Melissa
· Updated
These melt-in-your-mouth Beef Short Ribs are seasoned to perfection, cooked for hours until tender, and then topped with barbecue sauce! This sweet and smoky, yet simple dish is hard not to love.
My classic beef short ribs are tender, juicy, smoky, and sweet. They’re really the perfect comfort dish! And because they’re cooked in the oven rather than on the grill, these short ribs can be enjoyed any time of year. I love seasoning my ribs with a variety of aromatic and savory spices, but you can also keep it simple and just rub them down with coarse salt.
No matter how you choose to season these beef short ribs, if you cook them according to this simple recipe, they will turn out tender and delicious every single time! Hands-down the hardest part of this recipe is having to be patient while these ribs slowly roast. But remember, the most juicy and tender beef short ribs come to those who wait!
Table Of Contents
Why You'll Love This Recipe
- Cooked in the oven so you can enjoy them all year.
- Quick and Easy to prepare.
- Sweet, smoky and delicious.
Recipe Ingredients
- Beef Short Ribs—We recommend bone-in short ribs for more flavorful and juicy meat, but you can use boneless if you prefer!
- Barbecue Sauce—Adds moisture and a sweet, smokey, and tangy flavor.
- Homemade Spice Rub—You can use almost any combination of spices! I typically use a blend of garlic powder, onion powder, salt, black pepper, and Italian seasoning.
How to Make Braised Beef Short Ribs
1. In a small bowl, whisk together the garlic powder, onion powder, salt, black pepper, and Italian seasoning. Then Use your hands to rub the spice blend into the surface of the ribs, ensuring the mix is evenly distributed.
2. Transfer the ribs to a large baking sheet. Cover them with tin foil and place them in the oven.
3. Once the ribs are mostly cooked through, take them out of the oven. Spread the barbecue sauce over the top of the meat, then return it to the oven uncovered. Bake until the sauce is bubbly and thick.
4. Slice, serve warm, and enjoy!
Frequently Asked Questions
Absolutely! Short ribs can be a very tender cut of beef, have a strong flavor, and the meat will fall right off the bone when they are cooked correctly.
If you are having a hard time finding beef short ribs at the grocery store, look for a cut of beef labeled as barbecue ribs, braising ribs, or fancy cut ribs. These are all the same cut as short ribs!
Regular beef ribs will be longer and more curved, whereas short ribs will be shorter and flatter. Short ribs come from the beef chuck part of the cow, so they will also typically have less meat on them.
The best way to prevent beef short ribs from being tough is to cook them at a low temperature for a long time. This will cook down the tough connective tissue and leave you with moist and tender meat!
Expert Tips
- Other spices you can add to flavor your ribs include paprika, thyme, rosemary, peppercorn, and lemon pepper seasoning. Alternatively, you can keep things simple by rubbing down your short ribs with 1 tablespoon of coarse salt and nothing else!
- You can really infuse your beef short ribs with flavor by letting them marinate in the spice blend for up to 24 hours. After you’ve thoroughly rubbed the spices into the meat, wrap the ribs in plastic wrap or tin foil and let them rest in the fridge.
- Check to make sure your ribs have reached an internal temperature of at least 145°F before serving them.
- Cooking your ribs after adding the barbecue sauce both heats the sauce and adds a nice gooey, caramelized finish to the ribs!
What Should I Serve with Barbecue Beef Short Ribs?
There are endless delicious side dishes that you can serve with beef short ribs! I like to serve my short ribs with classic barbecue sides such as mashed potatoes, homemade mac and cheese, sweet and smoky beans, and coleslaw. But if traditional barbecue isn’t your thing, I find that these ribs also pair nicely with french fries, steamed veggies, a garden salad, and homemade dinner rolls.
How to Store and Reheat Leftover Beef Short Ribs
Although these short ribs are best served fresh, you can definitely store any leftovers in the fridge for up to 4 days in an airtight container. To reheat the ribs, place them on a plate and microwave them for about a minute, or until the middle is thoroughly warmed. You might need to add more sauce so that the ribs don’t dry out as they reheat.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
📖 Recipe
Beef Short Ribs
Ingredients
- 2 pounds beef short ribs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- 3 cups barbecue sauce
Instructions
- Preheat your oven to 275°F.
- Whisk together all of the spices in a small bowl and use your hands to rub them into the surface of the ribs, ensuring the spice mix is evenly distributed.
- Transfer the ribs to a large baking sheet and cover them with tightly with tin foil. Cook your ribs for 3 ½ hours.
- After 3 ½ hours, spread the barbecue sauce over the top of your ribs and return them to the oven uncovered for an additional 15 minutes.
- Serve and enjoy!
Notes
- Other spices you can add to flavor your ribs include paprika, thyme, rosemary, peppercorn, and lemon pepper seasoning. If you want to highlight the natural flavor of your short ribs, rub them down with about. Tablespoon of coarse salt and nothing else.
- These ribs are best served fresh, but can be stored in the fridge for up to 4 days in an airtight container. Reheat your leftover serving of ribs on a plate in the microwave for about a minute, or until the middle of the rib is thoroughly reheated.
- Cooking your ribs after adding the barbecue sauce both heats the sauce and adds a nice sheen to the ribs.
- Check to make sure your ribs have reached an internal temperature of at least 145 before serving them.
- You can let these ribs sit in the fridge before baking them for up to a day as long as they are tightly wrapped in plastic wrap.
- We like to serve our ribs alongside mashed potatoes, Mac and cheese, salad, steamed veggies, etc.
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