Introduction

I love a good short rib recipe. They’re tender, succulent, and the meat just falls off the bone when you cook it right. The best part about short ribs is that they are easy to make and take less than an hour to cook on your stove top or in the oven! This recipe calls for baking them at 350 degrees for 2 hours minimum (and longer is better) until they come out tender enough that they almost fall off the bone when you pick them up with tongs.

If you’re looking for a quick and easy way to get dinner on the table, consider this recipe for oven roasted short ribs.

If you’re looking for a quick and easy way to get dinner on the table, consider this recipe for oven roasted short ribs. Short ribs are a favorite cut of meat because they’re tender and flavorful, but they take some time to cook properly in order to achieve that tenderness. Short rib recipes often include braising or stewing in liquid until the collagen breaks down into gelatin–but what if you don’t have time for all that?

Short ribs are best cooked in the oven at 350 degrees F (176 C) until tender enough to shred with a fork; then they can be served over mashed potatoes or polenta, rolled up as tacos or burritos with salsa verde sauce and avocado cream sauce drizzled over top–or eaten straight from the pan! If you want something more approachable than beef stew but still hearty enough for winter weather (or even better: cold day), try this recipe out today!

Bake for at least 2 hours.

Bake for at least 2 hours. The meat will continue to cook after it’s removed from heat, so don’t overcook it or you’ll end up with a dry and tough result. If you want the short ribs to be more tender, add up to an hour of additional cooking time for each pound of meat (in other words, if you’re using 4 pounds of short ribs then go ahead and cook them for 6 hours).

Add up to 1 hour if you want the meat to come out tender and fall off the bone.

The meat should be tender and fall off the bone. If you want to make sure that your short ribs are done and ready to eat, there are a few ways you can tell.

• Check if the meat is pulling away from the bone. This will indicate that it’s time for them to come out of the oven.*
• Use tongs or a fork/spoon combo (depending on what type of dish you’re using) to pierce through one end of each piece of meat, then press down on it with another utensil until there is no resistance left in its texture.* If this happens easily without feeling like there’s still some resistance left inside, then they’re probably done!

Remove from oven when meat is tender enough that it almost comes off the bone without too much effort. The meat may be slightly pink in the center, but it will continue to cook after it’s removed from heat so don’t overcook it.

Remove from oven when meat is tender enough that it almost comes off the bone without too much effort. The meat may be slightly pink in the center, but it will continue to cook after it’s removed from heat so don’t overcook it.

Baking short ribs in an oven at 350 degrees will take 2 hours minimum, but longer is better.

Baking short ribs in an oven at 350 degrees will take 2 hours minimum, but longer is better. The meat will be tender but not fall off the bone, and it should still have a slight pinkness in the center when you remove it from heat. Short ribs continue to cook after they’re removed from heat, so if you want them to become more well done and browned on top (which is how I prefer my short ribs), leave them in for another 10 minutes or so before serving

Conclusion

The short ribs are done when the meat is tender enough that it almost comes off the bone without too much effort. The meat may be slightly pink in the center, but it will continue to cook after it’s removed from heat so don’t overcook it.