What is the best way to cook beef short ribs?

The best way is low and slow—oven-braising or slow cooking delivers the most tender results with the richest flavor.

How long does it take beef short ribs to get tender?

In the oven, it typically takes 2.5 to 3 hours at 325°F. In a slow cooker, 7–8 hours on low works best.

Are short ribs a good cut of beef?

Yes—short ribs are prized for their rich, beefy flavor and melt-in-your-mouth texture when cooked correctly.

What’s the difference between short ribs and beef ribs?

Short ribs come from the lower rib section and are meatier, while beef back ribs are leaner and cut from higher up.

How long should I cook short ribs in the oven?

Bake them at 325°F for about 2.5 to 3 hours until they’re fork-tender and juicy.

Do short ribs get softer the longer you cook them?

Yes—extended cooking times break down collagen, making the meat softer and more tender.

Beef Short Ribs – The Best Juicy & Tender Recipe Guide (2025)

Name: Beef Short Ribs: The Ultimate Guide to Cooking Tender, Juicy Perfection
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 lbs bone-in beef short ribs; Salt and pepper to taste; 2 tbsp olive oil; 1 large onion, sliced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine (optional, or use more broth); 2 cups beef broth; 2 sprigs fresh rosemary; 2 sprigs fresh thyme

Beef Short Ribs: The Ultimate Guide to Cooking Tender, Juicy Perfection

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These fall-off-the-bone oven-braised beef short ribs are rich, hearty, and cooked low and slow in a savory red wine and herb sauce—perfect for any cozy dinner or special occasion.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Oven-Braised, Slow-Cooked
Cuisine: American
Diet: Gluten Free

Ingredients

3 lbs bone-in beef short ribs

Salt and pepper to taste

2 tbsp olive oil

1 large onion, sliced

4 garlic cloves, minced

2 tbsp tomato paste

1 cup dry red wine (optional, or use more broth)

2 cups beef broth

2 sprigs fresh rosemary

2 sprigs fresh thyme

Instructions

Preheat oven to 325°F (163°C).
Pat beef short ribs dry and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned, about 2 minutes per side. Remove and set aside.
Add onion and garlic to the pot, sauté until soft (about 5 minutes). Stir in tomato paste and cook 1–2 minutes.
Pour in red wine and scrape up brown bits from the bottom. Simmer 2 minutes.
Add beef broth, rosemary, and thyme. Return short ribs to pot, bone-side down.
Cover tightly and transfer to the oven.
Braise for 2.5 to 3 hours, until ribs are fork-tender.
Skim excess fat before serving. Serve hot over mashed potatoes or polenta.

Notes

For extra flavor, marinate the ribs overnight before cooking.
If not using wine, increase beef broth and add a splash of balsamic vinegar for depth.
These ribs reheat beautifully the next day and can be frozen for up to 3 months.
To make the sauce thicker, simmer uncovered on the stovetop after cooking.

Find it online: https://recipesbyamelia.com/beef-short-ribs-recipe-for-the-oven-tender-and-flavorful/