** Updated on 4/10/2020 **
Baked Beef Short Ribs coated in the most flavorful marinade cooked until fork tender. No grill required.
This recipe comes to you loaded with flavor, minimal ingredients, and with ease. They're perfect with bone-in or boneless short ribs. If you're looking for melt-in-your-mouth goodness, you gotta try this.
- Beef short ribs
- Kosher salt
- Garlic powder
- Onion powder
- Smoked paprika
- Red pepper flakes
- Baking sheet
- Aluminum foil
How do you brown beef short ribs
When browning beef short ribs you have 2 options:
- Searing on the stove-top - This is done by placing a saute pan over medium high heat then adding 2 to 3 tablespoons of grape-seed oil to the pan and placing the short ribs with the meaty side down for about 6 to 8 minutes until a nice brown outer crusty coating form.
- Bake at a high temperature then lower the temperature of the oven - This is done by preheating your oven to a high temperature then lower the temperature of the oven to continue baking until the short ribs are fork tender.
I have used both methods and honestly the end result is just the same... tender and bursting with flavor.
The latter method alleviates the extra step of searing and also may prevent you from dirtying up an extra pan. With that being, let's skip the searing and start the browning process in the oven.
Whether you brown beef shorts ribs by searing first or start by baking at a high temperature, this is an important step and shouldn't be overlooked.
How to cook beef short ribs
- Cooking beef short ribs in the oven is a really easy process. Here's my fool-proof method to baking ribs that are melt in your mouth tender.
- Remove any excessive fat from the short ribs then wash and pat dry with paper towels.
- Season liberally with kosher salt and my favorite seasoning blend to use as a dry rub. Next, add the short ribs to a ziploc resealable bag along with 1/4 of grape-seed oil. Push out any air then seal the ziploc bag and move the ribs around until they are all coated. Marinate in the fridge for at least 30 minutes up to 24 hours.
- After removing the short ribs from the fridge, place them on the counter top and allow them to come to room temperature. Arrange the short ribs with the meaty side up on a baking sheet and place them in a 450 degree preheated oven for 25 minutes so they can brown. At the 25 minute mark, lower the temperature to 350 degrees and remove the short ribs from the oven and cover with foil making sure the edges are sealed tightly to prevent any steam from escaping.
- Bake for 2-1/2 hours covered then place under the broiler for 3 to 4 minutes to get crusty outer coating back and serve.
Should I cover ribs when cooking in the oven
Yes, you should cover ribs when cooking in the oven. After you have browned the ribs by baking at a high temperature, take 2 or maybe 3 sheets of foil paper and cover the ribs in the baking pan. Make sure you overlap the foil and seal the edges around the pan to prevent any steam from seeping out this will ensure that your ribs come out nice and tender.
- Make sure to brown first either by searing on the stove-top or by baking at a high temperature then lowering the temperature to continue to bake
- For the most tender short ribs, cover with foil while the ribs are baking at a low temperature
- Do not be afraid to season liberally
- 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 for the most tender meat
What to serve with ribs
Ribs can go with just about any side dish. Whether it's Fall, Winter, Spring or Summer, ribs go nicely with:
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If you're not in the mood to fire up the grill, no worries... these perfectly baked beef short ribs would be ideal to serve your family or friends.
Thanks for visiting.
This Beef Short Rib Recipe comes to you loaded with flavor, minimal ingredients, and with ease. If you're looking for melt-in-your-mouth goodness, this is the recipe for you.
- 14 beef short ribs
- 3 tbsp grape-seed oil
- 1/2 tbsp kosher salt or less
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp smoked paprika
- 1 tsp red pepper flakes
- 1 tsp coriander
- 1 tsp cumin
Wash and pat dry ribs with paper towels. Season liberally with kosher salt and seasoning blend. Add to large resealable ziploc bag with grape-seed oil. Push air out of ziploc bag and seal. Move ribs around in ziploc bag until coated. Marinate for at least 30 minutes up to 24 hours. After marinating, place ribs on counter top to come to room temperature.
Preheat oven to 450 degrees. Remove ribs from ziploc bag and arrange on a baking sheet with meaty side up. Place ribs in oven to bake for 25 minutes. Baking at this high temperature will cause the ribs to brown which is what we want.
After 25 minutes, lower the temperature of the oven to 350 degrees and remove the ribs from the oven and cover tightly with foil making sure the side are sealed to prevent steam from escaping. Retaining steam is important for tenderizing the ribs. Continue to bake the ribs covered for 2-1/2 hours.
Uncover the ribs and place under the broiler for 3 to 4 minutes.
Serve with your favorite side and enjoy.
**Please note: Nutritional values serve as a guide only as values may vary.