These beef short ribs are cooked low and slow until they are melt-in-your-mouth tender! Seasoned with delicious herbs and spices, they have a rich, comforting flavor that warms the soul.
Trust me, your kitchen will smell amazing while these ribs are in the oven! I love serving them with mashed potatoes for a cozy meal that feels like a hug on a plate. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: This is the star of the recipe! Look for well-marbled ribs for the best flavor. If you can’t find short ribs, beef chuck might work as a substitute, but it won’t have the same richness.
Olive Oil: A great choice for searing, but you can also use vegetable oil or canola oil if you wish. Just pick an oil with a high smoke point!
Red Wine: I love using a dry red wine for depth. If you’re avoiding alcohol, try using more beef broth or grape juice mixed with a splash of vinegar for acidity.
Brown Sugar: This adds sweetness and balances flavors. You can substitute with honey or maple syrup if needed, just adjust the amount to taste.
Fresh Herbs: Thyme and rosemary add aroma and flavor. Dried versions can be used in a pinch, but fresh herbs are always better for this dish.
Pomegranate Seeds: Perfect for garnish! If you can’t find them, try using cranberries or even a sprinkle of chopped nuts for crunch.
How Do I Achieve a Perfect Sear on the Ribs?
Searing is key to building rich flavors. Here’s how to do it right:
- Make sure your pot is hot before adding the oil. This helps prevent sticking.
- Add short ribs in batches, leaving space in between to avoid steaming. Sear each side for 4-5 minutes until a nice crust forms.
- Don’t rush! Allow the ribs to get that golden brown color before flipping.
- Once browned, let them rest before adding to the braising liquid to keep them juicy.
How to Make Absolute Best Slow Baked Oven Roasted Beef Short Ribs
Ingredients You’ll Need:
Main Ingredients:
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon Worcestershire sauce
For Garnish:
- Pomegranate seeds
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of preparation time and then needs to be slow-baked in the oven for 3 to 4 hours, resulting in incredibly tender beef short ribs. So, total time is around 3 hours and 15 minutes to 4 hours and 15 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 300°F (150°C). This lower temperature will help achieve perfectly tender short ribs as they slow-cook.
2. Season the Short Ribs:
Generously season the beef short ribs with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
3. Sear the Short Ribs:
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned short ribs to the pot and sear them on all sides until they are beautifully browned, which should take about 4-5 minutes per side. Once done, carefully remove the ribs from the pot and set them aside.
4. Sauté Onions and Garlic:
In the same pot, throw in the chopped onion and minced garlic. Sauté them until the onions become translucent, which should take about 5 minutes. This will add great depth to your dish!
5. Create the Braising Liquid:
Now stir in the beef broth, red wine, soy sauce, brown sugar, tomato paste, Worcestershire sauce, thyme, and rosemary. Bring this mixture to a gentle simmer, letting all those flavors meld together.
6. Return the Short Ribs:
Carefully place the short ribs back into the pot, making sure they are well-submerged in the liquid. This will keep the meat juicy and flavorful! Cover the pot with a lid or aluminum foil.
7. Bake in the Oven:
Transfer the covered pot to your preheated oven and bake for 3-4 hours. You’ll know they’re ready when the meat is tender and nearly falling off the bone. It’s worth the wait!
8. Rest and Serve:
Once done baking, carefully remove the pot from the oven and let the short ribs rest for a few minutes. This helps the juices settle back into the meat.
9. Garnish and Enjoy:
Serve the short ribs sprinkled with pomegranate seeds and freshly chopped parsley for a vibrant touch. Dig in and enjoy your mouthwatering meal!
Can I Use Different Cuts of Beef for This Recipe?
Yes! While short ribs are perfect for this recipe, you can also use chuck roast or brisket. Just adjust the cooking time if needed, as these cuts may require slightly longer to become tender.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or use a combination of beef broth and a splash of balsamic vinegar for added flavor. Just be aware it may change the richness of the dish slightly.
How Do I Store Leftover Short Ribs?
Let the short ribs cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of broth to keep them moist.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing the short ribs and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours, until the meat is tender. Just be sure to check the liquid levels every so often!
