Oven-roasted beef short ribs: a culinary shortcut to succulent perfection
If you’re craving tender, juicy beef short ribs but don’t have hours to spare, fear not! This revolutionary guide will teach you how to cook beef short ribs fast in the oven, delivering mouthwatering results in a fraction of the time.
Choosing the Right Ribs
The key to success starts with selecting high-quality beef short ribs. Look for ribs that are well-marbled with fat, as this will ensure juiciness. Choose ribs with a consistent thickness for even cooking.
Seasoning and Marinating
To enhance the flavor, generously season the ribs with salt, pepper, and your favorite herbs and spices. For an extra burst of flavor, consider marinating the ribs in a mixture of red wine, olive oil, garlic, and herbs for at least 30 minutes.
Searing to Perfection
Before roasting, sear the ribs in a hot skillet to create a flavorful crust. This step locks in the juices and adds a delicious caramelized flavor.
Oven-Time Magic
Place the seared ribs in a baking dish with a rack. Pour in enough beef broth or water to cover the bottom of the dish by about 1 inch. Cover the dish tightly with aluminum foil and roast in a preheated oven at 350°F (175°C) for 2-3 hours, or until the ribs are fork-tender.
Uncovering and Basting
After 2-3 hours, uncover the dish and baste the ribs with the accumulated juices. Increase the oven temperature to 400°F (200°C) and roast for an additional 30-45 minutes, or until the ribs are nicely browned and the juices run clear when pierced.
Resting for Perfection
Once the ribs are cooked, remove them from the oven and let them rest for 15-20 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender meat.
Serving Suggestions
Serve the oven-baked beef short ribs with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a creamy polenta. For a festive touch, garnish with fresh herbs and a drizzle of balsamic reduction.
Tips for Faster Cooking
- Use a convection oven: Convection ovens circulate hot air, reducing cooking time by up to 25%.
- Cut the ribs into smaller pieces: Smaller pieces cook faster than larger ones.
- Increase the oven temperature: Cooking the ribs at a higher temperature for a shorter period can speed up the process.
- Consider pressure cooking: Pressure cookers can significantly reduce cooking time for short ribs.
Troubleshooting
- Tough ribs: If the ribs are tough, they may not have been cooked long enough. Continue roasting for an additional 15-30 minutes, or until fork-tender.
- Dry ribs: If the ribs are dry, they may have been overcooked. Check the internal temperature before removing them from the oven. The ideal internal temperature for short ribs is 195°F (90°C).
- Smoky oven: If your oven starts to smoke, reduce the temperature and cover the dish more tightly with aluminum foil.
Top Questions Asked
Q: Can I use frozen beef short ribs?
A: Yes, you can use frozen beef short ribs. However, you will need to add an additional 30-45 minutes to the cooking time.
Q: How can I make a thicker sauce?
A: To thicken the sauce, remove the ribs from the dish and bring the juices to a boil. Whisk in a cornstarch slurry (equal parts cornstarch and water) until the sauce reaches your desired consistency.
Q: Can I cook beef short ribs in a slow cooker?
A: Yes, you can cook beef short ribs in a slow cooker. Follow the same seasoning and searing steps, then place the ribs in the slow cooker with enough beef broth or water to cover them by 1 inch. Cook on low for 8-10 hours, or on high for 4-6 hours.
