When the chill of winter settles in, there’s nothing quite like the comforting embrace of a warm kitchen filled with savory scents. That’s exactly how I felt the first time I took these Oven Braised Short Ribs out of the oven. The aroma of tender beef mingling with rich balsamic and fresh herbs fills the air, instantly bringing a sense of coziness to any gathering.
I discovered this recipe during a particularly busy week, searching for a dish that was simple enough to fit into my everyday routine but impressive enough to wow my family and friends. The secret? These ribs melt in your mouth, and the best part is that they practically cook themselves! Just a little prep, and then let the oven do the magic while you savor a glass of wine and unwind.
Perfect for a cozy family dinner or a lively gathering, this dish is sure to become a classic in your home. Let’s dive into how to create this crowd-pleaser that’s guaranteed to chase away any fast-food fatigue!
Why will you love Oven Braised Short Ribs?
Comforting Warmth: The rich aroma wafting from the oven will make your house feel like a cozy haven, perfect for chilly evenings.
Melt-in-Your-Mouth Tenderness: After hours of slow braising, the beef becomes incredibly tender, practically begging for your fork.
Savory Depth: The mix of balsamic vinegar, Worcestershire sauce, and fresh herbs adds layers of flavor that enchant the palate.
Easy to Prepare: With minimal effort and mostly hands-off cooking, you’ll have more time to relax or entertain guests.
Perfect for any Occasion: Whether it’s a weeknight family dinner or a festive gathering, these ribs are sure to impress. Experience the magic of transformed ingredients as you elevate your home cooking with this recipe!
Oven Braised Short Ribs Ingredients
• Discover the key components that make these ribs unforgettable!
For the Ribs
• 4 Lbs Beef Short Ribs – Choose well-marbled ribs for the best flavor and tenderness.
• 1/2 Cup Flour – This helps create a savory crust when browning the ribs.
• 1 teaspoon Kosher Salt – Enhances the flavors of the meat beautifully.
• 1/2 teaspoon Pepper – A simple seasoning that adds a hint of warmth.
For the Cooking Base
• 2 teaspoons Olive Oil – Opt for a good-quality oil for the browning stage.
• 3 Tablespoons Butter, divided – This adds richness and depth to the sauce.
• 1 Tablespoon Flour – Used to thicken the sauce for a luscious finish.
• 1/3 Cup Onion, minced – Brings sweetness and depth to the dish.
• 2 Carrots, peeled and minced – For a touch of natural sweetness.
• 2 Stalks Celery, minced – Adds a delightful crunch and flavor.
• 6 Cloves of Garlic, minced – Infuses the dish with rich, aromatic notes.
For the Flavor Boost
• 1/2 Cup Balsamic Vinegar – This key ingredient provides tangy depth to the ribs.
• 1 Tablespoon Worcestershire Sauce – Introduces umami, balancing the flavors.
• 1 Tablespoon Liquid Smoke – Adds an irresistible smoky flavor.
• 2 Cups Beef Broth – For braising, keeping the ribs moist and flavorful.
For the Aromatics
• 2 Sprigs Fresh Rosemary – Delivers a fragrant, earthy aroma.
• 4 Sprigs Fresh Thyme – Adds a lovely herbal touch to the dish.
• 2 Bay Leaves – Rounds out the flavors with subtle complexity.
For Serving
• Mashed Potatoes for Serving – A creamy companion to soak up all that delicious sauce!
How to Make Oven Braised Short Ribs
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Preheat the oven to 350°F. This step is crucial for ensuring your ribs cook evenly and become melt-in-your-mouth tender.
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Combine the flour, salt, and pepper in a pie dish. This coating will help form a delicious crust on your short ribs—perfect for flavor!
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Dredge each short rib in the flour mixture until fully coated, then set them aside. This simple step lays the groundwork for that wonderful texture and taste.
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Heat a Dutch oven over medium-high heat and add olive oil. Brown 3-4 ribs on each side for about 3-4 minutes, then remove to a plate. This will create a lovely crust and rich flavor.
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Clean the pot gently by wiping out any burnt flour, but leave the delicious browned bits behind. They hold so much flavor and will enrich your sauce!
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Reduce the heat to medium. Add olive oil and 2 tablespoons of butter to the pot. The mixture should sizzle as it warms up, combining perfectly for the next step.
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Sauté the onions, carrots, celery, and garlic for 5-6 minutes until tender and fragrant. You’re building layers of flavor here—your kitchen should start to smell amazing!
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Sprinkle the remaining flour over the veggies and stir for about 30 seconds. This will help thicken your sauce, creating that luxurious finish everyone loves.
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Pour in the balsamic vinegar, Worcestershire sauce, liquid smoke, and beef broth. Give it a gentle stir and bring the mixture to a simmer—this will infuse every bite with irresistible flavor.
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Add the fresh herbs and bay leaves, then nestle the short ribs back into the pot, ensuring they’re submerged in the savory liquid.
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Cover with a lid and place the pot in the oven. Let it braise for 2 1/2 to 3 hours, or until the meat easily pulls away from the bone. You’ll want to check the liquid level occasionally to ensure it doesn’t dry out.
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Remove bay leaves and herbs before serving hot over a generous scoop of creamy mashed potatoes. That’s where the love truly comes together!
Optional: Garnish with fresh chopped parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Oven Braised Short Ribs?
Creating a cozy and satisfying meal is easy when you pair these rich, flavorful ribs with delightful sides.
- Creamy Mashed Potatoes: The perfect base, these potatoes absorb the luscious sauce, marrying the flavors beautifully.
- Garlic Bread: Crunchy on the outside and soft within, it’s fantastic for mopping up every drop of sauce left on your plate.
- Roasted Vegetables: Seasonal veggies add a pop of color and a hint of sweetness, balancing the savory richness of the ribs.
- Buttered Asparagus: Tender asparagus brings a fresh, crisp contrast that brightens up the dish and complements the beef beautifully.
- Coleslaw: The tangy crunch and creamy texture of coleslaw provide a refreshing counterpoint to the hearty meat.
- Red Wine: A robust Cabernet Sauvignon pairs perfectly with the deep flavors of the ribs, enhancing the whole dining experience.
These pairings elevate your meal from ordinary to extraordinary, inviting warmth and joy around the dinner table!
How to Store and Freeze Oven Braised Short Ribs
Fridge: Keep any leftover short ribs in an airtight container for up to 3 days. Reheat in the oven covered with foil to retain moisture.
Freezer: Store cooled short ribs in a freezer-safe bag or container for up to 3 months. Make sure to separate portions for easier defrosting.
Reheating: For best results, thaw the frozen ribs overnight in the fridge before reheating. Warm them in the oven at 300°F for about 30-40 minutes.
Sauce Tip: Don’t forget to save any leftover sauce! It adds fantastic flavor, and you can store it separately in the fridge for up to a week.
Make Ahead Options
These delicious Oven Braised Short Ribs are perfect for meal prep enthusiasts! You can season and brown the short ribs up to 24 hours in advance, storing them in the refrigerator to maintain their flavor and tenderness. Additionally, the veggie base can be prepped ahead of time—just chop the onions, carrots, celery, and garlic, and keep them in an airtight container for up to 3 days. When you’re ready to cook, simply combine the prepared components in your Dutch oven and follow the cooking steps. This approach allows the flavors to meld beautifully while you enjoy your day, ensuring that dinner is just as mouthwatering without the last-minute rush!
Oven Braised Short Ribs Variations
Feel free to put your own twist on this classic dish and elevate your cozy meal even further!
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Spicy Kick: Add 1-2 teaspoons of red pepper flakes for a delightful kick of heat. This will add an exciting layer to the rich flavors.
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Red Wine Boost: Substitute half of the beef broth with red wine for a robust flavor that enhances the dish’s depth. The wine will tenderize the meat and enrich the sauce.
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Smoky BBQ: Replace the liquid smoke with your favorite BBQ sauce, adding an alluring sweetness and tang that takes a southern twist on the recipe. Your taste buds will thank you!
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Herbaceous Delight: Use fresh oregano or dill in place of rosemary and thyme for a fresh, fragrant change. These herbs will brighten the dish and add a different flavor profile.
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Vegetable Medley: Include additional vegetables like bell peppers or mushrooms to the sauté for extra nutrients and flavor. This adds a lovely variety of textures as well!
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Citrus Zing: Add the zest and juice of one orange or lemon into the braising liquid. The citrus brightens the dish and complements the richness of the beef beautifully.
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Mushroom Richness: Stir in a cup of sliced mushrooms when adding your veggies, imparting an earthy richness that pairs wonderfully with the beef.
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Grainy Addition: Serve the ribs over polenta or farro instead of mashed potatoes for a hearty twist! The change in texture brings a delightful surprise to every bite.
Tips for the Best Oven Braised Short Ribs
Choose Quality Meat: Select well-marbled beef short ribs for maximum flavor and tenderness; fattier cuts yield more succulent results.
Don’t Skip Browning: Browning the ribs adds incredible depth to the flavor. Make sure to brown them properly before braising!
Use Fresh Herbs: Fresh rosemary and thyme elevate the dish. Dried herbs won’t pack the same fragrant punch, so opt for fresh when possible.
Retain Liquid: Keep an eye on the braising liquid during cooking. If it looks too low, add more beef broth to ensure the meat remains moist.
Rest Before Serving: Let the ribs rest for a few minutes after removing them from the oven. This allows the juices to redistribute for the perfect melt-in-your-mouth experience.
Serve Smart: Enjoy your Oven Braised Short Ribs over creamy mashed potatoes, allowing the sauce to soak in for a hearty dish!
Oven Braised Short Ribs Recipe FAQs
What should I look for when selecting beef short ribs?
Absolutely! When choosing beef short ribs, look for well-marbled cuts with a good amount of fat. The marbling will ensure that the meat turns out tender and flavorful after slow cooking. Avoid any ribs that have a lot of dark spots or an off smell, as these indicate they may not be fresh.
How should I store leftover short ribs?
Very simple! Place any leftover short ribs in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days. When reheating, cover them with foil in the oven to keep them moist—nobody likes dry ribs!
Can I freeze braised short ribs?
Yes, you can! To freeze your delicious Oven Braised Short Ribs, first allow them to cool completely. Then, pack them into freezer-safe bags or airtight containers, separating portions to make future meals easier. They can last for up to 3 months in the freezer. When ready to enjoy, thaw them overnight in the fridge and reheat gently in the oven at 300°F for about 30-40 minutes.
What should I do if my ribs come out tough?
Ah, tough meat can be disappointing! If your ribs end up being tough, it’s usually because they didn’t braise long enough. Braising is about patience, so if you find they need more time, place them back in the oven with a splash more beef broth and cover tightly. Give them an additional 30 to 60 minutes. The longer they cook, the more tender they will become!
Can I make this recipe gluten-free?
Absolutely! You can substitute regular flour with a gluten-free flour blend for coating the ribs and thickening the sauce. Additionally, double-check that your beef broth and Worcestershire sauce are labeled gluten-free. It’s delightful to adapt this so everyone can enjoy!
Is this recipe suitable for pets?
While the ingredients are safe for most pets, keep in mind that the seasonings like salt and garlic can be harmful in larger amounts. It’s best to give your furry friends plain beef without the sauce and seasonings. Always consult your vet if you’re unsure!
Melt-in-Your-Mouth Oven Braised Short Ribs Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Combine the flour, salt, and pepper in a pie dish.
- Dredge each short rib in the flour mixture until fully coated, then set aside.
- Heat a Dutch oven over medium-high heat and add olive oil. Brown 3-4 ribs on each side for about 3-4 minutes, then remove to a plate.
- Clean the pot gently by wiping out any burnt flour, but leave the delicious browned bits behind.
- Reduce the heat to medium. Add olive oil and 2 tablespoons of butter to the pot.
- Sauté the onions, carrots, celery, and garlic for 5-6 minutes until tender and fragrant.
- Sprinkle the remaining flour over the veggies and stir for about 30 seconds.
- Pour in the balsamic vinegar, Worcestershire sauce, liquid smoke, and beef broth. Stir gently and bring to a simmer.
- Add the fresh herbs and bay leaves, then nestle the short ribs back into the pot, ensuring they’re submerged in the liquid.
- Cover with a lid and place in the oven. Let it braise for 2 1/2 to 3 hours, or until the meat easily pulls away from the bone.
- Remove the bay leaves and herbs before serving hot over mashed potatoes.