Baked Beef Short Ribs
These fall-off-the-bone baked beef short ribs feature a simple spice rub and a sticky caramelized BBQ glaze. With minimal prep work and low, slow oven heat, this recipe delivers restaurant-quality, melt-in-your-mouth results every time.
Equipment
- Large roasting pan or deep baking dish - 9x13-inch minimum, for arranging ribs in a single layer
- Heavy-duty aluminum foil - For creating a tight seal to trap moisture
- Small mixing bowl - For combining the spice rub
- Meat thermometer - For checking internal temperature (203-205°F recommended)
- Basting brush - For applying BBQ sauce
- Tongs - For handling the hot ribs
Ingredients
- 4-5 pounds bone-in beef short ribs - 1.8-2.3 kg, English cut, well-marbled
- 2 tablespoons olive oil - 30 ml
For the Spice Rub
- 3 tablespoons brown sugar - 45 g
- 2 tablespoons paprika - 30 g
- 1 tablespoon garlic powder - 15 g
- 1 tablespoon onion powder - 15 g
- 2 teaspoons chili powder - 10 g
- 1 tablespoon kosher salt - 15 g
- 2 teaspoons black pepper - 10 g
- 1 teaspoon cumin - 5 g
- 1 teaspoon smoked paprika - 5 g, optional, for deeper smokiness
For the Finish
- 1 cup BBQ sauce - 240 ml, your favorite variety
Instructions
- Remove ribs from refrigerator 30-45 minutes before cooking. Pat completely dry with paper towels, peel off any thick membrane on the bone side, and rub olive oil all over the meat.
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, cumin, and smoked paprika (if using). Whisk until no clumps remain.
- Generously coat all sides of each rib with the spice rub, pressing into the meat. For deeper flavor, refrigerate covered for 2-4 hours or overnight.
- Preheat oven to 300°F (150°C). Line a roasting pan with heavy-duty foil, leaving overhang for sealing. Arrange ribs bone-side down in a single snug layer.
- Cover ribs tightly with a second sheet of foil, crimping edges to create a sealed packet. Bake for 3 to 3.5 hours until meat pulls away from the bone and a fork slides in easily.
- Carefully remove from oven and peel back foil, watching for steam. Tilt pan and spoon off excess fat and liquid to prevent grease fires during broiling.
- Switch oven to broil and position rack 6 inches from heat. Brush ribs generously with BBQ sauce and broil 3-5 minutes until sauce bubbles and caramelizes. Apply a second coat and broil 2-3 minutes more for extra glaze.
- Remove ribs from oven and let rest 5-10 minutes before serving. Transfer to a platter and pour any remaining pan juices over the top.
Notes
- Choose the right cut: English-cut short ribs with bones parallel to the meat are ideal for slow roasting. Flanken-cut ribs are better for grilling.
- Look for marbling: Select ribs with visible white fat streaks. This fat melts during cooking, keeping the meat moist and flavorful.
- Seal the foil tightly: An airtight seal is critical for trapping steam. Double-wrap if needed and crimp edges thoroughly.
- Don't rush the heat: Low and slow is essential for breaking down tough connective tissue. Increasing the temperature will result in chewy ribs.
- Watch the broiler: BBQ sauce burns quickly due to sugar content. Stay by the oven and check every minute during broiling.
- Make ahead: These ribs taste even better the next day. Refrigerate overnight, scrape off solidified fat, and reheat gently.
- Internal temperature: For perfect fall-off-the-bone texture, aim for an internal temperature of 203-205°F (95-96°C).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in a 325°F oven with a splash of broth, covered, for 20-25 minutes. Microwave works in a pinch with a damp paper towel.
- Variation: For a Korean-inspired twist, replace BBQ sauce with a glaze of soy sauce, brown sugar, sesame oil, ginger, and garlic.