Short Ribs Recipe Oven – The Ultimate Guide to Perfectly Baked Ribs

Short ribs are the kind of dish that feels like home—rich, savory, and incredibly satisfying. When done right, they fall off the bone and melt in your mouth, and the oven just might be the best place to make that magic happen. In this complete guide, you’ll learn everything there is to know about how to prepare the most delicious short ribs recipe in the oven. From choosing the right cut and seasoning them properly to getting that perfect oven temperature, we’re breaking it all down, step by step. You’ll also get answers to your top questions, like how long to cook pork short ribs at 350, and whether ribs really get more tender the longer they bake.

Looking for inspiration? Try How to Cook Short Ribs in the Oven (Tender, Juicy…)—a reader favorite!

Let’s dive in.

Understanding Short Ribs and Oven Cooking Basics

What Are Short Ribs and Their Cuts?

Short ribs come from the lower part of the ribcage and can be either beef or pork. You’ll generally see two main cuts:

• English Cut: Longer, rectangular pieces with a thick portion of meat resting atop the bone. Ideal for slow braising.
• Flanken Cut: Cut across the bone, these pieces are thinner with multiple bones in each slice—great for grilling or quick roasting.

When shopping for short ribs, go for well-marbled meat. That fat will render slowly, turning tough connective tissue into tender, juicy bites.

Why the Oven Is the Best Way to Cook Short Ribs

Sure, slow cookers and instant pots are trendy—but the oven still reigns supreme when it comes to delivering flavor and texture. Why?

• Even heat allows consistent cooking, which is crucial for thick, tough cuts.
• Low-and-slow temperatures break down collagen beautifully.
• Caramelization: Roasting uncovered toward the end crisps the outer layer for added texture and flavor.

Plus, oven baking gives you total control over temperature and time, unlike stovetop or pressure cooking.

Ingredients for the Best Short Ribs Recipe Oven

Choosing the Right Type of Ribs (Beef vs. Pork)

When it comes to short ribs, your choice between beef and pork makes a big difference in both flavor and texture. Here’s how they compare:

Beef short ribs are a popular choice for oven-baked recipes because they absorb seasonings well and stay tender after long cooking. Pork short ribs, while quicker to cook, require careful monitoring to avoid drying out, especially at higher oven temps like 350°F.

For the juiciest results, always look for well-marbled ribs with even thickness so they cook evenly in the oven.

Must-Have Pantry Ingredients and Flavor Boosters

The secret to unforgettable oven-baked short ribs lies in the ingredients. You don’t need a lot, but each one plays a big role:

Essential Ingredients:

• 2–3 lbs of short ribs (beef or pork)
• Salt & freshly cracked black pepper
• Olive oil (or avocado oil for high-heat cooking)
• Onion (sliced or chopped)
• Garlic cloves (smashed or minced)
• Beef broth (or chicken broth for pork ribs)
• Tomato paste or diced tomatoes (adds acidity and depth)
• Worcestershire sauce (for umami richness)
• Red wine or balsamic vinegar (optional, but highly recommended)

Flavor Boosters:

• Fresh rosemary or thyme
• Bay leaves
• Brown sugar or honey (for a slight glaze)
• Smoked paprika
• Chili flakes (if you want heat)

Don’t miss our Short Ribs: The Best Guide to Juicy, Tender, Flavorful Perfection for a comprehensive seasoning breakdown.

Bonus Tip:

Make a simple dry rub if you don’t want a sauce-based version. Combine salt, pepper, garlic powder, smoked paprika, and dried thyme, and rub it generously over the ribs before roasting.

Prepping Short Ribs for Oven Perfection

Trimming, Seasoning, and Marinating Tips

Prepping your short ribs the right way is just as important as cooking them. Here’s how to set yourself up for success:

1. Trim Excess Fat (But Not All of It!)

Short ribs have natural marbling, which is great for flavor and tenderness. However, if there’s a thick cap of fat on top, trim it down slightly to avoid greasiness.

2. Season Generously

Salt and pepper go a long way, but for maximum flavor, apply a dry rub or marinate overnight. A basic seasoning mix might include:

• Kosher salt
• Black pepper
• Garlic powder
• Smoked paprika
• Brown sugar (for caramelization)

If you’re going for bold, slow-roasted flavor, consider marinating for 12–24 hours. This breaks down the fibers and infuses the ribs with deep, aromatic notes.

3. Let Ribs Come to Room Temperature Before Baking

Don’t throw cold ribs straight into a hot oven. Let them sit out for 30 minutes so they cook evenly. Cold meat can cause uneven cooking and longer baking times.

Tools You Need for a Foolproof Oven Rib Recipe

You don’t need fancy equipment—just the right basics:

Discover great ideas like Shaved Beef Steak – The Ultimate Guide to Cooking Thin for more cooking essentials.

Pro tip: If you don’t have a Dutch oven, a deep roasting pan covered tightly with foil will do the trick.

How to Cook Short Ribs in the Oven (Step-by-Step)

Temperature & Time: The Sweet Spot for Tender Results

Cooking short ribs in the oven isn’t about rushing—it’s about letting time do the work. The goal is to break down collagen and connective tissues slowly, so the meat becomes fall-apart tender.

Here’s a go-to method for beef short ribs:

Pork short ribs may take a bit less time—around 2 to 2.5 hours at 350°F, depending on thickness.

You want the meat to hit an internal temp of at least 190°F for that classic “pull-apart” texture. But more important than temperature? Feel. If the meat doesn’t pull away easily with a fork, it’s not done yet.

Covered vs. Uncovered: Which Technique Works Best?

This is where many home cooks mess up. Let’s break it down.

Covered Cooking (First Phase)

• Traps steam and moisture.
• Keeps ribs from drying out.
• Essential during the first 2 hours of baking.

Uncovered Roasting (Final Phase)

• Allows sauce to thicken and caramelize.
• Gives ribs a browned, sticky crust.
• Usually done in the last 30–60 minutes.

Don’t miss our How Long to Smoke Cream Cheese at 250 – The Best Results for another great slow-cook oven method that emphasizes flavor layering.

Quick Summary:

1. Preheat oven to 325°F.
2. Sear ribs on stovetop until browned.
3. Transfer to a Dutch oven with onions, garlic, and liquid (broth or wine).
4. Cover and bake for 2 to 2.5 hours.
5. Uncover and bake for 30–45 minutes more to brown.
6. Let rest before serving.

Pro Tip: Baste ribs every 20–30 minutes during the uncovered phase for a glossy, flavor-packed finish.

How Long to Bake Short Ribs Based on Type

Beef Short Ribs: Optimal Cooking Time & Internal Temp

Beef short ribs are a favorite for oven baking because they’re naturally tough and fatty—perfect for low and slow roasting. The sweet spot for cooking beef short ribs in the oven is between 2.5 to 3.5 hours at 300–325°F, depending on the thickness and whether they’re bone-in.

General Guidelines for Beef Short Ribs:

You’re aiming for a fork-tender texture, which usually occurs around 190–205°F internal temperature.

Tip: If you’re unsure, use the “twist test.” Insert a fork and twist. If it turns easily, your ribs are ready.

Pork Short Ribs at 350 Degrees: Tips for Juicy Texture

Pork short ribs cook quicker than beef ribs because they’re leaner. But they also dry out more easily, especially at higher temps. If you’re baking them at 350°F, you’ll need to be strategic:

• Cook Time: About 1.75 to 2.25 hours
• Cover tightly for the first 90 minutes
• Add a glaze or sauce in the last 30 minutes

Use a meat thermometer to make sure the internal temperature reaches 185–190°F for maximum tenderness.

Check out Short Ribs: The Best Guide to Juicy, Tender, Flavorful Perfection if you want a visual walk-through on timing and doneness.

Best Techniques for Ultra-Tender Oven Short Ribs

Low and Slow: The Science Behind Tenderizing Ribs

The key to making ribs that fall off the bone? Low temperature + long time = gelatin-rich, juicy ribs.

Why does this work? Because collagen, a connective tissue in ribs, doesn’t begin to break down until meat reaches around 160°F and holds there for hours. Once it does, it transforms into gelatin, making the meat moist and buttery-soft.

Best Practices:

• Don’t rush it: Stick with 300–325°F for beef ribs, and no higher than 350°F for pork.
• Cover ribs during the first phase to trap steam and soften the meat.
• Rest after baking: Let ribs sit for 10–15 minutes to let juices redistribute.

Even a well-marbled rib can go dry if you cook too fast. Think of it like brisket—low and slow always wins.

Braising in the Oven: How to Add Deep Flavor

Oven braising is the secret sauce (literally) of rib cooking. It’s not just about moisture—it’s about flavor infusion. Braising involves cooking meat partially submerged in a liquid at low heat.

Here’s a quick braising guide:

Add aromatics like onions, garlic, bay leaves, thyme, and rosemary for complex flavor layers. Cover and let the oven do the rest.

Check out How to Cook Short Ribs in the Oven (Tender, Juicy…) to see braising techniques in action.

Sides & Sauces to Serve with Oven-Baked Short Ribs

Top Side Dishes That Pair with Short Ribs

The rich, slow-roasted flavor of short ribs calls for sides that can hold their own without overwhelming the plate. Think creamy, crispy, or fresh—depending on your vibe.

Here are some fan-favorite pairings:

Don’t miss our Easy & Delicious Chicken Cabbage Recipe Ideas for other vegetable-based side inspirations that would also work beautifully here.

Want something lighter? Try:

• Steamed green beans with lemon
• Simple arugula salad with balsamic glaze
• Garlic sautéed zucchini

Easy Homemade Sauces That Bring the Flavor Up a Notch

Sauces are the finishing touch that take short ribs from “good” to “mind-blowing.” And they’re way easier than you think.

1. Red Wine Reduction

• After baking, remove ribs from the pan and simmer the leftover liquid with extra wine and butter until thickened.
• Add a dash of balsamic vinegar for tang.

2. Classic BBQ Glaze

• Mix ketchup, brown sugar, apple cider vinegar, and mustard.
• Brush on during final 20–30 minutes of baking, uncovered.

3. Garlic Herb Butter Sauce

• Melt butter, stir in minced garlic, rosemary, and thyme.
• Pour over ribs right before serving for a decadent, savory touch.

Bonus: Want to add an extra twist? A drizzle of truffle oil or chimichurri can also work magic, especially if you’re serving the ribs over mashed potatoes or polenta.

Looking for inspiration? Try How Long to Smoke Cream Cheese at 250 – The Best Results—a flavor-forward dish that can double as a side or spread.

Storage, Reheating, and Freezing Oven Short Ribs

How to Store and Reheat Without Losing Moisture

One of the best things about short ribs? They taste even better the next day. But only if you store and reheat them right.

✅ Storage Tips

• Let ribs cool at room temperature for 30 minutes before storing.
• Place them in an airtight container with some of the cooking juices or braising liquid to retain moisture.
• Store in the fridge for up to 4 days.

✅ Reheating Tips

Avoid reheating ribs uncovered at high temps—this will dry them out fast.

Can You Freeze Oven-Cooked Short Ribs?

Absolutely—and they freeze beautifully. Follow these steps:

❄️ Freezing Instructions:

1. Allow ribs to cool completely.
2. Wrap each portion tightly in foil or freezer-safe wrap.
3. Place in a labeled freezer bag or airtight container.
4. Add some sauce or juices before freezing.

Shelf Life: Up to 3 months in the freezer.

When you’re ready to enjoy them again, thaw overnight in the fridge and reheat in the oven at 325°F for 30–40 minutes, covered with foil to keep things juicy.

Don’t miss our Shaved Beef Steak – The Ultimate Guide for another freezer-friendly dinner idea.

Common Mistakes to Avoid When Baking Short Ribs

Overcooking, Undersalting, and Other Rookie Errors

Even with a foolproof recipe, a few small missteps can leave you with dry, bland, or chewy ribs. Let’s break down what not to do—and how to fix it.

🚫 Mistake #1: Not Searing the Ribs First

Browning the meat before it hits the oven builds layers of flavor and locks in juices. Skipping this step can leave you with pale, one-note ribs.

Fix: Always sear ribs in a hot pan with a splash of oil before baking.

🚫 Mistake #2: Baking at Too High a Temp

High temps = dry ribs. Collagen takes time to break down. Going above 350°F (especially for beef) is risky.

Fix: Stick to 300–325°F and embrace the slow-roast magic.

🚫 Mistake #3: Not Using Enough Liquid

Short ribs need moisture to become tender. Without it, they’ll dry out, especially during longer cooks.

Fix: Always use broth, wine, or sauce for oven braising. At least 1 cup of liquid per 2 lbs of ribs is a safe rule.

🚫 Mistake #4: Forgetting to Rest the Meat

Cutting into your ribs straight out of the oven lets all the juices escape.

Fix: Let ribs rest, covered, for 10–15 minutes before serving.

Expert Tips for Restaurant-Quality Short Ribs at Home

• Use bone-in ribs: They offer more flavor and help keep the meat juicy.
• Make it a day ahead: Like stew, the flavor intensifies overnight.
• Add acid: A splash of vinegar, wine, or lemon juice balances the richness.

Discover more pro techniques with our Short Ribs: The Best Guide for a masterclass on getting it just right.

FAQ Section

Short Ribs Recipe Oven

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• Author: Amelia
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Make the juiciest, most tender oven-baked short ribs with this easy, slow-cooked recipe. Packed with flavor, this dish is perfect for cozy dinners or meal prep.

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Ingredients

Scale 1x2x3x

• 2.5 to 3 lbs beef short ribs (or pork short ribs)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup beef broth (or chicken broth for pork ribs)
• 1/2 cup dry red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme or fresh rosemary sprigs
• 1 tablespoon brown sugar (optional)
• 2 bay leaves

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Instructions

1. Preheat oven to 325°F (163°C).
2. Pat the ribs dry, season all sides generously with salt, pepper, and smoked paprika.
3. Heat olive oil in a Dutch oven or deep oven-safe pan over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
4. In the same pot, sauté onions and garlic for 2–3 minutes until fragrant. Add tomato paste and stir.
5. Pour in broth, red wine, Worcestershire sauce, and brown sugar. Add herbs and bay leaves. Stir to combine.
6. Return ribs to the pot, meaty side down. Spoon liquid over top.
7. Cover tightly with lid or foil. Bake in the oven for 2.5 to 3 hours until fork-tender.
8. Uncover for the final 30–45 minutes to caramelize and thicken the sauce.
9. Let ribs rest 10–15 minutes before serving.

Notes

• For pork ribs, bake at 350°F for about 2 hours, checking for doneness after 90 minutes.
• Store leftovers in an airtight container with some sauce for up to 4 days.
• Reheat in oven at 300°F covered with foil to retain moisture.
• Use bone-in ribs for the best flavor and tenderness.
• Braising liquid variations: Try apple cider vinegar or soy sauce-based for different twists.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner, Main Course
• Method: Oven-Baked, Braised
• Cuisine: American, Comfort Food

Keywords: short ribs recipe oven, oven-baked short ribs, braised short ribs, beef ribs in oven, pork short ribs 350, easy short ribs recipe, how to cook ribs in the oven