Master the Art of Tender Beef Short Ribs: An Easy, 4-Ingredient Oven Recipe
Prepare to savor the incredible flavor of melt-in-your-mouth beef short ribs, a dish so tender it practically falls off the bone. The magic lies in our simple, yet effective, low and slow cooking method in the oven, transforming a humble cut of beef into a gourmet experience. What’s even better? This recipe requires just four core ingredients, making it an accessible and stress-free option for any home cook looking to impress with minimal effort.
Why This Recipe Works: The Secret to Irresistibly Tender Beef Short Ribs
This beef short ribs recipe stands out because it embraces simplicity, allowing the inherent, rich flavor of the beef to truly shine. There’s no need for an extensive list of ingredients or complex techniques. With just a touch of garlic salt and freshly ground black pepper, you unlock a depth of flavor that is both satisfying and incredibly comforting. The beauty of short ribs lies in their marbling, which, when cooked properly, renders down to create an unbelievably succulent and flavorful meat.
The cooking process involves a two-step method designed for perfection. First, you’ll sear the beef short ribs in a hot skillet. This crucial step creates a beautiful, caramelized crust, locking in juices and adding a layer of complex flavor through the Maillard reaction. After searing, the ribs are transferred to a baking dish for a long, slow braise in a low-temperature oven, typically over 3-4 hours. This gentle heat breaks down the tough connective tissues, resulting in that coveted “fall-off-the-bone” tenderness we all crave. While we also love our Instant Pot beef short ribs recipe for those days when time is of the essence, the oven method provides an unparalleled depth of flavor and texture that truly sets it apart.
Understanding Beef Short Ribs: A Culinary Delight
Beef short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is often layered with generous amounts of flavorful meat and connective tissue. This specific composition is precisely what makes them ideal for slow cooking methods. When cooked low and slow, the collagen in the connective tissue breaks down into gelatin, infusing the meat with moisture and creating that characteristic succulent, tender texture.
There are generally two main types you’ll find: English-cut and Flanken-cut. English-cut short ribs are cut parallel to the bone, leaving a thick piece of meat on top of each bone, often sold as individual ribs. Flanken-cut ribs are cut across the bone, resulting in thinner strips of meat that have several pieces of bone in each slice. For this particular oven-braised recipe, English-cut is typically preferred for its substantial meatiness, though boneless short ribs (which are essentially the meat from English-cut ribs with the bones removed) also work beautifully and offer easier eating. The rich marbling, or intramuscular fat, within short ribs contributes significantly to their deep, beefy flavor and incredibly tender texture once cooked to perfection.
Essential Ingredients You Will Need
You’ll be amazed at how much flavor can be achieved with such a minimalist ingredient list. For all precise measurements, along with detailed instructions, refer to the convenient printable recipe card located at the conclusion of this post.
Ingredient Spotlight & Smart Substitutions
BEEF – The star of our dish! You have the flexibility to use either bone-in or boneless beef short ribs for this recipe. Bone-in ribs tend to impart a deeper, richer flavor to the dish, as the marrow and bone contribute to the overall taste during the slow cooking process. Boneless ribs, on the other hand, offer convenience and are easier to eat once cooked. Regardless of your choice, the key is to cook them until they reach an internal temperature of 190 – 205 F. This seemingly high temperature is crucial for breaking down the connective tissues and collagen, which is what gives short ribs their signature fall-apart tenderness, far beyond what you’d typically cook a steak to.
SEASONINGS & ADDITIONS – While our recipe intentionally keeps it simple with garlic salt, black pepper, and olive oil to let the natural beef flavor shine, you can certainly customize the seasonings to your preference. Beef short ribs, with their rich marbling and robust flavor, can beautifully complement a wide array of spices and herbs. Consider adding a pinch of smoked paprika for a smoky undertone, a dash of onion powder, or a sprig of fresh rosemary and thyme to the baking dish for an aromatic twist. A bay leaf or a splash of beef broth or red wine can also enhance the braising liquid, though not strictly necessary for tender results. Feel free to experiment with your favorite flavor profiles; the forgiving nature of short ribs means it’s hard to go wrong!
Mastering the Art of Oven-Baked Beef Short Ribs: Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize each stage of making this incredibly delicious recipe. For a quick reference or to print the full recipe with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Preheat Oven: Begin by preheating your oven to a consistent 275 F (135 C). This low temperature is vital for the slow-cooking process that ensures ultimate tenderness, giving the connective tissues ample time to break down.
- Prepare Seasoning Blend: In a small, clean bowl, combine the olive oil, garlic salt, and black pepper. Whisk these ingredients thoroughly until they form a well-mixed, fragrant paste. The olive oil helps distribute the seasonings evenly and aids in the searing process.
- Season the Ribs: Using gloved hands (this helps keep your hands clean and ensures even application), generously rub the oil and spice mixture all over each short rib. Make sure every surface of the meat is coated to maximize flavor penetration and create a delicious crust during searing.
- Sear for Flavor: Place a skillet over medium-high heat. It’s important not to add any additional oil at this stage, as the olive oil from your rub is sufficient. Once the skillet is smoking hot, carefully place the short ribs in it and sear them on all sides until a rich, dark brown crust develops. This searing process creates immense depth of flavor and a beautiful texture, contributing significantly to the final taste.
- Prepare for Braising: Line a square baking pan or a suitable casserole dish with aluminum foil, then spray the foil with cooking spray to prevent sticking. Arrange the seared ribs evenly in the prepared pan. This helps with cleanup! Cover the pan very tightly with another layer of aluminum foil. A tight seal is crucial to trap moisture and create a steamy environment that tenderizes the ribs over several hours.
- Slow Bake to Perfection: Place the tightly covered pan in your preheated oven and bake for 3 1/2 to 4 hours. Resist the urge to peek during the initial baking period, as opening the foil releases crucial heat and moisture. The ribs are ready when the meat is incredibly tender and can be easily pulled away from the bone with a fork. If after 3.5 hours they aren’t quite there, recover and continue baking in 30-minute increments until desired tenderness is achieved.
Frequently Asked Questions & Expert Tips for Perfect Short Ribs
For truly juicy, fall-apart tender beef short ribs, you’re aiming for a higher internal temperature than you might expect for other cuts of beef. We recommend an internal temperature of around 190 – 205 F (88-96 C). This range is specifically chosen because it allows the tough connective tissues and collagen in the short ribs to fully break down into succulent gelatin. Use an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone if present) to ensure accuracy. Don’t worry, even at this temperature, the low and slow cooking ensures the meat remains incredibly moist, not dry.
Leftover beef short ribs are a delicious treat! Allow them to cool completely to room temperature before transferring them to an airtight container. They will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze them for up to 3 months. To reheat, gently warm them in the oven (covered) or on the stovetop over low heat with a splash of broth or water to maintain moisture. This helps prevent them from drying out and keeps them tender.
Absolutely! Beef short ribs are an excellent make-ahead meal, as their flavor often improves the next day. You can cook them completely, allow them to cool, and then refrigerate them in their cooking juices. When ready to serve, simply reheat them gently in the oven at a low temperature (around 300 F / 150 C) until warmed through, usually about 30-45 minutes, still covered. The chilled fat will solidify, making it easy to skim off any excess before reheating for a less greasy finish.
For this oven-braised recipe, English-cut beef short ribs are generally preferred. These are cut parallel to the bone, yielding thick, meaty portions. You can opt for bone-in or boneless. Bone-in ribs will impart more flavor due to the marrow, while boneless ribs offer convenience. Look for ribs with good marbling (streaks of fat within the meat), as this contributes significantly to tenderness and flavor during the long cooking process. If you can only find Flanken-cut ribs, they can still be used, but may cook slightly faster and require adjusting the cook time.
Delicious Serving Suggestions to Complement Your Meal
Beef short ribs are a hearty and flavorful main course that pairs wonderfully with a variety of side dishes. For a classic and comforting meal, serve them alongside creamy mashed potatoes or a fluffy bed of white or brown rice, which will soak up any delicious juices. Roasted vegetables like carrots, asparagus, tender broccoli, or vibrant green beans make an excellent complement, adding freshness and texture. You could also opt for a rich polenta or a side of crusty bread to mop up the savory pan drippings. Garnish with a sprinkle of fresh chopped parsley for a pop of color and herbaceous flavor. For an elevated touch, consider pairing with a bold red wine like a Cabernet Sauvignon or a Zinfandel, which beautifully complements the richness of the beef.
Explore More Irresistible Beef Recipes
If you’ve enjoyed the rich flavors of these oven-baked beef short ribs, you’re sure to love these other fantastic beef recipes that bring comfort and delight to the dinner table:
- Beef Tenderloin
- Oven Beef Ribs
- Beef Bourguignon
- Crockpot Roast Beef
- Beef Brisket and Gravy
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Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ pounds beef short ribs
- ½ Tablespoon garlic salt
- 2 teaspoons black pepper
- 2 Tablespoons olive oil
Things You’ll Need
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Vinyl gloves
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Large skillet
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Whisk
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8×8 baking pan or small casserole dish
Before You Begin
- You can use bone-in or boneless beef short ribs for this recipe. Cook to an internal temperature of 190 – 205 F.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days or freeze for up to 3 months.
Instructions
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Preheat oven 275 F.
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In a small bowl, whisk together olive oil, garlic salt, and pepper.
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Using gloved hands, rub the oil and spice mixture all over the short ribs.
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Preheat a skillet over medium high heat. Do not add any oil. When skillet is hot, sear the short ribs to develop a nice brown crust.
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Line a square baking pan or casserole dish with foil and spray with cooking spray. Place ribs in prepared pan and cover tightly with foil.
TIP – Do not uncover pan until 3 1/2 hours has passed to keep heat inside. After checking for doneness you can recover and continue baking for 30 more minutes.
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Bake in oven for 3 1/2 – 4 hours, or until meat is easily pulled away with a fork.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.