Beef Ribs in Oven
This beef ribs in the oven recipe delivers tender, juicy ribs with smoky flavors. Seasoned with a dry rub or BBQ seasoning, the ribs are slow-cooked at 275°F (135°C) for 2.5 to 3 hours until fall-off-the-bone tender. Finish with a caramelized BBQ glaze for extra flavor. Perfect for both beginners and seasoned cooks, these ribs pair well with classic sides like coleslaw and mashed potatoes for a complete meal.
Equipment
- Oven
- Meat thermometer
- Baking sheet or rimmed baking dish
- Aluminum foil or parchment paper
- Basting brush (optional)
Ingredients
- 2-3 pounds beef ribs back ribs or short ribs
- 1 tablespoon olive oil
- 2 tablespoons BBQ seasoning or dry rub of choice
- 1/4 cup BBQ sauce optional
- Salt and pepper to taste
- 1/4 cup beef broth for braising option
Instructions
Prepare the Ribs:
- Remove the membrane from the back of the beef ribs. Use a paper towel to grip the membrane and peel it off carefully. Trim excess fat, leaving a thin layer to enhance the juiciness.
Season the Ribs:
- Rub olive oil over the beef ribs. Generously apply your BBQ seasoning or dry rub on both sides, making sure to coat evenly. Season with salt and pepper to taste.
Preheat the Oven:
- Preheat your oven to 275°F (135°C). This low and slow method is key for achieving tender beef ribs.
Prepare the Baking Dish:
- Line a baking sheet or rimmed baking dish with aluminum foil or parchment paper for easy cleanup. If you're braising, add the beef broth to the bottom of the dish.
Cook the Ribs:
- Place the seasoned beef ribs on the prepared baking sheet, ensuring they are in a single layer. Cover tightly with aluminum foil to retain moisture and cook for 2 hours 45 minutes to 3 hours, until the ribs reach an internal temperature of 190°F to 200°F (88°C to 93°C).
Optional Glaze:
- For a caramelized finish, brush the beef ribs with BBQ sauce during the last 5 minutes of cooking. Remove the foil and broil for 4-5 minutes, until the sauce is bubbling and the ribs are golden.
Rest the Ribs:
- Let the beef ribs rest for 10 minutes before serving. This helps redistribute the juices and ensures a more flavorful bite.
Serve:
- Serve the tender beef ribs with your favorite sides like coleslaw, mashed potatoes, or corn on the cob.
Notes
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Recipe Notes
- Beef Ribs Type: You can use back ribs or short ribs depending on your preference. Back ribs are tender and great for grilling or roasting, while short ribs are meatier and ideal for slow cooking or braising.
- Low and Slow Cooking: The key to perfect beef ribs is cooking them low and slow. This method ensures that the ribs become tender and flavorful, falling off the bone.
- Flavor Enhancements: Feel free to experiment with different BBQ sauces or marinades to elevate the flavor. A chipotle or hoisin glaze pairs well with beef ribs.
- Leftovers: Leftover beef ribs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2-3 months. Reheat in the oven or microwave to enjoy them later
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Equipment Needed
- Meat thermometer (to ensure beef ribs reach the desired temperature)
- Baking sheet or roasting pan
- Aluminum foil (for wrapping the ribs)