Beef Short Rib Rub and Oven Baked Short Ribs
This recipe features tender, flavorful oven-baked beef short ribs seasoned with a robust homemade spice rub and glazed with a rich, smoky barbecue sauce. The dry rub combines warm spices like cumin, paprika, and brown sugar to create a perfectly balanced crust, while the barbecue sauce adds sweetness, tang, and a kick of heat. Slow oven baking ensures the meat becomes fall-off-the-bone tender, making this dish ideal for a comforting dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Beef Short Rib Rub
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 2 tablespoons garlic powder or granulated garlic
- 2 tablespoons onion powder or granulated onion
- 1 tablespoon chili powder
- ¼ cup packed brown sugar
- 2 tablespoons smoked sea salt or sea salt
- 1 teaspoon black pepper or cayenne pepper, adjust to taste
Oven Baked Short Ribs
- 2 racks beef short ribs
- Approximately 2 cups barbecue sauce, your favorite store bought or homemade (see below)
Quick Barbecue Sauce (Optional Homemade Sauce)
- 1 ½ to 2 cups ketchup
- ⅓ to ½ cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce
- Salt to taste
- Black pepper or cayenne pepper to taste
- Optional flavor boosters (choose any):
- ¼ to ½ teaspoon liquid smoke
- 2 to 4 tablespoons mustard (yellow or Dijon)
- 2 to 4 teaspoons garlic powder
- 2 to 4 teaspoons onion powder
- 2 to 4 teaspoons chili powder
- 2 to 4 tablespoons Worcestershire sauce
- 1 to 2 jalapeño chiles, seeded and minced
- 2 to 4 teaspoons chipotle chile in adobo, minced
- 2 to 4 teaspoons crushed red pepper flakes
Instructions
- Prepare the Rub: In a bowl, combine the ground cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, smoked sea salt, and black pepper or cayenne. Mix thoroughly to create a uniform spice rub.
- Season the Ribs: Pat the beef short ribs dry with paper towels. Generously apply the prepared spice rub to all sides of the ribs, pressing it in to adhere well. Allow the ribs to rest for at least 30 minutes to let flavors penetrate, or refrigerate covered for up to overnight.
- Preheat the Oven: Set your oven to 300°F (150°C) to prepare for low and slow baking, which will tenderize the meat while caramelizing the rub.
- Prepare the Barbecue Sauce (Optional): If making your own sauce, mix ketchup, molasses, apple cider vinegar, hot sauce, salt, and pepper in a saucepan. Add any optional flavor boosters desired, such as liquid smoke or jalapeños. Simmer gently while preparing the ribs to meld flavors.
- Bake the Ribs: Arrange the coated short ribs on a baking sheet or roasting pan, bone side down. Cover with foil to retain moisture. Bake in preheated oven for about 3 to 3.5 hours until the meat is tender and nearly falling off the bone.
- Glaze and Finish Baking: Remove foil and brush the ribs generously with barbecue sauce. Increase oven temperature to 400°F (200°C) and bake uncovered for an additional 20-30 minutes, basting once or twice more with sauce, until caramelized and sticky.
- Rest and Serve: Let the ribs rest for 10 minutes out of the oven before slicing and serving. This ensures juices redistribute for moist, flavorful meat.
Notes
- For even more flavor, rub the short ribs and refrigerate them overnight before baking.
- You can customize the barbecue sauce with your preferred level of sweetness or spice by adjusting molasses and hot sauce quantities.
- Covering the ribs while baking prevents drying, ensuring tender, juicy meat.
- Use foil or a covered roasting pan to trap steam during the first part of cooking.
- Feel free to substitute smoked sea salt with regular sea salt if unavailable.
- The ribs can be cooked a day ahead; reheat gently with additional barbecue sauce.
