Oven Baked Beef Short Ribs: A Fall-Apart Tender Recipe

Fall is in the air, and what better way to celebrate the season than with a comforting, melt-in-your-mouth dish? This oven-baked beef short ribs recipe delivers on flavor and tenderness, guaranteed to impress your family and friends. We'll cover everything from selecting the perfect cut to achieving that incredible fall-apart texture. Get ready for a culinary adventure!

Choosing Your Short Ribs

The key to unbelievably tender short ribs lies in the cut itself. Look for bone-in beef short ribs, often labeled "English cut" or "flanken style." These cuts have a good amount of marbling, which translates to rich flavor and juicy texture. Avoid overly lean cuts, as they'll tend to be tougher.

Ingredients You'll Need:

• 3-4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (optional, but adds depth of flavor)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Oven Baked Beef Short Ribs Recipe:

Step 1: Preparing the Short Ribs

Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. This is crucial for developing a flavorful crust.

Step 2: Browning the Short Ribs

Heat the olive oil in a large oven-safe Dutch oven or braising pan over medium-high heat. Sear the short ribs on all sides until nicely browned. This step adds depth of flavor and creates a beautiful crust. Remove the short ribs from the pan and set aside.

Step 3: Building the Flavor Base

Add the chopped onion, carrots, and celery to the pan and cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 4: Deglazing the Pan

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. This process, known as deglazing, extracts all the delicious flavor trapped in the pan.

Step 5: Braising the Short Ribs

Return the short ribs to the pan. Add the thyme, rosemary, and bay leaf. Bring the liquid to a simmer, then cover the pan tightly.

Step 6: Oven Baking

Transfer the Dutch oven to the preheated oven and bake for 2.5-3 hours, or until the short ribs are incredibly tender and easily pull apart with a fork. The cooking time may vary depending on the size and thickness of your short ribs.

Step 7: Resting and Serving

Once cooked, remove the short ribs from the oven and let them rest for at least 15 minutes before serving. This allows the juices to redistribute, resulting in even more tender meat. You can thicken the braising liquid by simmering it uncovered for a few minutes. Serve the short ribs with the delicious braising liquid spooned over top. Mashed potatoes, roasted vegetables, or creamy polenta are excellent accompaniments.

Tips for Success:

• Don't overcrowd the pan: Ensure you have enough space for the short ribs to brown properly. Work in batches if necessary.
• Use a meat thermometer: For foolproof results, check the internal temperature of the short ribs. They're done when they reach an internal temperature of 190-200°F (88-93°C).
• Get creative with vegetables: Feel free to experiment with other vegetables like mushrooms, parsnips, or sweet potatoes.
• Make it ahead: These short ribs are even better the next day!

This oven-baked beef short ribs recipe is a guaranteed crowd-pleaser. The rich, savory flavors and melt-in-your-mouth tenderness make it a perfect dish for special occasions or a cozy weeknight dinner. Enjoy!