Oven Roasted Beef Short Ribs with Fresh Bok Choy Slaw

These Oven Roasted Beef Short Ribs prove that not all beef short ribs need to be braised into submission or swimming in liquid to be incredibly tender and flavorful. Super tender, intensely beefy, glazed with a sweet and spicy Asian-inspired sauce and topped with a fresh, tangy slaw - this is absolutely my favorite way to cook short ribs and I have a feeling you might feel the same way after you try this recipe. These are slow cooking beef short ribs minus the slow cooker.

Shop locally if you can

My dear friend Erica at Hayfield Farm came to visit a few weekends ago and brought some meat and eggs and she gave me some beautiful beef short ribs to play with. If you are local, Hayfield Farm's farm store is open for business. Check their website and social channels for hours and what they have in stock. They have a wide variety of locally raised meats and eggs. Keep in mind the eggs are on an as available basis but if you're lucky enough to get some, they are the best eggs. If you are not local to the Fauquier County area, look for local farms in your area that are selling their products. It's a great way to avoid the grocery store and support small businesses.

Back to these beef short ribs

I developed this beef short rib recipe weeks ago and have been meaning to get it posted but somehow never found the time. In all my recipes, I try to think outside the box but I also strive to make them easy, accessible, and achievable for all of you - I like to walk the line between familiar and unique. There are a million slow cooker and Instant Pot beef short rib recipes out there. And just as many red wine braised beef short rib recipes. I love them and it's a great method for cooking tougher cuts of meat. But it's not the only way.

So how do we make these beef short ribs tender?

If you take any fatty, tougher cut of meat and slow roast it, it will reward you with tenderness and So. Much. Flavor. Even more flavor than if you cook it in loads of liquid. And it's so much easier! All you have to do is place your short ribs on a baking tray, cover very tightly with foil, and bake at a low temperature for a few hours. At the end of that time, remove the foil, pour off any fat that has accumulated in the pan, crank the oven temperature up and brush the glaze on a few times until a nice, sticky glaze forms. That's it.

Another bonus to cooking them this way is the fat is much easier to remove from the pan rather than trying to skim it off the top of a pot of braising liquid, or letting it cool overnight in the fridge and then removing it. I'm telling you, this method is the way to go.

What should you serve with these beef short ribs?

Some simple white rice makes the perfect accompaniment. If you want to get more fancy, some vegetable fried rice would be good. Or some simple asian noodles dressed with soy sauce and sesame oil. I like to serve these short ribs with the slaw, lime wedges, red chiles that I've soaked in a little white vinegar for a couple of hours, and some fresh cilantro and sesame seeds. Any veggie side you love would be good here. You could even shred the meat off the bones and make Asian-style shredded beef short rib sandwiches. Like I always tell you, let your imagination run wild! Make this recipe yours and use what you have. And please, if you make it let me know! I love seeing your creations.

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Oven Roasted Beef Short Ribs with Fresh Bok Choy Slaw

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Oven Roasted Beef Short Ribs: Super tender, intensely beefy, glazed with a sweet and spicy Asian-inspired sauce and topped with a fresh, tangy slaw.

• Total Time: 4 hours 10 minutes
• Yield: 8 short ribs

Ingredients

• 8 bone-in beef short ribs (about 5 pounds)
• kosher salt and cracked black pepper to evenly coat short ribs

For the glaze:

• ½ cup prepared hoisin sauce
• 1 tablespoon sesame oil
• ½ teaspoon Chinese five spice powder

For the Slaw:

• 4 ribs large (adult) Bok Choy, sliced into fine strips or shredded
• 1 carrot, peeled and sliced into fine strips or shredded
• ¼ cup cilantro leaves
• 1 teaspoon sesame oil
• 2 tablespoons white or rice wine vinegar

for serving (all optional):

• fresh cilantro
• Lime wedges
• thinly sliced red chiles soaked in white vinegar
• toasted sesame seeds

cooked white rice

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Instructions

Preheat oven to 325 degrees F.

Place short ribs on rimmed baking tray lined with parchment.

Generously salt and pepper short ribs on all sides.

Cover pan tightly with aluminum foil. Really make sure it is all sealed, using two sheets of foil if necessary.

Place in oven and roast for 4 hours.

While ribs roast, prepare slaw by combining all slaw ingredients in a bowl, mixing thoroughly and allowing to sit at room temperature.

Now is a good time to stir your glaze ingredients together in a small bowl and set aside.

After 4 hours beef should be very tender. Remove from oven and increase temperature to 450.

Carefully remove all fat from baking tray (or transfer ribs to a clean baking tray) and brush glaze on short ribs.

Return to hot oven for 10 minutes before glazing and repeating the process until you have used up your glaze and it has formed a shiny, sticky crust. You should have enough for about 3 glazings.

Serve with slaw, sesame seeds, red chile peppers, and lime wedges if desired. A side of white rice or simply dressed noodles would be a great accompaniment.

Notes

If you don't have these Asian-style ingredients, feel free to flavor these any way you like. Salt and pepper alone is delicious. Use barbecue sauce in place of hoisin if that's all you have. Mustard mixed with a bit of honey would work as a nice glaze. Get creative. Use what you have.

For the slaw: if you don't have bok choy, feel free to sub in cabbage or just use all carrots if that's all you have. Radishes or cucumbers would be really good. The point is to have a tangy, fresh counterpoint to the rich beef. So even some lightly dressed fresh greens or iceberg would be just fine. Use what you have and don't hesitate to contact me with questions.

• Author: anita | wild thistle kitchen
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Method: oven

Here's a list of some good pantry recipes. Don't be afraid to make substitutions. If you have any questions at all, email me, leave comments, or direct message me on Instagram. I'm here to help in any way I can.

Dad's Carbonara - This recipe is getting a facelift next week, but the recipe is perfect. The pasta water is key. This might just be my ultimate comfort food.

Shepherd's Pie - Always a classic, and something I usually have all or most of the ingredients for

Classic Spaghetti and Meatballs - You just can't go wrong here.

Pot Roast - pull that chuck roast out of your freezer and make this. One of the MOST popular recipes on my blog.

Beef & Barley Soup - If you don't have barley, you could easily use rice or pasta. Just check the cooking times and adjust accordingly.

Quick Asian Noodle Soup - The simplest soup. I always have a lot of Asian ingredients because I love them.

Moldovan Borscht - Don't let the title scare you, it is just a veggie-packed, chicken soup. It has beets, but if you don't have beets, leave them out.

Slow Cooker White Bean and Sausage Stew - I know a lot of us have dried beans lingering on our pantry shelves. Now is the time to use them!

And if it's something sweet you crave, here are some good, basic recipes.

Cinnamon Rolls - The. BEST. period. the end.

Brown Sugar Peach Cobbler - feel free to sub in any frozen fruits you might have

Sweet & Salty Graham Cracker Toffee - simple and fun. Feel free to use saltines instead of graham crackers!

Pear Galette - use apples or other fruits/berries

Raspberry Jam Brownies - just leave out the jam and berries all together if you don't have them. It's a great, basic brownie recipe all on its own.