How long to cook beef short ribs in oven at 400°F?

Cook for 1.5 hours, covered, to ensure tenderness. BE sure to cove tightly with foil to lock in the moisture.

Can I make this recipe in a slow cooker?

Absolutely! Sear the ribs first, then cook on low for 8 hours or high for 4-5 hours.

What’s the best way to cook beef ribs in the oven fast?

Bake at 400°F for 1.5 hours with plenty of liquid to keep them moist.

Do I need a Dutch oven for this recipe?

No, but a heavy, oven-safe pot with a lid works best for braising.

How can I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered dish with a splash of broth.

Can I skip the maple syrup in this recipe?

You can, but it adds a subtle sweetness that balances the savory flavors.

Fall-Off-The-Bone Simple Beef Short Ribs Recipe

Name: Simple Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 3 pounds beef short ribs; 2 teaspoons salt; 1 teaspoon black pepper; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 large onion, sliced; 4 garlic cloves, minced; 1/2 cup stout beer or red wine; 2 cups beef broth; 2 tablespoons maple syrup (original touch); 1 sprig fresh rosemary; 2 sprigs fresh thyme

Description

This simple beef short ribs recipe yields tender, flavorful meat that falls off the bone. With a rich, savory sauce, this dish is perfect for family dinners or special occasions. The addition of a hint of maple syrup brings a subtle sweetness that balances the deep umami flavors, setting this recipe apart.

Equipment

Dutch oven or heavy-bottomed oven-safe pot
Tongs
Measuring cups and spoons
Knife and cutting board
Whisk or wooden spoon

Ingredients

Scale

3 pounds beef short ribs
2 teaspoons salt
1 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, sliced
4 garlic cloves, minced
1/2 cup stout beer or red wine
2 cups beef broth
2 tablespoons maple syrup (original touch)
1 sprig fresh rosemary
2 sprigs fresh thyme

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the short ribs: Season the beef short ribs with salt and pepper. Dredge them lightly in flour, shaking off any excess.
Sear the ribs: Heat olive oil and butter in a Dutch oven over medium-high heat. Add the short ribs and sear them until browned on all sides. Remove and set aside.
Sauté aromatics: In the same pot, sauté the sliced onion and minced garlic until softened and fragrant.
Deglaze the pot: Pour in the stout beer or red wine, scraping up the browned bits at the bottom of the pot.
Add liquids and herbs: Return the ribs to the pot. Pour in the beef broth and stir in the maple syrup. Add the rosemary and thyme. Ensure the ribs are nearly submerged in the liquid.
Simmer and bake: Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the ribs are tender and the meat easily pulls away from the bone.
Thicken the sauce (optional): Remove the ribs and set them aside. Place the pot back on the stovetop over medium heat and simmer the liquid until it thickens slightly.
Serve: Arrange the short ribs on a serving plate and drizzle with the sauce. Serve hot with mashed potatoes, roasted vegetables, or crusty bread.

Notes

Original Element: The addition of maple syrup introduces a subtle sweetness that enhances the savory notes of the sauce, creating a well-rounded flavor profile. This slight tweak brings a depth of flavor that is both unexpected and delightful.
Substitutions: If stout beer or red wine isn’t available, replace it with an equal amount of beef broth.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Serving Size: 1 Serving
Calories: 708.17
Sodium: 1026.33 mg
Fat: 51.67 g
Carbohydrates: 11.83 g
Protein: 49.5 g