Thai Aussie Chef Marion Grasby has a wonderful line of products that I was able to try for the first time thanks to a lovely care package her team sent me. With flavors like Coconut Sriracha (seriously this is life), Sriracha Lime, and Sticky Chili + Ginger you will never eat a boring meal again!
When my package arrived I did a poll on my Instagram Stories asking my followers what I should make with the sauces first. Short Ribs or Chicken Wings? Well, you can probably guess which one won! The short ribs! Honestly, I was hoping that’s what people wanted to see for a recipe because I have been craving them for weeks.
Last year I watched the Netflix show Salt, Fat, Acid, Heat and fell in love with the Short Ribs Chef Samin Nosrat made in one of the episodes. I wanted to recreate that with the help of Marion’s sauces and the end result is out of this world! My secret aside from the marinade? Salt of course! Until reading Samin’s book I had no idea how important salt was to the marinade process. Perhaps you’re like me and have never taken a cooking class in your life. I’m so happy their amazing chefs in the world willing to share their knowledge with the rest of us. The more I learn about food and how it’s prepared, the more I realize I don’t know as much as I thought! BRB, signing up for lots of cooking classes this year!
Anyways, here I am writing this recipe in hopes that you too can enjoy the most juicy and tender short ribs of your life. Let my recent knowledge help you and keep in mind that where you get your meat from helps too! I picked these beauties up from our local butcher at the Spring Valley Market and they were perfect for what I wanted to cook up.
Also, I recommend making these on a weekend when you have free time on your hands because it spends a few hours in the oven. The day you buy your meat, salt it as soon as you get home and put it in the fridge overnight. It’s the best way to tenderize the ribs in advance. I served these with a side of coconut white rice and asian coleslaw.
Oven Baked Short Ribs With Marion’s Kitchen Marinade
4 Large Short Ribs (About 2 lbs Total)
Kosher Salt (Diamond Is The Best!)
Marion’s Ribs & Wings Sticky Chili + Ginger Marinade
Sesame Seeds (For Garnish)
- As soon as you get home from the butcher or grocery store, season your short ribs with kosher salt in a large ziploc bag. Make sure that most of the meat is covered in a layer of salt. Refrigerate overnight.
- An hour before you want to cook the short ribs, take them out of the fridge and let them sit at room temperature.
- 30 Minutes before cooking coat the ribs in the Marion’s Kitchen Marinade. Make sure it distributes evenly.
- When you’re ready, preheat the oven to 300 degrees. Place the short ribs in a oven safe baking dish. I used a glass one. Then cover them with parchment paper for the first layer, then foil on top to make sure it’s sealed up tight.
- Once the oven is ready place the ribs towards the back of the oven. This is where all of the heat is. Cook them in the oven for around 2 hours. At this point the bones will start to show and the meat will begin to shrink. Don’t be alarmed. This is totally normal!
- Take the ribs out of the oven for a minute to flip them. Drizzle them with a little bit more sauce.
- Adjust the oven temperature to 425 degrees. Then place the ribs back in the oven uncovered for about 10 to 15 minutes.
- Once they’re done in the oven, sprinkle them with sesame seeds and freshly chopped green onions.
I’m really happy that you are trying out my Oven Baked Short Ribs recipe. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.