Oven Braised Short Ribs [+ Video]

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
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4.5 from 59 votes

Braised Short Ribs

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!
Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: beef, main dish, rubs, short ribs
Servings: 4 servings
Calories: 1675kcal
Author: Sweet Basil


  • 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.



Serving: 2g | Calories: 1675kcal | Carbohydrates: 36g | Protein: 121g | Fat: 117g | Saturated Fat: 52g | Polyunsaturated Fat: 62g | Trans Fat: 7g | Cholesterol: 477mg | Sodium: 1632mg | Fiber: 4g | Sugar: 8g
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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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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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71 comments on “Oven Braised Short Ribs [+ Video]”

  1. Pingback: Sticky BBQ Instant Pot Bone-In Beef Short Ribs – JW Designs

  2. Pingback: OVEN BRAISED SHORT RIBS – foodahead.com

  3. This looks amazing!

  4. 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.

    • 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.

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  6. 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.

  7. Pingback: Oven Braised Beef Roast – JW Designs

  8. Could I do these in the slow cooker?

    • 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!

  9. Pingback: Korean Oven Braised Short Ribs – JW Designs

  10. 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.

    • 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!

    • 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.

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

  12. 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 🙂

  13. 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…

  14. Are there really 117 g of fat per serving?!

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  16. 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.

  17. 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!

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

  19. Have you ever made this in something other than a Dutch Oven? Crock Pot?

  20. 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!!  

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

  22. 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!

  23. 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!!

  24. 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??

  25. 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.

  26. 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. 

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

  28. 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?

    • 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!!

  29. Why is the oven pre heated if all of the cooking is done on the stove top?

  30. Am I missing where that Tblsp of flour goes?

  31. Made this for a family gathering – it was delicious!

  32. 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!

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

  34. 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?

  35. 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.

  36. Oh my goodness this looks delicious!

  37. 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!