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Oven Braised Beef Short Ribs with Rice

User Rating 4 Star Rating (1 Review)


These short ribs are browned and baked with rice. The rice and vegetables are added halfway through the baking, making a whole meal. 

Cook Time: 2 hours, 45 minutes

Total Time: 2 hours, 45 minutes


  • 3 to 4 pounds beef short ribs, cut in serving-size pieces
  • salt and pepper
  • 3/4 cup long grain rice, uncooked
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons beef base or bouillon
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried leaf thyme, crushed
  • 2 1/4 cups water
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper


In a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown all sides. Season short ribs with salt and pepper.

Transfer short ribs to a large baking dish or casserole. Cover and bake at 325° for 1 hour.

In same skillet, combine rice, onion, celery and green bell pepper; cook until rice is browned lightly.

Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in casserole then top with the short ribs.

In a saucepan, combine beef base, Worcestershire sauce, thyme, 2 1/4 cups water, 1 1/2 teaspoons salt, 1/8 teaspoon pepper; bring to a boil. Pour over the ribs; cover and bake short ribs 1 hour longer.

Serves 4 to 6.

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User Reviews

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 4 out of 5
Surprisinly Good, Member marcelastorage

I've always been hesitant of using the oven to cook anything, especially meat! This is the first time use the short ribs cut so looked up how to cook it and I found this recipe that mentioned less time that the other recepies. Meat was surprisingly tender and had a very nice taste. The Thyme gave it a nice kick! I used red bell pepper instead the green and it worked fine. Make sure to cover it well so it'll cook the ends of the rice well...... enjoy!

1 out of 1 people found this helpful.

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