Beef short ribs are 1 of the most delicious cuts of meat. Short ribs can be cooked in the oven that turns out tender, moist, and full of flavor. They are so yummy, not to mention that they are quite easy to make, reheat, and don’t take much time. Here is a guide on how to cook beef short ribs in the oven.
To cook beef short ribs in the oven, preheat oven to 450 degrees F. Season heavily with salt and pepper; after this, place ribs on a cooking sheet, and roast until browned, about 10 minutes. Ensure you wash the short ribs thoroughly, then pat them dry before cooking. If you have time to marinate your meat, do it overnight for a rich flavor.
However, the most common way people cook short ribs is by braising them with liquid, like beef stock, until they’re fall-apart fork tender. When ribs are cooked at too high a temperature, the meat shrinks quickly and tends to toughen. So it’s best to cook ribs low and slow, between 225 and 250 degrees F.
What Are Beef Short Ribs
The beef short ribs are cut from the brisket, chuck, plate, or rib areas of beef cattle. As the name implies, they are shorter than the extremely popular beef back ribs. Some of the different cuts include flanken, Korean-style ribs, and Denver’s ribs.
The rib primal connects the chuck and sirloin primals on one end and the loin primal on the other end. Beef short ribs are cut perpendicular to the bone, typically yielding three or four ribs per 24 oz package.
While they’re not as meaty as the ribeye or prime rib, they have more flavor because they contain more fat and connective tissue. And when cooked slowly, especially in a combination of dry heat like grilling and wet heat like braising, the collagen melts, creating a decadent sauce.
However, the upper rib cage of a cow contains more bone and fat than the tender cuts of meat, like strip loin or filet mignon. Therefore, it’s important to cook short ribs low and slow because of the abundance of collagen, connective tissue, and fat.
Ways to Cook Beef Short Ribs
Beef short ribs are a great way to add depth of flavor and tender, moist and fatty beef to various dishes. Braising, steaming, and smoking are just several methods for cooking beef short ribs.
Braising Beef Short Ribs
The first step to braising beef short ribs is to brown them in a pan. Then transfer the meat to a wire rack and place it in a roasting pan. Pour some beef broth around the ribs, cover the pan tightly with aluminum foil, and bake at 300°F for 3 hours or until the ribs are tender.
This technique works best with cuts of meat that contain plenty of connective tissue (they shrink less during braising) and have long fibers that are easily separated.
The secret to browning the meat is to dry the top surface of each short rib thoroughly so that when it makes contact with the hot pan, there’s no moisture to form a barrier between the meat and heat.
Steaming Beef Short Ribs
The best way to steam beef short ribs is to let the sous vide do the work. It all starts with seasoning the short ribs generously, followed by searing it on both sides.
To steam short beef ribs:
- Bring a pot of water to a boil.
- Layer the ribs on the steamer.
- Set the steamer over the boiling water.
- Then cover and steam for 15 minutes until cooked through.
- Thinly slice and serve with your favorite dippers and sauces.
Smoking Beef Short Ribs
To smoke short ribs, start by removing the membrane on the back of the ribs. Then, rub dry spices onto both sides of the ribs to flavor them. Finally, place an aluminum tray with 1 quart of water on one side of the grill and put the ribs over the other side of the grill. Cover the grill and let it heat for 45 minutes before opening it and checking to see if your meat is done/
How to Cook Beef Short Ribs in the Oven Fast
Beef short ribs are one of the most satisfying cuts to cook. They’re inexpensive, easy to handle, and packed with flavor. Use this simple method for oven-roasted beef short ribs, then try out a variety of cooking times and temperatures. The result will be succulent ribs every time.
Here is a step by step guide:
1. Carefully arrange a rack in the middle of the oven and heat to 300°F.
2. Then sprinkle the short ribs all over with salt.
3. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Let it brown the short ribs for about 10 minutes per batch on all sides. Transfer the browned short ribs to a plate as they’re done.
4. Pour off all but 1 tablespoon of fat from the pot (add more oil if necessary). Add shallots and allow them to cook until softened, about 5 minutes.
5. Add the tomato paste and cook, constantly stirring, until darkened, about 5 minutes.
6. Add the wine and bring to a boil, scraping up any browned bits from the bottom using a wooden spoon.
7. Nestle the browned short ribs among the shallots and pour any accumulated meat juices into the pot as well (it should be almost full; add water if necessary to cover the meat by 1 inch).
8. Bring to a simmer, cover, transfer to the oven, and cook until fork-tender but not falling apart, 2½ to 3 hours (check after 2 hours).
9. Transfer short ribs to a serving platter and enjoy your meal.
How to Cook Beef Ribs in the Oven Slow
To make tasty, tender, slow-cooked beef ribs, follow this recipe to ensure the best results every time. You can start the ribs off in a large pot of water if you wish for extra tenderness, but it is unnecessary. Remember, these are already going to be super-tender. Follow these steps:
Purchase the best beef ribs you can by asking for short ribs that are one inch thick(beef cuts from the belly of the cow near the brisket). They shouldn’t be too expensive.
Properly rinse the ribs and pat dry with paper towels. Discard any cartilage or excess fat. Place prepared ribs in slow cooker and cover with Worcestershire sauce.
Pour the barbecue sauce over the ribs and season them with garlic powder, black pepper, and salt. Cover with lid.
Cook on low heat for 7 hours without uncovering.
Serve with corn on the cob, coleslaw, and potato salad. Or anything else you like really – it’s totally up to you.
Meanwhile, the USDA says beef ribs need to reach an internal temperature of 145 degrees Fahrenheit and rest for 3 minutes before consuming. So the only way to make sure they are cooked to perfection is with a meat thermometer.
A digital instant-read meat thermometer will help you determine whether your roast or steak is done. Also, remember that different rib parts will cook at different rates, so it’s best to stick the thermometer in the thickest part.
How Long to Bake Short Ribs in Oven
Cooking time for beef short ribs in the oven varies based on the size of the ribs and whether or not they have bones. Baking time is typically 3 to 4 hours for boneless ribs and 4 to 5 hours for bone-in ribs.
Meanwhile, For tender short ribs, marinate your short ribs in olive oil and salt, then sear them in a hot pan to lock in the juices. Then transfer to a low-temperature oven if you cook them for several hours. For super tender ribs, cook for 6-7 hours.
Note: The ribs are done when they’re brown and super tender but not falling apart. Cook them at 300F to 350F until they’re fork-tender (or feel like a juicy steak). If you skip the boiling step, you’ll likely need to add an hour or so of oven time.
How Long to Cook Short Ribs in Oven at 350
When making short ribs, you want to ensure that they are cooked to the proper temperature for a minimum of 135 degrees F.
To know how long to cook short ribs in the oven at 350, you must make sure they are oven-baked boneless beef short ribs. Short ribs that are prepared without a bone take around an hour and fifteen minutes at 325 degrees Fahrenheit.
Look out for browned or charred ribs; when they’re ready, they will smell amazing, and the meat should be tender, falling off of the bone.
However, It also depends on a few different things. For example, if your oven is preheated and at 350 degrees from the start of cooking, your food should be ready within an hour or two. But, of course, it all depends on if you have enough room left in your oven. If not, then make sure that you let it cook longer until it’s done (but don’t let them turn into mush).
How Long to Cook Short Ribs in Oven at 400
To cook short ribs at 400, you will need to cook them for about 20 minutes per pound. Place the short ribs in a prepared roasting pan and bake at 400 degrees Fahrenheit for 20 minutes per pound; it is done when the meat thermometer reads 160-165 F.
Depending on the size and the oven rack location, the cooking time could be from 40-45 minutes to over an hour, so keep an eye on them after about 30 minutes.
Generally, The short ribs are done when they are fork-tender, and the meat is almost ready to fall off the bone. It should take about 3 hours in a 350°F oven, or 2 1/2 to 3 hours in a 400°F oven.
How Long to Bake Korean Short Ribs in Oven
Korean Short Ribs are a family holiday tradition,slow-cooking them in the oven by just popping the ribs in a baking dish, filling it with water, covering it with aluminum foil, and baking for 3 hours at 300° F (149° C). They turn out tender, juicy, and deliciously flavorful.
Cooking time depends on how much beef you want to serve and what dish you’re making. If you want to make short ribs, bake them for 20 minutes per pound at 350 degrees Fahrenheit on a baking sheet.
How to Cook Thin Cut Beef Short Ribs in Oven
A thin cut rib is a cut of beef that comes from the chuck primal or the rib primal. The former comes from between the fifth and sixth ribs, while the latter comes from between the sixth and twelfth ribs. When cooked properly, short ribs result in fork-tender cuts of beef that are full of rich flavor.
To cook thin-cut beef short ribs in your oven, preheat the oven to 400 degrees Fahrenheit. After opening a sealed pack of beef short ribs, spread them out in a roasting pan and season with the desired salt and pepper.
Place the pan into your oven and cook each side for eight to 10 minutes until browned. Then, reduce the heat to 225 degrees Fahrenheit, turn the ribs again and roast them for 30 minutes.
Meanwhile, a thick-cut steak can be as juicy and tender as a ribeye or filet mignon when cooked properly. So while the thickness of the cut is important, the overall quality of the meat counts just as much.
How to Bake Short Ribs
Short ribs are pretty tough (and thus inexpensive). They will get tougher and dryer if you cook them with direct heat. So low, slow cooking — combined with a generous amount of basting with a marinade — are the keys to getting the best results from short ribs. And remember, beef short ribs have loads of beefy flavor on their own, so don’t overpower them by adding too many great herbs or spices.
Here is a step by step guide:
Preheat the oven between 270-275 degrees F, then heat the olive oil in a large skillet over medium-high heat. Sprinkle the ribs with salt and pepper. Sear the ribs on all sides, front and back, for about 2 minutes per side.
Place in a large roasting pan, meaty side up, and pour off all but 3 tablespoons of fat from the pan. Add garlic before cooking for 1 minute until fragrant. Pour in the wine and place the pan over high heat; bring to a boil and boil until they are reduced by half, 8 to 10 minutes. Add broth, thyme, and bay leaves. Season with salt and pepper, if needed.
Bring to a boil again; carefully pour the liquid over ribs. Cover tightly with foil and braise in the oven until tender, 11/2 hours. Remove c and cook until browned, 15 to 20 minutes more. Skim fat off the surface of the sauce before serving.
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How to Cook Flanken Ribs in Oven
Flanken Ribs are thin cuts of ribs, typically with the bones still attached. The ribs are usually about 1/4 inch thick and cut across three or four ribs at a time. There is less meat on these sections of ribs, and they can easily be prepared and cooked in the oven.
Cooking flanken ribs in the oven is a simple process, even if you don’t have any experience cooking ribs at all. The process is basically to cook them slowly and gently, with moderate heat. Overcooking flanken ribs can ruin them, sometimes by making the meat too tough. Different temperature and time combinations will give you different results.
To cook flanken ribs in the oven, preheat the oven to 350 degrees. Then, take the ribs out of their packaging and blot them dry with paper towels.
Season the ribs liberally with salt and pepper and place them in a glass baking dish along with one-half cup each of soy sauce and water.
Cover the dish tightly with aluminum foil, place it on a rack in the lower third of your oven and bake for two hours.
After two hours, turn the oven off and let the ribs sit inside for 30 minutes before taking them out.
How to Cook Boneless Beef Ribs in the Oven
Cooking boneless beef ribs in the oven is convenient for entertaining and family meals. The oven roasting technique takes about 2 to 3 hours for most recipes, depending on the temperature you choose to cook at. This cooking technique is perfect for slow-cooked or dry-roasted ribs that use the dry heat from the oven and the moisture of a marinade to tenderize the meat.
Here is a step by step guide:
1. Preheat the oven to 425F.
2. Place a baking rack on a baking sheet that has sides.
3. Rinse the ribs and pat dry with a paper towel. Cut them into 2 or 3 big pieces if the ribs are long. Tuck the spare ribs under themselves to create a neat, rounded package instead of one long rectangular slab of meat.
4. Rub the ribs with spices, coating evenly on all sides and ends, much as you would apply dry rub to pork ribs.
5. Bake for 10 minutes and then turn the temperature down to 300F without opening the oven door. Cook for 1 hour and 45 minutes more, or until an instant-read thermometer inserted into the thickest part of the rib reads 175F.
6. Remove and set aside in a warm place, tented with aluminum foil, before cutting into 4 individual ribs per portion and serving with barbecue sauce
How to Cook Beef Short Ribs on the Grill
The key to cooking short ribs is not to rush the process. A very low temperature or braising technique will produce tender, flavorful meat. Of course, this assumes that you begin with high-quality meat. Beef short ribs are great cuts of meat for cooking on a grill or smoker.
Follow these steps:
Step 1: Season the beef short ribs generously with salt and pepper on all sides. (If you have time, season them at least 12 hours ahead of time, cover, and refrigerate.)
Step 2: Heat your outdoor grill to high heat (450° to 550°).
Step 3: Oil the grate. Place the ribs over direct heat. Sear for about 4 minutes per side until well browned. Next, move the ribs over indirect heat. Cover the lid, lower the grill temperature to 325°F, and cook until the meat is tender and falls off the bone easily when lifted with tongs, 1 1⁄2 to 2 hours. Note: Alternatively, you can braise the ribs in a 325°F oven in a roasting pan covered with foil or a tight-fitting lid for 2 1⁄2 hours. Check occasionally and add more water as needed so that it doesn’t dry out completely.
Step 4: Remove from heat and allow it to rest for 5 minutes. Taste for seasoning and adjust as needed. Cut into individual ribs and serve warm or at room temperature.
The best way to cook beef short ribs in the oven is to bake them at the highest temperature for a few minutes, then reduce the temperature and continue to cook them until they are tender. However, with this post on how to cook beef short ribs in the oven, you must have gotten some other things that you can do to ensure a juicy and tender rib.
- 1 Oven
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon ancho chilli powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- 2 pounds English-cut short ribs
- 2 tablespoons barbecue sauce
- Create the snag: Combine the salt, paprika, cumin, garlic powder, chilli powder, and brown sugar in a small bowl. Once a crumbly mixture formed, add the oil and continue mixing. The ribs should be covered with the spice mixture and left to rest for one to two hours at room temperature or even overnight in the refrigerator. Bring the ribs to room temperature before cooking if you plan to refrigerate them.
- Set the oven to 250°F and reposition the oven rack to the centre. Ribs are laid out in a single layer on an aluminium foil-lined baking pan. In order to create a packet containing the ribs, place another piece of foil on top and crimp the foil sheets together. After three hours of baking, check the ribs: the thickest section of the ribs should be 203°F internally and be fall-off-the-bone tender. Bake them for an additional 30 to 60 minutes if they are not done.
- Remove the ribs from the oven after they are tender, and then turn on the broiler. Return the ribs to the oven and broil for 5 minutes or until the outside is crispy. Apply barbeque sauce to the ribs with a pastry brush.