why make this recipe
Oven short ribs are a classic comfort food that brings warmth to any dinner table. They are juicy, tender, and full of flavor. Using the oven allows for slow cooking, which transforms tough meat into a melt-in-your-mouth experience. This recipe is great for family gatherings or special occasions. Plus, it requires minimal hands-on time, making it a perfect choice for busy cooks.
how to make Oven Short Ribs
Ingredients :
4 pounds beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
Directions :
- Preheat your oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onion and garlic; sauté until softened.
- Stir in the beef broth, red wine, and tomato paste; bring to a simmer.
- Return the short ribs to the pot, add the thyme and bay leaves.
- Cover and transfer to the oven; cook for 3 hours or until the ribs are tender.
- Serve hot with your favorite sides.
how to serve Oven Short Ribs
Oven short ribs are best served warm, straight from the pot. Pair them with creamy mashed potatoes, rice, or a fresh salad to complete your meal. You can also drizzle some of the rich sauce from the pot over the ribs and sides for extra flavor.
how to store Oven Short Ribs
You can store leftover short ribs in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them. Place the cooled ribs and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Oven Short Ribs
- For extra depth of flavor, marinate the short ribs in wine and herbs the night before.
- Make sure to sear the ribs well for a tasty crust.
- If you prefer a thicker sauce, remove the ribs once they’re done and simmer the sauce on the stovetop until it reduces.
variation
For a twist, try adding vegetables like carrots and potatoes to the pot during the last hour of cooking. You can also experiment with different herbs like rosemary for a different flavor profile.
FAQs
Q: Can I use other cuts of beef instead of short ribs?
A: Yes, you can use chuck roast or brisket, but cooking times may vary.
Q: Is it necessary to use red wine?
A: While red wine adds flavor, you can substitute it with additional beef broth or grape juice if you prefer not to use alcohol.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the ribs first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Oven Short Ribs
Ingredients
Main Ingredients
- 4 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 leaves bay leaves
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onion and garlic; sauté until softened.
- Stir in the beef broth, red wine, and tomato paste; bring to a simmer.
- Return the short ribs to the pot, add the thyme and bay leaves.
- Cover and transfer to the oven; cook for 3 hours or until the ribs are tender.
Serving
- Serve hot with your favorite sides.