Beef Short Ribs: The Ultimate Guide to Cooking Tender, Juicy Perfection
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These fall-off-the-bone oven-braised beef short ribs are rich, hearty, and cooked low and slow in a savory red wine and herb sauce—perfect for any cozy dinner or special occasion.
Ingredients
Instructions
Preheat oven to 325°F (163°C).
Pat beef short ribs dry and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned, about 2 minutes per side. Remove and set aside.
Add onion and garlic to the pot, sauté until soft (about 5 minutes). Stir in tomato paste and cook 1–2 minutes.
Pour in red wine and scrape up brown bits from the bottom. Simmer 2 minutes.
Add beef broth, rosemary, and thyme. Return short ribs to pot, bone-side down.
Cover tightly and transfer to the oven.
Braise for 2.5 to 3 hours, until ribs are fork-tender.
Skim excess fat before serving. Serve hot over mashed potatoes or polenta.
