Short ribs can be oven-baked in less time than traditional braising when you use higher heat and smaller cuts. If you want to know how to bake short ribs in the oven fast, this guide gives you a simple method that cuts the cooking time down to about 90 minutes without losing flavor.
Most recipes tell you to braise short ribs for 3 to 4 hours. That works, but its slow. You can get tender, tasty ribs much quicker by adjusting temperature, cutting size, and using a few practical tricks.
Why Fast Baking Works For Short Ribs
Short ribs are tough because they come from the shoulder and chest area of the cow. They have lots of connective tissue. That tissue breaks down into gelatin when heated, which is what makes the meat tender.
Traditional braising uses low heat and liquid for hours. A faster oven method uses a higher temperature and smaller pieces. This speeds up the breakdown process.
You still need moisture. Dry heat alone will make the meat tough. So the fast method combines a hot oven with a covered pan and a small amount of liquid.
- Higher heat: 375°F to 400°F instead of 300°F
- Smaller cuts: ask the butcher to cut ribs into 2-inch pieces
- Covered pan: traps steam and keeps meat moist
- Less liquid: 1/2 cup is enough, not 2 cups
How To Bake Short Ribs In The Oven Fast
Follow these steps in order. The total time is around 1 hour and 45 minutes, including prep.
Step 1: Pick The Right Ribs
Buy bone-in short ribs that are cut into 2-inch sections. If yours are whole, ask the butcher to cut them. Smaller pieces cook faster and more evenly.
Look for meat that is red with good marbling. Avoid ribs with alot of hard white fat on the outside.
Step 2: Season And Let Them Sit
Pat the ribs dry with paper towels. Moisture on the surface stops browning.
Season all sides with salt and black pepper. You can also add garlic powder, onion powder, and smoked paprika.
Let the seasoned ribs sit at room temperature for 20 minutes. This helps them cook faster because they are not cold in the center.
Step 3: Sear In A Hot Pan
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add 1 tablespoon of oil.
Sear the ribs for 2 to 3 minutes per side. You want a brown crust. Do this in batches so you dont crowd the pan.
Searing adds flavor and gives the ribs a head start on cooking.
Step 4: Add Liquid And Cover
Pour in 1/2 cup of beef broth or stock. You can also use a mix of broth and red wine.
Add a few cloves of smashed garlic and a sprig of thyme if you have them. Keep it simple.
Cover the pan tightly with a lid or heavy foil. The steam inside is what makes the meat tender fast.
Step 5: Bake At High Heat
Put the covered pan in an oven preheated to 375°F.
Bake for 60 minutes. Do not open the lid during this time. Every time you open it, you lose steam and heat.
After 60 minutes, check the meat with a fork. It should be starting to feel soft.
Step 6: Uncover And Finish
Remove the lid and turn the oven up to 425°F.
Bake uncovered for 15 to 20 minutes. This browns the tops and thickens the sauce.
Spoon some of the pan juices over the ribs halfway through.
The ribs are done when a fork slides in with little resistance. The meat should pull away from the bone but not fall apart completely.
Step 7: Rest Before Serving
Take the pan out of the oven and let it sit for 10 minutes. This lets the juices settle.
Serve the ribs with the pan sauce spooned over top. Mashed potatoes, rice, or crusty bread work well on the side.
Tips To Make It Even Faster
- Use a pressure cooker first: 25 minutes in a pressure cooker, then 10 minutes under the broiler gives similar results.
- Cut ribs smaller: 1-inch pieces cook in about 45 minutes covered.
- Skip searing: you lose some flavor but save 10 minutes.
- Use a meat thermometer: 200°F to 205°F internal temp means tender.
- Ask the butcher to cut ribs while you shop. It saves you prep time at home.
Common Mistakes To Avoid
These mistakes will slow you down or ruin the meat.
- Using too much liquid. More liquid means more steaming time, not faster cooking.
- Opening the oven often. Keep the lid on and trust the process.
- Baking at low heat. 300°F takes 3 hours. Stick with 375°F.
- Not drying the meat. Wet meat steams instead of browns.
- Cutting into the meat too early. Wait the full 10 minutes after baking.
What To Serve With Fast Baked Short Ribs
Short ribs are rich, so pair them with something simple.
- Mashed potatoes with butter
- White rice or cauliflower rice
- Roasted carrots and onions
- Simple green salad with vinaigrette
- Warm crusty bread to soak up the sauce
Storing And Reheating Leftovers
Store ribs in a sealed container in the fridge for up to 4 days. Keep them in the pan juices so they stay moist.
To reheat, put them in a covered pan at 350°F for 15 minutes. Or use a microwave on medium power for 2 to 3 minutes.
You can also freeze them for up to 3 months. Thaw overnight in the fridge before reheating.
Final Thoughts
You dont need hours of braising to get tender short ribs. With smaller cuts, a hot oven, and a tightly covered pan, you can have them ready in under 2 hours.
The key is balancing heat and moisture. High heat speeds up cooking. The covered pan keeps the meat from drying out. A final blast of high heat gives you a nice browned finish.
Try this method once and you will see that fast baked short ribs taste just as good as the slow version. Plus you save alot of time on a weeknight.