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Oven-Baked Beef Short Ribs

Tender Oven-Baked Beef Short Ribs with Rich Red Wine Gravy Recipe

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs (English cut)
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 1 tbsp balsamic vinegar

Method
 

  1. Preheat the oven to 325°F (160°C). Pat the short ribs dry, season with salt and pepper, and sear them in olive oil in a large roasting pan over medium-high heat until deeply browned on all sides, about 4 minutes per side. Work in batches and set the ribs aside.
  2. Lower the heat to medium and cook the onion, carrots, and celery in the same pan for 6 to 8 minutes until softened. Add the garlic and cook 1 minute more.
  3. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, bring to a simmer, and scrape up the browned bits. Let it bubble for 3 to 4 minutes, then add the beef broth, bay leaves, and thyme. Return the ribs to the pan, bone side up.
  4. Cover tightly with foil or a lid and bake for 2 1/2 to 3 hours, until the meat is fork-tender and pulling from the bone. Check the liquid at the 2-hour mark and add a splash of broth if needed.
  5. Transfer the ribs to a platter and tent with foil. Skim the fat from the cooking liquid, then simmer the liquid over medium heat for 8 to 10 minutes until thickened. Stir in the balsamic vinegar and season to taste.
  6. Arrange the short ribs on a serving dish and spoon the hot gravy over them. Serve immediately.

Notes

Let the cooked ribs rest in the sauce for 10 minutes off the heat before serving; they’ll absorb a little more flavor. If the sauce tastes flat after adding the balsamic, a pinch of salt usually brings it right back.