The Best Oven Baked Beef Short Ribs

Step 1

Preheat the oven to 325ºF/160ºC and line a large, rimmed baking tray with aluminum foil, preparing a second sheet to cover the ribs.

Step 2

Use a sharp knife to remove some of the fat, if wanted (I kept it). Also, use paper towels to pat the beef dry.

Step 3

In a small bowl, combine all the meat rub ingredients and mix well. Then, rub it liberally into the meat on all sides.

Step 4

Transfer the ribs to a baking sheet bone side down, and tightly wrap them with the foil (use 2-3 sheets if necessary to avoid steam escaping).

Step 5

Transfer the baking sheet to the oven and cook for 3-4 hours, first checking on the ribs at the 3-hour mark.To determine if the ribs are cooked, insert a fork or meat thermometer into the thickest part of the meat (avoid the bones). It should be fall-off-the-bone fork tender with the meat visibly pulling away from the bone and with an internal temperature of 190ºF/88ºC.If you only have a fork, insert it into the meat and gently twist or rotate it. If the meat starts to separate or shred easily, it is a good sign that it is cooked to perfection.

Step 6

Once ready, remove the foil from the ribs, baste them liberally with the BBQ sauce, and return them to the oven for 30 minutes. For even more caramelization, broil the ribs for 3-5 minutes at the end.

Step 7

Allow the meat to rest for a few minutes before serving to allow the juices to redistribute and settle throughout. Then cut and enjoy!

Step 8

Store any leftovers in an airtight container in the refrigerator for 3-4 days.Alternatively, freeze them (in portions) wrapped tightly in foil, then in a freezer bag (to prevent freezer burn) for up to 3 months. Allow them to thaw in the refrigerator overnight before reheating.How to reheat beef short ribs? I prefer to use the oven, adding them to an oven-safe dish with a large splash of beef broth, then covering them with foil (to avoid drying out). Bake at 325ºF/165ºC for 15-20 minutes, or until heated through, then remove the foil and bake for a further 5-10 minutes for a crispier exterior. The internal temperature should reach 165ºF/74ºC to be safe to consume.