Oven Braised Short Ribs Recipe

I love these oven braised short ribs. Rich, fatty, tender beef – a true comfort food! And they are more affordable than ribeye roast, another fatty cut of beef which I also adore.
In this easy recipe, I simply place the seasoned ribs in a pan and bake them for three hours at 300 degrees F. Yes, it’s as easy as it sounds.

How do you make oven braised short ribs?

I was wondering that too before I made them for the first time. At Costco a few months ago, I saw these gorgeous, well-marbled, prime grade boneless chuck short ribs. Of course, I had to buy them!

But when it was time to cook them, there was no way I was going to brown them first, make a complicated sauce, check on them every 30 minutes… I wanted to just put them in the oven and forget about it.

So I was grateful to find this easy recipe for oven braised boneless short ribs on the Food Network. Obviously, I wasn’t going to use the sweet sauce since I’m on a low carb diet. But I really liked it otherwise.

So I made my own marinade, baked them slowly, and was rewarded, three hours later, with very flavorful, super tender oven braised short ribs.

Oven Braised Short Ribs Recipe
Made this for a family gathering – it was delicious!

Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins


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


  1. Heat the oven to 375
  2. Place the flour, salt and pepper in a pie dish or pan.
  3. Coat each rib on all sides with the flour and set aside.
  4. 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.
  5. Wipe out any black flour if there is any, leaving any browned bits in the pan.
  6. Turn the heat to medium and add the olive oil and butter.
  7. Quickly add the onions, carrots, celery and garlic, stirring to combine.
  8. Cook for 5-6 minutes or until the veggies are tender.
  9. Add the remaining flour and stir for 30 seconds.
  10. Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
  11. Add the herbs and bay leaves and place the short ribs back in the pot.
  12. 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.
  13. Remove the bay leaves and herbs and serve hot over mashed potatoes.
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