What is the best technique for cooking short ribs?

The gold standard for cooking short ribs is braising . This involves searing the ribs for flavor, then slowly simmering them in a flavorful liquid like red wine and beef broth. The low-and-slow heat breaks down connective tissue, resulting in fall-off-the-bone tenderness. Oven-roasting and slow cooking are also great options when done at low temperatures for several hours.

Are short ribs a good cut of meat?

Yes—short ribs are an excellent cut of meat. They are rich in marbling, packed with beefy flavor, and transform beautifully with slow cooking methods. They’re also high in protein, iron, and essential nutrients, making them a satisfying and nutritious choice.

Is short ribs the same as spare ribs?

No, short ribs and spare ribs are completely different cuts. Short ribs are from beef and are much meatier and richer in flavor, while spare ribs come from pork and are typically leaner and used in BBQ. The texture, flavor, and cooking methods vary significantly between the two.

How long does a short rib take to cook?

Short ribs typically take 2.5 to 4 hours to cook, depending on the method. In the oven at 325°F, bone-in ribs are usually ready in about 3 hours. Boneless versions cook slightly faster. In a slow cooker on LOW, they’ll need about 6–8 hours.

Do short ribs get more tender the longer you cook them?

Yes, absolutely. The longer you cook short ribs at low heat, the more the collagen breaks down into gelatin , resulting in soft, juicy, and tender meat. Just be sure to cook them with enough liquid and avoid high temperatures.

Short Ribs – The Best Guide to Juicy, Tender Beef (2025)

Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 4 lbs bone-in beef short ribs; Salt and pepper, to taste; 2 tablespoons olive oil; 1 large onion, sliced; 3 garlic cloves, minced; 1 cup red wine (or beef broth); 2 cups beef broth; 2 tablespoons tomato paste; 2 sprigs fresh rosemary (or thyme)

Braised Beef Short Ribs

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This braised short ribs recipe delivers ultra-tender, fall-off-the-bone beef simmered in a rich red wine and herb sauce. Perfect for cozy dinners, special occasions, or when you’re craving comforting, elevated home cooking.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Category: Dinner
Method: Braising, Oven-baked
Cuisine: American
Diet: Gluten Free

Ingredients

4 lbs bone-in beef short ribs
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, minced
1 cup red wine (or beef broth)
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh rosemary (or thyme)

Instructions

Preheat the oven to 325°F (163°C).
Season short ribs with salt and pepper.
In a Dutch oven over medium-high heat, sear ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.
In the same pot, sauté onions until translucent. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for 2 minutes, then deglaze with red wine. Simmer 3–5 minutes.
Add beef broth and herbs. Return ribs to the pot, cover tightly with a lid.
Bake in the oven for 2.5 to 3.5 hours, until ribs are fork-tender.
Let rest for 20 minutes before serving. Serve with mashed potatoes or polenta.

Notes

Make-ahead tip: Cook a day in advance for deeper flavor.
Storage: Refrigerate in sauce up to 4 days. Freeze for up to 3 months.
Reheating: Warm in oven at 300°F in sauce for 30 minutes, or gently on stovetop.
Substitute red wine with more beef broth if preferred.

Find it online: https://recipesbyamelia.com/how-to-cook-short-ribs-in-the-oven-easy-step-by-step-recipe/