Beef short ribs are a deliciously rich and hearty cut of meat that, when cooked properly in the oven, become fall-off-the-bone tender and full of flavor. If you’ve ever wondered how to cook beef short ribs in the oven to get that perfect balance of tenderness and taste, you’re in the right place. This guide will walk you through every step with easy-to-follow tips and tricks, so you can enjoy restaurant-quality ribs right at home.
What Are Beef Short Ribs?
Beef short ribs come from the cow’s belly or mid-section, featuring a good amount of meat surrounding the bones and plenty of fat marbling. This fat and connective tissue make the ribs incredibly flavorful but also require slow, low-temperature cooking to break down the toughness and render the meat tender and juicy.
Preparing Your Beef Short Ribs for the Oven
Step 1: Preheat Your Oven
Set your oven temperature between 275°F (135°C) and 325°F (160°C). Cooking low and slow is essential for tender ribs, so aim for the lower end of this range if you have more time, or slightly higher if you want to speed things up a bit.
Step 2: Season Generously
Pat the ribs dry with paper towels to remove excess moisture. Then season liberally with salt and pepper. For extra flavor, you can apply a dry rub made from ingredients like brown sugar, smoked paprika, garlic powder, onion powder, cumin, oregano, and black pepper. Rub the seasoning all over the ribs, covering every side.
Step 3: Optional – Remove Excess Fat
If you prefer, trim some of the excess fat from the ribs with a sharp knife. However, keeping some fat helps keep the meat moist and flavorful during cooking.
Cooking Beef Short Ribs in the Oven
Step 4: Arrange the Ribs
Place the ribs bone-side down in a baking dish or on a rimmed baking sheet lined with aluminum foil. Pack them snugly together to keep moisture in during cooking. Cover the ribs tightly with aluminum foil, using two or three layers if necessary to seal in steam.
Step 5: Bake Low and Slow
Bake the ribs for 3 to 4 hours, depending on your oven and the thickness of the ribs. Check for doneness starting at the 3-hour mark. The ribs are ready when the meat is fork-tender and starts pulling away from the bone. The internal temperature should reach about 190°F (88°C) for that perfect fall-off-the-bone texture.
How to Check Doneness
– Insert a fork into the thickest part of the meat (avoiding bones). If the fork twists easily and the meat starts to shred, your ribs are done.
– Alternatively, use a meat thermometer to check the internal temperature.
Adding Flavor With Barbecue Sauce (Optional)
Once the ribs are tender, remove the foil and drain any excess fat or liquid. Brush your favorite barbecue sauce generously over the ribs. Return them to the oven uncovered and bake for an additional 30 minutes at 325°F (160°C) to let the sauce caramelize.
For a beautifully sticky and caramelized finish, switch your oven to broil for 3 to 5 minutes at the end. Keep a close eye to avoid burning.
Rest and Serve
After cooking, let the ribs rest for about 5 to 10 minutes. This allows the juices to redistribute throughout the meat, making every bite juicy and tender. Then slice between the bones and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
Tips for Perfect Oven-Baked Beef Short Ribs
– Low and slow is key: The longer you cook at a lower temperature, the more tender the ribs will be.
– Cover tightly: Wrapping the ribs well with foil traps steam, which helps break down the connective tissue.
– Use a dry rub: This adds layers of flavor beyond just salt and pepper.
– Don’t rush the resting: Resting the meat after cooking locks in moisture.
– Watch the broil: Caramelizing the sauce under the broiler adds fantastic texture and flavor but can burn quickly.
Variations and Extras
– Braising liquid: Some recipes add a mix of water, apple cider vinegar, soy sauce, or Worcestershire sauce to the baking dish to braise the ribs, adding extra moisture and flavor.
– Red wine sauce: For a gourmet touch, braise ribs in a red wine and vegetable sauce before finishing in the oven.
– Bone-in vs. boneless: Bone-in short ribs tend to be more flavorful and juicy, but boneless can work if you prefer.
Cooking beef short ribs in the oven is a rewarding process that yields tender, flavorful meat perfect for any occasion. With a little patience and the right technique, you’ll have a delicious meal that’s sure to impress family and friends. Enjoy your perfectly cooked beef short ribs!