Beef Short Ribs {Slow Baked to Fall-Off-the-Bone Perfection}

Succulent shredded morsels of beef rib, slightly salty, with a hint of rosemary … some crunchy …. some soft …. all to die for. Every time I make shredded beef ribs for our bridge group, it goes. Fast. It is probably the most popular dish of the evening. Practically mess-free and remarkably easy to make. Feel free to add BBQ sauce to the ribs before wrapping them in the foil but personally, I prefer the simplicity of the beef with a hint of garlic and herbiness of the rosemary. Salt them liberally. If you are beef-fat adverse, this is probably not the dish for you but if beef ribs are your thing like they are mine, then this is hands down the easiest and most delicious way to enjoy them. Season, wrap, bake, crisp, done.

My supervisor, below, agrees 100%.

My supervisor

My supervisor keeping an eye on the shredded beef photo shoot for this blog post.


Short Beef Ribs - Ingredients

Beef ribs, ready to be wrapped and slow baked.


Short Beef Ribs - Ready for the oven

It really is that simple.

Foil Parcel

Foil parcel.



  • Difficulty: Easy
  • Print

4 lbs of short beef chuck ribs
Olive oil (in spray preferably)
Garlic powder
3 Tsp salt
1 Tsp Pepper
2 sprigs of rosemary
Aluminium foil

Pre-heat your oven to 275°F.
For the parcels: Set out 3 large sheets of aluminum foil. Double up two sections to make one big one if necessary (if your foil is thin, add a second layer).
Lightly spray (or rub) each flat parcel with olive oil.
Lay approximately 3 to 4 beef ribs per foil parcel.
Spray them very lightly with olive oil.
Sprinkle the ribs with salt, pepper and garlic powder.
Top them with a sprig of rosemary (1 per parcel is more than enough – a little goes a long way).
Seal the beef ribs by wrapping the aluminum foil around them and folding all sides to seal them completely.
Place the parcels on a baking sheet and put them into the oven.
Leave them to slowly bake for 3 1/2 hours. No need to baste. After this time, check your ribs. The meat should be tender and falling off the bone. If not, put them back in for half an hour more.
When they are done, let them cool enough to handle.
With your hands, remove the meat from the bones and gristle, and shred it with your fingers.
Place all the meat in a shallow baker, preferably ceramic.
If the meat is too dry, you can add some of the fat from the slow baking.
Now you can chill the meat and use later.
Place under the broiler for 5 minutes to crisp the beef slightly.
Enjoy on its own, with tacos, sliders or anything else that takes your fancy.

Back ribs can be used also but they normally have less meat on them. Short ribs are therefore better value for the amount meat you get from them.

© 2014-2015 Caroline’s Family Kitchen and

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Beef Ribs


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