This Baked Beef Short Ribs 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.
5tablespoonjerk seasoning blend(or Cajun seasoning blend (store bought or homemade))
6tablespoongrape-seed (or olive oil)
4garlic cloves(use fresh garlic cloves)
1tablespoonshallot
½tablespoonkosher 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
**Please note: Nutritional values serve as a guide only as values may vary. Also note that oven temperatures can vary.
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.