Beef Short Ribs

The trick to fall-off-the-bone tender beef short ribs is cooking them low and slow in the oven, plus, they couldn’t be easier to make with only 4 ingredients.

Why this recipe works

This beef short ribs recipe keeps it nice and simple because the beef speaks for itself. A little garlic salt and pepper is all you truly need for something that packs as much flavor as short ribs.

First, you’ll pop the beef into a skillet for a seared crust, then transfer them to a baking dish to cook in a low temp oven over a 3-4 hour window. If you’re looking for a quicker alternative, hop over to our instant pot beef short ribs recipe.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – You can use bone-in or boneless beef short ribs for this recipe. Cook to an internal temperature of 190 – 205 F.

ADDITIONS – If desired, you can add the seasonings of your choice. Beef short ribs are tender and flavorful thanks to their rich marbling but can be complimented by many different spices and seasonings however you see fit.

How to Make Beef Short Ribs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven 275 F.
2. In a small bowl, whisk together olive oil, garlic salt, and pepper.
3. Using gloved hands, rub the oil and spice mixture all over the short ribs.
4. Preheat a skillet over medium-high heat. Do not add any oil. When skillet is hot, sear the short ribs to develop a nice brown crust.
5. Line a square baking pan or casserole dish with foil and spray with cooking spray. Place ribs in prepared pan and cover tightly with foil.
6. Bake in oven for 3 1/2 – 4 hours, or until meat is easily pulled away with a fork.

Frequently Asked Questions & Expert Tips

For juicy, fall-apart tender beef short ribs – aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days or freeze for up to 3 months.

Serving Suggestions

Serve beef short ribs with a side of mashed potatoes, rice, roasted carrots, asparagus, broccoli, or green beans. Enjoy warm from the oven with chopped parsley as garnish.

More Beef Recipes

• Beef Tenderloin
• Oven Beef Ribs
• Beef Bourguignon
• Crockpot Roast Beef
• Beef Brisket and Gravy

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