Braised Short Ribs in the Oven

serving bowl with beef short ribs braised in the oven
In a mixing bowl with an electric mixer,
Prep: 12 mins
Cook: 2 hrs 42 mins
Total: 2 hrs 54 mins
Servings: 4 servings
Yield: 4 portions
Nutrition Facts (per serving)
1178 Calories
84g Fat
6g Carbs
89g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 1178
% Daily Value*
Total Fat 84g 108%
Saturated Fat 35g 173%
Cholesterol 340mg 113%
Sodium 810mg 35%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 89g
Vitamin C 3mg 17%
Calcium 75mg 6%
Iron 10mg 55%
Potassium 1010mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender, fall-off-the-bone beef short ribs make a fabulous meal, and the preparation for these oven-braised shortribs is nearly effortless. You'll have to stick around for a few extra minutes to turn them as they brown, but once they are browned, all you have to do is add the remaining ingredients and braise them to melt-in-your-mouth perfection.

The short ribs are flavored with ingredients you likely have on hand, and it takes just minutes to get everything together. And cleanup is a breeze because all of the cooking is done in one large Dutch oven or stockpot. Whether you're making a meal for your family or guests, you can't go wrong with beef short ribs. Serve the short ribs with mashed potatoes and a salad or vegetable side dish.

Short ribs can vary in meatiness and size, and there are two common cuts of bone-in short ribs. English-style short ribs contain one bone and might be 2 inches to 4 inches in length. Flanken-style is the other cut—they are cut into strips across several ribs and are generally thinner—about 1 1/2 to 2 inches. To serve four people, choose 4 large, meaty ribs (about 3/4 pound each) or 8 smaller ribs.


  • 3 pounds bone-in beef short ribs

  • 1/2 teaspoon kosher salt, or to taste

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons neutral oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 cups low-sodium beef broth, more as needed

  • 1 cup dry red wine, or beef broth

  • 1 tablespoon Worcestershire sauce

  • 3 sprigs thyme, more leaves for garnish

Steps to Make It

  1. Gather the ingredients and heat the oven to 350 F.

    ingredients for oven braised short ribs
  2. Pat the short ribs with paper towels to dry and season all over with kosher salt and pepper.

    preparing the beef short ribs with salt and pepper
    The Spruce / Diana Rattray

    Add the cooking oil to a large Dutch oven and place it over medium-high heat. When the oil is hot and shimmering, add the short ribs—in batches if necessary—and sear them for about 12 minutes, turning to brown them on all sides.

    browning the beef short ribs
    The Spruce / Diana Rattray
  3. When all of the ribs are browned, reduce the heat to medium. Add the onion and garlic to the pan with the short ribs and continue cooking for 4 to 5 minutes, or until the onions are softened. 

    beef short ribs with onions and garlic
    The Spruce / Diana Rattray
  4. Add the beef broth, wine, Worcestershire sauce, and thyme to the pot. Cover the pan and braise the short ribs in the oven for 2 1/2 hours or until the meat is very tender. Check the meat after about 2 hours. If there is too much liquid, continue cooking without the lid. If too little liquid, add about 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine and continue cooking without the lid.

    beef short ribs in the dutch oven with fresh thyme
    The Spruce / Diana Rattray
  5. Remove the pan from the oven and place it on a rack. Remove the short ribs to a serving dish. Pour the broth into a gravy separator and discard the excess fat.

    Dutch oven with braised beef short ribs
    The Spruce / Diana Rattray
  6. Pour the liquids over the short ribs and garnish with fresh thyme leaves.

    serving bowl with 4 large braised beef short ribs
    The Spruce / Diana Rattray

How to Store and Freeze

  • Refrigerate leftover short ribs with their cooking liquid in an airtight container within 2 hours and eat them within 4 days.
  • You may freeze beef short ribs for longer storage. Put the ribs and cooking liquid in an airtight container or zip-close freezer bag and freeze them for 2 to 3 months (for best quality). Make sure you label the container or bag with the name and date.

Recipe Variations

  • Replace the bone-in short ribs with boneless short ribs. Brown them and cook for the same amount of time or until very tender.
  • A mirepoix is another great way to add flavor to the short ribs. Dice a carrot and a rib or two of celery and add them to the pan along with the onion and garlic.
  • The slow cooker is another excellent option for beef short ribs. Brown the ribs and lightly cook the onions and garlic as directed, then combine everything in a slow cooker and cook on low for 6 to 8 hours, or until they are tender.

What Is the Difference Between Beef Spare Ribs and Short Ribs?

Beef spare ribs are also known as beef back ribs. They are taken from the animal's rib section and are a popular choice for barbecue. The short ribs are taken from the chuck or plate.

How Do You Know When Short Ribs are Done?

When done, the meat will be very tender and falling away from the bone. It isn't easy to overcook short ribs, but if they are more tender than you like, use the shredded meat in sandwiches or tacos.