Braised Short Ribs take time to cook to fall-off-the-bone fork tender. Be patient. We’re cooking them the old-fashioned way. In the oven.
Short Rib Recipe
OK, let’s talk what are short ribs. Well, these are beef short ribs. They’re larger than pork spare ribs. So to make it simple, short ribs are beef meat, and spare ribs are pork meat.
Short ribs are chunky looking and you’ll want the bone in them.
The meat is really well-marbled. And, during this slow long cooking process, the meat and connective tissue give you truly amazing juiciness and flavor.
Salt and pepper the bone in beef short ribs. Simply lay the beef (bone side down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven. Bake bone in short ribs in the oven at 275F for 3 ½ – 4 hours.
Beef Short Ribs
Beef short ribs come from the cow’s plate cut or the cow’s belly. It’s also known as the beef chuck part of a cow.
And, like a chuck roast, they’re not super tender. This means you have to have a long cooking to tenderize them. And, in my world, I want the bone in on my short ribs. It makes for a richer more intense ‘gravy’ with more nutrients.
Braised Short Ribs
The best way to cook beef short ribs, again, in my opinion, is in the oven. Braising is the traditional way to cook them. And, it takes time.
Some might cook the short ribs at a low temperature of 275 degrees. I like to cook them at 375 degrees and immerse them in both bone broth and water along with the spice mixture and other yummies to add flavor.
Braised Beef Short Ribs
There’s nothing like tender fall-off-the-bone braised beef short ribs. And, this recipe gives you those velvety tender ribs in a rich and delicious brothy gravy that is perfect for sopping and spooning over mashed potatoes or polenta.
Without cooking short ribs for a longer cook time, you’ll have something that’s tough and chewy. This longer cooking time allows the connective tissue to break down. And, what you get is buttery tender scrumptious eating.
Short Ribs in Oven
My recipe requires about four hours in the oven for the beef short ribs. The ribs come in different sizes in the packaging, so in order to get the largest ribs to that perfect yummy texture, the smaller ones cook longer, too.
After about 3 hours, I’ll check the ribs’ tenderness. Just open your oven, carefully pull out the oven rack, remove the lid, and use a long pronged fork (like that you’d use while grilling), and check the tenderness. You’ll know if the meat can be shredded easily from the bone. Or if the meat has fallen from the bone, check it for tenderness and shredding.
Best Short Rib Recipe
You’ll find that this is the best short rib recipe because it’s all in one pot. You’re going to sauté the carrots, onions and garlic. Then you remove them from the large pot and add the dredged short ribs to brown. After that, it’s simply dumping everything else into the pot with the meat.
Now I’m sure you could precook the short ribs in a pressure cooker or multi cooker then transfer to finish in the oven. Cook time would be certainly reduced.
I wouldn’t recommend that you cook beef bone in short ribs in a slow cooker.
How Long to Bake Short Ribs in Oven
At 375 degrees, my beef bone-in short ribs required about 4 hours. Then I turned off the oven and let them sit in the oven until I was ready to serve them, which was about an hour’s wait.
- 3 1/2 lbs. beef short ribs, bone in
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. coarse ground pepper
- 3/4 cup flour, all-purpose
- 1/2 cup bacon drippings, divided, can substitute avocado oil
- 1 1/2 cups carrots, diced
- 1 cup sweet onions, diced
- 3 Tbl, garlic, thinly sliced
- 1 box (16.9 oz.) Kettle & Fire beef bone broth + 3 cups of water
- 2 Tbl. nutritional yeast
- 1 Tbl. Italian seasoning mixture
- 1 cup pepperoncini, sliced with juice
- 1 cup fire roasted peppers, with juice
- 3 sprigs of fresh rosemary & 3 sprigs of fresh thyme, tied together with cooking twine
- GARNISH: Fresh parsley, rosemary and thyme, chopped well
- Salt and pepper the beef short ribs. Pat into the meat.
- Dredge the beef short ribs in flour. Shake off some of the excess flour.
- Heat a large heavy stock pot on medium high heat. Put in the half of the bacon drippings and let it get hot.
- Add the carrots, onions and garlic and sauté about 3 minutes. Use a slotted spoon or spatula to remove to a medium sized bowl.
- Add the remaining bacon drippings. Add several pieces of the beef to the pot and brown. Remove these pieces to the bowl with the sauteed carrots/onions/garlic. Just stack on top.
- Continue to brown all the meat. When all is browned, return to the stock pot. Add the carrots/onions/garlic. Rinse the bowl with about 1/4 cup of water to get these juices. Put in the pot.
- Add the bone broth and water. Add the Italian seasoning and nutritional yeast. Blend with a wooden spoon.
- Add the pepperoncini and roasted peppers (both with liquid). Submerge the herb bouquet into the liquid.
- Cook in a preheated 375 oven for about 4 hours. Check after about 3 hours to check meat tenderness.
- Meat should be tender and easily shredded and about to fall off the bone. Turn off heat. Remove herb bundle and discard. Leave in oven until ready to serve, which should be within about an hour.
- Serve over something creamy like mashed potatoes, polenta, grits. And, garnish with freshly chopped herbs.
When serving, if there are gorgeous bones without meat on them, put in the bowl as a beautiful showing of the short ribs.
Leftovers will last a few days refrigerated. You can also put in freezer for about 4 months. Perfect for making soups and stews!