How to Cook Thin-Cut Beef Short Ribs in the Oven?

How to Cook Thin-Cut Beef Short Ribs in the Oven: A Delicious and Easy Guide

Baking thin-cut beef short ribs in the oven yields incredibly tender and flavorful results with minimal effort. To achieve optimal tenderness and a rich, caramelized crust, this method relies on low and slow cooking followed by a quick sear or broil.

Understanding Thin-Cut Beef Short Ribs

Thin-cut short ribs, also known as flanken-style ribs, are a flavorful cut of beef typically cut across the bone, resulting in thin strips with bone running through them. Unlike their thicker counterparts, they require shorter cooking times and are well-suited for oven roasting.

Why Oven Cooking is Ideal

Oven cooking provides consistent and even heat, essential for breaking down the tough connective tissue in short ribs. This method allows for controlled cooking and easy monitoring of the meat’s internal temperature, resulting in tender and juicy ribs. The low and slow approach is key to achieving restaurant-quality results at home.

The Oven Cooking Process: A Step-by-Step Guide

This process focuses on achieving tender, flavorful ribs using readily available ingredients and simple techniques.

Ingredients:

• 2-3 lbs Thin-cut Beef Short Ribs
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1/2 cup Red Wine (optional)
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tsp Smoked Paprika
• Salt and Pepper to taste

Instructions:

1. Preparation: Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
2. Searing (Optional): Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides. This step enhances flavor but can be skipped if time is limited.
3. Sautéing Aromatics: Remove the short ribs from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Creating the Braising Liquid: Pour in the beef broth and red wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the soy sauce, brown sugar, and smoked paprika. Bring the mixture to a simmer.
5. Braising: Return the short ribs to the skillet, arranging them in a single layer. The liquid should come about halfway up the sides of the ribs. If necessary, add more beef broth.
6. Oven Braising: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 2.5 – 3 hours, or until the short ribs are fork-tender.
7. Finishing: Remove the skillet from the oven. If desired, remove the ribs from the skillet and place them on a baking sheet. Broil for 2-3 minutes, or until the tops are nicely browned and caramelized. Be careful not to burn them.
8. Serving: Let the short ribs rest for a few minutes before serving. Spoon the braising liquid over the ribs and serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Tips for Perfect Thin-Cut Short Ribs

• Don’t overcrowd the pan: Overcrowding can steam the ribs instead of browning them. Cook in batches if needed.
• Use a meat thermometer: Check the internal temperature of the ribs towards the end of the cooking time. They are done when they reach an internal temperature of around 203°F (95°C) and are easily pierced with a fork.
• Adjust cooking time as needed: Cooking times can vary depending on the thickness of the ribs and your oven. Check for tenderness after 2.5 hours and adjust accordingly.
• Let the ribs rest: Resting the ribs allows the juices to redistribute, resulting in more tender and flavorful meat.

Common Mistakes to Avoid

• Overcooking: Overcooked short ribs can become dry and stringy. Monitor the cooking time and temperature carefully.
• Under seasoning: Generously season the short ribs with salt and pepper before cooking to enhance their flavor.
• Skipping the searing step: Searing adds a depth of flavor that significantly improves the final dish.
• Not using enough liquid: Ensure there is enough braising liquid to keep the ribs moist during cooking.

Enhancing the Flavor Profile

Experiment with different herbs, spices, and sauces to customize the flavor of your thin-cut short ribs. Consider adding ingredients such as:

• Fresh herbs like thyme, rosemary, or bay leaf.
• Spices like ginger, star anise, or chili flakes.
• Sauces like gochujang, hoisin sauce, or balsamic vinegar.

Comparison of Cooking Methods

Frequently Asked Questions (FAQs)

Can I cook thin-cut short ribs from frozen?

While it’s not recommended for optimal results, you can cook them from frozen. However, the cooking time will need to be significantly increased, and it’s best to sear them after they’ve partially thawed to achieve a good crust. For safety reasons, make sure the internal temperature reaches the recommended level.

What’s the best cut of short ribs for this recipe?

Flanken-style or thin-cut short ribs are ideal for this recipe due to their thinness, which allows them to cook quickly and evenly in the oven. Bone-in ribs provide the most flavor.

Can I use water instead of beef broth?

Using beef broth enhances the flavor of the short ribs. While you can use water, the flavor will be less rich and complex. Consider adding extra seasonings if using water.

How do I make the braising liquid thicker?

After removing the short ribs from the skillet, you can thicken the braising liquid by simmering it over medium heat until it reduces to your desired consistency. You can also create a slurry by mixing cornstarch with cold water and whisking it into the simmering sauce.

Can I make this recipe ahead of time?

Yes, you can make the short ribs ahead of time. Allow them to cool completely, then store them in the braising liquid in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or on the stovetop before serving.

What sides go well with thin-cut short ribs?

Mashed potatoes, rice, roasted vegetables (like carrots, potatoes, and Brussels sprouts), polenta, and creamy grits are all excellent choices for side dishes.

How do I know when the short ribs are done?

The best indicator of doneness is tenderness. The short ribs should be easily pierced with a fork and the meat should be falling off the bone. Using a meat thermometer, they should reach an internal temperature of around 203°F (95°C).

Can I use different types of wine?

While red wine is commonly used, you can experiment with other types of wine, such as dry white wine or even sherry. Just be sure to use a wine that you would enjoy drinking.

What if my short ribs are tough?

If your short ribs are tough, it means they haven’t been cooked long enough. Simply return them to the oven and continue cooking until they are fork-tender. Adding more braising liquid can also help.

Can I add vegetables to the braising liquid?

Absolutely! Adding vegetables like carrots, celery, and potatoes to the braising liquid adds flavor and creates a more complete meal. Add them during the last hour of cooking to prevent them from becoming mushy.

How long should I let the short ribs rest before serving?

Letting the short ribs rest for at least 10-15 minutes before serving allows the juices to redistribute, resulting in more tender and flavorful meat. Cover them loosely with foil to keep them warm.

What can I do with the leftover braising liquid?

The braising liquid is packed with flavor and can be used in a variety of ways. You can use it as a sauce for the short ribs, pour it over rice or mashed potatoes, or use it as a base for soup or gravy. You can also freeze it for later use.

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