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The Best Oven Baked Beef Short Ribs Recipe

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3.9 from 12 reviews

Tender and flavorful oven-baked beef short ribs cooked low and slow to achieve fall-off-the-bone perfection, finished with a caramelized BBQ sauce glaze for a rich smoky taste.

Ingredients

Meat

  • 5 lb beef short ribs

Spice Rub

  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil (optional to help spices adhere)

Sauce

  • 1 cup BBQ sauce (high-quality store-bought or homemade)

Instructions

  1. Season and Prepare the Meat: Use a sharp knife to trim excess fat if desired, then pat the beef short ribs dry with paper towels. In a small bowl, mix together salt, smoked paprika, onion powder, garlic powder, ground cumin, black pepper, and olive oil if using. Rub this spice blend liberally on all sides of the ribs.
  2. Preheat Oven and Prepare Tray: Preheat your oven to 325ºF (160ºC). Line a large, rimmed baking tray with aluminum foil and have extra foil ready to tightly cover the ribs during cooking.
  3. Arrange and Wrap Ribs: Place the seasoned ribs bone side down on the foil-lined baking tray. Wrap the ribs tightly with 2-3 sheets of foil to ensure steam does not escape and the meat stays moist during cooking.
  4. Cook the Ribs Low and Slow: Transfer the wrapped ribs to the oven and bake for 3 to 4 hours. Start checking for tenderness at the 3-hour mark. The ribs are done when the meat is fork-tender, pulling away from the bone easily, and reaches an internal temperature of 190ºF (88ºC).
  5. Baste with BBQ Sauce and Finish Cooking: Carefully remove the foil, baste the ribs liberally with BBQ sauce, and return them to the oven for an additional 30 minutes to caramelize the sauce. For extra caramelization, broil the ribs for 3-5 minutes at the end.
  6. Rest and Serve: Let the ribs rest for a few minutes out of the oven to allow juices to redistribute. Then cut into portions and serve.
  7. Storage Instructions: Store leftovers in an airtight container in the fridge for 3-4 days or freeze wrapped tightly in foil and freezer bag for up to 3 months. To reheat, bake covered with beef broth at 325ºF (165ºC) for 15-20 minutes until heated through, then uncover and bake 5-10 more minutes for a crisp exterior. Ensure reheated meat reaches 165ºF (74ºC) internally before serving.

Notes

  • Removing some fat is optional; leaving fat can add flavor and moisture.
  • Use a digital meat thermometer for best results to check doneness.
  • Cover ribs tightly with foil to create a steaming environment for moist meat.
  • Broiling at the end enhances the barbecue sauce caramelization for better flavor.
  • When reheating, adding beef broth and covering prevents drying out the ribs.
  • Ribs can be cooked up to 4 hours—longer cooking will result in more tender meat.

Find it online: https://marthatasty.com/the-best-oven-baked-beef-short-ribs-recipe/