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Oven Braised Short Ribs [+ Video]

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THIS. IS. IT. I’ve never fallen in love with a recipe as quickly as I did this one. I don’t think I’ll ever love another recipe as much as Oven Braised Short Ribs!

A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley

I don’t really remember eating short ribs growing up. Is it something that you grew up with? We certainly had ribs, mostly pork ribs, but not oven braised short ribs and now I feel like my childhood must have been a complete waste.

Alright, not a waste, I mean my parents totally killed it for us kids. We had campouts and nights under the stars, lazy game nights and watching movies together and on and on. I totally had a good childhood, I just think it would have been perfection if I’d had these oven braised short ribs. 

I bet you I’ll get a call from my mom telling me that she totally used to make oven braised short ribs as soon as she reads this post. That happens a lot with us,  “Hey Mom, why didn’t we ever do such and such when I was little, that would have been so fun!”

“We did. You were 9.”

“Oh, yeah, right. I do kind of remember that. Ok, never mind.”

And that’s pretty much 6/10 conversations with my mom. I don’t know how in the world I’ve forgotten so many important things in my childhood, but alas…


a le creuset dutch oven full of one pot braised beef short ribs

Oven Braised Short Ribs

Oven braised short ribs sounds a lot more fancy than it really is, so take a deep breath and let’s do this together. It’s basically ribs that are cooked slow with liquid in a pot in the oven until they totally and completely fall off the bone.

Don’t you love when that happens? When meat is so blasted tender the bone is completely clean when you try to lift the meat out. Man, that’s the good stuff right there!!! It’s so, so good!

These oven braised short ribs have the most amazing flavor and gravy with them. It’s a combination of all the good stuff like carrots, onions, garlic and celery that caramelizes and melts down to give the gravy that perfect base. But then there’s the burst of flavor from the Balsamic vinegar.

Mmmmmm, I think I’ve found my new favorite meal to make for when company is coming to dinner.

Are Short Ribs Beef or Pork?

Short ribs are all beef and are one of the most tasty ways to eat ribs. They are similar to a pork spare rib, but are meatier and thicker.

Can Short Ribs be Boneless?

Beef short ribs can be boneless, however we prefer bone in. They end up more flavorful and tender. When you’re at the store, look for bone-in short ribs that have already been cut up into individual ribs.

A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley


Braised Short Ribs

You can cook short ribs a few different ways, but one of the most popular and delicious ways to cook beef short ribs is to braise them.

  • What is Braising?

Braising is when you begin by frying the meat in a pan, then place it in a sealed container, such as a Le Creuset dutch oven along with liquid and cook it low and slow until the meat completely falls off of the bone. Braising is basically pot stewing. Saying it that way makes it a little less complicated.

Braising allows a less tender cut of beef to become unbelievably incredible.

  • What is the Difference Between Braising and Stewing

Braising is when you cook beef in enough liquid to almost cover the meat, in a sealed pot.

Stewing is when you use small cuts of beef immersed in liquid, just like Beef Bourguignonne.

A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley


How Many Short Ribs Per Person?

Here’s the trick though, because short ribs are cut into individual ribs it can seem like you’re going to need a lot to feed your family, until you see how much meat is on each rib. At this point it’s all confusing about how much to use.

If you’re serving beef short ribs to adults, it’s best to plan on 2 short ribs per person. 


How to Cook Short Ribs in the Oven

Alright, we’ve talked about a lot, but cooking short ribs in the oven is truly the best method for fall off the bone goodness. This is because the heat is coming from all angles and the pot is completely sealed, allowing the steam and heat to really break down the fibers and fat, melting everything into perfection.

  • What Temperature to Cook Beef Short Ribs?

It’s best to cook short ribs anywhere between 350 to 375 degrees. We tend to almost always do 375.

Can Short Ribs Be Over Cooked?

Braising short ribs takes a long time and part of that is when the meat becomes very tough. This can be confusing as it seems like you may have overcooked the meat and it’s not too tough. This isn’t true, keep cooking the meat and it will eventually fall apart.

Now, just like anything if you continue to cook it forever the liquids will all completely evaporate making the meat sit flat on the bottom of the pot. This contact will eventually lead to burned up meat.

A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley

How to Cook Short Ribs Fast

If you’re out of time and looking to cook short ribs fast you can always turn to your trusty instant pot. Here’s the thing though, that slow braise is what allows the gravy to thicken and really penetrate the meat. This means that I don’t necessarily recommend cooking these Oven Braised Ribs in an instant pot, but you can definitely do it.

  • Cut the liquids down by a third
  • Sauté the veggies in a pan as well as brown the meat in a pan instead of the instant pot in order to get better caramelization.
  • Place everything in the instant pot and turn the vent to seal. Press the STEW function and set the time to 50 minutes.
  • Allow a natural release and then remove the ribs.

A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley


Looking for more ribs recipes?

Or if you want another classic comfort food, try this meatloaf recipe, chicken fried steak, or this pepper steak!  And every meal is better with a side of the perfect dinner rolls!

More Decadent MAIN DISHES You Must Try:


A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley

Braised Short Ribs

4.36 from 77 votes
Prep Time: 10 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 30 minutes
Servings: 4 servings
THIS. IS. IT. I've never fallen in love with a recipe as quickly as I did this one. I don't think I'll ever love another recipe as much as Oven Braised Short Ribs!


  • 4 Lbs Beef Short Ribs
  • 1/2 Cup Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Teaspoons Olive Oil
  • 3 Tablespoons Butter divided
  • 1 Tablespoon Flour
  • 1/3 Cup Onion minced
  • 2 Carrots peeled and minced
  • 2 Stalks Celery minced
  • 6 Cloves of Garlic minced
  • 1/2 Cup Balsamic Vinegar
  • 1 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Liquid Smoke
  • 2 Cups Beef Broth
  • 2 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • Mashed Potatoes for Serving


  • Heat the oven to 375
  • Place the flour, salt and pepper in a pie dish or pan.
  • Coat each rib on all sides with the flour and set aside.
  • Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
  • Wipe out any black flour if there is any, leaving any browned bits in the pan.
  • Turn the heat to medium and add the olive oil and butter.
  • Quickly add the onions, carrots, celery and garlic, stirring to combine.
  • Cook for 5-6 minutes or until the veggies are tender.
  •  Add the remaining flour and stir for 30 seconds.
  • Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
  • Add the herbs and bay leaves and place the short ribs back in the pot.
  • Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down.
  • Remove the bay leaves and herbs and serve hot over mashed potatoes.
Nutrition Facts
Braised Short Ribs
Amount Per Serving (2 g)
Calories 788 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Cholesterol 218mg73%
Sodium 1399mg61%
Potassium 1450mg41%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 7g8%
Protein 67g134%
Vitamin A 5358IU107%
Vitamin C 3mg4%
Calcium 62mg6%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.


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A dark grey plate with a pile of creamy mashed potatoes with fall apart braised beef short ribs and fresh parsley

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment


  • 1675 calories per serving??

    • Reply
    • Nope, that is way too high! We have been having some issues with our nutrition calculator so I will go take a closer look at this one. Thank you for making us aware of the problem!

      • Reply
  • I made this with my boyfriend tonight. We cooked it at 350 for 2 hours and then 375 for about 25 additional minutes. It was pretty perfect and they fell right off the bone! We omitted the butter and instead used olive oil. I will make these again for sure! 

    • Reply
    • Yay! Thanks for the feedback Taylor! So glad you enjoyed it!

      • Reply
  • Loved it! I cooked it in the oven at 350 for 2 2/2
    Hrs. Came out perfect with the gravy and tender juicy meat!! It’s a keeper! Oh I added
    Mushrooms too. Yummy

    • Reply
    • Yum! I love the idea of adding mushrooms! Thank you for taking time to leave us feedback! So glad you enjoyed it!

      • Reply
  • I made this last night. Unfortunately all of the liquid cooked out & burned to the bottom of my pot. I checked it at the halfway point & added more broth & balsamic, still left with no liquid. Could it be the temperature should have been lower? Good point is that the meat was absolutely delicious! If I could only figure out how to keep the liquid in it.

    • Reply
    • Hey Emily! I’m so sorry this didn’t work out the way you wanted! The liquid will cook away but it shouldn’t burn. Was the pot too close to the heat source or maybe you used too big of a pot so the liquid cooked faster?

      • Reply
  • This looks amazing!

    • Reply
    • Thanks Karly!

      • Reply
  • For slow-cooker/crockpot, would you do all of the steps up to 9 and then add everything into the crockpot? I just want to make sure it’s more gravy-like than soupy.

    • Reply
    • You can go ahead and do all the steps. Then you will cook it on low for 4-5 hours and no longer than 8. If it isn’t as thick as you would like add a little flour roux in at the end give it a good stir. That should thicken it up.

      • Reply
  • I made this for dinner yesterday, my husband was a big skeptic. He has never liked short ribs. After eating this he said he loved it and that I could make it again. Thank you for this delicious recipe.

    • Reply
    • Yay!! A repeat recipe! So glad it was a hit!

      • Reply
  • Could I do these in the slow cooker?

    • Reply
    • Yes absolutely! You will still want to brown your short ribs on the stove top first. Then you can cook them in the slow cooker on low for 4-5 hours, no longer than 8. Enjoy!

      • Reply
  • I followed the recipe and opted for cooking in the oven for 3 hours. It smelled so good while cooking and was looking forward to the short ribs. Greatly disappointed when I saw that the liquid had burned off and charred the bottom of the dutch oven. The meat had stuck to the char and became short rib jerky. Not sure what I did wrong but I’ll try it one more time. I may add more beef stock and cook for only 2 1/2 hours versus 3 hours. Any suggestions would be appreciated.

    • Reply
    • Oh no!! The only time I’ve had an issue with them overcooking is when I didn’t have the full 4 lbs of short ribs. Also, every oven cooks a little differently, so I would start with maybe 2 hours and 15 minutes since yours overcooked so badly. Fingers crossed on your next attempt! They really are so dang good!

      • Reply
    • I cooked mine for 2-1/2 hours then checked them. They were pull apart perfect so I stopped further cooking and I know they continue to cook in the hot pot anyway. I wonder if gas vs electric could make a timing difference. I have a gas oven.

      I imagine more liquid could have helped keep yours from sticking? After searing mine, I put about an inch of beef broth in the pot. Now that they’re cooked, I’m not sure if it’s fat or broth in the pan now. I think the broth probably cooked off and that’s fat leftover but either way, it kept them from sticking.

      • Reply
  • I don’t like rosemary, do you know any other herb I could use beside this one?
    I would love to try this

    • Reply
    • Hi Cindy! You can omit the rosemary and double up on the thyme, or use any other herb that you enjoy…sage or parsley would be yummy!

      • Reply
  • I was seriously craving braised short ribs. I found two recipes I couldn’t decide between, but your amazing pictures sold me. The only issue I had was finding a pot large enough to cook them in because I had to double the recipe. I ended up browning them in a cast iron pan and then divided the ribs braising them in two 3 qt casserole dishes. Even though I had to get creative, I was not disappointed! These were AMAZING! My hubby couldn’t get enough of the gravy 🙂

    • Reply
    • You made my day Sabrina!! I have been working so hard on taking better photos. And way to get creative and make it work! So glad it was a hit for your family!

      • Reply
  • I was concerned about the nutritional count but I see it calls for 4 lbs of short ribs but only says 2 servings.  I made a similar recipe that had 4 servings that only called for 2 lbs of ribs.  Since I was serving 4 big eaters I increased it to 3 1/2 lbs and it was plenty for 4.  Also my recipe did not use flour or butter and the sauce was was delicious but not gravy consistency.  So if you are worried about the fat, carbs and calories I would reduce the flour, butter and quantity…

    • Reply
    • Thank you for the feedback and great tips!

      • Reply
  • Are there really 117 g of fat per serving?!

    • Reply
    • That seem outrageous! Let me double check that. We’ve been having issues with our nutrition calculator. Thank you!

      • Reply
  • 375 was far too high a temp for braising. All my liquid evaporated and burned at the 2 hour mark. And no, my oven does not run hotter. Braising should be done at a temp between 250 & 325.

    • Reply
    • I agree. I was wondering if I was the only one that had this problem and figured I’d done something wrong accidentally. Just in case, I started with more stock on my second attempt and it still had nearly evaporated out by the time two hours had passed at 375 (I watched the temp closely via a second thermometer I trust). Ended up adding another 12 oz and cooking for another hour to achieve tenderness. Not sure I’m willing to spend short rib cash to try a third time. :/

      • Reply
  • Excellent recipe – I must admit I had an
    Open bottle of Sancerre near by – it was still
    Good and I added that.  This was our favorite short rib recipe so far!  Masking it again today!

    • Reply
    • Thank you Kat! Like I said, it is my absolute favorite right now! Enjoy it again!

      • Reply
  • My liquid does not cover all the ribs. Is it supposed to? 

    • Reply
    • Nope, it doesn’t need to cover them.

      • Reply
  • Have you ever made this in something other than a Dutch Oven? Crock Pot?

    • Reply
    • We haven’t tried cooking it any other way yet.

      • Reply
  • Hi.  I am an avid Cook and have made numerous yummy recipes but this one knocks it out the park.  It was absolutely FANTASTIC and is now one of my top 5 favourites.  Thank you so much for posting!!  

    • Reply
  • Please please tell me that the carb grams were not correct on the braised short ribs. 101 carbs?

    • Reply
    • Our nutrition calculator has been acting up so I will check that. Thank you!

      • Reply
      • Any update on the carbs?

      • Yes, the recipe card has been updated. It says 36g now. Thank you Kim!

  • My husband said I knocked it out of the park with this recipe I will say I put in some dried morel seasoning mix into it but this is a fantastic recipe I highly recommended!

    • Reply
    • Yessss! Way to go Vicki! And thank you!

      • Reply
    • Vicki, may I ask how much dried morel seasoning you used to the recommended pounds of ribs and liquid ?? TY

      • Reply
  • I never review recipes but I felt the urge since this one turned out incredibly! Restaurant quality for sure. My husband and I both adored it. Thanks!!

    • Reply
    • Yippee!! Thanks Rachel!

      • Reply
  • Absolutely delicious and definitely restaurant quality! The whole family loved it, even my picky 7 and 12-year-old. My only question would be, how much of the fat do you trim away before searing the ribs? I took the largest excesses off but it was still quite fatty in the end. I’m wondering if I should have been more thorough prior to cooking??

    • Reply
    • I usually don’t trim any of the fat off. If they are super fatty I would trim them down to just a thin layer. So glad you enjoyed it!!

      • Reply
  • Just made these last night and I have to say that they were the BEST short ribs I’ve made so far. They were restaurant quality. Loved the fact that I didn’t need red wine to make them. Look forward to making them again! Thank you.

    • Reply
    • Aren’t they are so dang good?! So glad you enjoyed them!

      • Reply
  • Holy Smokes. The BEST short ribs I’ve ever made. I eat 90% but once a week I’ll make a near meal for my husband. He almost always request short ribs. I’ve made so many recipes. This one is amazing. I can’t wait to have company over for this one. 

    • Reply
    • I eat vegan 90% ***** bad typo lol 

      • Reply
    • It is my favorite thing to serve guests lately! It is always a hit! So glad you enjoyed it Julie!!

      • Reply
  • Liquid smoke is not available in Australia, what can be used in its place? Or omit???
    Thank you.

    • Reply
    • You can just omit it.

      • Reply
    • Hi Vikki,
      You can get it at Barbecues Galore.

      • Reply
  • I’m making this tomorrow. One question: in your story prior to the actual recipe, you mention the gravy containing onions, but there are no onions in the recipe itself. I’m guessing you added a diced onion in with the carrots and celery, correct?

    • Reply
    • Bahhhh! Where did those onions go? I’m updating the recipe now. It should have 1/3 cup of minced onions that you add with the celery and carrots! Thank you Leslie! Enjoy tomorrow!!

      • Reply
  • Why is the oven pre heated if all of the cooking is done on the stove top?

    • Reply
    • Step 11 in the instructions is in the oven. I added it so that was clear! Thank you for bringing that to my attention!

      • Reply
  • Am I missing where that Tblsp of flour goes?

    • Reply
  • Made this for a family gathering – it was delicious!

    • Reply
    • Thanks for the feedback Deborah!! Happy New Year!

      • Reply
  • Boy, you were not kidding! This recipe is so delicious! I could not find bone-in short ribs and had to buy boneless, but they still were very flavorful and tender. Thank you for sharing the recipe, it is a keeper!

    • Reply
    • I’m drooling right now just thinking about it! I’m so obsessed! Thank you for sharing!

      • Reply
    • Did you shorten the cooking time when using boneless short ribs?

      • Reply
  • What is the second half of the butter and the 1 tbls of flour for? In the oven now. So excited!

    • Reply
    • It’s to make a thickening agent called a roux.

      • Reply
  • Sounds delicious.  So you cook them in the oven?  Recipe says cook for 2-3 hours but does that mean put them in oven or on stove top?

    • Reply
    • Yes in the oven at 375 degrees.

      • Reply
  • I’ve recently started making short ribs in the crockpot. I use a pot roast cook in bag and cook it on low all day. It turns out so tender that it also falls off the bone and it’s so juicy. Both myself and my husband are very picky eaters and don’t have anything to do with fat on meat. Cooking it this way the fat all cooks down and creates the juices. It’s something that I make at least once a month.

    • Reply
    • Aren’t short ribs so delicious?! Now my mouth is watering! Haha!

      • Reply
  • Oh my goodness this looks delicious!

    • Reply
    • Thank you Mari!

      • Reply
  • Beef short ribs can be expensive so you can substitute meaty beef shanks if you find them less expensive than ribs. No need to change this recipe at all, it is a great one!

    • Reply

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