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Slow roasting is the key to the great flavor in these beef short ribs. So simple but so delicious.
Slow Roasted Beef Short Ribs: Choose Your Method
No matter how you make these beef short ribs, they will taste delicious. However, the texture is best when they are done low and slow on the gas BBQ grill.
But you just don’t want these ribs to be a summer thing–especially if you’re in the northeast like me. So fortunately they can also be made quite well in the oven! If you have a convection oven, that’s even better and they may take less time. I recently got a dual-fuel range in my business location and have been having fun cooking with convection! So if you do have this feature, use either “convection bake” or “convection roast” and set the temperature to 250℉ and enjoy! They will be lovely and crusty on the outside and perfectly moist inside.
However, if you have a conventional oven, roast them at 300 ℉ and they’ll come out great.
As For Slow Cooking
You can use your slow cooker to roast the ribs. It’s not my preferred method because unlike usual slow cooker recipes, this one you have to tend because you must remove any accumulated liquid for the ribs to roast nicely. That’s a real departure from conventional “set it and forget it” crock pot cooking.
If you’re careful to remove the liquid, the slow cooker does act like a regular oven and will roast and not steam. Of course you don’t have to do this and if you don’t mind the ribs not being crispy on the outside, then by all means don’t bother. If you have a Ninja cooker, you can place the ribs on the included rack and set to slow cook. This, of course, does not eliminate the steam that’s produced by the liquid, but it does keep the ribs from sitting in the liquid. A small rack in a conventional slow cooker will achieve the same result.
I love these ribs with coleslaw! It’s equally as good served with my Kicked Up Coleslaw as it is with my more fancy-schmantzy Dijon Coleslaw.
Slow Roasted Beef Short Ribs
- 5 lbs (8-10) beef short ribs weight includes the bones
- 1/3 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp marjoram
- 1/2 tsp kosher salt
- 1/4 tsp savory
- 1/4 tsp thyme
- 1 pinch cayenne pepper
- Wipe excess moisture off short ribs with a paper towel.
- Combine all the rub ingredients in a small bowl; then rub each rib generously with the mixture. At this point you may place the ribs in a sealed plastic bag and refrigerate overnight. This will produce the best flavor but it is not necessary.
- To make on a gas grill: Light one side of the grill and when the temperature inside the grill reaches 300 ℉ place the ribs on the UNLIT side of the grill, close the lid and slow roast for about 3 hours, being careful to maintain the temperature.
- In the oven: Preheat oven to 300 ℉. Place ribs on a rack in a roasting pan. Roast for about 3 hours.
- You may cook them longer if you like your ribs with “fall off the bone” meat. This will probably take an additional hour.
Sizzle and Grill Manual says
Wow! The way you made it looks like a restaurant quality ribs. My mouth is drooling just now! I’m gonna give this one a try, and I hope I end up making the same as yours. Do you have any additional tips for me to achieve this kind of output of yours? Thank you
Judith Hanneman says
Just do ’em low & slow–don’t try to hurry it up. And if you want them to shine (literally) for the presentation, a quick brush with some olive oil will do it.