What is the best cooking method for short ribs?

It depends on the texture you're aiming for. Grilling delivers a fast charred finish with bold flavor. Braising in the oven gives you that fall-apart tenderness ideal for comfort food. For quick meals, pan searing is great. If you want ease and less cleanup, roasting on a sheet pan works well too.

Are flanken short ribs tender?

Yes, they can be very tender when cooked properly. The key is either fast high heat or slow cooking with moisture. Both methods break down the connective tissue and bring out the natural juiciness of the meat.

Should ribs be cooked covered or uncovered in the oven?

For tender results, cook them covered during the main phase to lock in moisture. Uncover toward the end to let sauces caramelize or develop a slight crust. This two-step process brings both softness and flavor.

Do short ribs get more tender the longer they cook?

Yes, when cooked at a low temperature over time, the connective tissue breaks down and becomes tender. Just make sure the temperature is not too high, which can dry out the meat instead.

Do you have to brown short ribs before cooking?

Browning adds depth of flavor by creating a caramelized crust. It’s optional but highly recommended, especially when braising or roasting. It also improves the appearance and aroma of the finished dish.

how to cook flanken style ribs in oven : Best Ways

Description

Cook flanken style ribs in the oven with a bold spice rub and BBQ glaze. Juicy, tender, and full of flavor for hearty, satisfying meals everyone will love.

Ingredients

Scale

For the Ribs

5 lb beef short ribs (preferably a rack of 4 bones)
Look for ribs that are bright red with good marbling for the best flavor and texture.

For the Seasoning Blend

1 tsp salt
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1 or 2 dashes of black pepper
These spices form a balanced rub that brings out the beef’s natural richness.

For Added Coating and Flavor

1 Tbsp olive oil
Optional but helpful to make the dry spices stick evenly.

For the Finish

1 cup BBQ sauce

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Instructions

Set your oven to 325°F or 160°C. Line a large rimmed baking sheet with foil and keep an extra sheet ready to cover the ribs tightly.
Using a sharp knife, trim off any large fat chunks if desired. Pat the ribs completely dry with paper towels. This helps the rub stick and promotes even cooking.
Mix the salt, smoked paprika, onion powder, garlic powder, cumin powder, and black pepper in a small bowl. If you like, drizzle the ribs with olive oil first to help the seasoning coat the meat more evenly. Massage the rub thoroughly into all sides of the ribs.
Place the ribs bone-side down on the lined tray. Wrap the ribs tightly with the second piece of foil to trap moisture and steam. Use multiple sheets if needed to make a tight seal.
Put the tray in the oven and bake for 3 to 4 hours. Begin checking around the 3-hour mark. The meat should be visibly pulling away from the bones. Insert a fork into the thickest part of the meat and twist. If it shreds easily, it’s done. You can also check with a thermometer. Aim for an internal temperature around 190°F or 88°C.
Once the ribs are tender, remove the foil cover. Brush the ribs generously with BBQ sauce. Return to the oven for 30 minutes to allow the sauce to set. For a deeper caramelized finish, broil for 3 to 5 minutes at the end.
Let the ribs sit for a few minutes before slicing. This short rest helps the juices settle into the meat, keeping each bite juicy and satisfying.

Notes

Choose well-marbled ribs and scrape bone fragments before cooking. For extra tenderness, rub with brown sugar 15–30 minutes before applying seasoning.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 10g
Sodium: 800mg
Fat: 45g
Saturated Fat: 18g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 1g
Protein: 42g
Cholesterol: 135mg