Oven Braised Beef Short Ribs with Rice Recipe

Short Rib Preparation
Charles Islander / Getty Images
  • Total: 3 hrs 15 mins
  • Prep: 30 mins
  • Cook: 2 hrs 45 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
983 Calories
70g Fat
21g Carbs
65g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 983
% Daily Value*
Total Fat 70g 90%
Saturated Fat 30g 151%
Cholesterol 236mg 79%
Sodium 1034mg 45%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Protein 65g
Calcium 65mg 5%
*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.)

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


  • 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

Steps 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.

  5. 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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