The leftovers of slow-cooked meat are delicious if they are reheated gently.
These short ribs have been oven-braised. This rich, fatty beef is a comfort food. They are also more affordable than Ribeye Roast.
This easy recipe involves baking the seasoned ribs for three hours at 300degF. It’s really as simple as it sounds. The result is fantastic.
Ingredients
This recipe is easy to prepare and only requires a few ingredients. You can find the exact measurements in the recipe below. What you will need is listed below:
- Boneless Beef Short Ribs: I buy them at Whole Foods and Costco.
- Apple Cider Vinegar: You can also use red wine vinegar.
- Hot Pepper Sauce: This sauce does not make the ribs spicy. It adds a new layer of flavor.
- Season with Kosher Salt, Black Pepper, Smoked Paprika, Garlic Powder, and Dried Thyme.
Variations
- Add 1/2-1 cup of beef stock to the bottom pan. It will prevent the ribs from drying out in the oven. I find that a double layer of foil works well.
- Add more spices. You can add more spices. I liked 1/2 teaspoon onion powder and one tablespoon chili powder.
- Apple cider vinegar can be substituted with red wine vinegar. However, I find that apple cider vinegar works better in this recipe.
Instructions for BONELESS Short Ribs
Scroll down the recipe card to see detailed instructions. The basic steps to make this recipe are:
- Slice the ribs into half and place them in a baking dish that measures 13 by 9 inches. Salt and pepper them. (Photo 1).
- In a small jar, combine the vinegar, hot sauce, smoked pepper sauce, garlic powder, and thyme. Mix well. Pour the sauce on the ribs, and then use your hands and toss the pieces. (Photo 2).
- Cover the pan tightly using a double layer of aluminum foil. The ribs should be baked for 2.5 hours until they are tender and cooked through. (Photo 3).
- Removing the foil is important (carefully, as hot steam will escape). The braising liquid can be used to baste the ribs’ tops. Continue baking for another 30 minutes until the tops are brown. (Photo 4).
- Optionally, you can thicken the liquids for cooking and brush them onto the ribs. (Photos 5-6). You can also serve the ribs dipped in the cooking liquids.
Expert Tips
You can make a delicious gravy from the pan juices after the ribs have been fully cooked.
Cover them and lower the temperature to “keep warm.” Pour the liquids into a pan and heat them on medium-high, stirring often. Cook for 5-10 minutes until the sauce is thickened.
Even without the gravy, these ribs would be delicious. But it adds to their flavor and experience.
You can also serve the pan juices alongside the ribs as a dipping sauce.
Storing Leftovers
Keep leftovers in the refrigerator in an airtight container for up to 3-4 days. Cover them and microwave at 50% power.
It is a dish that tastes great even if you have leftovers, but you must be careful not to overheat them.
Ingredients
- # 6 short ribs without bones (4 lbs.
- ▢ One tablespoon of Diamond Crystal Kosher Salt. Use two teaspoons for any other salt
- ▢ Black pepper, 1/2 teaspoon
- ▢ Apple cider vinegar two tablespoons
- ▢ Hot Pepper Sauce 1 Tbsp
- ▢ Smoked paprika, one teaspoon
- ▢ One teaspoon of garlic powder
- ▢ Half a teaspoon of dried thyme
Instructions
- Preheat your oven to 300 degrees. As shown in the picture above, cut the short ribs into half and place them in a 13 by 9-inch baking dish lightly oiled. Salt and pepper them.
- Add the smoked paprika and garlic powder to a small glass jar. Mix well with a whisk or shaker. Pour the sauce on the ribs, and then use your hands and toss to coat.
- Cover the pan tightly using a double layer of aluminum foil. The ribs should be baked for 2.5 hours until they are tender and cooked through.
- Removing the foil is important (as hot steam will escape). The braising liquid can be used to baste the tops of short ribs. Continue baking for another 30 minutes until the tops are brown.
- Serve with braising liquid. I place a small dish filled with braising fluid onto each plate. The diners can dip into the liquid.