For an oven-baked beef-rib recipe, most chefs recommend the use of short ribs. Short ribs are more likely to tenderize during cooking, resulting in a more enjoyable final result.
Chefs can use both beef short ribs and back ribs in recipes that require oven baking. Short ribs and back ribs have a similar flavor. The main difference between the two lies in the ribs' location on the animal and how the ribs hold meat. Back ribs tend to hold most of their meat between the ribs, while short ribs carry their meat on top of the ribs. The two cuts cook differently, and back ribs are more likely to result in a tough, chewy final result. Because of this, most oven-baked recipes call for short ribs.