How long do you cook short ribs in the oven for?

It depends on your oven temperature and whether you're braising or roasting. For fall-apart tenderness, cook bone-in short ribs at 275°F–300°F for 3 to 4 hours , covered. Boneless ribs may take slightly less time. Always check that they’re fork-tender before serving.

Should I bake ribs at 275 or 300?

Both temperatures work great. 275°F is ideal for a low and slow braise , resulting in ultra-tender meat. 300°F cooks slightly faster but still keeps moisture locked in. If you want a balance between tenderness and caramelized texture, go with 300°F.

What is the best technique for cooking short ribs?

The best technique is braising in the oven . Start by searing the ribs, then slow-cook them in a covered dish with broth, wine, or another flavorful liquid at low heat. This method tenderizes the meat and infuses it with flavor while keeping it moist.

How long to braise short ribs at 350?

At 350°F , you’ll want to braise short ribs for about 2.5 to 3 hours . Keep the dish covered tightly to prevent moisture loss, and check them at the 2.5-hour mark to see if they’re fork-tender. If not, give them a little more time.

How long to cook short ribs at 180?

Cooking short ribs at 180°F is a very slow process, best suited for overnight or long-day cooking. It will take around 5 to 6 hours to fully tenderize the meat. Make sure they’re tightly covered and don’t dry out—add extra liquid if needed.

How long should ribs be cooked in the oven?

That depends on the rib type and cooking style. For short ribs in oven , the general guide is: 275°F : 3.5–4.5 hours 300°F : 3–3.5 hours 350°F : 2.5–3 hours Cooking times vary with cut size, bone-in vs. boneless, and whether you're braising or roasting.

Short Ribs in Oven – The Best 2 Ways to Cook Them Juicy & Tender

Name: How to Cook Short Ribs in the Oven (Tender, Juicy & Easy Guide)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 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

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.

Ingredients

Scale

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

Instructions

Preheat oven to 300°F (150°C).
Season short ribs generously with salt and pepper.
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.
In the same pot, sauté onion, garlic, and carrots for 5–7 minutes until softened.
Stir in tomato paste and cook for 1 minute.
Pour in red wine and use a wooden spoon to scrape up any browned bits from the bottom.
Add beef broth and herbs. Return short ribs to the pot, meaty side down.
Cover tightly with a lid or foil and transfer to the oven.
Braise for 3 to 3.5 hours, or until the ribs are fork-tender.
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