenderness.
- Cooking time: 3 to 3.5 hours is usually perfect. Check for doneness by seeing if the meat pulls away from the bone easily.
- Rest the meat: Let it sit for 10-15 minutes after cooking before serving. This helps the juices redistribute for even more flavor.
Follow these tips, and your short ribs are sure to impress! Enjoy your cooking journey! 😊
Tender Slow Baked Oven Roasted Beef Short Ribs
Ingredients You’ll Need:
For the Beef Short Ribs:
- 4 lbs beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
For the Vegetables and Sauce:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup dry red wine (optional; can substitute with additional beef broth)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and 3 to 3 ½ hours of baking time in the oven. The long cooking time ensures the ribs become tender and flavorful. It’s perfect for a cozy dinner without a lot of active cooking time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 300°F (150°C). Tap those short ribs dry with paper towels to get rid of excess moisture. Season all sides generously with salt and black pepper to enhance the flavor.
2. Searing the Ribs:
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the short ribs and sear them for about 3 to 4 minutes on each side until they become a lovely golden brown. Once browned, remove them from the skillet and set aside.
3. Cooking the Aromatics:
In the same skillet, toss in the sliced onions, chopped carrots, and celery. Sauté these for about 5 to 7 minutes, or until they’re softened and fragrant. Add the minced garlic and cook for another minute.
4. Building the Flavor:
Next, stir in the tomato paste and let it cook for about 2 minutes. This will deepen the flavor. Then pour in the optional dry red wine, making sure to scrape the bottom of the pan to deglaze it. This releases all the flavorful bits stuck to the pan. Allow the wine to reduce by half, which should take around 5 minutes.
5. Adding Liquid and Herbs:
Now, it’s time to add the beef broth along with the fresh rosemary, thyme, and bay leaves. Give it a good stir to combine everything.
6. Combining and Baking:
Return the seared short ribs to the skillet, nestling them into the delicious mixture. Cover the skillet tightly with a lid or aluminum foil, letting the flavors meld beautifully. Slide everything into your preheated oven and bake for 3 to 3 ½ hours, or until the ribs are tender and falling off the bone.
7. Final Touches:
Once the cooking time is over, carefully remove the skillet from the oven. Take out the rosemary, thyme sprigs, and bay leaves. For an optional step, skim off any excess fat floating on top of the sauce. You can also put the sauce on medium heat and let it simmer for 5 to 10 minutes to thicken to your liking.
8. Serve and Enjoy:
Serve the tender beef short ribs hot, spooning the delicious sauce over the top. These pair wonderfully with mashed potatoes, polenta, or some crusty bread to soak up all that tasty sauce. Enjoy your meal and the compliments that will surely follow!
Bon appétit! 😋
FAQ for Tender Slow Baked Oven Roasted Beef Short Ribs
Can I Use Boneless Short Ribs Instead?
Yes, you can use boneless short ribs! Just keep in mind that they might cook a bit faster, so check for tenderness after about 2.5 to 3 hours to avoid overcooking.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an additional cup of beef broth or you can use grape juice or a splash of balsamic vinegar for a similar depth of flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to separate the meat from the sauce to keep it fresh, and reheat gently on the stove or microwave when you’re ready to enjoy it again!
Can This Dish Be Frozen?
Absolutely! Let the ribs cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating for the best results.
