Oven Roasted & Reverse Seared 2 Ingredient Beef Short Ribs

Indulge in the rich, savory goodness of these Oven-Roasted Beef Short Ribs! A perfect blend of simplicity and flavor, this recipe promises a mouthwatering experience for carnivore enthusiasts. The journey begins with a generous sprinkle of salt, creating a dry brine that works its magic over 48 hours in the refrigerator.

Once the short ribs have absorbed the essence of the brine, they are brought to room temperature for an hour of rest. The culinary symphony continues as the oven preheats to a sizzling 500 degrees Fahrenheit. The ribs, now coated in their flavor-packed armor, are securely wrapped in heavy-duty aluminum foil, ready to undergo a transformative cooking process.

A brief but intense dance in the scorching 500-degree oven sets the stage, giving the ribs a glorious sear. The temperature then gracefully descends to 270 degrees, ushering in a slow and meticulous two-hour roast. The result? Tender, succulent beef short ribs that will make your taste buds sing with joy.

But the symphony doesn’t end there. A crucial interlude follows as the ribs rest, still wrapped, allowing the juices to harmoniously redistribute within the meat. Finally, a grand finale unfolds as the ribs are unveiled and subjected to a final searing on a grill, in a pan, or with a torch.

The grand unveiling is a spectacle in itself—revealing beautifully caramelized, perfectly cooked beef short ribs. Allow them a moment of rest before slicing, and then, it’s time to savor the culmination of this culinary masterpiece. Dive into the deliciousness of your oven-roasted beef short ribs, and relish every flavorful moment!

Ingredients:

• Beef Short Ribs
• Salt (for brining)

Instructions:

1. Sprinkle salt generously over the beef short ribs, ensuring they are fully coated. Place the ribs in the refrigerator for 48 hours to allow for a thorough dry brining.
2. After 48 hours, take the ribs out of the refrigerator and let them rest at room temperature for 1 hour.
3. Preheat your oven to 500 degrees Fahrenheit.
4. Cut three layers of Heavy Duty Aluminum foil, ensuring the length is twice that of the ribs.
5. Fold each individual piece of aluminum foil tightly and securely around the ribs. Make sure they are well-sealed to trap in the flavors.
6. Put the wrapped ribs on a baking sheet.
7. Bake in the preheated oven at 500 degrees for 30 minutes to give the ribs a nice sear.
8. After the initial searing, reduce the oven temperature to 270 degrees and bake for an additional 2 hours, allowing the ribs to cook low and slow.
9. Take the ribs out of the oven and let them rest, still wrapped, for 45 minutes to 1 hour. This resting period helps the juices redistribute and enhances the tenderness of the meat.
10. Unwrap the beef ribs and sear them on a grill, in a pan or with a torch.
11. Remove from heat, let rest for a couple minutes, slice, and serve. Enjoy your delicious oven-roasted beef short ribs!