How to Cook Beef Short Ribs in the Oven Fast – A Simple Guide for Tender, Juicy Results

Beef short ribs are an amazing cut of meat that become fall-off-the-bone tender when cooked slowly over low heat However, not everyone has hours to spend braising short ribs on the stovetop Thankfully, there are some tricks for achieving tender, juicy oven-baked short ribs in a fraction of the usual time.

In this simple, step-by-step guide, I’ll walk you through everything you need to know to cook beef short ribs in the oven fast. With just 10 minutes of prep time, these flavorful ribs can be ready in just 2 hours thanks to a few clever techniques. Let’s get cooking!

Benefits of Cooking Short Ribs in the Oven

There are a few advantages to using the oven instead of the stovetop when cooking beef short ribs

• Set it and forget it – Once the ribs are in the oven you don’t have to monitor them as closely as on the stovetop. The oven distributes heat evenly so no need to worry about hot or cool spots.

• Moisture retention – The enclosed environment traps steam and moisture which helps break down connective tissue for tender meat that doesn’t dry out.

• Adds flavor – Cooking low and slow intensifies and concentrates the flavor of the ribs.

• Fewer dishes – Just one roasting pan to clean up instead of a skillet, saucepan, etc.

While braising on the stovetop may take 4+ hours, the oven allows you to achieve similar results in a fraction of the time.

Shopping and Prepping Short Ribs for the Oven

When selecting short ribs for this fast oven method, opt for boneless over bone-in. The bones can shield meat from the direct oven heat, slowing down cooking.

Look for ribs that are:

• Well-marbled – This intramuscular fat helps keep the meat moist and adds rich beefy flavor.

• Even thickness – Thinner parts will overcook before thicker areas are done.

• Meaty – More meat means more to enjoy! Minimal connective tissue and gristle.

Other supplies:

• Roasting pan – Choose a pan with at least 2-inch sides to contain braising liquid.

• Aluminum foil – Essential for trapping in moisture. Have a large sheet ready.

Once you’ve gathered your ingredients, the only prep needed is to season the ribs with salt and pepper. The salt enhances flavor while the pepper adds a hint of spice.

Now let’s get to the quick cooking method!

Step-By-Step Guide for Fast Oven-Baked Short Ribs

With just a handful of ingredients and 10 minutes of prep, you can have amazingly tender oven-baked beef short ribs on the table in 2 hours flat.

Ingredients:

• 2 lbs boneless beef short ribs
• 1 tbsp olive oil
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth or stock
• 1⁄4 cup balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp dried thyme
• Salt and pepper

Directions:

1. Sear the ribs: In a roasting pan over medium-high heat, heat the olive oil. Sear the ribs for 1-2 minutes per side until nicely browned. Remove pan from heat.

2. Sauté aromatics: Reduce heat to medium and add onions to the pan. Sauté 3-4 minutes until softened. Add garlic and cook 1 minute more until fragrant.

3. Make braising liquid: Pour in broth, balsamic, soy sauce, brown sugar, and thyme. Stir and let simmer 2-3 minutes.

4. Braise in oven: Return ribs to pan along with any accumulated juices. Cover tightly with aluminum foil. Bake at 350°F for 2 hours until fork tender.

5. Finish and serve: Carefully remove foil, allowing steam to escape away from you. If the sauce is thin, put pan over medium heat and let reduce 5 minutes. Season with salt and pepper. Serve ribs with sauce spooned over the top along with sides.

And that’s all it takes for incredibly tender, fall-off-the-bone beef short ribs in just 2 hours thanks to the steady, gentle heat of the oven.

Oven-Baking Tips for Perfect Results

Follow these simple tips for flawlessly fast oven-baked short ribs every time:

• Sear thoroughly – Take the time to sear the ribs well to build a flavorful crust.

• Make it airtight – Tuck the foil tightly around ribs so steam can properly break down connective tissues.

• Use broth not water – For enhanced flavor, make sure the braising liquid contains beef broth.

• Flip once – For even cooking, flip ribs halfway through baking.

• Limit openings – Don’t peek or open the oven until fully cooked or you’ll lose heat and moisture.

• Rest before serving – Let ribs sit 5-10 minutes after baking so juices redistribute.

Ready in 2 Hours Flat

With minimal hands-on time, your oven does most of the work turning tough ribs tender. In about the time it takes to watch a movie, you can enjoy mouthwatering oven-baked beef short ribs.

While stovetop braising certainly has its place for ultra-fall-off-the-bone ribs, this oven method lets you achieve delicious results with only a couple hours of patience. I hope you’ll give these fast baked short ribs a try soon – the possibilities for flavorful recipes are endless!

What are some of your favorite seasonings or sauce pairings? I’d love to hear your tips and tricks for spectacular oven-baked short ribs in the comments below!