French Onion Beef Short Ribs (Oven or Crock Pot)
, Updated Nov 07, 2026
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These oven braised beef short ribs are cooked low and slow in a rich French onion and red wine gravy until the meat is fall-apart tender. The secret is searing the ribs in a hot oven (no splattering skillet!) and slowly caramelizing the onions before everything braises at 285°F (140°C) for about 3 hours. Allow around 4 1/2 hours start to finish – most of it hands-off – or make them in the crock pot instead.
Think French onion soup meets a classic red wine braise: juicy, deeply savory and tender enough to cut with a spoon. It is a restaurant-worthy meal you can make at home when you really want to impress.
This recipe is a labor of love, so put on that chef hat and settle in – you will be richly rewarded with the best-tasting short ribs ever! If you love a slow braise, try my Oven Braised Brisket with ginger and star anise too.
Table of Contents
Why You’ll Love These Short Ribs
- Fall-off-the-bone tender: a long, gentle braise turns this tough, marbled cut meltingly soft.
- No messy searing: the ribs brown in a hot oven while you get on with the onions.
- Big French onion flavor: slowly caramelized onions, red wine and a splash of Worcestershire make a glossy, rich gravy.
- Perfect for entertaining: they taste even better made a day ahead, and the crock pot method frees up your oven.
Here’s What You’ll Need
Tools: a large Dutch oven or braiser with a tight-fitting lid, a wire rack set over a roasting tray, and a pair of tongs.
- Short ribs: this cut of beef comes from the brisket, short plate or rib areas. Unlike pork ribs, beef short ribs have a thick, straight bone with 1 to 2 inches of meat on top. Look for bone-in, English-cut ribs (one thick bone per piece) with plenty of meat, nice marbling and a thin layer of fat.
- Salt: coarse sea salt flakes (I love the Maldon brand) or kosher salt, used to dry brine the ribs before cooking.
- Onions: I am, once again, taking inspiration from French onion soup to create the foundation for this braise. Cooking the onions slowly in butter and olive oil with salt, pepper, thyme and a little brown sugar is the most hands-on part of the recipe, but absolutely worth it.
- Garlic: six fat cloves, minced.
- Tomato paste: concentrated tomato paste (tomato purée) adds depth and color to the gravy.
- Braising liquid: Worcestershire sauce, soy sauce, low sodium beef broth (or chicken broth) and a dry red wine. I sometimes use port instead of red wine for an even richer sauce.
- Seven spice seasoning: a warm spice blend that usually includes black pepper, allspice, cinnamon, cloves, nutmeg, cumin and ginger. You can mix your own or use a pinch of allspice and cinnamon instead.
- Herbs: fresh thyme, rosemary, bay leaves and chopped parsley to finish.
Substitutions
- No wine: replace the red wine with extra beef broth or non-alcoholic red wine, plus 1 tablespoon of balsamic vinegar for acidity. Beer or ale also works, but I would avoid Guinness or other stouts here as the gravy can end up tasting bitter.
- Chuck instead of short ribs: use chuck roast or braising steak cut into large chunks. Brown the beef in batches, follow the method as written, then check for tenderness after 2 hours, adding more time if needed.
- Boneless short ribs: these work too – reduce the oven time to around 2 1/2 hours and start checking from 2 hours.
- Broth: chicken broth or vegetable broth can stand in for beef broth. Keep it low sodium, as the soy and Worcestershire sauces are already salty.
How to Make Beef Short Ribs in the Oven
↓ For the full ingredients and detailed method, jump to the recipe card.
Prep the Beef
- Take the beef short ribs out of the refrigerator, pat dry using paper towels and place on a wire rack set over a roasting tray. Season liberally with salt and rest at room temperature for 20 to 30 minutes.
Sear the Ribs
- Preheat the oven to 400°F (200°C). Sear the ribs in the oven for 10 to 15 minutes, or until well browned, then set aside. You can also sear them in a skillet, but the oven method is far easier and less messy. Reduce the oven temperature to 285°F (140°C).
Cook the Onions
- Heat the butter and olive oil in a large Dutch oven. Add the onions, a pinch of salt and pepper, the brown sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a splash of broth whenever the pan gets dry, using a wooden spoon to scrape any browned bits loose.
- Stir in the minced garlic and cook for a couple of minutes, until fragrant. Add the Worcestershire sauce and soy sauce, then stir in the tomato paste, red wine and the rest of the broth.
Braise in the Oven
- Bring the sauce to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with the seven spice seasoning, cover with a tight-fitting lid and transfer to the oven. Cook for 3 to 3 1/2 hours, until the beef is very tender and almost falling off the bone – it should reach around 200 to 205°F (93 to 96°C) on an instant-read thermometer.
Finishing Touches
- Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Discard the bay leaves and spent herbs and bring the sauce to a simmer. Return the ribs to the sauce and cook for 5 to 10 minutes, spooning the sauce over them to baste.
- Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta, with the sauce spooned over and a side of green beans, steamed spinach or asparagus.
Cook’s tip
Don’t rush the onions
The slow-cooked onions are where all the French onion flavor comes from. Keep the heat low and give them the full 20 minutes – if they start to catch, add a splash of broth rather than turning up the heat, or the gravy can taste bitter.
Crock Pot Short Ribs
- You can also cook the ribs in your slow cooker instead of the oven. Sear the ribs in the oven and cook the onions in a skillet – or directly in your slow cooker if it has a browning function.
- Add the Worcestershire sauce, soy sauce, wine, broth, short ribs, bay leaves and rosemary and cook on LOW for 8 to 10 hours, or on HIGH for 6 to 8 hours. Use less braising liquid in the slow cooker – 1/2 cup (125ml) red wine and 1 cup (250ml) broth – as there is very little evaporation. Check halfway through, turn the ribs over and add a splash more broth if needed.
Variations
- Port braised: swap the red wine for ruby port for a sweeter, extra glossy gravy.
- Add mushrooms: stir a few handfuls of quartered cremini mushrooms into the sauce for the last hour of cooking.
- Irish twist: try my Guinness Braised Short Ribs, a stout-based version with a deeper, maltier gravy.
- French onion gratin finish: top each rib with a slice of toasted baguette and grated Gruyère and broil until bubbling, just like the soup.
Serving Suggestions
Short ribs need something to soak up all that gravy. My Slow Cooker Mashed Potatoes are the easy choice for a dinner party, or go all out with French Onion Mashed Potato Gratin. For something a little different, try buttery Colcannon, and add crisp Air Fryer Green Beans on the side to cut through the richness.
Storing, Freezing and Reheating
- Fridge: store the ribs in their sauce in an airtight container for up to 4 days. The flavor gets even better overnight.
- Freezer: freeze the cooled ribs and sauce for up to 3 months, then thaw overnight in the refrigerator.
- Reheat: warm gently, covered, in a 325°F (160°C) oven for 25 to 30 minutes, or on the stovetop over low heat, until piping hot. Add a splash of broth if the sauce has thickened too much.
Make-ahead tip
Chill and remove the fat
Short ribs have a lot of connective tissue and fat, which renders while they cook. Let the ribs cool, then refrigerate overnight until the fat sets on top. Lift it off with a spoon and discard, then reheat the ribs in the sauce – you will have a cleaner, glossier gravy.
More Sides to Try
Slow Cooker
Slow Cooker Mashed Potatoes
Side dishes
Whipped Sweet Potatoes
Recipes
Air Fryer Breakfast Potatoes
If you make these French Onion Beef Short Ribs, please leave a rating and a comment below – I love hearing how they turned out!
French Onion Beef Short Ribs (Oven or Crock Pot)
Video
Equipment
Ingredients
- 6 pounds (2.5kg) beef short ribs bone-in
- 2 ½ tbsp coarse sea salt flakes
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3 large onions diced
- pinch salt and pepper
- 1 tsp brown sugar
- 2 sprigs fresh thyme
- 1 cup (250ml) chicken broth for the onions
- 6 cloves garlic minced
- 2 tbsp Worcestershire sauce
- 2 tbsp light soy sauce
- 3 tbsp tomato paste
- 1 ½ cups (375ml) dry red wine or ruby port (sub with more broth)
- 2 ½ cups (625ml) low sodium beef broth or chicken broth
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ tbsp seven spice seasoning
- 2 tbsp parsley chopped
Instructions
- Take the beef out of the refrigerator, pat dry using paper towels and place on a wire rack set over a roasting tray. Season liberally with salt and rest at room temperature for 20 to 30 minutes.6 pounds (2.5kg) beef short ribs, 2 ½ tbsp coarse sea salt flakes
- Preheat the oven to 400°F (200°C). Sear the ribs in the oven for 10 to 15 minutes, or until well browned, then set aside. You can also sear them in a skillet, but the oven method is far easier and less messy. Reduce the oven temperature to 285°F (140°C).6 pounds (2.5kg) beef short ribs
- Heat the butter and olive oil in a large Dutch oven. Add the onions, a pinch of salt and pepper, the brown sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a splash of the broth for the onions whenever the pan gets dry, using a wooden spoon to scrape any browned bits loose.1 tbsp unsalted butter, 1 tbsp olive oil, 3 large onions, pinch salt and pepper, 1 tsp brown sugar, 2 sprigs fresh thyme, 1 cup (250ml) chicken broth
- Stir in the minced garlic and cook for a couple of minutes, until fragrant. Add the Worcestershire sauce and soy sauce, then stir in the tomato paste, red wine and beef broth.6 cloves garlic, 2 tbsp Worcestershire sauce, 2 tbsp light soy sauce, 3 tbsp tomato paste, 1 ½ cups (375ml) dry red wine, 2 ½ cups (625ml) low sodium beef broth
- Bring the sauce to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with the seven spice seasoning, cover with a tight-fitting lid and transfer to the oven. Cook for 3 to 3 1/2 hours, until the beef is very tender and almost falling off the bone (around 200 to 205°F / 93 to 96°C inside).6 pounds (2.5kg) beef short ribs, 2 sprigs fresh rosemary, 2 bay leaves, ½ tbsp seven spice seasoning
- Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Discard the bay leaves and spent herbs and bring the sauce to a simmer. Return the ribs to the sauce and cook for 5 to 10 minutes, spooning the sauce over them to baste.6 pounds (2.5kg) beef short ribs
- Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta with the sauce spooned over and a side of green beans, steamed spinach or asparagus.2 tbsp parsley
Notes
- Remove the fat: short ribs release a lot of fat as they cook. For the cleanest gravy, cool and refrigerate the ribs overnight, lift off the set fat with a spoon, then reheat gently in the sauce.
- Don’t rush the onions: keep the heat low and add a splash of broth if they start to catch – burnt onions make the gravy bitter.
- Seven spice seasoning: a warm blend of pepper, allspice, cinnamon, cloves, nutmeg, cumin and ginger. Swap in a pinch each of allspice and cinnamon if you can’t find it.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Frequently Asked Questions
It is a warm Middle Eastern spice blend (also called baharat or Lebanese seven spice) that usually includes black pepper, allspice, cinnamon, cloves, nutmeg, cumin and ginger. You can make your own, or use a pinch each of allspice and cinnamon instead.
Use a dry red wine you would happily drink, such as Cabernet Sauvignon, Merlot or Barolo. Ruby port makes an even richer, slightly sweeter gravy.
Yes. Replace the wine with more beef broth or non-alcoholic red wine, plus a tablespoon of balsamic vinegar for acidity. I would avoid stout here, as it can make this gravy taste bitter.
They are ready when the meat is fork-tender and pulls away from the bone easily, at around 200 to 205°F (93 to 96°C) inside. If they still feel firm, give them another 30 minutes – they need time for the connective tissue to break down.
Yes. Braise them with a tight-fitting lid so the liquid does not evaporate and the meat stays moist. If the sauce needs thickening at the end, simmer it uncovered on the stovetop.
Absolutely – they are even better the next day. Cool, refrigerate overnight, lift off the solid fat, then reheat gently in the sauce.
Yes, boneless short ribs work well. They cook a little faster, so start checking them after about 2 hours.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Ribs are tough or chewy | Not cooked long enough | Return them to the oven and check every 30 minutes – short ribs go from tough to tender once the connective tissue melts |
| Sauce is greasy | Rendered fat from the ribs | Skim the fat with a spoon, or chill overnight and lift off the solid layer |
| Sauce is too thin | Lid not tight or too much liquid | Remove the ribs and simmer the sauce uncovered for 10 to 15 minutes until it coats a spoon |
| Sauce tastes too salty | Regular broth plus soy, Worcestershire and the dry brine | Use low sodium broth, and loosen the sauce with a splash of water or unsalted broth |
| Onions taste bitter | Cooked over too high a heat | Keep the heat low and add a splash of broth whenever the pan looks dry |
| Meat falls off the bone when serving | Overcooked or handled roughly | Lift the ribs with tongs and a spatula together, or serve the meat off the bone over mash |
More Slow-Braised Beef Recipes You’ll Love
- Guinness Braised Short Ribs: the stout-braised sister of this recipe, with a deep, malty gravy. Serve them with colcannon for a proper St. Patrick’s Day feast.
- French Onion Beef Stew: all the same French onion flavor, made with budget-friendly chuck. It is a great weeknight option when short ribs feel like a splurge.
- Dutch Oven Pot Roast Beef With French Onion Gravy: a whole roast cooked low and slow in one pot. Leftovers make fantastic sandwiches.
- Oven Braised Brisket: brisket braised with ginger and star anise for a warming, Asian-inspired twist. It slices beautifully and feeds a crowd.
- Greek Pot Roast with Tomatoes and Potatoes: chuck roast gently spiced with cinnamon and allspice. The potatoes cook right in the sauce, so it is a complete meal in one pot.
Looking for more set-and-forget dinners? Browse my Slow Cooker Recipes Collection.
November 2026: Updated with an ingredient guide, substitutions, variations, storage tips, FAQs and troubleshooting.
Looks great, going to make it tonight! What is in 7 spice seasoning?
Usually it’s chili, garlic, cumin, pepper, ginger, cloves- you can make your own blend or customize it to your taste if you have the individual spices