How to Cook Short Ribs in the Oven (Tender, Juicy & Easy Guide)

Cooking short ribs in the oven is one of those slow-cooked comforts that instantly transforms your kitchen into a cozy, savory haven. Whether you’re planning a hearty weekend dinner or want to impress guests with a tender, fall-off-the-bone beef dish, oven-baked short ribs are a must-try. In this guide, we’ll walk you through everything you need to know—from selecting the right cut and seasoning it perfectly, to mastering cook times at various temperatures and nailing that juicy finish.

Discover great ideas like this beef rib slow-cooking method in our Beef Short Ribs Oven Baked Recipe.

Whether you’re braising low and slow or aiming for a quick oven roast, this is your go-to guide for delicious, fork-tender short ribs.

Understanding Short Ribs

What Are Beef Short Ribs?

Beef short ribs come from the lower portion of the cow’s rib cage, closer to the breastbone. They’re thicker, meatier, and more flavorful than pork ribs, which makes them perfect for slow cooking. Each rib contains a dense piece of meat layered with fat and connective tissue that breaks down beautifully over time, giving you that ultra-tender, rich taste.

They’re known for delivering bold beef flavor, especially when cooked slowly using dry or wet heat. That’s exactly why short ribs in oven are a classic go-to for home cooks.

Different Types: English Cut vs. Flanken Cut

Before diving into recipes and techniques, it’s essential to understand the two main types of beef short ribs:

If you’re making short ribs in the oven, the English cut is the superior choice. It gives you large chunks of meat that absorb flavor and retain moisture during long, slow cooking.

Next up: we’ll explore why oven-baking is considered the gold standard for cooking short ribs.

Want to explore more cozy dinner ideas? Check out our trending Easy Dinner Recipes section for inspiration.

Why the Oven Is the Best Way to Cook Short Ribs

Benefits of Oven-Baked Short Ribs

So, why should you make short ribs in the oven instead of using a slow cooker or stovetop? The answer comes down to even heat distribution and flavor development. Ovens provide a controlled cooking environment that allows the meat to cook low and slow, breaking down connective tissue without burning or drying out.

Here’s what makes the oven stand out:

• Consistent low heat leads to fall-off-the-bone texture.
• Even roasting allows fat to render and soak into the meat.
• Flavor layering from dry rubs or marinades is enhanced in a closed, humid oven.
• Flexibility: You can braise, roast, or slow bake in the oven using just one pan.

Oven baking also gives you the chance to build flavor with browning at the beginning, and then tenderize the meat with a sealed foil or Dutch oven approach.

How Oven Roasting Enhances Flavor and Texture

The magic of oven-roasted short ribs lies in the Maillard reaction—that golden-brown sear that creates a savory crust on the meat. By roasting at the right temperature, you unlock layers of flavor that you just can’t get from boiling or pan-searing alone.

Here’s what happens when you cook short ribs in the oven:

• Caramelized outer crust: Thanks to oven dry heat, your ribs develop a rich, crusty bark.
• Juicy interior: As fat renders slowly, it keeps the meat moist and buttery.
• Depth of flavor: Braising in wine, broth, or sauce intensifies beefy richness over hours.

Whether you’re after a simple dry rub recipe or a complex red wine braise, oven-cooked short ribs deliver superior results for flavor and texture. And trust us, your kitchen will smell absolutely amazing.

Looking for inspiration? Try this mouthwatering Crispy Roasted Chickpeas snack alongside your short ribs for a crunchy contrast!

Best Cut Selection for Oven-Baking

Bone-In vs. Boneless Short Ribs

When you’re making short ribs in the oven, the cut you choose can seriously affect the final result. Both bone-in and boneless ribs have their perks, but for that authentic, melt-in-your-mouth experience, bone-in short ribs take the crown.

Why bone-in is better for oven recipes:

• Flavor infusion: The marrow inside the bone adds deep umami to the meat and braising liquid.
• Moisture retention: The bone helps the meat stay juicy during long oven bakes.
• Presentation bonus: Let’s be real—bone-in ribs just look more impressive on the plate.

On the other hand, boneless short ribs cook slightly faster and are easier to portion, making them a good option if you’re in a rush or prefer a leaner bite.

Here’s a quick comparison:

Where to Buy Quality Short Ribs (Tips for Butcher & Supermarket)

Choosing high-quality beef is half the battle. Whether you’re shopping at your local supermarket or visiting a trusted butcher, here’s what to look for:

At the butcher counter:

• Ask for English-cut short ribs, ideally 2–3 inches thick.
• Look for bright red color with white marbling.
• Request prime or choice grade beef for best flavor and tenderness.
• Don’t be afraid to ask for bone-in cuts trimmed with a fat cap for slow roasting.

At the grocery store:

• Check the packaging for beef chuck short ribs (often boneless).
• Avoid overly pale or grayish meat—it’s a freshness red flag.
• Choose packages with visible marbling (those white fat streaks = juicy results).

If possible, go for grass-fed or locally raised beef. It may cost more, but it’s totally worth it in flavor.

Don’t miss our 25 Healthy Chicken Breast Recipes if you’re also looking for lighter protein options to balance your meal plans.

How to Season Short Ribs for the Oven

Basic Marinades and Spice Rubs That Work

Great ribs start with great seasoning. Whether you prefer a dry rub or a rich marinade, oven-baked short ribs need time to absorb those flavors before they hit the heat.

Here are some classic seasoning options:

Dry Rub (for a crusty bark finish)

Combine the following:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• ½ tsp chili powder (optional, for a little kick)

This rub works especially well if you’re roasting ribs uncovered at 300–350°F for a beautiful caramelized crust.

Marinade (for braised or juicy ribs)

Whisk together:

• ½ cup soy sauce or Worcestershire sauce
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 1 tsp black pepper
• 1 tbsp honey or maple syrup
• 1 sprig fresh rosemary or thyme

Place the short ribs in a resealable bag, pour in the marinade, and refrigerate for at least 4–6 hours (overnight is even better).

Tip: Use a vacuum sealer or gently massage the bag every few hours to help the marinade penetrate the meat evenly.

How Long to Marinate for Best Results

Marinating times matter. Too short, and the flavors won’t sink in. Too long, and the meat’s texture can start to break down (especially with acidic marinades).

Here’s a quick guide for marinating short ribs:

Pro tip: If using a dry rub, wrap the ribs tightly in plastic and refrigerate overnight. This dry brine method intensifies flavor and helps draw moisture to the surface for better browning.

Whether you’re going for sweet and sticky or bold and smoky, proper seasoning is what makes short ribs in the oven go from good to phenomenal.

Check out this underrated star: Delicious Cottage Cheese Pasta Sauce—a surprising creamy twist for pairing with hearty proteins like short ribs.

Step-by-Step: How to Cook Short Ribs in Oven

Ideal Oven Temperatures: 275 vs. 300 vs. 350 vs. 180°F

When it comes to cooking short ribs in the oven, temperature matters just as much as time. The goal? Slow and steady to break down tough fibers and render fat without drying the meat out.

Here’s how different temps impact your ribs:

So, which one should you choose?

• For melt-in-your-mouth tenderness: Go with 275°F for 3–4 hours, covered.
• For deeper browning and a firmer texture: Use 300°F uncovered for 3 hours.
• Need dinner quicker? 350°F works in 2.5 hours but needs monitoring to avoid dryness.

Tip: No matter the temp, always cover your dish tightly with foil or use a Dutch oven to trap moisture.

Baking Times Explained for Different Temperatures

To help you plan your cook time properly, here’s a detailed breakdown based on oven temps and whether your ribs are braised or dry-roasted.

Quick Step-by-Step Guide (Braised in Oven):

1. Preheat oven to 300°F.
2. Season and sear ribs on the stovetop (3–4 minutes per side).
3. Add ribs to a Dutch oven or roasting pan.
4. Pour in braising liquid (wine, beef broth, or marinade).
5. Cover tightly with lid or foil.
6. Bake for 3–3.5 hours until fork-tender.
7. Let rest 10 minutes before serving.

Optional: Remove lid in the last 20 minutes for a caramelized top layer.

By mastering oven temps and times, you’re one step closer to creating the kind of oven short ribs people will beg you to make again and again.

Don’t miss our Air Fryer Salmon Bites if you want to serve a light seafood starter with your rich, braised beef short ribs!

Braising Short Ribs in the Oven

What Is Braising and Why It Works for Short Ribs

Braising is a two-part cooking method that begins with searing the meat at high heat and finishes with slow cooking it in a liquid—usually in a covered pot or Dutch oven. It’s the gold standard for cooking short ribs in the oven, and for good reason.

Why braising is perfect for short ribs:

• Tenderizes tough cuts by breaking down connective tissue
• Deepens flavor as meat absorbs the liquid and spices
• Retains moisture, preventing the meat from drying out
• Creates a rich sauce, ideal for spooning over mashed potatoes or rice

When done right, braised short ribs are fork-tender, packed with umami, and dripping with savory juices.

Braising Techniques and Best Liquids to Use (Wine, Broth, etc.)

Let’s walk through how to braise like a pro. You’ll only need a few basic ingredients and a heavy pot or baking dish that seals well.

Essential Braising Steps:

1. Sear the ribs in a hot skillet or Dutch oven until browned on all sides.
2. Remove the meat, then sauté aromatics like onions, garlic, or carrots in the fat.
3. Deglaze the pan with wine, broth, or vinegar to lift flavorful bits.
4. Add meat back, along with liquid to submerge ribs halfway.
5. Cover tightly and bake at 275°F–300°F for 3–4 hours.
6. Rest the meat, then reduce the sauce on the stovetop if thicker consistency is desired.

Best Braising Liquids for Oven Short Ribs:

• Red wine (Cabernet, Merlot, or Pinot Noir): Adds depth and a touch of acidity
• Beef broth: Classic, rich, and hearty
• Tomato puree: Great for Italian-style braised ribs
• Soy sauce + brown sugar + vinegar: For an Asian-inspired twist
• Balsamic vinegar + garlic + rosemary: Bold and aromatic

Bonus: Toss in some mushrooms, carrots, or pearl onions to make the dish even heartier.

Pro Tip: Use a heavy-lid Dutch oven or tightly wrapped foil to lock in the steam, which is key to breaking down those beefy fibers.

Braising isn’t just about tenderness—it’s about building flavor that soaks through every bite.

Learn more about comfort-food techniques like this in our Recipe for Making Delicious Salmon Patties—another slow-cooked classic with a crispy twist.

Oven Recipes for Short Ribs (Tried and Tested)

Classic Braised Short Ribs Recipe

This classic red wine-braised short ribs recipe is the ultimate cold-weather comfort food. Perfectly tender, deeply flavorful, and ideal for slow oven cooking.

Ingredients:

• 4–5 lbs bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 tbsp tomato paste
• 2 cups dry red wine (like Cabernet)
• 2 cups beef broth
• 2 sprigs rosemary or thyme

Instructions:

1. Preheat oven to 300°F.
2. Season ribs generously with salt and pepper.
3. In a Dutch oven, sear ribs in olive oil until browned on all sides. Remove.
4. Add onions, carrots, and garlic; sauté 5 minutes. Stir in tomato paste.
5. Deglaze with wine, scraping up bits, then add broth and herbs.
6. Return ribs to the pot. Liquid should cover ¾ of the meat.
7. Cover tightly and bake for 3–3.5 hours until fork-tender.
8. Optional: Skim fat and reduce sauce on the stovetop before serving.

Serve with: Mashed potatoes, polenta, or crusty bread.

Tip: This dish tastes even better the next day—perfect for leftovers!

BBQ Glazed Oven-Baked Short Ribs

Want something a little faster and with a sticky, sweet kick? This BBQ oven-baked short rib recipe hits the spot with fewer ingredients and no braising liquid needed.

Ingredients:

• 3 lbs boneless or bone-in short ribs
• Your favorite BBQ rub (or see dry rub recipe from Part 4)
• ½ cup apple juice or beef broth
• 1 cup BBQ sauce (plus extra for glazing)

Instructions:

1. Preheat oven to 325°F.
2. Rub ribs with seasoning and place in a baking dish.
3. Pour apple juice or broth into the bottom (don’t submerge ribs).
4. Cover tightly with foil and bake for 2.5–3 hours until tender.
5. Uncover, brush with BBQ sauce, and return to oven for 15–20 minutes uncovered.
6. For extra caramelization, broil for 3–5 minutes at the end.

Serve with: Cornbread, coleslaw, or baked beans.

These two recipes show just how versatile short ribs in the oven can be—braised or roasted, wine-soaked or BBQ-smothered, they’re always a hit.

Looking for something sweet after that hearty meal? Don’t miss our Pineapple Upside Down Cake—a retro dessert that never disappoints.

Tips to Make Oven-Baked Short Ribs Even Better

How to Avoid Dry Ribs

Dry short ribs? That’s a crime against comfort food. Luckily, there are easy ways to keep your oven-baked short ribs juicy, tender, and packed with flavor.

1. Low and slow is your friend

The number one secret? Cook your ribs at a low temperature for a long time—275°F to 300°F is ideal. It gives collagen in the meat time to break down into silky gelatin without zapping all the moisture.

2. Don’t skip the sear

Always brown your ribs before oven-baking. Searing locks in flavor and helps create that crave-worthy crust that oven roasting enhances later.

3. Use the right pan (and cover it well)

Whether you’re using a Dutch oven or baking dish, make sure it’s:

• Heavy enough to retain heat
• Covered tightly with a lid or foil to trap steam

Steam is moisture. Moisture is flavor. Don’t let it escape.

4. Keep ribs partially submerged

If you’re braising, the liquid should come about two-thirds up the meat. Too little, and the ribs dry out. Too much, and you’re boiling them.

Resting and Serving Tips

Once your short ribs are done, resist the urge to dig in immediately. Resting is critical!

Why rest?

• Allows juices to redistribute
• Makes meat easier to carve or shred
• Prevents a dry first bite

Let your ribs rest at least 10–15 minutes before serving. If you’re reducing the sauce, do that while the meat rests—it’s multitasking magic.

How to serve:

• For casual nights: Serve bone-in ribs with creamy mashed potatoes and the reduced pan sauce.
• For presentation: Slice ribs off the bone and fan out over a bed of polenta or garlic rice.
• For leftovers: Shred meat and toss it with noodles, stuff it into tacos, or mix into shepherd’s pie.

These final steps may seem small, but they’re what transform good short ribs in oven into unforgettable ones.

Check out our News & Trending Recipes to discover more tips and tricks for perfecting home-cooked meals like these.

Storing, Freezing & Reheating Short Ribs

How to Store in Fridge and Freezer

Oven-baked short ribs store beautifully—some say they taste even better the next day once the flavors have had time to settle in. Whether you have leftovers or want to prep ahead, here’s how to do it right.

In the Fridge:

• Cool completely before storing.
• Place ribs and sauce in an airtight container.
• Store in the coldest part of your fridge (not the door).
• Keeps fresh for up to 4 days.

In the Freezer:

• Let the ribs cool fully, then wrap them tightly in plastic wrap or foil.
• Place wrapped ribs in a freezer bag or vacuum-seal for best results.
• Pour sauce into a separate freezer-safe container if storing it too.
• Best used within 3 months.

Label with date and type for easy identification.

Best Reheating Methods Without Drying Out

Reheating short ribs the wrong way can leave you with chewy, dried-out meat. Here are your best bets for keeping that juicy texture intact.

In the Oven (Best Method):

1. Preheat oven to 300°F.
2. Place ribs in a baking dish and add a splash of broth or sauce.
3. Cover with foil.
4. Heat for 20–30 minutes, or until warmed through.

On the Stovetop:

• Use a saucepan over medium-low heat.
• Add a bit of liquid (broth, wine, or sauce).
• Cover and simmer until heated through, stirring occasionally.

In the Microwave (Quick Fix):

• Place ribs in a microwave-safe container with sauce or broth.
• Cover with a damp paper towel or microwave cover.
• Heat on medium in 60-second intervals, turning as needed.

Pro Tip: Always reheat low and slow to protect the texture.

And don’t toss that leftover meat—shredded short ribs make amazing sandwiches, tacos, and even pizza toppings.

Don’t miss our Air Fryer Recipes if you’re looking for another easy way to reheat or crisp up leftover meat!

Frequently Asked Questions About Short Ribs in Oven

Conclusion: Mastering the Art of Short Ribs in Oven

Whether you’re hosting a cozy Sunday dinner or meal-prepping for the week, learning how to cook short ribs in the oven is a game-changer. From selecting the best cut and seasoning with intention, to mastering oven temps and using pro-level braising techniques, you now have every tool to make these rich, juicy ribs like a seasoned chef.

Oven-baked short ribs are more than just a meal—they’re a comfort-food experience that brings people together. So go ahead, stock up on some bone-in ribs, pour that wine (for the pot or the glass!), and enjoy a dish that’s guaranteed to impress.

Discover more cozy beef ideas in our Beef Short Ribs Oven Baked Recipe and don’t forget to explore our trending Dinner Recipes to find your next go-to dish.

How to Cook Short Ribs in the Oven (Tender, Juicy & Easy Guide)

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• Author: Amelia
• Total Time: 3 hours 50 minutes
• Yield: Serves 4 to 6 1x
• Diet: Gluten Free

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Description

These classic oven-braised short ribs are melt-in-your-mouth tender and bursting with deep, beefy flavor. Slow-cooked in red wine and herbs, they’re the perfect cozy meal for any occasion.

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Ingredients

Scale 1x2x3x

• 4–5 lbs bone-in beef short ribs
• 2 tablespoons olive oil
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 tablespoons tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh rosemary or thyme

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Instructions

1. Preheat oven to 300°F (150°C).
2. Season short ribs generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high. Sear short ribs for 3–4 minutes per side, until browned. Remove and set aside.
4. In the same pot, sauté onion, garlic, and carrots for 5–7 minutes until softened.
5. Stir in tomato paste and cook for 1 minute.
6. Pour in red wine and use a wooden spoon to scrape up any browned bits from the bottom.
7. Add beef broth and herbs. Return short ribs to the pot, meaty side down.
8. Cover tightly with a lid or foil and transfer to the oven.
9. Braise for 3 to 3.5 hours, or until the ribs are fork-tender.
10. Remove from oven, let rest for 10–15 minutes, and serve with sauce.

Notes

• For extra flavor, prepare the day before and reheat gently.
• Skim fat from the top before reducing the sauce, if desired.
• Serve with mashed potatoes, polenta, or crusty bread.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner, Main Course
• Method: Braising, Oven
• Cuisine: American

Keywords: short ribs in oven, braised short ribs, oven short ribs, red wine short ribs, beef short ribs recipe