Marinating short ribs before cooking them in the oven at a low temperature is not strictly necessary, but it can certainly enhance the flavor and tenderness of the meat. Marinating involves soaking the meat in a mixture of herbs, spices, acids, and oils, which helps to infuse it with additional flavors and break down the connective tissues, making the meat more tender.
When cooking short ribs in the oven at a low temperature, they are usually prepared using slow-cooking methods like braising or roasting. These methods involve cooking the meat at a low temperature for an extended period, which allows the collagen in the tough meat to break down into gelatin, resulting in tender and flavorful ribs.
If you choose to marinate the short ribs before cooking, here are some benefits:
Enhanced Flavor: The marinade can add depth and complexity to the flavor of the short ribs, making them more delicious.
Tenderness: The acidic components in the marinade, such as vinegar or citrus juice, can help tenderize the meat by breaking down its fibers.
Infusion of Aromatics: Herbs, spices, and other ingredients in the marinade can infuse the meat with additional aromatics, complementing the overall dish.
However, if you don't have time to marinate the short ribs or prefer a simpler preparation, you can still achieve delicious results by seasoning the ribs with salt, pepper, and other preferred spices before cooking. Slow-cooking at a low temperature will still result in tender and flavorful short ribs.
Keep in mind that the choice to marinate or not is a matter of personal preference. If you decide to marinate, do so for at least a few hours or even overnight for the best results. And if you're short on time, rest assured that slow-cooking alone can still yield deliciously tender short ribs without the marinating step.