Oven-Baked Thin Cut Beef Short Ribs: Easy, Flavorful Recipe Guide

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How to Cook Thin Cut Beef Short Ribs in the Oven: Simple & Delicious

If you’re looking for a way to make melt-in-your-mouth thin cut beef short ribs in the oven, you’re in the right place! This guide will walk you through every step of the process, from choosing the right ribs to seasoning, baking, and serving them up perfectly tender and full of flavor. Whether you’re a beginner or a home cook looking to perfect your technique, this is your go-to resource for oven-baked thin cut beef short ribs.

What Are Thin Cut Beef Short Ribs?

Thin cut beef short ribs, also known as “flanken-style” ribs, are sliced across the bone to create strips about ¼ to ½ inch thick. Unlike the thicker English-cut short ribs, these cook much faster and absorb marinades beautifully. They’re popular in Korean cuisine (as “galbi”), but they’re just as delicious with classic BBQ or simple seasonings.

Why Bake Thin Cut Short Ribs in the Oven?

  • Convenience: No need for a grill or smoker—your oven does all the work!
  • Tender Results: The gentle, even heat of the oven helps break down connective tissue, making the ribs tender.
  • Year-Round Cooking: Perfect for any season, rain or shine.
  • Flavor Versatility: Easily adapt seasonings and marinades to your taste.

What You’ll Need

  • 2-3 pounds thin cut beef short ribs (flanken-style)
  • Salt and pepper
  • Your favorite marinade or sauce (BBQ, teriyaki, Korean galbi marinade, etc.)
  • Olive oil (optional)
  • Baking sheet lined with foil
  • Wire rack (optional, for extra crispiness)
  • Tongs and a basting brush

Step-by-Step: Baking Thin Cut Beef Short Ribs

1. Preheat Your Oven

Set your oven to 400°F (200°C). This temperature gives you a nice balance between caramelization and tenderness.

2. Prepare the Ribs

  • Pat dry: Use paper towels to blot excess moisture from the ribs. This helps them brown better.
  • Season: Sprinkle both sides generously with salt and pepper. For extra flavor, use your favorite spice blend or rub.
  • (Optional) Marinate: For deeper flavor, marinate the ribs in your chosen sauce for at least 30 minutes—overnight is even better. Place them in a zip-top bag or shallow dish in the fridge.

3. Arrange on Baking Sheet

Line your baking sheet with foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet and lay the ribs out in a single layer. The rack helps air circulate for crispier edges, but placing them directly on foil works too.

4. Bake

  • Bake ribs for 20–25 minutes, flipping halfway through. Thinner cuts may be done in just 15–20 minutes.
  • If you like extra caramelization, broil on high for an additional 2–4 minutes at the end—just watch closely so they don’t burn!
  • If using sauce or glaze, brush it on during the last 5–7 minutes of baking so it doesn’t burn.

5. Rest and Serve

  • Let the ribs rest for about 5 minutes after baking. This keeps them juicy.
  • Slice into individual pieces if needed and serve with your favorite sides!

Tasty Marinade Ideas

  • Korean Galbi Marinade: Soy sauce, brown sugar, garlic, ginger, sesame oil, green onions, and pear or apple juice.
  • Classic BBQ: Your favorite BBQ sauce with a splash of apple cider vinegar.
  • Simple Herb & Garlic: Olive oil, minced garlic, fresh rosemary or thyme, lemon zest, salt, and pepper.
  • Teriyaki: Soy sauce, honey, garlic, ginger, and a dash of sesame oil.

Tips for Perfect Oven-Baked Thin Cut Short Ribs

  • Don’t Overcrowd: Give each rib space so they roast instead of steam.
  • Use High Heat: Baking at a high temperature helps crisp up the edges while keeping the meat juicy.
  • Baste with Sauce: For sticky ribs, brush with sauce during the last few minutes of baking.
  • Rest Before Serving: Letting the meat rest keeps it tender and flavorful.
  • Try Broiling: Broil briefly at the end for caramelized edges.

Serving Suggestions

  • Korean-Style: Serve with steamed rice, kimchi, and pickled veggies.
  • BBQ Night: Pair with coleslaw, baked beans, and cornbread.
  • Simple Dinner: Add roasted potatoes and a green salad for a balanced meal.

Frequently Asked Questions

How long should I bake thin cut beef short ribs?

Bake at 400°F for about 20–25 minutes. Thinner slices may only need 15–20 minutes. Always check for doneness—ribs should be browned but still juicy.

Should I cover short ribs while baking?

No need to cover! Leaving them uncovered allows them to brown and get slightly crispy on the edges.

Can I use frozen short ribs?

You can bake from frozen in a pinch—just add an extra 10–15 minutes to the cooking time. For best results, thaw overnight in the fridge first so marinades absorb better and cooking is more even.

What’s the best way to reheat leftovers?

Reheat ribs in a preheated oven at 350°F for about 10 minutes or until warmed through. Cover loosely with foil to prevent drying out. You can also reheat quickly under the broiler for crispy edges!

Do I need to marinate thin cut short ribs?

No—but marinating adds lots of flavor! If you’re short on time, even a quick seasoning before baking will taste great.

The Bottom Line

Oven-baked thin cut beef short ribs are quick to prepare and packed with flavor. With just a few simple steps—seasoning, baking at high heat, and finishing with your favorite sauce—you’ll have juicy, tender ribs that everyone will love. Try different marinades and sides to keep things exciting!

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