Oven-roasted • Carnivore-style • Fall-off-the-bone tender
4 lb beef short ribs
Ingredients
- 4 pounds bone-in beef short ribs
- 1–2 tablespoons coarse salt
- 2 tablespoons beef tallow (optional)
- ½ cup water or beef broth (optional, for covered cooking)
No sugar, sauces, or marinades necessary.
Instructions
1. Prepare the beef
Preheat oven to 250°F (121°C). Pat the ribs dry, salt generously on all sides, and arrange them bone-side down in a roasting pan.
2. Cover and slow roast — 4 hours
Add water or broth to the bottom of the pan if desired. Cover tightly with aluminum foil. Bake for 4 hours without opening.
3. Uncover — 1–2 more hours
Remove the foil and continue roasting at 250°F until the fat is rendered and the meat is fork-tender. Start checking after 5 hours total.
4. Rest and eat
Rest for 15–20 minutes. Spoon the rendered beef fat and pan juices over the meat.
How to know they’re ready
The sweet spot is generally 200–205°F internal temperature, but tenderness matters more than the exact number. A fork or thermometer probe should slide into the meat with almost no resistance.
Thick English-cut ribs may need 6–7 hours total; thinner ribs may finish sooner.
Optional: Crispy finish
For a browned crust, increase the oven to 425°F for 10–15 minutes after the ribs are tender. Watch carefully so they don’t dry out.
My recommendation: For 4 pounds of thick, fatty beef short ribs, go with 250°F for roughly 6 hours, covered for the first 4 hours, then uncovered until beautifully tender. You’ll get soft connective tissue, rendered beef fat, and rich, juicy meat.