They may be called short ribs, but they can be long on flavor, especially if they’re encased in an oven cooking bag. Think of the bag as a self-basting cooking vessel that locks in flavor and juices, resulting in more moist and tender ribs. If you’ve never used an oven cooking bag, you’re likely to be struck by their ease and convenience. In a word, they make cleanup a breeze. Prepare a rub or baste the ribs in sauce before sealing them in the bag. Then count the minutes — until taste time.
Make ample room for the roasting pan in the oven, perhaps by removing the upper rack. The baking bag will inflate as the short ribs cook, so be sure it has room to expand.
Preheat the oven to 350 degrees Fahrenheit. Open the bag and unfold it in a large roasting pan so that you can slide the short ribs right inside.
Pat the short ribs with a seasoning rub or baste them liberally with sauce. Place the ribs in the bag and secure it tightly with a tie. Cut four holes in the top of the bag, if necessary; some baking bags come with pre-cut holes to allow steam to escape.
Cook the ribs for about 1 ½ hours. Remove the roasting pan from the oven and carefully open the bag; it will be hot. Check the internal temperature of the ribs. It should read 145 degrees Fahrenheit. If it doesn’t, return the ribs to the oven to cook for a few minutes more. Cook the ribs to 155 or 160 degrees if you want the meat to literally fall off the bones.
Create a crispy edge to your short ribs, if you like, by broiling them for five or 10 minutes in your oven or on your outdoor grill. Place them meat-side down, then turn them and coat them with sauce.
Items you will need
- 2 to 3 pounds short ribs (washed and patted dry)
- Roasting pan
- Baking bag
- Meat rub or sauce for ribs
- Round out a dinner that’s long on flavor with cole slaw or twice-baked potatoes, corn and chilled fruit.