Tender Beef Short Ribs Oven Baked Recipe
As the cool autumn breeze whistles through the kitchen window, the aroma of slow-roasted beef short ribs fills the air. It beckons you to dive into a soulful, comforting meal. This oven-baked recipe transforms even the toughest cut of meat into a fork-tender masterpiece. It’s perfect for those chilly evenings when you crave the warmth of home-cooked goodness.
Key Takeaways
- Beef short ribs should be cooked in the oven at 275°F for 3 1/2 to 4 hours to achieve optimal tenderness.
- The recipe works for both boneless and bone-in short ribs, with a preference for bone-in for enhanced flavor.
- Alternative cooking methods include using a crockpot/slow cooker or an Instant Pot.
- Recommended seasonings include cumin, paprika, onion powder, garlic powder, and dried herbs.
- Specific kitchen tools mentioned include “Jellyroll” Baking Sheets, Instant Pot, and Crockpot.
Understanding Beef Short Ribs: Cuts and Selection
Beef short ribs come in two main cuts: English and Flanken. The English cut is big sections between the bones. The Flanken cut is thin slices across three bones. Each has its own texture and taste, so picking the right one is key.
English Cut vs Flanken Cut
The English cut is common in stores. It has meaty, chunky pieces with one bone. The Flanken cut is thinner, with more bones. It’s famous in Korean cooking.
How to Choose Quality Short Ribs
Look for beef ribs that are deep red with lots of marbling. Stay away from dry or discolored ribs. Choose short ribs that are about the same size for even cooking. You can pick bone-in beef ribs or boneless, depending on what you like.
Bone-in vs Boneless Options
Bone-in beef short ribs are usually better for this recipe. The bone adds flavor and keeps the meat moist. But, boneless short ribs are easier to prepare if you prefer.
“Short ribs are smaller than beef back ribs and are located closer to the breastbone or underside of the cow.”
Essential Ingredients for Perfect Oven Baked Short Ribs
To make delicious oven-baked short ribs, start by picking the right ingredients. You’ll need 2 pounds of beef short ribs with white fat for extra juiciness. Also, grab ¾ cup of red wine, ½ cup of olive oil, ⅓ cup of soy sauce, and ¼ cup of brown sugar.
For depth, add 2 tablespoons of all-purpose flour, 4 cloves of minced garlic, and a pinch of curry powder. Yellow onion, carrot, celery, and shallot will add sweetness. Don’t forget beef stock and unsalted butter to finish the sauce.
| Ingredient | Quantity |
|---|---|
| Beef Short Ribs | 2 pounds |
| Red Wine | ¾ cup |
| Olive Oil | ½ cup |
| Soy Sauce | ⅓ cup |
| Brown Sugar | ¼ cup |
| All-Purpose Flour | 2 tablespoons |
| Minced Garlic | 4 cloves |
| Curry Powder | Pinch |
| Yellow Onion | 1 (diced) |
| Carrot | 1 (diced) |
| Celery | 2 stalks (diced) |
| Shallot | 1 (minced) |
| Beef Stock | As needed |
| Unsalted Butter | 2 tablespoons |
With these ingredients, you’re ready to make a dish that will impress everyone. Your oven-baked beef short ribs will be a hit.
Preparing Your Short Ribs for Cooking
To get the perfect tender beef short ribs, start with the right prep. First, season the short ribs on all sides with kosher salt and black pepper. This step boosts the flavor and creates a tasty crust as they sear.
Room Temperature Tips
For even cooking, make sure your short ribs are at room temperature. Let them sit for about 30 minutes before cooking. This ensures they cook evenly, making the meat tender and delicious.
Essential Equipment
- A large Dutch oven or heavy-bottomed pot for searing and braising the short ribs
- A sturdy wooden or silicone spatula for scraping up the flavorful browned bits (fond) from the bottom of the pan
- A fine-mesh strainer for creating a smooth, velvety sauce from the braising liquid
- A cartouche (parchment paper lid) to help maintain even heat and moisture during the braising process
With the right seasoning, temperature control, and tools, you’re set to make a comforting beef short ribs oven baked recipe. It’s sure to satisfy your comfort food cravings.
Beef Short Ribs Oven Baked Recipe
Get ready to enjoy a delicious dish with this oven-baked beef short ribs recipe. These ribs are tender and fall-off-the-bone, perfect for a cozy evening.
First, heat your oven to 275°F. Season the ribs with salt and pepper, making sure they’re evenly coated. Then, sear the ribs in a large Dutch oven until they’re golden brown on all sides. This step is key to locking in the flavor.
After searing, remove the ribs and set them aside. In the same pot, cook onions, carrots, and celery until they’re soft and smell great. Add tomato paste to deepen the flavor of the braising liquid.
- Use a strong red wine like Cabernet Sauvignon to deglaze the pot. Let it simmer until the alcohol evaporates.
- Put the seared ribs back in the pot, making sure they’re surrounded by the vegetables and wine.
- Add enough beef stock to cover the ribs. Also, add fresh thyme and rosemary sprigs.
Cover the pot and put it in the oven. Let the ribs cook for 2 to 2.5 hours, until they’re very tender.
Once the ribs are done, take them out of the oven. Strain the liquid and discard the solids. Then, simmer the liquid until it thickens into a rich sauce.
To finish, add cold butter to the sauce, a bit at a time. This will make the sauce smooth and velvety. Serve the ribs with creamy mashed potatoes or polenta for a perfect meal.
| Ingredient | Amount |
|---|---|
| Beef Short Ribs | 4 lbs, boneless, cut into 4-inch pieces |
| Kosher Salt | As needed |
| Freshly Ground Black Pepper | As needed |
| Olive Oil | 2 tbsp |
| Onion, diced | 1 large |
| Carrots, diced | 2 medium |
| Celery, diced | 2 stalks |
| Tomato Paste | 2 tbsp |
| Dry Red Wine | 2 cups |
| Beef Stock | Enough to cover the ribs |
| Fresh Thyme Sprigs | 2-3 |
| Fresh Rosemary Sprigs | 2-3 |
| Unsalted Butter, cold | 4 tbsp |
This recipe is a true celebration of slow-cooked, fall-off-the-bone meat. Enjoy the tender texture and rich flavors. It’s perfect with your favorite sides for a complete meal.
“The secret to making the most tender, flavorful beef short ribs is in the long, slow cooking process. This recipe ensures that the ribs literally fall off the bone, delivering a truly remarkable dining experience.”
Mastering the Searing Process
Getting a perfect sear on your beef short ribs is key. It creates a flavorful crust that makes the dish better. To get it right, you need to control the temperature well.
Temperature Control
Start by heating a big, heavy-bottomed Dutch oven or cast-iron skillet over medium-high heat. Add a tablespoon of neutral oil, like avocado oil, once it’s hot. Then, put your beef short ribs in the pan, making sure they have enough room.
Don’t move the ribs after they hit the pan. Let them sear for 3-4 minutes on each side. This will make a golden-brown crust. This crust is what makes your meat recipe taste so good.
Achieving the Perfect Crust
- Make sure the pan is very hot before adding the ribs for a good sear.
- Don’t overcrowd the pan. It lowers the temperature and stops the ribs from browning well.
- Don’t move the ribs too much. Let them sear for the full 3-4 minutes on each side.
- Use a high-heat-safe oil, like avocado or grapeseed oil, to handle the hot temperatures.
Mastering searing opens up a world of flavor and texture in your beef short ribs dish. It prepares the way for the tender, braised goodness that’s coming.
Braising Liquid and Aromatics
Improving your braised short ribs or slow cooked beef ribs begins with a great braising liquid. This liquid is crucial for making tough meat tender. It’s made from red wine, beef stock, and the fat from searing the ribs.
Onions, celery, carrots, shallots, garlic, tomato paste, thyme, and rosemary add depth to the dish. They make the meat taste complex and rich.
For the red wine, choose a dry type like Cabernet Sauvignon, Merlot, or Zinfandel. It adds richness and tenderizes the braised short ribs. You can also use beef broth, non-alcoholic red wine, or beef consommé if you prefer.
To make the braising liquid, first sear the short ribs to bring out their flavors. Then, cook the aromatic vegetables until they smell great. Next, add the red wine to the pan, scraping up all the browned bits.
Finally, add the beef stock and a bouquet garni of thyme and rosemary. Let it simmer slowly. This will turn the ingredients into a delicious sauce that everyone will love.
The secret to amazing braised short ribs is using high-quality ingredients and patience. With a bit of effort, you’ll create a dish that’s restaurant-quality.
Temperature and Timing Guide
To get perfect oven baked ribs, you need to watch the temperature and timing closely. Whether you’re cooking beef short ribs or other types, the right steps lead to tender and tasty ribs.
Optimal Cooking Temperature
The best temperature for oven baked ribs is 275°F. This low heat breaks down the connective tissues slowly. This makes the ribs tender without drying them out.
How to Know When They’re Done
Ribs are done when the meat pulls away from the bone and is tender enough to fork through. This usually takes 3½ to 4 hours in the oven. For slow cookers, cook on low for 5-6 hours. Instant Pots cook ribs in about 45 minutes on high pressure.
Make sure the ribs’ internal temperature hits at least 145°F for safety. Use a meat thermometer to check the thickest part of the meat, avoiding the bone.
| Cooking Method | Optimal Temperature | Cooking Time | Internal Temperature |
|---|---|---|---|
| Oven | 275°F | 3½ – 4 hours | 145°F |
| Slow Cooker | Low | 5-6 hours | 145°F |
| Instant Pot | High Pressure | 45 minutes | 145°F |
For perfectly tender oven baked ribs, keep the temperature and cooking time right. Follow these tips to get the delicious results you want.
Creating the Perfect Sauce
Turning your beef short ribs dish into a masterpiece is all about the sauce. After the ribs are tender, it’s time to make the cooking liquid into a silky, rich sauce. This sauce will enhance the meat’s tender texture.
Begin by straining the cooking liquid through a fine-mesh sieve to get rid of solids. Then, put the strained liquid back in the pan and heat it over medium-high. Let it simmer until it’s thicker and glossier.
To get a top-notch finish, use a French technique called “mounting with butter.” Whisk in cold, unsalted butter, a cube at a time, until the sauce is smooth and coats the spoon. This not only makes the sauce luxurious but also balances its flavors.
When the sauce is just right, it’s time to drizzle it over the beef short ribs. This will create a perfect blend of flavors, making your comfort food recipe unforgettable.
| Ingredient | Quantity |
|---|---|
| Bone-in short ribs | 2 pounds |
| Red onions | 2 cups |
| Carrots | 1 cup |
| Celery | 1 cup |
| Rigatoni pasta | 1 pound |
| Oven temperature | 300ºF/148ºC |
| Total braise time | About 3 hours |
“The secret to a perfect sauce lies in the slow, steady reduction of the cooking liquid – a true testament to the art of patience and attention to detail.”
Remember, the key to a mouthwatering beef short ribs dish is mastering the sauce. With a few simple techniques, you can turn a humble braise into a culinary masterpiece. Your guests will be talking about your comfort food recipe for days.
Side Dish Recommendations
Choosing the right side dishes can elevate your beef ribs meal. Classic options like creamy mashed potatoes, roasted cauliflower, and sweet corn on the cob are favorites. They complement the rich, tender flavors of the short ribs perfectly.
Classic Pairings
Mashed potatoes are a must-have, offering a creamy base for the braised beef. Cauliflower mash is a great alternative, with less carbs but similar texture. Grilled or roasted corn on the cob adds a sweet touch, balancing the savory ribs.
Vegetable Options
Roasted veggies like Brussels sprouts, carrots, and acorn squash are excellent choices. They show off the season’s best and pair well with the beef. Homemade potato salad or fondant potatoes also add a delicious twist to your meal.