These Sticky BBQ Oven-Baked Beef Short Ribs are cooked low and slow until fork-tender for melt-in-your-mouth goodness.
They're easy to prepare, require minimal ingredients, and are very low-maintenance. There's only ONE caveat. This recipe takes between 3½ and 4 hours or possibly a little longer for the best results. They need time and moisture to break down, which is why a low oven temperature and keeping them covered are key to getting that fork-tender texture.
If you love slow-cooked beef dishes like this, my oven-baked chuck roast delivers the same tenderness with minimal effort.
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Common Mistakes and How to Avoid Them
One of the biggest mistakes people make with beef short ribs is trying to rush the process. Short ribs aren't tough because they're cooked incorrectly; they're tough because they haven't cooked long enough.
Another common issue is not using enough liquid in the pan. Short ribs need a braising environment, not dry heat. A small amount of liquid in the pan, combined with a tightly covered dish, prevents the meat from drying out while it slowly tenderizes.
Finally, uncovering the ribs too early can stop the braising process altogether by allowing moisture to escape.
Top Tips
- You can also marinate the ribs overnight in the fridge by placing them in a large ziploc bag, pouring in the marinade, and rubbing it all around the ribs until they're well coated.
- If marinating overnight, the next day, remove the marinated ribs from the fridge and place on the countertop (for 30 minutes or so), so they come to room temperature before baking in the oven.
- For the most tender short ribs, first enclose the ribs in foil (similar to a packet), then cover tightly with 2 to 4 layers of foil (refer to the photos above).
- If you decide to trim the fat before cooking the ribs, only trim if the fat is really excessive (the fat adds to the flavor and the tenderness of the meat).
- Beef needs salt; season the ribs liberally with kosher salt unless you're following a low-sodium diet.
- Beef short ribs are done when you can easily cut through them with a fork. It shows how tender they are.
Covered vs. Uncovered (This Is Important)
Beef short ribs should be covered for most of the cooking time. Covering the pan traps steam and keeps the ribs gently braising for maximum tenderness.
However, if you want a deeper color or slightly caramelized edges, you can uncover the ribs right before the cooking time is up and run them under the broiler for a couple of minutes. If you do this step, WATCH THEM CLOSELY, SO THEY DO NOT BURN. In fact, do not walk away from the stove.
How to Cook Oven-Baked Beef Short Ribs
- Make the marinade by adding a jerk marinade or Cajun seasoning, grapeseed oil, shallots, and garlic to a food processor.
- Blitz until all ingredients are combined.
- Wash the ribs in a colander and pat dry with paper towels until thoroughly dried.
- Arrange the ribs on a prepared baking dish lined with heavy duty foil paper.
- Pour the marinade over the ribs and REALLY massage until the ribs are well coated, especially the meaty side.
- Tightly cover the baking dish with heavy duty foil making sure all sides are well secured (use between 2 to 4 sheets to prevent any steam from escaping).
- Remove the ribs from the oven when they're ready.
- Remove liquid from pan and discard.
- Slather ribs with your favorite BBQ sauce or not either way place the ribs under the broiler for 2 to 4 minutes, closer to 4 minutes.
- Now you have perfectly tender oven baked beef short ribs.
FAQs
Short beef ribs are a tougher cut of meat and when baking in the oven they must be covered tightly with foil to prevent any steam from escaping. This process allows the meat to become moist, soft and fork tender over an extended period of time. Make sure you overlap the foil and tightly seal the edges around the pan to prevent any steam from seeping out; this will ensure that your ribs come out nice and tender.
For this recipe, I recommend baking the short ribs with the bone-side down and the meaty side up as this will allow the fat to melt into the meat which will ultimately add more flavor.
It really depends on the size of the ribs. If your short ribs are large in size and very meaty, like mine were, I suggest baking them in the oven for approximately 3-½ to 4 hours then increasing the oven temperature to 300 degrees F and cooking for an additional 1 to 2 hours until you're able to cut through the ribs with a fork.
Storing: To store leftover short ribs, place them in a freezer-safe container with an airtight lid or a ziplock bag, and store in the freezer for up to 3 months, or in the fridge for up to 3 days.
Reheating: When the ribs reach room temperature, place them on a baking sheet or baking dish, cover with foil, and bake at 375 degrees until heated through.
Yes, however, if you cook beyond fork tender the meat will begin literally falling off the bone and may start shredding. If that's what you prefer then you have nothing to worry about.
Serving Suggestions
A few of my favorite side dishes to serve with ribs are: Garlic-herb mashed potatoes, a simple green salad, sauteed green beans to balance out the richness of the ribs, or Southern fried corn for creaminess.
📖 Recipe
Baked Beef Short Ribs
Baked Beef Short RibsEquipment
- Oven
- Baking dish
- Aluminum foil
- Paper towels (to pat dry ribs)
- Sharp knife to remove any excess fat if necessary
Ingredients
- 4 lbs beef short ribs
Marinade
- 5 tablespoon jerk seasoning blend (or Cajun seasoning blend (store bought or homemade))
- 6 tablespoon grape-seed (or olive oil)
- 4 garlic cloves (use fresh garlic cloves)
- 1 tablespoon shallot
- ½ tablespoon kosher salt (½ tablespoon + 1 teaspoon of kosher salt UNLESS you're following a low sodium diet)
Instructions
- Add jerk or Cajun seasoning, grape-seed oil or olive oil, fresh garlic cloves, shallot, kosher salt and black pepper to a mini blender, food processor or hand-held blender and blend all ingredients for 30 seconds to 1 minute.
- Wash the ribs in a colander and pat dry with paper towels until thoroughly dried.
- Arrange the ribs on a prepared baking pan or baking dish lined with heavy duty foil paper.
- Pour the marinade over the ribs and REALLY massage until the ribs are well coated, especially the meaty side.
- Make sure the ribs are arranged with the bone side down.
- Tightly cover the baking dish with heavy duty foil making sure all sides are well secured (use between 2 to 4 sheets to prevent any steam from escaping).
- Place in a 250 degree preheated oven and bake for 3-½ to 4 hours then lift a corner of the foil and open the foil packet, grab a fork and see if you can easily cut through the meatiest rib. If you can't, they're not ready to come out of the oven. Increase the oven to 300 degrees F and continue cooking for about 1-½ more hours.
- Remove the ribs from the oven when they're ready meaning you can cut through them easily using a fork.
- Place the ribs on a clean platter leaving the liquid from the baking pan behind.
- Place the ribs back into the baking pan and slather the ribs with your favorite BBQ sauce.
- Place the ribs under the broiler for approximately 2 to 4 minutes to caramelize the outer surface of the ribs (stand by to make sure the ribs do not burn).
- Serve them with your favorite side dish.
Notes
- If you'd like, you can also marinade the ribs overnight in the fridge by placing the ribs in a large ziploc bag, pouring in the marinade, and rubbing the marinade all around the ribs until they're well coated.
- If marinating overnight, the next day, remove the marinated ribs from the fridge and place on the countertop (for 30 minutes or so), so they come to room temperature before baking in the oven.
- For the most tender short ribs, first enclose the ribs in foil (similar to a packet) then cover tightly with 2 to 4 layers of foil (refer to the photos above) while the ribs are baking at a very low temperature.
- Beef needs salt, season the ribs liberally with kosher salt unless you're following a low-sodium diet.
- If you decide to trim the fat before cooking the ribs, only trim if the fat is really excessive (the fat adds to the flavor and the tenderness of the meat)
- Bake the short ribs long and slow until you're literally able to cut through the ribs with a fork.
- Although BBQ sauce is optional, it also adds another depth of flavor and gives you the feeling of eating outdoor BBQ if a grill isn't available.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Ben Pawliger says
I love this recipe and shared with a few friends. Great taste and meat fell right off the bone. Perfectly cooked.
CookingwithBliss says
Hey Ben - Thanks so much for leaving a comment. I'm so happy that you enjoyed this recipe and shared it with a few friends. I hope you have a great week and take care.
kinsey bruno says
Amazing! Tasted great and fell right off the bone, thanks for sharing!
CookingwithBliss says
Hey Kinsey - You are so welcome and thank you very much for taking a moment to leave a comment. Have a wonderful day and thanks for visiting.