Oven-Baked Short Ribs: Easy Fall-Off-The-Bone Recipe

Oven Baked Short Ribs Served on Plate With Mashed Potato and Salad

Oven-Baked Short Ribs: Easy Fall-Off-The-Bone Recipe

Course: Dinner, Main Course

Cuisine: International

Diet: Gluten Free, Low Lactose

Keyword: baked beef short ribs, baked short ribs, oven-baked short ribs

Prep Time: 10

Cook Time: 3 10

Total Time: 3 20

Servings: portions

Calories: 1078kcal

Author: Timea

Learn how to make the best oven baked short ribs! This simple recipe delivers juicy, flavourful results with minimal effort.

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Metrics - US Customary

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.

Video

Notes

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.

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.

A dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir works beautifully. Avoid cooking wines, which often contain added salt and preservatives.

Nutrition