Oven Braised Beef Short Ribs with Rice

Short Rib Preparation
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  • 3 hrs 15 mins
  • Prep: 30 mins,
  • Cook: 2 hrs 45 mins
  • Yield: 4 to 6 Servings

These short ribs are browned and baked with rice. The rice and vegetables are added halfway through the baking, making a whole meal. 

What You'll Need

  • 3 to 4 pounds beef short ribs, cut into serving-size pieces
  • salt and pepper
  • 3/4 cup long grain rice, uncooked
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons beef base or bouillon
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried leaf thyme, crushed
  • 2 1/4 cups water
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper

How to Make It

  1. In a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown all sides. Season short ribs with salt and pepper.
  2. Transfer short ribs to a large baking dish or casserole. Cover and bake at 325 F for 1 hour.
  3. In the same skillet, combine rice, onion, celery and green bell pepper; cook until rice is browned lightly.
  4. Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in the casserole then top with the short ribs.
  1. In a saucepan, combine beef base, Worcestershire sauce, thyme, 2 1/4 cups water, 1 1/2 teaspoons salt, 1/8 teaspoon pepper; bring to a boil. Pour over the ribs; cover and bake short ribs 1 hour longer.

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Nutritional Guidelines (per serving)
Calories 983
Total Fat 70 g
Saturated Fat 30 g
Unsaturated Fat 33 g
Cholesterol 236 mg
Sodium 1,034 mg
Carbohydrates 21 g
Dietary Fiber 1 g
Protein 65 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)