
Grilled short ribs are a delicious and easy meal to make for a backyard BBQ or a fun family dinner. They can be cooked in a variety of ways, including on a grill or in the oven, and can be seasoned with a range of spices and sauces. The key to choosing beef short ribs that melt in your mouth is to look for specks of marbling. These little pockets of fat will enhance your eating experience. In this article, we will provide a step-by-step guide on how to cook short ribs in the oven, as well as offer tips and tricks for getting the most flavour and tenderness out of your meat.
Characteristics | Values |
---|---|
Type of ribs | Flanken-style beef short ribs, boneless beef short ribs, bone-in beef short ribs |
Amount | 3 pounds, 4 pounds, 5 pounds, 6 boneless beef short ribs (2 lbs total) |
Marinade | Brown sugar, smoked Spanish paprika, kosher salt, garlic powder, onion powder, ground coriander, ground cumin, fresh ground black pepper, chili powder, mirin, onion, Asian pear, garlic, dark sesame oil, green onions |
Cooking method | Grill, oven |
Cooking time | 8 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 1 hour, 1 1/2 to 2 hours |
Cooking temperature | 350°F to 400°F, 375 to 400 degrees F (190 to 200 degrees C), medium-high heat |
What You'll Learn
Choosing the right short ribs
Bone-in or Boneless Short Ribs
The first decision you need to make is whether to go for bone-in or boneless short ribs. Both options have their advantages. Bone-in short ribs are ideal for slow-cooking methods, such as braising, as the bone adds flavour to the dish. On the other hand, boneless short ribs are better suited for grilling as they cook more quickly and evenly. For oven-baked BBQ short ribs, either option can work well, so it comes down to personal preference.
Type of Cut
When it comes to the cut of short ribs, the two most popular options are flanken-cut and Korean-style. Flanken-cut short ribs are cut across the bone, about 1/4 to 1/3-inch thick. This cut is often used in Korean grilled beef short ribs, but it can also be perfect for BBQ recipes if you want to achieve a crispy texture. Korean-style short ribs, also known as "kalbi," are cut lengthwise across the rib bones, resulting in thin strips of meat lined with rib bones. This cut is ideal for fast cooking on the grill, but it can also work well for oven-baked BBQ ribs if you want a quicker cooking time.
Marbling
When buying short ribs, always look for meat with good marbling. Marbling refers to the white specks of fat distributed throughout the beef. These pockets of fat will add flavour and juiciness to your dish, making the difference between good and amazing short ribs.
Freshness and Storage
It is essential to consider the freshness and storage of short ribs when choosing the right ones. Look for meat with a fresh, red colour and avoid any with an off-putting odour. If you are not cooking the short ribs immediately, make sure to store them properly. Short ribs can be kept in the refrigerator for up to 3 to 4 days, tightly wrapped or stored in shallow, airtight containers. If you want to store them for a more extended period, freezing is an option, and they will last for about 3 months in the freezer.
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Preparing the ribs for cooking
Preparing ribs for cooking is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, it is important to choose the right cut of ribs. For grilling, it is recommended to use boneless beef short ribs, as they cook more evenly and quickly. Look for ribs with a good amount of white marbling throughout the meat, as these pockets of fat will guarantee amazing flavour and tenderness.
Once you have selected your ribs, it is time to prepare them for the grill. Some people like to trim any excess fat off the ribs, but this is not necessary if you are using a good-quality cut of meat. However, it is important to pat the ribs dry with a paper towel before adding any seasonings. This will help the seasonings stick to the meat and create a delicious crust.
Speaking of seasonings, there are a variety of options to choose from when it comes to ribs. A simple mixture of salt and pepper is always a good choice, but if you want something a little more complex, you can try a dry rub. A dry rub is a mixture of spices and herbs that you rub onto the surface of the meat before cooking. There are many different dry rub recipes available online, but a classic combination for ribs includes brown sugar, paprika, chilli powder, garlic powder, onion powder, and black pepper. You can also experiment with adding ingredients like smoked Spanish paprika, coriander, cumin, or dried oregano to find a flavour profile that you like.
Once you have selected your seasonings, it is time to apply them to the ribs. Sprinkle the seasoning mixture onto the ribs, making sure to coat all surfaces evenly. Then, use your hands to pat the seasonings down, encrusting the meat and encouraging it to soak up all of the delicious flavours. At this point, you can place the ribs in the refrigerator for 30 minutes to an hour to let the flavours develop, or you can let them sit at room temperature for 10 to 20 minutes to ensure they cook more evenly.
Finally, it is important to preheat your grill to the correct temperature before placing the ribs on the grates. For boneless beef short ribs, a medium-high heat of around 350°F to 400°F is ideal. This will give the ribs a beautiful sear on the outside while keeping the middle juicy and cooked to your desired doneness.
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Cooking the ribs
Preparation
Before cooking, decide on your seasoning. You can use a simple salt and pepper mixture, or a dry rub. A dry rub can be made by mixing brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, and salt. You can also add coriander, cumin, and cayenne pepper to taste.
Once you have your seasoning, sprinkle it onto the ribs, patting it down to create a crust. You can then leave the ribs to rest at room temperature for 10 minutes to half an hour.
Cooking
Preheat your oven to medium-high heat (around 350-400°F). Place the ribs on the grill grates and cook for 8-10 minutes, flipping halfway through.
After removing the ribs from the grill, allow them to rest for at least 10 minutes. You can then melt butter on top, brush with barbecue sauce, and add chopped green onions if desired.
Tips
For the best results, use boneless beef short ribs. Look for ribs with white marbling throughout the meat, as this will guarantee amazing flavor.
Always cut short ribs against the grain to ensure maximum tenderness.
You can also wrap the ribs in foil before placing them on the grill. This will create fall-off-the-bone tender ribs, as the foil packets keep all the savory flavor inside.
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Resting the ribs
While the ribs are resting, you can prepare any sides or sauces that you plan to serve with them. For example, grilled vegetables or a simple salad would go well with the ribs. You could also warm up some barbecue sauce to brush over the ribs before serving.
If you want to get fancy, you can melt a pat of butter on top of each rib before serving. This will add a delicious touch of richness and flavour to the dish. Just place a small slice of butter on each rib and let it melt over the hot meat.
Finally, don't forget to slice the ribs before serving. Use a sharp knife to cut the ribs into individual portions. This will make it easier for your guests to eat and will also make the ribs go further if you're serving a large group.
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Serving the ribs
Once your ribs are cooked, it's time to serve them! The great thing about ribs is that they're so versatile. You can serve them as a main course or cut them into smaller pieces for a starter or party snack.
If you're serving them as a main course, consider adding some sides. Grilled vegetables are always a great option, especially if you've already got the grill heated up. Some options include grilled asparagus, grilled peppers and onions, or foil pouch grilled green beans. If you're looking for something more substantial, a baked potato or Spanish beans and rice would be a perfect pairing.
For an extra touch of flavour, brush the ribs with barbecue sauce before serving. You can also add some chopped green onions for a bit of colour and freshness.
If you have any leftovers, don't worry! Ribs can be stored in the refrigerator for up to 4 days. Simply place them in shallow, airtight containers or wrap them tightly in plastic wrap or aluminium foil. They can also be frozen for up to 3 months.
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Frequently asked questions
It is recommended that you cook short ribs for 8-10 minutes on medium-high heat, flipping them halfway through.
You can use a simple salt and pepper mixture, or a dry rub with brown sugar.
Boneless beef short ribs are recommended for grilling, but bone-in short ribs are better for slow cooking.
You can store short ribs in the refrigerator for up to 3-4 days in shallow, airtight containers or wrapped tightly in plastic or aluminium foil.
Yes, you can freeze short ribs for up to 3 months. Wrap them in foil or freezer wrap and store in an airtight container or bag.