Thin short ribs in the oven need a low temperature and long cook time to break down connective tissue and become fork-tender. If you want to know how to cook thin short ribs in the oven, the process is simple but it does take patience. These smaller cuts cook faster than thick bone-in ribs, but they still need slow heat to get soft.
This guide walks you through temps, timing, seasoning, and the exact steps. You will get tender meat that pulls apart with a fork. No guesswork needed.
What Are Thin Short Ribs?
Thin short ribs are cut thinner than standard English-cut ribs. They often come boneless or as flanken-style strips. Because they are thin, they cook quicker and absorb marinades fast.
You will usually find them sliced about 1/2 to 1 inch thick. That thin profile means they can dry out if you use high heat. Low and slow is the way to go.
How To Cook Thin Short Ribs In The Oven
Follow these steps for reliable results every time. The oven does most of the work.
Step 1: Gather Your Ingredients
You need a few basics before you start. Here is what to have ready:
- 2 to 3 pounds of thin short ribs
- Salt and black pepper
- 2 tablespoons of oil (canola or olive)
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 cup of beef broth
- 1 tablespoon of soy sauce (optional)
- 1 tablespoon of brown sugar (optional)
You can add herbs like thyme or rosemary if you like. Smoked paprika works well too.
Step 2: Preheat The Oven And Prep The Ribs
Set your oven to 300°F (150°C). This low temp is key for thin ribs.
Pat the ribs dry with paper towels. Dry meat browns better. Season both sides with salt and pepper. Be generous.
Step 3: Sear The Ribs (Optional But Recommended)
Heat oil in a heavy skillet over medium-high heat. Sear the ribs for 2 to 3 minutes per side. You want a nice brown crust.
Do this in batches so you don’t crowd the pan. Crowding steams the meat instead of browning it. Set the seared ribs aside.
Step 4: Build The Base In A Baking Dish
Use a baking dish or Dutch oven that fits the ribs in a single layer. Spread the sliced onion and garlic on the bottom.
Pour in the beef broth. Add soy sauce and brown sugar if using. This liquid creates steam and keeps the meat moist.
Step 5: Arrange The Ribs And Cover Tightly
Place the ribs on top of the onions. They can overlap slightly but try to keep one layer. Cover the dish with a lid or heavy foil.
Seal it tight. You want the steam to stay inside. This is what makes the meat tender.
Step 6: Bake Low And Slow
Put the dish in the oven. Bake for 2 to 2.5 hours. Thin ribs may be done closer to 2 hours, so check early.
The meat is ready when a fork slides in with no resistance. If it still feels tough, cook another 20 to 30 minutes.
Step 7: Rest And Serve
Take the dish out of the oven. Let it rest, covered, for 10 minutes. This keeps the juices in the meat.
Skim off extra fat from the sauce if you want. Serve the ribs with the pan juices spooned over the top. Mashed potatoes or rice soak up the sauce well.
Tips For Tender Thin Short Ribs
These small tips make a big difference. Keep them in mind.
- Do not rush the cook time. Low heat is not optional.
- Keep the dish covered. Uncovered ribs dry out fast.
- Check for doneness with a fork, not a timer alone.
- Let the meat rest before cutting. This keeps it juicy.
- Trim excess fat before cooking if you prefer leaner ribs.
Should You Use A Marinade?
Yes, if you have time. Thin ribs soak up marinade in just 2 to 4 hours. A mix of soy sauce, garlic, and brown sugar works great.
But you can skip it. Dry seasoning and a good braise still give tender results.
What Temperature Is Best?
Stick with 300°F. Some recipes go as low as 275°F. That works too, but add 30 minutes to the cook time.
Do not go above 325°F for thin ribs. Higher heat makes them tough and stringy.
How Long Do Thin Short Ribs Take?
Most thin short ribs finish in 2 to 2.5 hours at 300°F. Bone-in pieces may take a bit longer. Boneless strips can be done in 1.5 to 2 hours.
Always test with a fork. If it fights back, keep cooking.
Common Mistakes To Avoid
These errors ruin thin ribs. Watch out for them.
- Cooking at high heat. This toughens the meat.
- Leaving the dish uncovered. The ribs dry out.
- Not seasoning enough. Bland ribs are a sad thing.
- Skipping the rest time. Juices run out and the meat dries.
- Overcrowding the pan. Steam builds uneven and cooks uneven.
Fix these and your ribs turn out tender every time.
Serving Ideas
Thin short ribs pair with many sides. Try these:
- Mashed potatoes
- Steamed white rice
- Roasted carrots and parsnips
- Crusty bread for dipping
- Simple green salad
The sauce from the baking dish is gold. Drizzle it over everything.
Storing And Reheating Leftovers
Keep leftovers in a sealed container in the fridge. They last 3 to 4 days.
Reheat in a covered pan at 300°F until warm. Or use a microwave on low power. Add a splash of broth so they don’t dry out.
You can also freeze the ribs with the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
Final Thoughts
Cooking thin short ribs in the oven is not hard. The main rule is low heat and a long, covered bake. Season well, sear if you can, and let the oven do its job.
Check for fork tenderness around the 2-hour mark. Rest the meat before serving. That is all there is to it. You will get soft, flavorful ribs that taste like you spent all day in the kitchen.