Beef Short Ribs in Oven at 350

Mucilaginous BBQ Oven Broiled Beef Short Ribs cooked low and tiresome until fork tender for melt-in-your-mouth goodness.

This recipe has been recently updated to provide more helpful information and piece of cake to follow instructions. I'yard happy to say that this recipe will provide you lot with perfect results each and every time.

It's super easy to set up, requires minimal ingredients, and is very low maintenance.  There's only One caveat.  This recipe takes between 3½ to 4 hours and possibly a little longer for the best results every bit information technology's baked at a very depression temperature, so I would suggest planning accordingly.

Jump to:

• Ingredients
• Essentials
• How to cook beefiness short ribs
• Ofttimes Asked Questions
• Tips
• Other short rib recipes:
• Did you lot brand this recipe?
• 📖 Recipe

Ingredients

• Beef short ribs (bone-in or boneless)
• Jerk or Cajun seasoning blend (store bought or homemade) - I used Jerk it gives a slightly sweet sense of taste compared to Cajun (both gustation amazing)
• Kosher salt
• Blackness pepper
• Shallots
• Fresh garlic
• Your favorite BBQ sauce (store bought or homemade)

Essentials

• Oven
• Baking pan or baking dish
• Aluminum foil
• Newspaper towels (to pat dry ribs)
• Sharp knife (to remove any excess fat if necessary)

How to cook beefiness brusk ribs

• Make the marinade.
• Launder the ribs in a colander and pat dry with paper towels until thoroughly dried.
• Accommodate the ribs on a prepared baking pan or blistering dish lined with heavy duty foil paper.
• Cascade the marinade over the ribs and REALLY massage until the ribs are well coated, specially the meaty side.
• Tightly cover the blistering dish with heavy duty foil making sure all sides are well secured (employ between ii to four sheets to foreclose any steam from escaping).
• Remove the ribs from the oven when they're ready.
• Slather the ribs with your favorite BBQ sauce.
• Place the ribs nether broiler for approximately 2 to iv minutes to caramelize the outer surface of the ribs (stand by to make certain the ribs exercise not burn).
• Serve them with your favorite side dish.

Remove liquid from pan and discard. Slather ribs with your favorite BBQ sauce or not either way place the ribs under the broiler for 2 to 4 minutes, closer to four minutes.

Often Asked Questions

Should I encompass ribs when cooking in the oven?

Short beef ribs are a tougher cutting of meat and when baking in the oven they must be covered tightly with foil to forestall whatever steam from escaping.  This process allows the meat to become moist, soft and fork tender over an extended menses of time. Make certain yous overlap the foil and tightly seal the edges effectually the pan to prevent whatever steam from seeping out; this will ensure that your ribs come out prissy and tender.

Do yous bake the ribs with the os side upward or down?

For this recipe, I recommend blistering the short ribs with the os-side down and the meaty side up as this will let the fat to cook into the meat which volition ultimately add more flavor.

How long does information technology take to cook beef ribs at 250 degrees F?

It really depends on the size of the ribs.  If your short ribs are large in size and very compact, like mine were, I propose baking them in the oven for approximately 3-½ to 4 hours then increasing the oven temperature to 300 degrees F and cooking for an additional 1 to 2 hours until y'all're able to cutting through the ribs with a fork.

How to shop and reheat?

Storing - To store leftover short ribs, place them in a freezer safety container with an airtight hat or a ziploc purse and store in the freezer for up to 3 months or in the fridge for upward to iii days.
Reheating - When the ribs come to room temperature, identify them on a baking sail or baking dish, cover with foil, and place in a 375 degree preheated oven until they're heated throughout.

Tips

• If y'all'd like, yous tin 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 and then), and so they come to room temperature before blistering in the oven.
• For the nigh tender short ribs, first enclose the ribs in foil (like to a packet) then cover tightly with 2 to iv layers of foil (refer to the photos in a higher place) while the ribs are baking at a very low temperature.
• If you lot make up one's mind to trim the fat before cooking the ribs, only trim if the fat is really excessive (the fatty adds to the flavor and the tenderness of the meat).
• Beef needs salt, season the ribs liberally with kosher common salt unless you're following a depression-sodium diet.
• The short ribs are washed when y'all can easily cut through them with a fork that ensures they're extremely tender.

If you're non in the mood to fire upwardly the grill or you do not accept an outdoor grill, these perfectly baked beefiness short ribs would be ideal to serve your family or friends.

Other curt rib recipes:

• Braised Beef Short Ribs

• Instant Pot Beef Ribs

• Easy Short Rib Ragu (Instant Pot)

• Grilled Flanken Short Ribs

Did yous brand this recipe?

If so, permit me know how it went. Leave a 'Star Rating' inside the recipe menu downwardly below and/or TAG @cookingwithbliss on Instagram. I can't look to run into how it turned out.

📖 Recipe

• ▢

  Oven

• ▢

  Baking pan or baking dish

• ▢

  Aluminum foil

• ▢

  Paper towels (to pat dry ribs)

• ▢

  Sharp knife to remove any excess fat if necessary

• ▢ 4 lbs beef short ribs

Marinade

• ▢ 5 tablespoon wiggle seasoning blend (or Cajun seasoning blend (store bought or homemade))
• ▢ 6 tablespoon grape-seed (or olive oil)
• ▢ 4 garlic cloves (use fresh garlic cloves)
• ▢ 1 tablespoon shallot
• ▢ ½ tablespoon kosher salt (½ tablespoon + ane teaspoon of kosher common salt UNLESS yous're post-obit a low sodium diet)

• 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 thirty seconds to one 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 Actually massage until the ribs are well coated, especially the meaty side.

• Make certain the ribs are arranged with the bone side down.

• Tightly comprehend the baking dish with heavy duty foil making sure all sides are well secured (use between ii to iv sheets to prevent any steam from escaping).

• Place in a 250 caste preheated oven and bake for iii-½ to four hours then elevator a corner of the foil and open the foil packet, grab a fork and see if you can hands cut through the meatiest rib. If you can't, they're non gear up to come out of the oven. Increment the oven to 300 degrees F and keep cooking for about 1-½ more hours.

• Remove the ribs from the oven when they're fix meaning you tin can cutting through them easily using a fork.

• Identify the ribs on a clean platter leaving the liquid from the baking pan behind.

• Identify the ribs back into the baking pan and slather the ribs with your favorite BBQ sauce.

• Identify the ribs under the broiler for approximately ii to 4 minutes to caramelize the outer surface of the ribs (stand by to brand sure the ribs do not burn).

• Serve them with your favorite side dish.

**Delight annotation: Nutritional values serve every bit a guide simply as values may vary.  Likewise note that oven temperatures tin vary.

• If you'd like, you can also marinade the ribs overnight in the fridge by placing the ribs in a big ziploc pocketbook, pouring in the marinade, and rubbing the marinade all around the ribs until they're well coated.

• If marinating overnight, the side by side day, remove the marinated ribs from the fridge and place on the countertop (for 30 minutes or then), so they come to room temperature before baking in the oven.

• For the near tender brusque ribs, first enclose the ribs in foil (like to a packet) then encompass tightly with two to iv layers of foil (refer to the photos above) while the ribs are baking at a very low temperature.

• Beef needs salt, flavour the ribs liberally with kosher salt unless you're post-obit a low-sodium diet.

• If y'all make up one's mind to trim the fat before cooking the ribs, only trim if the fat is really excessive (the fatty 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 season and gives y'all the feeling of eating outdoor BBQ if a grill isn't available.

Calories: 264 kcal | Carbohydrates: two chiliad | Protein: 22 g | Fat: nineteen g | Saturated Fat: half-dozen g | Cholesterol: 65 mg | Sodium: 417 mg | Potassium: 466 mg | Cobweb: ane g | Sugar: 1 thousand | Vitamin A: 988 IU | Vitamin C: i mg | Calcium: 22 mg | Iron: iii mg

Reader Interactions

evansreplignigh.blogspot.com

Source: https://cookingwithbliss.com/baked-beef-short-ribs/

Share this post