Get ready to discover your new favorite comfort food obsession. This oven-baked short ribs recipe isn't just about making a delicious dinner; it's about the pure joy of creating something truly spectacular with minimal fuss.
With just a few everyday ingredients and the magic of your oven, you'll be able to create a dish that's absolutely perfect for a cozy night in, a special celebration, or honestly, any time you're craving a deeply satisfying and wonderfully hearty meal. Let's get these ribs baking!
Beef short ribs are a fantastic choice for a hearty meal. While you can certainly enjoy them year-round, they truly come into their own when the weather turns cooler. Here in the UK, you'll often see them featured more prominently in butcher shops and on restaurant menus during the autumn and winter months. As their rich flavour and the comforting warmth of a slow-cooked dish are just perfect for chilly evenings.
This particular recipe for Oven-Baked Short Ribs was actually inspired by one of my all-time favourite. The slow-cooked stews right here on Timea's Kitchen - my Best Homemade Beef Stew. The way the deep, savoury notes from the beef and the rich liquid meld together in that stew gave me the idea to apply a similar low-and-slow approach to short ribs, elevating them into something truly spectacular.
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And speaking of perfect pairings, you absolutely cannot serve these magnificent short ribs without the ideal accompaniment. While the rich sauce from this recipe is delicious enough to enjoy on its own, it practically begs to be soaked up by something wonderfully creamy.
That's why I highly recommend serving these with mashed potatoes or my Caramelized Onion Mashed Potatoes. The fluffy, buttery potatoes are the perfect canvas for the luscious short rib sauce, creating a mouthful of pure comfort with every bite. Alternatively, if you're looking for something a bit lighter to balance the richness, a simple side of Green Bean Salad With Garlic Cream would be absolutely divine.
Ingredients
To bring this magic to life, you don't need a long list of obscure items. In fact, the beauty of these oven-baked short ribs lies in their simplicity. With just a handful of quality ingredients, you'll be well on your way to a truly memorable meal. Here's what you'll need to gather from your pantry and local butcher:
- 1 kg (2.2 lbs) Beef Short Ribs: I usually opt for two generous pieces. Look for well-marbled ribs, as the fat will render down during cooking, adding incredible flavour and keeping the meat moist.
- 2 teaspoon Sea Salt: Essential for seasoning and bringing out the natural flavours of the beef. Don't skimp on this!
- 2 teaspoon Ground Pepper: Adds a subtle warmth and complements the richness of the meat. Freshly ground is always best if you have it.
- 3 teaspoon Olive Oil: Our browning agent! A good quality olive oil helps create that beautiful crust on the ribs, locking in juices and adding another layer of flavour.
- One Head of Garlic: No need to peel or chop extensively here. The cloves will soften and mellow as they cook, infusing the braising liquid with a wonderful aromatic depth.
- 1 tablespoon Tomato Paste: A concentrated burst of tomato flavour that adds richness, body, and a lovely umami note to the sauce.
- 500 ml (2 cups) Red Wine: Choose a dry red wine you enjoy drinking - something like a Cabernet Sauvignon or Merlot works wonderfully. It adds acidity and complex fruity notes that cut through the richness of the beef.
- 500 ml (2 cups) Beef Stock: The foundation of our luscious braising liquid. A good quality beef stock will amplify the savoury flavours and create a rich sauce.
How to Make the Oven Baked Short Ribs?
Alright, now that we've got all our fantastic ingredients ready, let's get down to the fun part: making these amazing oven-baked short ribs! You're going to be so surprised at how simple it is to get such a show-stopping meal. Just a few easy steps, and you'll be digging into unbelievably tender and super flavourful short ribs. And hey, if you like to see things in action (like I do!), you can cook along with me every step of the way in my video.
Season and Fry the Short Ribs
First things first, take your beef short ribs out of their packaging and place them on a clean cutting board. Grab some paper towels and thoroughly pat them dry on all sides. This step is super important because it helps us get that gorgeous, crispy crust later on.
Once dry, generously sprinkle both sides of the ribs with the sea salt and ground pepper. Don't be shy here! Once seasoned, use your hands to really massage the seasonings into the meat, making sure every nook and cranny is covered.
Now for the sizzle! Grab your stainless steel roasting pan (this is key for getting a good sear) and place it on your stove over medium-high heat. Pour in the olive oil and let it get nice and hot - you should see it shimmer slightly.
Carefully place your seasoned beef short ribs into the hot pan. Let them cook undisturbed for a few minutes on each side until you achieve a beautiful, deep brown crust. Don't rush this step; that crust is where a huge amount of flavour comes from! Make sure to brown every side of the ribs, using tongs to turn them.
Once your ribs are beautifully browned on all sides, it's time to build the foundation of our incredible sauce. Carefully add the half head of garlic, cut in two (no need to peel the cloves!), directly into the pan with the ribs. Let the garlic fry gently for about a minute, allowing its fragrant oils to release into the hot fat.
Then, add the tomato paste to the pan. Stir it around with a wooden spoon for another minute or so, letting it cook down a bit. This step helps to deepen its flavour and add a rich, concentrated sweetness to our dish.
Prepare and Bake the Ribs
Now for the liquid gold! Pour in the red wine and the beef stock into the pan, making sure to scrape up any delicious browned bits stuck to the bottom of the pan with your spoon - that's called deglazing, and it adds incredible flavour to your sauce. If you have any remaining garlic cloves, simply toss them in now. Bring the liquid to a gentle simmer on the stove.
Once your liquid is simmering nicely, it's time to get these ribs baking. Carefully cover the roasting pan tightly with aluminium foil. You want to create a good seal to trap all that wonderful moisture and flavour inside. Then, transfer the covered pan to your pre-heated oven at 160°C (325°F). Let the ribs work their magic in the oven for a good 3 hours. This slow, low cooking is what makes them unbelievably tender and fall-apart perfect!
Make the Sauce
Three hours later, your kitchen will smell incredible, and your ribs should be gloriously tender! Now, let's turn those amazing pan juices into a rich, luscious sauce. Carefully remove the roasting pan from the oven. Using a slotted spoon, pick out the baked garlic cloves and place them into a fine-mesh sieve set over a medium bowl. Give the garlic a good mash with the back of your spoon or a spatula to extract all that soft, roasted goodness.
Next, carefully pour all the liquid from the roasting pan through the same sieve into the bowl, pressing down on any solids to extract maximum flavour. This will give you a beautifully smooth, concentrated sauce. You can now taste and adjust the seasoning if needed. If you prefer a thicker sauce, you can return it to a small saucepan and simmer gently for a few minutes until it reduces to your desired consistency.
See how simple that was? In just a few easy steps, you've transformed humble short ribs into an incredibly rich, tender, and flavourful feast. The oven truly does all the hard work, leaving you with a spectacular dinner that tastes like you spent hours slaving away, but couldn't have been easier to achieve. Get ready to impress everyone at your table with this truly delicious and comforting meal!
Variations
While our current recipe is a delicious classic, and garlic, salt, and pepper are a great start, you can easily elevate the aromatic profile. Here are some fun variations to consider:
- Classic Enhancements: Add a few sprigs of fresh rosemary and thyme along with the liquids. Bay leaves are also a wonderful addition for a subtle, earthy note.
- Smoky Twist: A teaspoon of smoked paprika or even a pinch of chipotle powder can add a lovely depth of smoky heat.
- Sweet & Savoury: A tablespoon of balsamic vinegar or a touch of brown sugar can balance the richness and add a hint of sweetness to the sauce.
- Asian Inspired: For a different direction, consider swapping out some of the red wine for soy sauce and mirin. You could also add a thumb-sized piece of grated fresh ginger, a star anise, or a cinnamon stick to the braising liquid for an aromatic twist.
How to Serve the Beef Ribs
Now that you have those incredibly tender, flavour-packed oven-baked short ribs and that rich, luscious sauce, it's time to talk about how to serve them to really make them shine! The goal is to provide something that soaks up all that delicious gravy and complements the rich flavour of the beef without overpowering it.
Here are some fantastic ways to serve your beef ribs:
- Creamy Mashed Potatoes (Highly Recommended!): This is arguably the most classic and satisfying pairing. The creamy, buttery potatoes are the perfect sponge for that incredible sauce. Just spoon a generous serving of potatoes onto a plate, top with a short rib (or two!), and generously ladle over that rich sauce.
- Polenta: For a slightly more sophisticated and equally delicious alternative to mashed potatoes, creamy polenta is a dream. Like in my easy polenta recipe, its smooth, rich texture is fantastic for soaking up the short rib juices.
- Crusty Bread: Sometimes, simplicity is key! A good, crusty baguette or sourdough loaf is perfect for mopping up every last drop of that incredible sauce.
- Rice: Steamed white rice or even a simple vegetable rice pilaf can be a good base for the short ribs, especially if you want a lighter starch.
For a more formal presentation, place a generous spoonful of your chosen starch in the centre of the plate, nestle a short rib on top, and then pour a liberal amount of the sauce over the meat and around the base. A sprinkle of fresh chopped parsley adds a pop of colour!
Storage
It's always great to have leftovers of a delicious meal like these oven-baked short ribs! Proper storage ensures they stay safe and taste just as good the second time around.
The most important first step is to cool the ribs and sauce down as quickly as possible after cooking. Don't leave them out at room temperature for more than two hours. You can divide them into smaller portions to help them cool faster.
Transfer the ribs and all that lovely sauce into an airtight container. Make sure the ribs are submerged in the sauce - this helps keep them moist and prevents them from drying out. Properly stored in the refrigerator, your cooked short ribs will stay fresh and delicious for 3 to 4 days.
Enjoy your delicious leftovers! They often taste even better the next day as the flavours have more time to meld.
Top Tip
Here are some tips to help you get the absolute best out of your oven-baked short ribs and ensure they're a resounding success every time:
- Don't Skip the Drying Step: Patting the short ribs thoroughly dry with paper towels before seasoning is crucial. Moisture on the surface prevents a good sear, and that golden-brown crust is vital for deep flavour.
- Sear for Serious Flavour: Resist the urge to rush the searing process. Getting a deep, even brown crust on all sides of the ribs is non-negotiable for building complex, rich flavours in your final dish. This caramelization is where a lot of the magic happens.
- Choose a Dry Red Wine You'd Drink: The flavour of the wine will concentrate as it cooks, so use something you genuinely enjoy! A dry red like a Cabernet Sauvignon, Merlot, or Pinot Noir works beautifully. Avoid cooking wines, which often contain added salt and preservatives.
- Low and Slow is the Way to Go: Don't be tempted to crank up the oven temperature. The "low and slow" cooking method (160°C for 3 hours) is what breaks down the tough connective tissues in the ribs, resulting in that incredible, fall-off-the-bone tenderness. Patience is key!
And there you have it - your guide to creating truly unforgettable oven-baked short ribs! This recipe proves that you don't need to spend hours fussing in the kitchen to achieve a deeply satisfying and impressive meal. We hope you love making and sharing this dish as much as we do.
If you tried this recipe, we'd love to hear from you! Share your culinary creations and tag us on social media. For more delicious recipes, cooking tips, and behind-the-scenes fun, be sure to follow us on Facebook, Instagram, Pinterest, and YouTube! Happy cooking, and we'll see you in the next post!
Related
Looking for other delicious beef recipes? Try these:
Pairing
These are my favorite dishes to serve with this Oven-Baked Short Ribs:
Oven-Baked Short Ribs: Easy Fall-Off-The-Bone Recipe
Equipment
- 1 stainless steel roasting pan
Ingredients
- 1 kg beef short ribs well-marbled
- 2 teaspoon sea salt kosher
- 2 teaspoon ground pepper freshly ground
- 3 tablespoon olive oil extra virgin
- 1 pc garlic head
- 1 tablespoon tomato paste
- 500 ml red wine dry
- 500 ml beef stock
Instructions
- Take some paper towels and thoroughly pat the ribs dry on all sides.
- Sprinkle all sides of the ribs with the sea salt and ground pepper. Once seasoned, use your hands to really massage the seasonings into the meat.
- Take a stainless steel roasting pan and place it on your stove over medium-high heat. Pour in the olive oil and let it get hot.
- Place your seasoned beef short ribs into the hot pan. Let them cook undisturbed for a few minutes on each side until you achieve a beautiful, deep brown crust.
- Add the half head of garlic, cut in two (no need to peel the cloves!), and the tomato paste to the pan. Stir it around with a wooden spoon for a minute.
- Pour in the red wine and the beef stock into the pan, making sure to scrape up any browned bits stuck to the bottom of the pan with your spoon. Add the remaining garlic cloves.
- Cover the roasting pan tightly with aluminium foil. Transfer the covered pan to your pre-heated oven at 160°C (325°F). Let the ribs bake in the oven for a good 3 hours.
- Pick out the baked garlic cloves and place them into a fine-mesh sieve set over a medium bowl. Mash the garlic with the back of your spoon then pour all the liquid from the roasting pan through the same sieve into the bowl.
- Place a generous spoonful of your chosen starch in the centre of the plate, nestle a short rib on top, and then pour a good amount of the sauce over the meat and around the base.
Laci says
You must try this recipe!