As is often the case with slow-cooked meat, the leftovers are excellent if you reheat them gently. These delicious ribs are oven-braised. Rich, fatty, tender beef - a true comfort food! And they are more affordable than ribeye roast, another deliciously fatty cut of meat. In this easy recipe, I simply place the seasoned ribs in a pan and bake them for three hours at 300°F. Yes, it’s as easy as it sounds, and the result is superb.
Instructions
Recipe Card
Boneless short ribs: I get them at Whole Foods or Costco. Apple cider vinegar: Red wine vinegar works, too. Hot pepper sauce: It doesn’t make the ribs spicy. It merely adds an interesting layer of flavor. To season: Kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Cut the ribs in half and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper. Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, for 2.5 hours. An optional step is thickening the cooking liquids and brushing them on the ribs. Alternatively, you can simply serve the ribs with the cooking liquids for dipping. You can add a cup of beef stock to the pan if you like. I find that as long as the baking dish is tightly covered with a double layer of foil, there’s enough liquid, as the meat releases liquid as it bakes. But it’s fine to add more liquid to the pan before you cover it and place it in the oven. I also like adding a vegetable side such as steamed broccoli, microwave broccoli, sauteed spinach, cauliflower fritters, or butternut squash souffle. This is one of those dishes where the leftovers taste great, as long as you take care not to dry them out when you reheat them.
