You want to know how long to cook short ribs in oven at 350. It’s a classic question for a reason, because getting that perfect, fall-off-the-bone texture without drying them out is the ultimate goal. This guide will give you the clear times and simple steps to make it happen every single time.
Short ribs are a fantastic cut for a comforting meal. They have rich flavor and become incredibly tender with slow, gentle heat. Cooking them at 350°F is a reliable method that balances cooking time with excellent results. Let’s get into everything you need to know.
How Long To Cook Short Ribs In Oven At 350
The straightforward answer is 2.5 to 3.5 hours. But the exact time depends on a few key factors. Are they bone-in or boneless? Are they braising in liquid or roasting dry? Generally, for braised bone-in short ribs, you should plan for about 3 hours in the oven at 350°F.
Boneless short ribs will cook a bit faster, usually around 2 to 2.5 hours. The true test is tenderness. They are done when the meat pulls apart easily with a fork. Rushing this process is the main mistake to avoid.
Key Factors That Affect Cooking Time
Not all short ribs are the same. Here’s what changes how long they need in your oven:
- Bone-In vs. Boneless: The bone acts as an insulator, so bone-in ribs take longer to cook. However, they also add incredible flavor and help keep the meat juicy.
- Size of the Ribs: English-cut short ribs (a single bone with a thick piece of meat) are common. Flanken-cut (thin, cross-cut with several bones) cook much, much faster and are not suited for this slow method.
- Braising vs. Roasting: Braising (cooking in liquid) is the preferred method for 350°F. It creates steam and transfers heat efficiently, leading to more consistent tenderness. Dry roasting at this temp can lead to tougher results.
- Your Oven: Oven temperatures can vary. An oven thermometer is a cheap and invaluable tool to ensure your 350°F is accurate.
Essential Tools and Ingredients
Before you start, gather your supplies. Having everything ready makes the process smooth.
- A heavy, oven-safe pot or Dutch oven with a tight-fitting lid.
- Tongs and a sharp knife.
- Bone-in beef short ribs (plan for about 1 pound per person).
- Kosher salt and black pepper.
- Oil with a high smoke point, like avocado or vegetable oil.
- Aromatics: onions, carrots, garlic.
- Liquid for braising: beef broth, red wine, or a combination.
- Tomato paste and herbs like thyme or rosemary.
Step-by-Step Guide to Perfect Oven-Braised Short Ribs
Follow these steps for the most reliable and delicious outcome.
Step 1: Prepare and Season the Ribs
Pat the short ribs completely dry with paper towels. This is crucial for getting a good sear. Generously season all sides with salt and pepper. Let them sit at room temperature for about 30 minutes if you have time.
Step 2: Sear the Meat
Preheat your oven to 350°F. Heat a tablespoon of oil in your Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until they develop a deep brown crust. This builds flavor. Don’t crowd the pot, or they’ll steam instead of sear. Transfer them to a plate.
Step 3: Cook the Aromatics
In the same pot, add your chopped onions, carrots, and garlic. Cook for a few minutes until they soften. Stir in a tablespoon or two of tomato paste and cook for another minute until it darkens slightly.
Step 4: Deglaze and Build the Braising Liquid
Pour in about a cup of red wine or broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—that’s pure flavor. Let it simmer and reduce by half. Then add your remaining broth and herbs.
Step 5: Braise in the Oven
Return the seared short ribs to the pot, submerging them about halfway in the liquid. Bring it to a gentle simmer on the stovetop. Cover the pot with its lid and carefully transfer it to your preheated oven.
Step 6: Cook Low and Slow
Let the ribs braise undisturbed for 2.5 hours. After that time, check for tenderness. The meat should be pulling back from the bone and offer almost no resistance to a fork. If not, continue cooking, checking every 20 minutes. Total time is often right around 3 hours.
Step 7: Rest and Serve
Once tender, carefully remove the pot from the oven. Using tongs, transfer the ribs to a platter and tent them loosely with foil. Let them rest for at least 15 minutes. This allows the juices to redistribute, making them even more succulent.
How to Tell When Short Ribs Are Perfectly Done
Don’t rely on time alone. Use these physical signs:
- The Fork Test: The best method. A fork should slide into the meat with ease and twist away a piece effortlessly.
- Visual Cue: The meat will have shrunk back, exposing the top of the bone by about half an inch or more.
- Texture: When you pick up a rib with tongs, the meat should almost sag or bend, indicating it’s very tender.
A meat thermometer can be used, but it’s tricky with braising. Look for an internal temperature of around 200-205°F for ideal collagen breakdown.
Common Mistakes to Avoid
Steer clear of these pitfalls for the best results.
- Skipping the Sear: Searing creates the Maillard reaction, which gives a deep, complex flavor you can’t get otherwise.
- Using Boiling Liquid: When you add the ribs back to the pot, the liquid should be at a gentle simmer, not a rolling boil. Boiling can make the meat tough.
- Peeking Too Often: Every time you open the oven, you let out heat and steam. Trust the process and keep the lid on for at least the first 2.5 hours.
- Underseasoning: Short ribs are a big cut and need a generous amount of salt, especially at the initial seasoning stage.
Make-Ahead and Storage Tips
Short ribs taste even better the next day, making them a perfect make-ahead meal.
- Refrigerating: Let the whole pot cool, then store the ribs and sauce together in an airtight container for up to 4 days.
- Freezing: They freeze beautifully for up to 3 months. Store in freezer-safe bags or containers with the braising liquid.
- Reheating: Thaw in the fridge if frozen. Reheat gently in a covered pot on the stovetop over low heat or in a 300°F oven until warmed through. Adding a splash of broth or water can help.
Serving Suggestions
Those rich, juicy ribs need the right sides to complete the meal.
- Creamy mashed potatoes or polenta to soak up the sauce.
- Simple buttered egg noodles.
- A crisp, green salad to balance the richness.
- Roasted root vegetables like carrots or parsnips.
- Crusty bread for dipping is always a good idea.
FAQ Section
Can I cook short ribs at 350 without braising?
It’s not recommended. Dry roasting at this temperature for the necessary time will likely dry out the meat before the connective tissue fully breaks down. Braising provides the needed moisture and even heat.
How long do you cook boneless short ribs at 350 degrees?
Boneless short ribs typically take 2 to 2.5 hours at 350°F when braised. Always check for tenderness with a fork, as size can vary.
What if my short ribs are still tough?
They simply need more time. Return them to the oven and check every 20-30 minutes. The collagen needs sufficient time to convert to gelatin, which is what creates that tender texture.
Can I use a different liquid besides red wine?
Absolutely. Beef broth is a fine substitute. You can also use a dark beer, or a mix of broth and a bit of vinegar or soy sauce for complexity. Non-alcoholic options work great too.
Should short ribs be covered with foil in the oven?
Yes, they should be covered. If your pot doesn’t have a lid, using heavy-duty aluminum foil tightly sealed over the top is an effective alternative. This traps steam and keeps the environment humid.
Is it better to cook short ribs slow or fast?
Slow cooking is essential. A low temperature over a long period is the only reliable way to break down the tough connective tissues in this cut. Fast, high-heat cooking will leave them chewy and tough.
Final Thoughts
Mastering short ribs at 350°F is about patience and method. The time investment is well worth it for the incredibly flavorful and tender result. Remember the core steps: season well, sear for flavor, braise gently, and test for doneness with a fork. Once you’ve done it successfully, it becomes a simple and impressive go-to recipe for any special dinner or cozy weekend meal. The rich sauce and tender meat are sure to please anyone at your table.