Cooking beef short ribs in the oven has never been easier (or tastier). Just like my crockpot beef brisket, this beef short ribs recipe covers the meat with a simple, flavorful spice rub, then bastes it in BBQ sauce for a truly delicious protein. The main difference is that this time, I am ditching the slow cooker for a tried-and-tested oven method. These bone-in beef short ribs are sticky, sweet, smoky, savory, and delicious, with a truly delectable, tender, melt-in-the-mouth texture the entire family will love. And, although oven baked beef short ribs take 3-4 hours to cook, they’re super simple to prepare, require only easy-to-find (and primarily pantry staple) ingredients, and very little “hovering”!
Top Tips for Cooking Beef Short Ribs in the Oven
Ingredients You Need
Beef short ribs: Look for short ribs that are a bright red color (not grayish or browning), well-raised, with plenty of marbling (fat streaks throughout the meat), which helps make for more flavorful, tender meat. I used English Cut (not flanken). The spice rub: You only need simple, inexpensive pantry staples for a super flavorful seasoning. Garlic powder, Onion powder, Cumin, Smoked paprika, Sea salt, Black pepper.
Add more flavor to this recipe with dried herbs, like rosemary or thyme. Alternatively, you could experiment with pre-made spice blends, like Cajun seasoning or a BBQ rub.
Olive oil: (Optional) to help the spices adhere to the meat. Not necessarily needed. BBQ sauce: Use your favorite – a high-quality store-bought or homemade BBQ sauce will take the ribs to the next level.
How to Cook Beef Short Ribs in the Oven
Season and Prepare the Meat
First, preheat the oven to 325ºF/160ºC and line a large, rimmed baking tray with aluminum foil, preparing a second sheet to cover the ribs. Then, use a sharp knife to remove some of the fat, if preferred (I kept it). Also, use paper towels to pat the beef dry. Meanwhile, in a small bowl, combine all the meat rub ingredients and mix well. Then, rub it liberally into the meat on all sides. Transfer the ribs to a baking sheet bone side down, and tightly wrap them with the foil (use 2-3 sheets if necessary to avoid steam escaping).
How Long Do You Cook Beef Short Ribs in the Oven?
Transfer the baking sheet to the oven and bake for 3-4 hours, first checking on the ribs at the 3-hour mark. Checking for doneness: To determine if the ribs are cooked, insert a fork or meat thermometer into the thickest part of the meat (avoid the bones). It should be fall-off-the-bone tender with the meat visibly pulling away from the bone and with an internal temperature of 190ºF/88ºC.If you only have a fork, insert it into the meat and gently twist or rotate it. If the meat starts to separate or shred easily, it is a good sign that it is cooked to perfection. Once ready, remove the foil from the ribs, baste them liberally with the barbecue sauce, and return them to the oven for 30 minutes. For even more caramelization, broil the ribs for 3-5 minutes at the end. Allow the meat to rest for a few minutes, then cut and enjoy!
How to Make the Drippings into a Gravy
Short beef ribs typically have a moderate amount of fat marbling throughout the meat. And while removing the fatty outer layer can help reduce the overall fat content, some fat will still remain in the meat. However, this remaining fat contributes to the flavor and tenderness of the cooked meat. And there will be cooking liquid (juices/drippings) in the baking pan once done cooking. You can turn these drippings into a type of gravy/sauce by first whisking 2 Tbsp each of melted butter and flour into a paste in a large Dutch oven or skillet. Then pour in the drippings and heat over medium-high heat, whisking constantly, until thickened to your desired consistency. For a lighter version: to avoid excess fat in the gravy, I prefer preparing it without the use of butter or oil. You can achieve a delicious result with this easy method too. First, transfer the drippings from the baking pan to a saucepan or skillet and heat it over medium heat. In a small bowl, dissolve 1-2 tablespoons of cornstarch (or your preferred thickening agent) in an equal amount of cold water. Slowly pour the cornstarch slurry into the saucepan while stirring constantly. Keep stirring as the mixture thickens, adjusting the heat as needed. Once the gravy reaches the desired consistency, remove it from the heat.
Serving Suggestions
These baked beef short ribs are melt-in-the-mouth tender and absolutely packed with rich and delicious flavor, perfect for serving alongside:
Creamy mashed potatoes or cauliflower, Couscous, polenta, or pasta salad, Mac n’ cheese, Roasted vegetables (potatoes, beets, carrots, Brussels sprouts, broccoli, corn on the cob, etc.), Creamed or sauteed spinach, Sauteed asparagus, green beans, or mushrooms, A leafy green side salad (with a fresh vinaigrette to cut through the richness of ribs).
More Beef Recipes
Braised Lamb Shanks Steak Marinade Hamburger Casserole Air Fryer Steak Ground Beef Tacos Pepper Steak
If you try this recipe for beef short ribs, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
