What Temp To Cook Short Ribs In The Oven

You want to know what temp to cook short ribs in the oven. It’s the most important decision for getting tender, fall-off-the-bone meat. The answer isn’t just one temperature, but a method that combines time and heat to break down tough connective tissue. This guide will give you all the details you need, from the classic low-and-slow approach to faster options when you’re short on time.

Short ribs are a fantastic cut of beef. They are packed with flavor but also have a lot of collagen. This needs to melt slowly to achieve that perfect texture. Using your oven correctly is the key to success. Let’s get started.

What Temp To Cook Short Ribs In The Oven

For the most tender, traditional braised short ribs, the ideal oven temperature is between 275°F (135°C) and 325°F (163°C). 300°F (149°C) is a perfect, reliable middle ground. At this temperature range, you will cook the ribs for 2.5 to 3.5 hours. The low heat allows the tough fibers and collagen to dissolve into gelatin without the meat drying out. This process makes the ribs incredibly succulent.

Think of it like this: high heat makes meat tough, but low heat makes tough meat soft. A long, gentle cook in a flavorful liquid, called braising, is the secret. Your oven does all the work while you go about your day.

Why Low and Slow Works Best

Short ribs come from a well-used muscle. This means they have lots of connective tissue. That tissue is what makes a cheap steak chewy. But when cooked with moisture at a low temperature for hours, that same tissue transforms. It turns into rich, silky gelatin that bastes the meat from the inside. This gives you that iconic “fall-apart” texture.

Collagen Breakdown: Collagen starts to melt at around 160°F (71°C). A low oven temperature ensures the meat reaches and holds that temperature gently.
Even Cooking: A lower heat prevents the outside from overcooking before the inside becomes tender.
Flavor Development: Extra time in the oven lets the herbs, spices, and braising liquid deeply penetrate the meat.

Alternative Oven Temperatures and Times

While 300°F is the sweet spot, you can adjust based on your schedule. Here’s a simple breakdown:

275°F (135°C): The “low and slow” extreme. Plan for 3.5 to 4 hours. This yields supremely tender meat with very little shrinkage.
325°F (163°C): A slightly faster method. Ribs will be done in 2.5 to 3 hours. This is great for a weekend meal when you have a bit less time.
350°F (177°C): Not generally recommended for braising, but can work if you’re in a real pinch. Cook for 2 to 2.5 hours and check often to prevent drying.
High-Heat Start: Some recipes begin at 400°F (204°C) for 20 minutes to brown the ribs and vegetables, then reduce to 300°F for the remainder of the time. This builds flavor without sacrificing tenderness.

The Essential Braising Method

Knowing the temperature is half the battle. You also need to use the right technique. Braising is a simple two-step process: browning, then simmering in liquid.

Sear the Ribs: Pat your short ribs dry with paper towels. Season them generously with salt and pepper. Heat some oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until they have a deep brown crust. This adds huge flavor. Do this in batches to avoid steaming the meat.
Cook Aromatics: Remove the ribs. In the same pot, add chopped onions, carrots, and celery. Cook until softened. Add garlic and tomato paste, cooking for another minute.
Deglaze: Pour in a cup of red wine, broth, or even beer. Scrape the bottom of the pot to release all the flavorful browned bits. This is called fond, and it’s flavor gold.
Braise: Return the ribs to the pot. Add enough beef broth or stock to come about two-thirds of the way up the sides of the meat. Add herbs like thyme or rosemary. Bring to a simmer on the stovetop.
Oven Time: Cover the pot with a tight-fitting lid. Place it in your preheated oven (at your chosen temp, like 300°F) and forget about it for the next few hours.

How to Tell When Short Ribs Are Done

You can’t rely on internal temperature like a steak. Instead, look for texture. The meat should be extremely tender and pull away from the bone easily when prodded with a fork. If you try to pick one up with tongs, it should almost want to fall apart. If they still seem tough, give them another 20-30 minutes and check again.

Preparing Your Short Ribs for the Oven

Good prep makes a big difference. Start with the best ribs you can find. Look for ribs with good marbling (white fat streaks) in the meat. This fat will render and keep things moist.

English Cut vs. Flanken Cut: English cut ribs are cut parallel to the bone, giving you a thick piece of meat on one bone. Flanken cut are cut across the bones, creating thin strips with multiple bone pieces. For oven braising, the thicker English cut is standard.
Trimming: Trim off any large, thick pieces of surface fat. A little fat is good, but too much can make the final dish greasy.
Seasoning: Salt your ribs at least 40 minutes before cooking, or even the night before. This allows the salt to season the meat deeply. Just before searing, add a fresh crack of black pepper.

Choosing Your Braising Liquid

The liquid you choose adds another layer of flavor. It also creates the base for an amazing sauce later.

Red Wine: A dry red like Cabernet Sauvignon or Merlot adds richness and acidity. The alcohol cooks off, leaving behind great flavor.
Beef Broth/Stock: The classic choice. Use a good-quality, low-sodium broth so you can control the salt.
Combination: Often, a mix of wine and broth is best. Use wine to deglaze, then top up with broth.
Other Options: Dark beer, stout, or even a mixture of broth and a little soy sauce or balsamic vinegar for depth.

Making a Sauce from the Braising Liquid

Once the ribs are done, remove them from the pot. Skim the excess fat from the surface of the liquid. Then, you can simmer the liquid on the stovetop until it reduces and thickens into a glorious sauce. For a quicker thickener, mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the simmering liquid.

Common Mistakes to Avoid

Even with the right temperature, small errors can affect your results. Here’s what to watch for.

Not Searing Properly: A pale sear means less flavor. Get that pot hot and don’t move the ribs until they release easily.
Using Too Much Liquid: The liquid should not cover the ribs completely. About two-thirds up the side is perfect. This way, the tops brown slightly in the oven steam.
Peeking Too Often: Every time you open the oven, you let heat and moisture escape. Trust the process and only check near the end of the cook time.
Underseasoning: Braising requires bold seasoning. Taste your braising liquid before it goes in the oven—it should taste a bit too salty, as it will season the meat.
Rushing the Cook: Trying to crank the heat to save time will give you tough, stringy meat. Short ribs cannot be rushed.

Recipe: Simple Oven-Braised Short Ribs

Here is a straightforward recipe to follow. It uses the 300°F method.

Ingredients:

4 pounds bone-in English cut beef short ribs
Salt and black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
3 cups beef broth
3 sprigs fresh thyme
2 bay leaves

Instructions:

Preheat your oven to 300°F (149°C).
Pat the short ribs dry and season liberally with salt and pepper on all sides.
Heat oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, about 5-7 minutes total per batch. Transfer to a plate.
Reduce heat to medium. Add onion, carrot, and celery to the pot. Cook, stirring, until softened, about 7 minutes. Add garlic and tomato paste, cook for 1 more minute.
Pour in the red wine, scraping the bottom of the pot. Simmer until reduced by half, about 5 minutes.
Return the ribs to the pot. Add the beef broth, thyme, and bay leaves. The liquid should come about two-thirds up the sides of the ribs. Bring to a gentle simmer.
Cover the pot with a lid and place it in the preheated oven. Cook for about 3 hours, until the meat is very tender.
Carefully remove the pot from the oven. Transfer the ribs to a platter and tent with foil. Skim fat from the surface of the cooking liquid. You can serve the liquid as is, or simmer it on the stovetop to reduce into a thicker sauce.
Serve the ribs over mashed potatoes, polenta, or egg noodles with the sauce spooned over the top.

Storing and Reheating Leftovers

Short ribs taste even better the next day. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, place them in a covered dish with a splash of broth or water. Warm them in a 325°F oven until heated through, about 20-30 minutes. This keeps them from drying out. The microwave can work in a pinch, but it might make the texture a bit mushy.

FAQ Section

Can I cook short ribs at 350 degrees?

Yes, you can, but it’s not ideal. At 350°F, the braising liquid will simmer more aggressively. This can sometimes lead to slightly drier meat or less time for the collagen to break down perfectly. If you must use 350°F, check for doneness starting at 2 hours and be prepared to add a bit more liquid if it’s reducing to quickly.

How long does it take to cook short ribs at 300 degrees?

At 300°F, plan for 2.5 to 3.5 hours for most standard-sized short ribs. The exact time depends on the size of the ribs and your specific oven. Always check for tenderness with a fork rather than relying solely on the clock.

Should short ribs be covered when baking?

Absolutely. Covering the pot with a tight lid is crucial for braising. It traps steam and moisture, creating a humid environment that gently cooks the meat and prevents the liquid from evaporating to fast. An oven-safe Dutch oven with a lid is the best tool for this job.

What is the best temperature for slow cooking short ribs?

For the slowest, most controlled cook, 275°F is the best temperature. This extended time at a low heat guarantees incredibly tender results, though it does require more planning ahead.

Do you bake short ribs bone-in or boneless?

Bone-in short ribs are preferred for oven braising. The bone adds immense flavor to both the meat and the braising liquid. Boneless short ribs will cook a bit faster, so reduce the cooking time by about 30 minutes and check early.

How do I keep my short ribs from being greasy?

Trim excess fat before cooking. After cooking, let the pot sit for 10-15 minutes. Then, use a spoon to skim the layer of fat that rises to the top of the liquid before serving or making your sauce. Chilling the whole pot overnight allows the fat to solidify on top, making it very easy to remove.

Final Tips for Success

Remember, patience is your best ingredient when cooking short ribs. Trust the low temperature and the long time. Use a heavy pot that holds heat well, like a Dutch oven. Don’t skip the sear—it’s the foundation of flavor. And finally, taste your braising liquid before it goes in the oven. Adjust the seasoning then, because it will flavor the entire dish. With these tips and the right oven temperature, you’ll have a comforting, impressive meal that feels like a special occasion.