Huge short ribs bones: bake dry in oven?

I think it should be fine. But I have probably less knowledge about beef ribs than you.

You absolutely can do salt and pepper. That's how I smoke them.

there's a reason why it's done pot au feu. I think you need to decide how long to slow cook in order to tenderize. I sometime do ribs in the oven wrapped in foil to slow cook. The ribs steam in the foil, I then coat with a BBQ sauce to finish under the broiler. Can I cook this ribs a different way ???? Yes! But, I also need to realize why they always cook them pot au feu.......ChefBillyB

chefbillyb said:

I sometime do ribs in the oven wrapped in foil to slow cook. The ribs steam in the foil, I then coat with a BBQ sauce to finish under the broiler.

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When you do that, how long do you slow cook and at what temp?

french fries said:

When you do that, how long do you slow cook and at what temp?

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300 degrees. The reason I do it this way is to protect from drying out the meat. I'm not doing this with short ribs, I normally Braise those and cook in the oven for 4 to 6 hours in a 275 over in a covered pot. The kinds of ribs I do in foil are Baby back or St Louis style ribs.....

I just made ribs like that. Here's what I have written down in my notebook:

"Baked wrapped in foil @ 300°F for 4 hours. Perfect texture. Fall off the bone yet bouncy."

Pat Pat said:

I just made ribs like that. Here's what I have written down in my notebook:

"Baked wrapped in foil @ 300°F for 4 hours. Perfect texture. Fall off the bone yet bouncy."

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That's great feedback - thanks a lot! So those were beef ribs yes? Short ribs or regular ribs? In any case that's definitely the way I'm going to go... except one more hour than I had in mind. Considering the size of those ribs and their bones, can't hurt.

It doesn’t need a wet sauce, but they do need to be covered. I refer to this as wet roasting. I’ve done this with pork ribs and it shouldn’t be any different for beef except that it may need a longer cooking time.

Dry rub or just salt and pepper. Place in a roasting pan and cover with foil. Into a 400 oven for 15 minutes then go low, 325 at most until read. Unfoil at the end if they don’t have enough color.

I smoke them at 250... go a little lower in temp and a little longer cooking time. Use a covered dutch oven so they steam as they cook. The longer slower cooking time lets the connective tissue break down into meaty goodness!

I used to buy a case of these as slabs with 3-4 bones each. A slab weighed around 7-10 pounds and would feed 4 easy.

I haven't done short ribs that size, but just the smaller ones.
I smoke them in a weber smokey mountain, with waterpan for the moisture.
I have also done them indirect on a kettle braai.
Just go slow and take your time.
With these pieces of meat, it's done when it's done !

Salt and pepper period...maybe a pat of butter melted on them during the resting period.
Have never been presented with those Flintstone size ribs but have cooked enuf of the normal sized ones to be able to extrapolate.
If it looks like there is too much fat in the tissue (huge irregular marbling) you can gently par cook in salted water for a brief minute and then roast uncovered until almost falling off the bone.
Don't want to lose that bone as it makes a great presentation on the plate.
In other words play fast and loose with the oven time.
Use your senses to judge when they are done.
mimi

Great thanks y'all !! It's about 5 hours 'til dinner time so I'm going to pull them from the fridge, season them, foil them and preheat the oven.

Braise in red wine, beef stock and root veggies with whole peppercorns until falling off the bone, served over creamy garlic/herb mashed with a beautiful Brunello di Montalcino. Use the braising liquid to make a reduction with a drop or two of a good port and drizzle over the meat.
or
Say to hell with everything but the wine, throw those meat sticks on a grille over a good wood fire (indirect heat) and check the meat about once every glass of wine or so until the fist bottle is gone and then about every half glass thereafter until the meat is falling off the bone or you pass out, whichever comes first.

Cheers!

aaaaaand in the 140 C (285 F) oven they went, for about 4 hours. S & P, parchment paper and aluminum foil.

@frenchfires: You'll need to send me a portion to see if I approve! ;^DD

I don't deliver. But bring a good bottle and we'll share them! BTW it's starting to smell good in here.

Just took them out of the oven to remove the foil. Perfectly steamed, fat rendered, fall of the bone, they just need a bit of caramelization so back in the oven at 400F for about 20mn they go.