Cooking beef short ribs in the oven is a great way to achieve tender, juicy ribs. Oven-baking allows for slow, even cooking that makes the meat fall-off-the-bone tender. The sweet and sour braising liquid is a wonderful addition. This cooking method is perfect for creating a comforting and delicious meal.
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Why You Will Love This Recipe
If you love BBQ beef ribs, this short ribs recipe is just as delicious and adds a unique recipe to your list of favorites. The ingredients are easy to find, and the preparation steps are straightforward. The slow baking method ensures that the ribs are incredibly tender and flavorful.
This short ribs recipe is simple yet delivers restaurant-quality results. The ingredients are easy to find, and the preparation steps are straightforward. The slow baking method ensures that the ribs are incredibly tender and flavorful.
Whether you're an experienced cook or a beginner, you'll appreciate how effortlessly you can create a dish that feels like gourmet comfort food. Plus, the rich, savory taste of the braised beef short ribs will have everyone asking for seconds.
Why This Recipe Works
Braising and slow baking are key to this recipe. Using simple ingredients ensures you get the best results. The right oven temperature and cooking process create juicy ribs that are rich, tender and satisfying.
Preparation Steps
Step 1: Selecting the Beef Ribs
For this cut of beef, you want to choose bone-in short ribs that have plenty of meat, nicely marbled without any excess fat and evenly sized. Your ribs should be cut and separated between the bones. If they are one slab, you will need to use a very sharp knife to cut the ribs apart.
Step 2: Preparing the Ribs
Rinse the ribs in cold water and use a paper towel to dry them off. Occasionally, there may be very small bone splinters from the sharp saws that cut through the bones.
Arrange the individual ribs bone side down in a large Dutch oven or roasting pan. Scatter sliced onion rings over the ribs.
Step 3: Making the Braising Liquid
In a small bowl, mix together the ketchup, granulated sugar, water, soy sauce, apple cider vinegar and Worcestershire sauce. Pour this mixture over the onions and ribs in the Dutch oven. Exact measurements are in the Recipe Card.
Step 4: Baking the Ribs
Preheat your oven to 300°F. Cover the Dutch oven and place it in the oven. If you are using a roasting pan without a cover, use aluminum foil to cover the pan. Slow bake the ribs at this lower temperature for 3 hours, unattended. A fork inserted into the ribs should go in easily and the meat should start pulling back for the bone. Use an instant-read meat thermometer to ensure the internal temperature has reached 185 to 190°F.
Tips for Best Results
- If you don't have a Dutch oven, use a large baking dish covered with aluminum foil.
- Do not increase the oven temperature to quicken the cooking time. Slow cooking is important for tender, tasty ribs.
- Ensure the internal temperature of the ribs reaches 190°F for safety and melt-in-your-mouth results. The temperature of the ribs will continue to rise about 5 degree after removing from the oven.
- If you want to make the ribs a day ahead of time, the next day you can skim and discard any congealed fat off of the top of the ribs before reheating.
Storing and Reheating Leftovers
- Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 250°F for about 15 to 30 minutes, or until warmed through, or on the stovetop over medium heat.
- If additional liquid is needed to reheat your ribs, add a little beef broth to the pot.
Cooking beef short ribs in the oven is a straightforward process that results in a hearty, comforting main course. Just add mashed potatoes, an old fashioned cucumber and onion salad or Mexican corn in a cup to create the perfect meal.
Frequently Asked Questions
How do I know when beef short ribs are done?
The internal temperature should reach about 190°F for bone-in beef to ensure the meat is tender. The meat should also be fork tender. The meat will also be shrinking back from the ends of the bone.
Can I use an Instant Pot for this recipe?
Yes, you can adapt this recipe for the Instant Pot. Adjust the cooking time to about 45 minutes on high pressure, followed by a natural release.
What can I serve with oven-baked beef ribs?
Mashed potatoes, a cucumber onion vinegar salad or Mexican corn in a cup.
What's the best way to store and reheat leftovers?
Store leftovers in a airtight container in the refrigerator and reheat in a 250 degree oven or on the stovetop until heated through, about 30 minutes.
📋 Recipe
Sweet-and-Sour Baked Beef Short Ribs
Ingredients
- 4 lbs bone-in beef short ribs, approximately 4 inches long
- 4 cups sliced onions, separated into rings about 3 large onions
- ¾ cup ketchup
- ½ cup granulated sugar
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoon apple cider vinegar
- 2 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 300℉.
- Arrange ribs in a 3 to 4 quart roasting pan with a cover Scatter separated onion rings over and around ribs.
- In a medium bowl, combine ketchup, sugar, water, soy sauce, vinegar and Worcestershire sauce. Pour mixture over the ribs and onions.
- Cover the ribs. Bake untouched for 3 hours.
Cooks Tips
- Make the ribs a day ahead of time. When cool, cover the ribs and transfer to the refrigerator. When ready to use, remove any congealed fat from the top of the
ribs. Place the ribs in a 250℉ oven and heat until warmed through, approximately 30 minutes.
Marilyn says
Super easy to make. Turns out great every time. Unique sweet and sour flavor.