Oven-Braised Short Ribs Recipe

Name: Oven-Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely sliced; 4 garlic cloves, peeled and smashed; 1 leek, cleaned and finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 4 sprigs of fresh thyme; 1 cup red wine; 1/2 cup soy sauce; 1 tablespoon sugar; 1/4 teaspoon freshly ground black pepper; 3 1/2 pounds bone-in beef short ribs; 2-3 russet potatoes, peeled and cut into chunks (optional)

Servings: persons

1 onion, finely sliced
4 garlic cloves, peeled and smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 sprigs of fresh thyme
1 cup red wine
1/2 cup soy sauce
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds bone-in beef short ribs
2-3 russet potatoes, peeled and cut into chunks (optional)

1
Combine all of the ingredients except the short ribs and potatoes in a large roasting pan (it should be large enough that the ribs fit comfortably in a single layer). Add the short ribs and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 6 hours or even overnight. Flip the ribs a few times (if possible - if you can't, don't sweat it) while they marinate (I marinated mine for 6 hours and flipped every 2 hours).
2
Remove the short ribs from the refrigerator 30 minutes to 1 hour before you plan to cook them so they can come up in temperature a bit. Meanwhile, preheat oven to 400 F.
3
Cover the pan with aluminum foil and braise for 1 hour, then reduce the oven temperature to 350 F and continue cooking for another 1 1/2 hours. Remove the pan from the oven and uncover. Flip the ribs over and add the potatoes. If too much of the liquid has evaporated from the bottom of the pan you can also add some water. (These are very forgiving, don't worry.) Continue cooking for another 30-40 minutes, or until the potatoes are tender. Serve drizzled with the glaze in the bottom of the pan. (Those veggies that have been cooking with the meat the whole time were delicious too, though quite broken down.)

1240

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion, finely sliced, 4 garlic cloves, peeled and smashed, 1 leek, cleaned and finely chopped, 1 carrot, finely chopped, and more.

Yes, Oven-Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions