Beef Short Ribs can be cooked in a variety of ways, but the key theme of every method is time. Cooking beef short ribs for hours at low temps will ensure that the tough connective tissues will break down and soften, and the intramuscular fat will render and keep the meat juicy and moist. You’re looking to achieve a final internal temperature of 200-205 degrees, when a toothpick should slide in between the ribs with no resistance at all. The short ribs may even jiggle a bit when shook. Check out the 3 popular ways to cook beef short ribs below.
How do you BBQ Beef Short Ribs?
The rich, beefy flavor of short ribs is perfectly complemented by smoke – if you have a bbq or smoker, this is absolutely the way to go. Remove the thick membrane from the back of the ribs, season with your favorite rub, and barbecue them over indirect heat for 6-8 hours, or until the ribs reach an internal temperature of 200-205 degrees. Spritz them with beef broth or basting sauce throughout the cook to help maintain moisture. For a more in-depth smoked short rib tutorial, check out our recipe below.
How do you cook Beef Short Ribs in the oven?
After cleaning and seasoning the ribs, preheat your oven to 250 degrees. Line a baking sheet with aluminum foil and place the ribs bone side down on the foil. Use another piece of foil to cover the ribs and crimp the edges together with the bottom sheet of foil, creating a pouch. Bake the ribs for about 3 hours, or until they reach an internal temperature of 200-205 degrees. Remove the top layer of foil and set your oven to broil. Broil the ribs for 5-10 minutes to crisp up the outside.
How do you cook Beef Short Ribs in a slow cooker?
Season the short ribs with salt, pepper, and garlic powder and brown them on all sides in a cast iron skillet. Transfer them to a slow cooker or crock post and add baby carrots, a sliced sweet onion, 3 cloves of chopped fresh garlic, 1 cup beef broth, 2 cups red wine, 1 tbsp of tomato paste, a sprinkle of dried thyme, and a bay leaf. Cover and cook on low for 6-8 hours or until the ribs have pulled back from the bones and are extremely tender. Remove the ribs and serve. Mashed potatoes make for a great, hearty side.
