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A plated serving of braised Short Ribs Recipe Oven in a dark sauce with pearl onions, garnished with a sprig of fresh rosemary.

Short Ribs Recipe Oven

Restaurant-quality bone in Short Ribs Recipe Oven slowly braised in the oven until fork-tender with a rich, deeply flavored sauce. Perfect for Sunday dinners, holidays, or make-ahead entertaining.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Beef short ribs recipe oven Pioneer Woman, best bone-in beef short ribs recipe oven, Boneless beef short ribs recipe oven, Braised beef short ribs recipe oven, How to cook beef short ribs in the oven fast
Prep Time: 45 minutes
Cook Time: 3 hours
Resting & sauce reduction: 30 minutes
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 640kcal
Cost: $35

Equipment

  • 1 Heavy Dutch oven (5–6 qt) (For browning & braising)
  • 1 Sharp chef’s knife (For chopping vegetables)
  • 1 Cutting board (Sturdy for meat & veg)
  • 1 Tongs (To turn and remove ribs)
  • - Measuring cups & spoons -

Ingredients

  • 4–5 lbs Bone-in beef short ribs - Pat dry seasoned
  • 2 Yellow onions - chopped
  • 2 Carrots - chopped
  • 2 stalks - Celery chopped
  • 4 cloves Garlic - minced
  • 2 tablespoon Tomato paste
  • 2 cups Red wine - Substitute: broth + vinegar
  • 3 cups Beef broth hot - Or chicken/bone broth
  • 3–4 sprigs Fresh thyme - Or dried ½ amount
  • 2 Bay leaves
  • – Salt & pepper - To taste
  • ¼ cup All-purpose flour - For coating ribs
  • 2 tablespoon Oil vegetable/olive - For browning
  • 2 tablespoon Butter - For flavor
  • 1 tablespoon Instant coffee optional secret ingredient - Add last hour

Instructions

  • Remove ribs from fridge 30 minutes before cooking. Pat dry, season with salt/pepper, and dust with flour.
    Raw beef ribs seasoned with salt, pepper, and spices, neatly arranged on a black plate.
  • Heat Dutch oven with oil over medium-high. Brown ribs on all sides in batches. Remove and set aside.
    Slow-braised beef short ribs in a red Dutch oven with sliced red onions, glistening in a thick sauce.
  • Add onions, carrots, celery; cook until softened. Stir in tomato paste, then deglaze with wine, scraping brown bits.
    A sauté pan with chopped onions, carrots, and celery cooked with tomato paste, stirred with a wooden spoon.
  • Return ribs. Add hot broth halfway up ribs, thyme, and bay leaves. Bring to simmer, cover, and place in oven at 325°F for 2.5–3 hours.
    A cast-iron Dutch oven filled with braised beef ribs in a rich brown broth, topped with fresh thyme sprigs and bay leaves.
  • (Optional) Stir in instant coffee in the last hour. Remove ribs, reduce sauce if desired, and rest meat 30 minutes before serving.
    A plated serving of braised Short Ribs Recipe Oven in a dark sauce with pearl onions, garnished with a sprig of fresh rosemary.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 640kcal (32%) | Carbohydrates: 18g (6%) | Protein: 48g (96%) | Fat: 38g (58%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 160mg (53%) | Sodium: 980mg (43%) | Potassium: 1150mg (33%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 6200IU (124%) | Vitamin C: 12mg (15%) | Calcium: 90mg (9%) | Iron: 6mg (33%)
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