How To Cook Short Ribs In The Oven

Introduction

Braised short ribs, once a humble cut of meat, have ascended to culinary stardom, gracing the menus of fine-dining establishments and the tables of home cooks alike. The oven provides a consistent and gentle heat, perfect for transforming tough connective tissue into succulent, fall-off-the-bone tenderness. This method, often referred to as braising, allows for deep flavor development and ensures a moist and satisfying result. The popularity of “how to cook short ribs in the oven” lies in its ease and the depth of flavor it yields with relatively little active cooking time.

Ingredients

The foundation of exceptional oven-braised short ribs includes:

Short Ribs: Choose bone-in short ribs for maximum flavor. English-cut short ribs (individual ribs) are common, but flanken-cut (a long, thin strip) can also be used, though cooking times will vary.
Aromatic Vegetables: A mirepoix of onion, carrots, and celery forms the flavorful base. Consider adding garlic, leeks, or fennel for added complexity.
Braising Liquid: Red wine is a classic choice, contributing richness and depth. Beef broth or stock are also essential. For a non-alcoholic option, use more beef broth and add a splash of balsamic vinegar or Worcestershire sauce.
Herbs and Spices: Bay leaves, thyme, rosemary, and peppercorns are common choices. Consider adding a pinch of dried chili flakes for a subtle kick.
Oil: A high-heat oil, such as olive oil or vegetable oil, is needed for searing the short ribs.
Salt and Pepper: Essential for seasoning.
Optional: Tomato paste adds richness and umami. Flour is used for dredging, aiding in browning and thickening the sauce.

Preparation Steps

Proper preparation is key to achieving melt-in-your-mouth short ribs.

Trim (Optional): Trim any excess fat from the short ribs, leaving a thin layer for flavor.
Season Generously: Liberally season the short ribs with salt and pepper. Don’t be shy this is your primary opportunity to season the meat directly.
Dredge (Optional): Lightly dredge the short ribs in flour. This helps to create a beautiful crust when searing and thickens the braising sauce. Shake off any excess flour.
Prepare Vegetables: Chop the onion, carrots, and celery into roughly equal-sized pieces. Mince the garlic.

Cooking Instructions

Follow these steps for perfectly braised short ribs in the oven:

Sear the Short Ribs: Heat oil in a large, oven-safe Dutch oven or pot over medium-high heat. Sear the short ribs in batches until browned on all sides. This step is crucial for developing flavor. Remove the short ribs from the pot and set aside.
Saut the Vegetables: Add the chopped vegetables to the pot and saut until softened, about 5-7 minutes. Add the minced garlic during the last minute of cooking.
Add Tomato Paste (Optional): If using, stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Deglaze the Pot: Pour in the red wine (or a portion of the beef broth) and scrape up any browned bits from the bottom of the pot. This is where a lot of flavor resides.
Return Short Ribs to Pot: Return the short ribs to the pot. Add the beef broth (enough to mostly cover the short ribs), bay leaves, thyme, and rosemary.
Braise in the Oven: Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325F (160C).
Cook Time: Braise for 3-3.5 hours, or until the short ribs are fork-tender. Check the short ribs periodically, adding more broth if necessary to keep them mostly submerged.
Rest (Optional): Remove the Dutch oven from the oven. Let the short ribs rest in the braising liquid for 15-20 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
Skim Fat (Optional): Skim any excess fat from the surface of the braising liquid.
Thicken Sauce (Optional): If desired, remove the short ribs from the pot and set aside. Bring the braising liquid to a simmer on the stovetop and reduce it until it thickens slightly. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Serving Suggestions

Oven-braised short ribs are incredibly versatile and pair well with a variety of dishes.

Mashed Potatoes: A classic pairing. The rich sauce is perfect for spooning over creamy mashed potatoes.
Polenta: Another excellent option for soaking up the flavorful braising liquid.
Risotto: A creamy risotto complements the richness of the short ribs.
Roasted Vegetables: Root vegetables like carrots, parsnips, and potatoes roast beautifully alongside short ribs.
Gremolata: A bright and zesty gremolata (a mixture of parsley, lemon zest, and garlic) adds a refreshing counterpoint to the richness of the short ribs.

Tips and Common Mistakes

Avoid these common pitfalls and elevate short rib cooking:

Don’t overcrowd the pan when searing: Overcrowding lowers the temperature of the pan and results in steaming instead of searing. Sear in batches.
Use enough liquid: The short ribs should be mostly submerged in the braising liquid to ensure even cooking and tenderness.
Don’t skip the searing step: Searing develops crucial flavor.
Cook long enough: The key to tender short ribs is low and slow cooking. Be patient!
Don’t be afraid to adjust seasoning: Taste the braising liquid throughout the cooking process and adjust the seasoning as needed.

Explore More Cooking Guides

Learning “how to cook short ribs in the oven” unlocks a world of flavorful possibilities. The deep, savory taste and tender texture achieved through braising are truly rewarding. This dish, celebrated for its rich flavor, comfort, and relative ease of preparation, is a culinary staple that adapts seamlessly to personal preferences and various occasions. Braising short ribs in the oven is more than just cooking; its an experience, a comforting process that results in a dish worthy of special occasions or a satisfying weeknight meal. Now, it’s time to embark on this culinary adventure in personal kitchens. For more inspiration and detailed recipes, explore more cooking guides at foodrecipestory.com.