Recipe: delicious short ribs from the oven
This week I created a recipe for the most delicious short ribs from the oven and that has to be shared of course. In the Netherlands, short ribs aren’t as well known as the regular spareribs, but actually they’re much better. The biggest difference between the two is that short ribs originate from a cow and spareribs from a pig, next to that there is much more fat on short ribs. So with the right approach you can prepare a lovely piece of meat, comparable to beef stew.
What do you need for 2 persons?
- 1,2 kilograms of short ribs
For the rub
- 5 tablespoons of olive oil
- 1 tablespoon of smoked paprika powder
- a pinch of chili powder
- 1 tablespoon of garlic powder
- a pinch of salt
- 2 tablespoons of brown sugar
For the glaze
- 2 tablespoons of syrup
- 40 grams of concentrated tomato paste
- 2 tablespoons of soy sauce (gluten free)
- 1 clove of garlic
- 1 tablespoon of olive oil
- a pinch of salt
How to prepare short ribs from the oven?
In case you’re working with frozen ribs, make sure to defrost them in time. Depending on the size, this may take about a day.
Start with peeling off the membrane. This may be quite frustrating, maybe even more than the spareribs. Start with the hollow side, where the bones are positioned and take off the membrane with your knife or fingers. Take everything away.
Then turn the short ribs and do the other side as well. The membrane is munch thinner here, and therefore also more difficult to remove. I started by going underneath the membrane with the point of my knife and finished with pulling it with my fingers.
When everything is removed, the rub will work it’s magic much better
Add all the ingredients for the rub to a bowl and mix together. Start rubbing the rub into the meat, make sure all the meat is covered. Leave this for at least 2 hours in the fridge. One hour before roasting it, take it out to adjust the meat to room temperature.
Preheat the oven to 125 degrees C. Roll the meat in a sheet of tin foil and make sure it’s airtight. Roast the meat on an oven tray and position a different tray at the bottom of the oven in case of leaking. Leave the meat in the oven for 6 to 7 hours. Afterwards get it out and set the temperature of the oven to 180 degrees C. Prepare the glaze and pour over the ribs, now put it back in the oven for another 10-15 minutes.
Cut the meat in slices and present.
What do you think of this recipe for short ribs from the oven? Let me know in the comments!