These slow-baked beef short ribs are simply mouth-watering! They become super tender and juicy after hours in the oven, infused with delicious flavors from garlic and herbs.
Honestly, if you love a good, hearty meal, this is it! I usually serve them with mashed potatoes or some warm bread to soak up the rich sauce. Yum! 🥩💖
Key Ingredients & Substitutions
Beef Short Ribs: These are crucial for a rich flavor. If you’re looking for a leaner cut, you could substitute with chuck roast, but the texture won’t be quite the same.
Red Wine: I often use red wine for depth, but if you prefer not to use it or don’t have any on hand, just add more beef broth instead. A splash of vinegar can also work if you’re looking for some acidity.
Tomato Paste: This helps to thicken the sauce and adds richness. You can replace it with crushed tomatoes if needed, but you’ll want to adjust the cooking time to allow it to break down.
Brown Sugar: This adds a touch of sweetness. You can swap it for honey or maple syrup if you’re looking for a different sweetness profile.
How Do You Achieve Perfectly Searing Short Ribs?
Searing your short ribs develops a lovely crust and enhances the flavor. It does take a little extra time, but here’s how to do it right:
- Heat olive oil in a Dutch oven over medium-high heat. Wait until it shimmers before adding the meat.
- Don’t crowd the pot; work in batches if needed. This helps get a good sear.
- Let the ribs cook undisturbed for 3-4 minutes on each side until they’re nice and browned.
- Remove them before adding the other ingredients to keep them from steaming.
Taking this extra step really makes a difference in flavor! Enjoy your cooking!
The Absolute Best Slow Baked Oven Roasted Beef Short Ribs
Ingredients You’ll Need:
For The Beef:
- 3-4 pounds beef short ribs
- 2 tablespoons olive oil
- Salt and pepper to taste
For The Sauce:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
For Garnish:
- Fresh parsley, chopped
- Pomegranate seeds (for garnish, optional)
How Much Time Will You Need?
This delicious dish requires about 20 minutes of prep time and then 3 to 4 hours for slow baking in the oven. It’s a great way to prepare a comforting meal with minimal effort!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low temperature is key for slow baking the short ribs until they are perfectly tender.
2. Prepare the Meat:
Generously season the beef short ribs with salt and pepper. This adds a great flavor right from the start!
3. Sear the Short Ribs:
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are a nice brown color, about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside for later.
4. Sauté the Vegetables:
In the same pot, add the diced onion and minced garlic. Sauté them for about 5 minutes until the onion becomes translucent and fragrant. This will help build the flavor base for your sauce!
5. Create the Sauce:
Next, pour in the beef broth and red wine (if you’re using it). Then add the soy sauce, brown sugar, tomato paste, and Worcestershire sauce. Stir everything together and bring the mixture to a simmer.
6. Add Herbs and Return the Ribs:
Add the dried thyme and paprika to the pot, which will enhance the flavors. Carefully return the short ribs to the pot, ensuring they are mostly submerged in the sauce. This helps them cook evenly and soak up all that delicious flavor!
7. Bake in the Oven:
Cover the pot with a lid or aluminum foil, and transfer it to your preheated oven. Bake for 3 to 4 hours. You’ll know it’s ready when the meat is tender and falling off the bone, yum!
8. Rest and Skim Fat:
Once the short ribs are done, remove the pot from the oven and let the ribs rest for a few minutes. If you’d like, you can skim any excess fat from the top of the sauce for a cleaner taste.
9. Serve and Garnish:
Plate the short ribs with a generous drizzle of the sauce on top. Garnish with freshly chopped parsley and, if you want a touch of sweetness and color, sprinkle some pomegranate seeds. Enjoy your finger-licking, tender slow-baked beef short ribs!
Can I Use Different Cuts of Meat?
Absolutely! While beef short ribs are ideal for this recipe, you can also use beef chuck or brisket. Just keep in mind that cooking times may vary; check for tenderness after 2.5-3 hours if using a different cut.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, place the cooled ribs and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Omit the Red Wine?
Yes, you can omit the red wine! Simply replace it with an additional cup of beef broth for a similar depth of flavor. You can also use grape juice or apple cider for a non-alcoholic option.
What Can I Use Instead of Soy Sauce?
If you need a substitute for soy sauce, tamari is a great gluten-free option, or you can use coconut aminos for a lighter, sweeter flavor. For a quick DIY sauce, mix 1 tablespoon of Worcestershire sauce with a little water to taste!
