How Long to Bake Marinated Beef Short Ribs in Oven?

Gummy BBQ Oven Baked Beef Short Ribs cooked low and ho-hum until fork tender for melt-in-your-mouth goodness.

This recipe has been recently updated to provide more helpful data and easy to follow instructions. I'm happy to say that this recipe will provide you with perfect results each and every time.

It'south super easy to set, requires minimal ingredients, and is very low maintenance.  There's only One caveat.  This recipe takes betwixt 3½ to 4 hours and perhaps a little longer for the all-time results as it'due south baked at a very depression temperature, and then I would suggest planning accordingly.

Jump to:

• Ingredients
• Essentials
• How to melt beef short ribs
• Frequently Asked Questions
• Tips
• Other brusque rib recipes:
• Did y'all make this recipe?
• 📖 Recipe

Ingredients

• Beef brusk ribs (bone-in or boneless)
• Jerk or Cajun seasoning alloy (store bought or homemade) - I used Wiggle information technology gives a slightly sweet gustation compared to Cajun (both taste amazing)
• Kosher salt
• Blackness pepper
• Shallots
• Fresh garlic
• Your favorite BBQ sauce (store bought or bootleg)

Essentials

• Oven
• Blistering pan or baking dish
• Aluminum foil
• Paper towels (to pat dry out ribs)
• Sharp knife (to remove whatsoever backlog fat if necessary)

How to cook beef short ribs

• Make the marinade.
• Wash the ribs in a colander and pat dry out with newspaper towels until thoroughly stale.
• Arrange the ribs on a prepared blistering 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, especially the compact side.
• Tightly cover the baking dish with heavy duty foil making sure all sides are well secured (use between two to 4 sheets to preclude whatsoever steam from escaping).
• Remove the ribs from the oven when they're fix.
• Slather the ribs with your favorite BBQ sauce.
• Place the ribs nether broiler for approximately 2 to 4 minutes to caramelize the outer surface of the ribs (stand by to make sure the ribs practise 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 identify the ribs nether the broiler for two to iv minutes, closer to 4 minutes.

Oftentimes Asked Questions

Should I cover ribs when cooking in the oven?

Short beef ribs are a tougher cut of meat and when baking in the oven they must exist covered tightly with foil to prevent whatever steam from escaping.  This process allows the meat to go moist, soft and fork tender over an extended period of fourth dimension. Make sure you overlap the foil and tightly seal the edges effectually the pan to foreclose any steam from seeping out; this volition ensure that your ribs come out nice and tender.

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

For this recipe, I recommend baking the short ribs with the os-side down and the compact side up every bit this will allow the fatty to melt into the meat which volition ultimately add more than flavor.

How long does it accept to cook beef ribs at 250 degrees F?

It really depends on the size of the ribs.  If your curt ribs are large in size and very compact, similar mine were, I suggest baking them in the oven for approximately 3-½ to four hours and then increasing the oven temperature to 300 degrees F and cooking for an boosted 1 to 2 hours until you lot're able to cutting through the ribs with a fork.

How to store and reheat?

Storing - To store leftover short ribs, identify them in a freezer safe container with an airtight lid or a ziploc bag and store in the freezer for upwards to three months or in the fridge for upward to three days.
Reheating - When the ribs come to room temperature, place them on a baking canvass or baking dish, comprehend with foil, and place in a 375 degree preheated oven until they're heated throughout.

Tips

• If you'd like, you can also marinade the ribs overnight in the fridge past 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 so), and so they come up to room temperature before blistering in the oven.
• For the most tender short ribs, first enclose the ribs in foil (similar to a packet) then embrace tightly with 2 to 4 layers of foil (refer to the photos above) while the ribs are baking at a very depression temperature.
• If you lot decide to trim the fatty before cooking the ribs, only trim if the fatty is actually excessive (the fat adds to the flavor and the tenderness of the meat).
• Beef needs common salt, season the ribs liberally with kosher salt unless you're post-obit a depression-sodium diet.
• The short ribs are done when you tin easily cut through them with a fork that ensures they're extremely tender.

If you're not in the mood to burn down upwards the grill or you do non have an outdoor grill, these perfectly broiled beef short ribs would be ideal to serve your family or friends.

Other brusque rib recipes:

• Braised Beef Curt Ribs

• Instant Pot Beef Ribs

• Piece of cake Short Rib Ragu (Instant Pot)

• Grilled Flanken Short Ribs

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📖 Recipe

• ▢

  Oven

• ▢

  Baking pan or baking dish

• ▢

  Aluminum foil

• ▢

  Paper towels (to pat dry ribs)

• ▢

  Precipitous pocketknife to remove any excess fat if necessary

• ▢ iv lbs beefiness short ribs

Marinade

• ▢ 5 tablespoon jerk seasoning blend (or Cajun seasoning blend (shop bought or homemade))
• ▢ 6 tablespoon grape-seed (or olive oil)
• ▢ four garlic cloves (utilize fresh garlic cloves)
• ▢ 1 tablespoon shallot
• ▢ ½ tablespoon kosher table salt (½ tablespoon + 1 teaspoon of kosher salt UNLESS you're post-obit a depression sodium diet)

• Add jerk or Cajun seasoning, grape-seed oil or olive oil, fresh garlic cloves, shallot, kosher table salt and black pepper to a mini blender, food processor or hand-held blender and blend all ingredients for thirty seconds to ane minute.

• Wash the ribs in a colander and pat dry out with newspaper towels until thoroughly stale.

• Arrange the ribs on a prepared baking pan or baking dish lined with heavy duty foil paper.

• Cascade the marinade over the ribs and REALLY massage until the ribs are well coated, especially the meaty side.

• Make sure the ribs are bundled with the bone side down.

• Tightly cover the baking dish with heavy duty foil making sure all sides are well secured (use between ii to 4 sheets to prevent any steam from escaping).

• Identify in a 250 caste preheated oven and bake for iii-½ to 4 hours then lift 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 yous tin can't, they're not ready to come out of the oven. Increase the oven to 300 degrees F and go on cooking for about i-½ more hours.

• Remove the ribs from the oven when they're ready significant y'all tin cut through them hands using a fork.

• Place the ribs on a make clean platter leaving the liquid from the baking pan backside.

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

• Place the ribs under the broiler for approximately 2 to 4 minutes to caramelize the outer surface of the ribs (stand by to make sure the ribs practice not burn).

• Serve them with your favorite side dish.

**Delight note: Nutritional values serve as a guide just as values may vary.  Also notation that oven temperatures tin can vary.

• If you'd similar, you 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 then), so they come to room temperature before blistering in the oven.

• For the most tender short ribs, first enclose the ribs in foil (similar to a packet) then cover tightly with 2 to 4 layers of foil (refer to the photos in a higher place) while the ribs are baking at a very low temperature.

• Beef needs table salt, season the ribs liberally with kosher salt unless you're following a low-sodium diet.

• If yous make up one's mind to trim the fat before cooking the ribs, simply trim if the fat is really excessive (the fat adds to the flavour and the tenderness of the meat)
• Bake the short ribs long and tedious until you're literally able to cut through the ribs with a fork.

• Although BBQ sauce is optional, it likewise adds another depth of flavor and gives y'all the feeling of eating outdoor BBQ if a grill isn't available.

Calories: 264 kcal | Carbohydrates: 2 g | Protein: 22 grand | Fat: 19 g | Saturated Fat: 6 g | Cholesterol: 65 mg | Sodium: 417 mg | Potassium: 466 mg | Cobweb: 1 g | Saccharide: 1 g | Vitamin A: 988 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 3 mg

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