How to cook beef short ribs in the oven with homemade spice rub and BBQ sauce. A perfectly succulent, melt-in-the-mouth tender, delicious protein for satisfying, comforting, crowd-pleasing meals!
Preheat the oven to 325ºF/160ºC and line a large, rimmed baking tray with aluminum foil, preparing a second sheet to cover the ribs.
Use a sharp knife to remove some of the fat, if wanted (I kept it). Also, use paper towels to pat the beef dry.
In a small bowl, combine all the meat rub ingredients and mix well. Then, rub it liberally into the meat on all sides.
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).
Cook the Ribs
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.
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.
Allow the meat to rest for a few minutes before serving to allow the juices to redistribute and settle throughout. Then cut and enjoy!
Storage Instructions
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.
Video
Notes
For even more flavor: Optionally sear the ribs over medium-high heat until they have a golden-brown crust to lock in the juices and add more caramelization.
Don't trim the fat: This helps to keep the meat moist while cooking. If you want to trim some, only do so if it's really excessive.
Leave it to rest: For at least 10 minutes to absorb all the juices and allow them to settle and redistribute (so they aren't lost when you cut into the beef).
The cooking time will vary: The size and thickness of the ribs. That's why checking at the 3-hour mark is important, then every 20-30 minutes after that.
How to make the drippings into gravy? There will be juices/drippings in the baking pan. You can turn this into a type of gravy/sauce by first whisking 2 Tbsp each of melted butter and flour into a paste. Then pour in the drippings and heat over medium-high heat, whisking constantly until thickened. Alternatively, to avoid excess fat in the gravy, prepare it without butter or oil. Heat the drippings in a saucepan over medium heat. Dissolve cornstarch in cold water and gradually add it to the saucepan, stirring constantly. Adjust the heat as needed. Remove from the heat when the gravy thickens to your desired consistency.
Check the blog post for more tips and serving recommendations!