Every now and then, we have a recipe like this Oven-Baked Beef Short Ribs in our back pocket, for those busy days. I have cooked this sumptuous beef dish so many times, I can do it with my eyes closed. It’s the kind of entrée you can cook, shove in the oven, and then walk away to do other stuff, till the timer rings to tell you it’s ready.
Beef short ribs are cuts of beef that when cooked properly, nearly fall off the bone because they become so tender. These cuts are also known as plate short ribs, a cut from the lower part of the cow’s rib cage, behind the brisket. The meat in the beef short ribs are thick and have enough marbling – so it’s a fairly good cut for slow simmer stews like this one. There are many ways I have cooked beef short ribs, and this is one of my favorite ones because I don’t have to be chained to the stove and oven all day.
You can also mix up these short ribs with beef stew cuts like chuck steak, which are good for braising. Beef chuck comes from the parts of the neck, shoulder blade, and upper arm. Nowadays, with supply issues and high prices, it’s a good idea to mix up the meat cuts in an oven-baked stew like this one, to extend the dish, especially if more people are coming to dinner.
To prepare the beef: Marinate the cuts a few minutes before cooking. Then, be sure to preheat the oven. Brown the beef short ribs to lock in the flavor. Arrange the beef short ribs in a deep roasting pan, pour the liquids. Cover with foil to keep the moisture in, and tenderize the beef. When the timer rings, you know dinner is ready and it was effortless.
Oven-Baked Beef Short Ribs
- Large Stockpot
- Oven-safe casserole dish (9 x 13 inches)
- 4 to 6 pounds beef short ribs, about 6 pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper powder
- 1 teaspoon garlic powder
- 1/4 cup all purpose flour
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole onion, sliced
- 2 stalks scallion whites
- 1 teaspoon Worcestershire sauce, like Lea and Perrins
- 1 teaspoon Maggi seasoning
- 1 whole medium-sized carrot, peeled, sliced
- 4 cups beef broth, divided, use 2 cups first, rest for roast
- 2 cups water, divided, use 1 cup first for stockpot, rest for roast
- 1 teaspoon garlic powder
- 1 pinch salt
- ¼ teaspoon ground black pepper
- 2 stalks scallion greens, chopped, for garnish
- 1/2 of whole red bell pepper, sliced, for garnish; seeded, white membrane removed
For steamed butter rice
- 2 to 3 cups steamed rice
- 1 Tablespoon butter
To cook beef short ribs
- Preheat oven at 350 F.
- Sprinkle a teaspoon of salt, half a teaspoon of black pepper, and garlic powder over the beef short ribs.Coat the beef with flour.
- In a large stockpot, pour the oil. Over medium heat, brown the beef for 5 minutes to seal in the flavor.To the same stockpot, add the garlic, onions, and scallion whites. Saute till soft. Add the carrots and stir around.
- Pour half of the broth and half of the amount of water. Season liquid with remaining salt and pepper.Cover and bring to a boil. When the liquid boils, turn off heat.
- Transfer beef, vegetables and liquid to a deep, oven-proof casserole dish. Pour the remaining broth and water over the ingredients.Cover entirely with foil. Bake at 350 F for 1.5 to 2 hours till beef is cooked and tender.Garnish with scallion greens and sliced bell peppers.Serve warm with steamed butter rice.
To make steamed butter rice
- Cook rice in the rice cooker. Follow prompts of the appliance.Rice will cook approximately 12 minutes.As soon as rice is cooked, add butter to the steamed rice. Mix and incorporate butter all over.Serve warm with the Oven-Baked Beef Short Ribs.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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