Kittencal's Oven-Roasted Beef Short Ribs

READY IN: 2hrs 30mins
Recipe by Kittencal@recipezazz

This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)

Top Review by Bert0529

Looks like a solid basic recipe, but the name is misleading. These are braised short ribs, not oven-roasted. Oven roasting is a dry heat method while this recipe calls for cooking in liquid. Just letting you know because the recipe is coming up in the wrong searches. People searching for braised short ribs should give this recipe a go.

Take care...

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
  3. In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
  4. Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
  5. Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
  6. Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
  7. Add in broth and red wine; bring to a boil, stirring.
  8. Return the ribs to the Dutch oven (if possible in a single layer).
  9. Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
  10. Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
  11. Season with salt and pepper to taste.
  12. **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
  13. Pour the sauce over the ribs.

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