Making Beef Short Ribs in the Oven

Extremely easily off, foolproof manner to cook beef ribs – slow cooked in the oven in a bootleg BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy within, and the exterior is bronzed and gluey. Also known as short ribs, these are a prized cut for slow cooking!

BONUS:this all happens in i pan, it'south 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the all-time you ever take in your life!).

Slow cooked BBQ Beefiness Ribs

Beef ribs are the king of all beef cuts for slow cooking (pretty sure I said that in my Beef Short Ribs in Ruddy Wine Sauce too). They are juicier than brisket and chuck (there's e'er a few lean-ish patches, that's just the manner that cut is). Beef Cheeks come close, simply ribs have one large thing going for them that cheeks exercise not:

THE Bone.

I don't know what it is nigh fall autonomously meat on a os, but it gets me every time. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems I've moved onto beef ribs!

If you're new to beef ribs, this is an excellent way to introduce them into your life, and I'll wager that they'll get a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.

And it'southward virtually a foolproof recipe – y'all just need to ensure it's cooked long enough and then the beef becomes like THIS:

BBQ Beef Ribs Rub

Here's what you need for the Rub. There's quite a few substitutions possible and then don't fret if you don't have every item:

Beef Ribs

Beef ribs do come in a variety of cuts, but I'm using the most common cut (here in Australia) which is also chosenbeef short ribs.It's a chunky rectangle block, cut with individual bones and are very compact.

They compress about 30% then try to become big meaty ones. But if you can only become pocket-size ones ~250g/8oz, that's still ok!

Beefiness rib RACK:sometimes you see beef ribs in rack form. They typically have less meat on them. They will work smashing in this recipe too – see recipe card for directions. All the same, make certain you practise Non use the rib racks that come vac packed – these accept been brined and will be too salty (read ingredients, if it has anything in it other than beefiness, and so it's brined ie salt injected).

Beef alternative cuts:beef cheeks and chuck (cut into baseball size chunks) will both work actually cracking here. For brisket, use the Barbecue Beef Brisket recipe.

Other meats:For pork ribs, apply this recipe and for chicken, use this recipe.

Rub substitutions:

Dark-brown carbohydrate – sub white
Garlic powder – i tsp minced garlic (using press) per ane tsp pulverization
Onion powder – garlic powder
Mustard powder – dijon or standard mustard

If subbing fresh garlic or mustard spread, then rub those moisture ingredients on first before pressing into dry rub.

Beef Ribs braising liquid / homemade BBQ sauce

And here's what yous need for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (so it absorbs flavour as information technology slow cooks which is why we don't need to marinate these ribs):

Ketchup is the principal flavour base of operations for homemade charcoal-broil sauce. You lot'll find information technology in all my barbecue sauce flavoured recipes, including this (easy!) midweek Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and tedious cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – information technology's most as proficient;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
Brown carbohydrate – barbecue sauceis sugariness. If you don't similar sweet, you can cutting it back.
Garlic – I really like using fresh only pulverisation is fine too;
Onion powder – sub garlic pulverization;
Mustard powder – sub with dijon or normal yellowish mustard (non hot English mustard! Unless you Want the heat!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won't make it Asiany);
Cayenne – for a hum of warmth. This is non overly spicy. If you're concerned, starting time with less and you can arrange correct at the end. If you similar it hot, offset with the recipe amount and so add hot sauce at the cease.

How to make BBQ Beef Ribs

Dead easy – everything goes into the pan, then y'all slow cook it in a moderate oven until the meat is fall apart tender. It's fabulously foolproof because there's a big window earlier the meat volition start to dry out from overcooking – I've left it in 1 1/ii hours besides long and it was Notwithstanding juicy!

PRO TIP: Make in advance

If you're a first timer or worried nearly cook timing for a scheduled meal (re: whether it will take longer for the beef to become fall-apart tender), make it before in the day or even the day before…or the twenty-four hour period earlier! As with all slow cooked things (like stews, shanks), the flavour gets better with time and it'due south actually straightforward to reheat.

That makes this a sensational dinner party option! Information technology plates upwards really elegantly, posh restaurant fashion – and I have options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, archetype BBQ sides)

Here's a close upwardly look at the bootleg Charcoal-broil Sauce you finish up with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, then y'all're essentially making information technology with the ultimate money-tin can't-buy beef stock!

Another PRO TIP: For a posh restaurant feel, strain the sauce to brand information technology silky smooth. I do this for VIPs simply.😂

Grilling pick!

In the recipe video, I make this entirely in the oven, including the caramelisation at the end. But if it were warmer weather, I would have finished it on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beef Ribs

As promised, I'yard going to offer upwards a couple of dissimilar options for how to serve beefiness ribs – rustic, finger lickin' barbecue style OR elegant fine dining style (and yep, beef ribs certainly appear on the bill of fare of fine dining restaurants, prized for the juicy qualities and because it Can be plated up elegantly):

Rustic Finger Lickin' Good Barbecue Sides

I don't know what it is near sides with mayo based dressings, but they just go so well with anything glazed with barbecue sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Greenish Bean Salad with Carmine Love apple Feta, cornbread (for mopping).

Elegant sides, fine dining mode

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way yous go, it will be a hit. I know it, you know information technology! – Nagi 10

Watch how to make it

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Servings half-dozen

Recipe video higher up. Extremely hands off, foolproof fashion to cook beef ribs - dull cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy within, and the outside is bronzed and sticky.

BONUS:this all happens in one pan, it'south 100% perfect for make ahead and freezing, and makes its own charcoal-broil sauce (and it might be the best yous ever have in your life considering it'due south fabricated with the rib juices!).

▢ half dozen x 300 - 350g / x - 12 oz beef ribs (aka beefiness short ribs) (Note 1), patted dry

RUB:

▢ 1 tbsp chocolate-brown saccharide (sub white)
▢ ii tsp paprika
▢ 1 tsp garlic powder (sub one tsp fresh garlic)
▢ 1 tsp onion pulverisation (sub garlic powder)
▢ i/2 tsp cumin powder
▢ 3/4 tsp mustard pulverization (Note 2)
▢ one tsp salt
▢ 1/ii tsp black pepper

Barbecue SAUCE:

▢ 2 garlic cloves , minced (sub 2 tsp powder)
▢ 1/2 cup apple cider vinegar (Notation two subs)
▢ 1 1/2 cups ketchup , or Aussie love apple sauce
▢ ane/2 cup brown sugar , loosely packed (ie don't pack information technology tight)(sub white)
▢ 2 tsp EACH blackness pepper, onion pulverisation, mustard pulverization (Notation 2)
▢ ane tsp cayenne pepper (adjust to gustation re: spiciness)
▢ ane tbsp Worcestershire sauce (sub soy sauce)
▢ 2 cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a small bowl big, enough to fit one rib.
Press beef ribs into the rub, coating all sides. Milk shake off excess.
Mix Barbecue Sauce ingredients, except h2o, in a baking pan. Then mix in water.
Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't encompass completely, that's ok).
Cover tightly with foil or lid, bake 3 one/2 hours.
Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, only turn them). Spoon over sauce.
Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a chip apart using two forks. (If not, cover and return to oven, just after four hrs they certainly should be!)
Remove ribs onto serving plate (employ a spoon as meat volition barely be attached to os, if at all). Mix sauce to join (Note 3 on adjustments). Serve with ribs!

SERVING OPTIONS:

Share platter (rustic!): Serve ribs on a platter for people to assistance themselves with some sauce on information technology, and some sauce on the side for people to assistance themselves.
Individual posh restaurant style: place rib on plate, spoon over sauce (see note about straining option). Garnish.
See in post for side options (both rustic and posh!).

1. Beef Ribs - comes in a diverseness of cuts. For this recipe, you want the chunky rectangle block cutting, often called Beef Brusque Ribs. See photo in post. They come up cut in private basic and are very meaty.

They shrink about 30% so effort to get big meaty ones. But if you can only get small ones ~250g/8oz, that'due south nevertheless ok!

Beef ribs racks (less meaty, bones not separated) - use anywhere between one.5 - ii.5kg / three- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more than needed for the beef ribs). Oven time will vary depending on meatiness, simply for boilerplate racks, I'd say 2.5 hrs covered, xxx min uncovered (but cheque at 1.v hrs). You may need to scale up the Rub slightly (more than surface area)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cutting into baseball size chunks (2kg/4lb). For both these, check at 2 hrs, total oven time ~3 hrs. For brisket, utilise the Barbecue Beef Brisket recipe. For pork ribs, utilize this recipe and for chicken, use this recipe.

Practice NOT buy beef ribs that come in a vac pack where the ingredients label has salt or any other ingredient other than beef (these are brined so they're salty, then this will come out too salty). If you're desperateand brined beefiness is all y'all can get, leave a comment below and I'll tell you how to accommodate the recipe.

2. Ingredient subs:

Mustard powder - dijon or xanthous mustard
Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR i/three cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, so rub those wet ingredients on beginning before pressing into dry rub.

3. Sauce adjustments - in the perfect world (similar in the video!), it is the perfect thickness for serving direct out of the oven. In reality, ovens vary, roasting pan rut retentions vary, rib sizes vary, hence evaporation charge per unit varies. If need exist, add a splash of humid water to sparse out. If too thin (doubt it), pop back into oven. Taste and add common salt if needed, or a striking of hot sauce if you want more than spice.

Thickness choices: pourable (per video), thicker (similar BBQ sauce from squeeze bottles), dolloping (spoon) OR strain information technology for silky smooth for VIP (optional!). The sauce has very intense flavours so even if thinned to be pretty pourable, you will not dilute flavour.

4. Other cook methods:

Stove - 2.5 hours on low simmer, lid on (handle with intendance when removing)
Wearisome cooker - 8 hrs on low, five hrs on high, then transfer to oven to caramelise 30 min uncovered, per recipe.
Force per unit area cooker - 1 hr on high, follow slow cooker directions above. Depressurise naturally for x min, then release valve.
Instant Pot - Follow dull cooker directions above simply do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using in a higher place times.

Finish on GRILL!This is an fantabulous wow-gene grilling recipe. Melt it per recipe fully covered until it'southward fall apart tender (cheque with two forks). Then spoon over sauce, proceed covered and transfer beefiness into a container, and sauce in some other ie. practise not do the uncovered roasting stride. In one case fully cool, refrigerate. On the day of, microwave beef to heat through - we but grill to caramelise the outside and get subtle smokey flavour. Baste with warmed sauce, and then grill three minutes on each side on medium, basting lots, until you go a wickedly expert caramelised sauce with charred $.25. SO Skillful!

5. Meat will be literally falling off the bone so don't expect the meat to exist clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks like it's still attached, but it'south not. If meat is tender, it cannot be attached to os!

6. Storage - gets better with time, splendid low-endeavour make alee choice. Cool, refrigerate in sauce (or divide sauce if you strained it for posh-style). Keeps five days in fridge. The either reheat in microwave (I do this, for most moist steamy upshot), or oven (180°C/350°F covered for xx min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I notice it'south not required).

Freezer - three months in airtight container. Thaw then reheat using one of above options (do non try to microwave or rut from frozen). It freezes 100% perfectly.

7. Diet per beef rib, assuming all sauce is consumed (at that place will likely be sauce leftover. See in postal service for what to practice with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 g (13%) Protein: 43 g (86%) Fat: 23 g (35%) Saturated Fat: 10 thou (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (xxx%) Fiber: ane yard (four%) Sugar: 33 yard (37%) Vitamin A: 433 IU (9%) Vitamin C: 3 mg (iv%) Calcium: 50 mg (five%) Iron: 5 mg (28%)

Keywords: Beef Ribs, beef short ribs, Braised Beef Brusk Ribs, curt ribs

Life of Dozer

Calendar male child!

This calendar was a souvenir. And I was secretly actress thrilled because I idea it might be borderline also crazy-canis familiaris-lady to make one myself.

So I keep my fingers crossed every year on my altogether and Christmas that someone will give me a Dozer calendar. Eight years in, and I've never had to!! Someone ever comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/