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Tender Oven-Braised Short Ribs

Bone-in short ribs slowly braised in the oven in a glossy, savory sauce.
Print Recipe
Cook Time 3 hours 15 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 3 to 4 lbs bone-in beef short ribs
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil or avocado oil
  • 1 large yellow onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 5 cloves garlic minced
  • 2 tbsp tomato paste
  • 2½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 sprig fresh rosemary or ½ tsp dried
  • 1 bay leaf

Instructions
 

  • Preheat the oven to 325°F. Pat the short ribs dry and season generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Work in batches if needed. Remove ribs and set aside.
  • Lower the heat to medium. Add the onion, carrots, and celery and cook until softened and lightly golden, about 5–7 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomato paste and cook for another minute or two.
  • Pour in the beef broth, Worcestershire sauce, and balsamic vinegar, scraping up all the browned bits from the bottom of the pot.
  • Nestle the ribs back into the pot and add the thyme, rosemary, and bay leaf.
  • Cover tightly and transfer to the oven. Cook for 2½–3 hours, until the ribs are fork-tender and pulling away from the bone.
  • Remove the ribs and keep them warm. Place the pot back on the stove over medium heat and simmer the sauce uncovered for 10–15 minutes, until reduced and glossy.
  • If you want it extra luxurious, mash a few of the cooked carrots into the sauce. Taste and adjust seasoning.

Notes

Make-ahead: make it a day ahead, cool, and refrigerate in the pot. Reheat gently in the oven or on the stove.