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Cooking thin cut beef short ribs in an oven is a method that transforms this tougher cut into tender, flavorful bites. Slow roasting at a low temperature allows the connective tissues to break down without drying out the meat, resulting in ribs that are both succulent and rich in taste.
To braise thin sliced beef short ribs, follow these steps: Heat a tablespoon of oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the beef short ribs on all sides until they develop a rich, golden brown color. This step enhances the flavor and texture of the meat.
Before cooking thin-cut beef short ribs in the oven, it’s important to properly prepare the meat. Start by preheating your oven to 375 degrees Fahrenheit. Then, season the ribs with salt and pepper, as well as any other desired herbs and spices.
Miami ribs are beef short ribs (flanken) sliced into thin strips across the bone. These easy, delicious oven-baked ribs are perfect for a last-minute dinner.
Preheat oven to 350°F. Generously coat the short ribs in salt and pepper. Heat half of the olive oil in a Dutch oven over medium-high heat. Add half of the short ribs and sear the outside of each rib until browned, turning to cook all surfaces of the meat, about 8 minutes.
For easy, family-pleasing comfort food, you can’t beat meltingly tender short ribs in a sweet and tangy barbecue sauce. Inspired by Sunny Anderson’s BBQ short ribs, this simple recipe requires just 15 minutes of hands-on prep, and then the oven does the rest.
Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These Slow Baked Boneless Beef Short Ribs will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes!