Oh, let me tell you, if you’ve never had the pleasure of tasting slow-baked oven-roasted beef short ribs, you’re in for a real treat. When I first tried this recipe years ago, I was immediately transported to a cozy, rustic dinner in an old-world tavern. The memory of the flavors dancing together in each bite has stuck with me ever since. There’s just something about the melt-in-your-mouth tenderness of the beef that combines so perfectly with the rich sauce and the aroma wafting through your kitchen that makes you feel like a culinary wizard!
Honestly, this is the kind of recipe you want to keep in your back pocket for a special occasion, or honestly, just a cozy weekend dinner that demands an extra bit of love. Between the sumptuous beef and the layers of flavor, these short ribs are bound to impress anyone lucky enough to share your table. Plus, there’s something so gratifying about a dish that simmers away in the oven, filling your home with mouthwatering smells while you do absolutely nothing!
What’s in Absolute Best Slow Baked Oven Roasted Beef Short Ribs?
Beef Short Ribs: The star of the show! These meaty, bone-in cuts are perfect for slow cooking, giving you that deep flavor and tender texture we’re after.
Olive Oil: A tablespoon is all you need to start our searing process. I love using extra virgin olive oil for its rich flavor – it just elevates the dish from the start.
Onion: One chopped onion adds a sweet and savory foundation to your cooking. I always go for a yellow onion, but if you’re feeling adventurous, a sweet onion works too.
Garlic: Just two cloves do the trick. Use fresh garlic for that aromatic punch; it makes a world of difference!
Beef Broth: Two cups of beef broth add depth to the sauce. I prefer low-sodium broth so I can control the saltiness later in the recipe.
Red Wine: One cup of red wine enhances the richness of the sauce and complements the beef. A dry red like Cabernet Sauvignon or Merlot works well, but let’s be real – use your favorite!
Soy Sauce: A quarter cup brings umami and a hint of saltiness to our mixture. I like using low-sodium soy sauce to keep things balanced.
Brown Sugar: This adds a touch of sweetness that perfectly balances out the savory and tangy notes in the sauce.
Tomato Paste: Just two tablespoons of tomato paste will add body and a subtle acidity.
Dried Thyme and Smoked Paprika: Two teaspoons each bring that earthy flavor and something special — the smoked paprika adds a gorgeous depth of flavor that you’ll absolutely adore!
Salt and Pepper: Essential seasonings to bring everything together — make sure to season generously!
Fresh Parsley: A colorful garnish that brightens up the dish (and your photo op).
Pomegranate Seeds: Optional but oh-so-fancy! They add a pop of color and flavor that really elevate this dish if you’re feeling extra.
Is Absolute Best Slow Baked Oven Roasted Beef Short Ribs Good for You?
Let me start with the good news: beef short ribs provide a source of high-quality protein, which is essential for building and repairing tissues. Plus, they contain good fats (yay for flavor!) that can help keep you satisfied. The inclusion of vegetables like onions and garlic gives you added vitamins and minerals, while the red wine offers some antioxidants.
That being said, let’s be real—this dish is definitely a treat rather than an everyday meal, mostly due to the richness of the meat and added sugars in the sauce. If you’re watching your fat intake, you might want to indulge in moderation. But hey, life is too short not to savor a delicious beef short rib every once in a while, right? Just plan for some extra veggies on the side!
How to Make Absolute Best Slow Baked Oven Roasted Beef Short Ribs?
1. Preheat your oven to 300°F (150°C) – oh, can you smell the magic already?
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season those short ribs with salt and pepper like they’re about to step onto a red carpet, and then sear them on all sides until they’re beautifully browned all over. Once they’re perfect, remove them from the pot and set them aside.
3. Now in the same pot, add in your chopped onion and minced garlic. Sauté these until they’re soft and fragrant – it’s about to get even better!
4. Next, pour in the beef broth, red wine, soy sauce, brown sugar, and tomato paste. Toss in the dried thyme and smoked paprika, then give it all a good stir to combine. This is when you’ll really want to start tasting your sauce (quality control, right?).
5. Return the short ribs to the pot, making sure they’re nestled nicely in the liquid.
6. Cover that beautiful Dutch oven with its lid, and now it’s time for some oven love. Transfer it into the oven and bake for 3 to 4 hours. You want those ribs to be tender, falling apart at the slightest touch. Trust me, it’s worth the wait!
7. Once they’re done baking, remove the pot from the oven and let it rest for a few minutes (if you can handle it!). Skim any excess fat from the sauce for that perfect finish.
8. Serve your glorious short ribs garnished with chopped parsley and, if you’re feeling fancy, a sprinkle of pomegranate seeds. Drizzle some of that luscious sauce over the top and revel in the delight of what you’ve just created. Enjoy!
Serving Suggestions to Wow Your Guests!
You may want to whip up some creamy mashed potatoes or buttery egg noodles to soak up that delicious sauce – trust me, your taste buds will thank you! Serve with a side salad for a fresh contrast, and don’t forget some crusty bread for dipping, because who wouldn’t want to mop up that divine sauce?
And there you have it – my absolute favorite slow-baked oven-roasted beef short ribs. If you try this at home, please let me know how it turns out! I can’t wait to hear about your delicious experiences. Happy cooking, my friend! 🥂
