Beef ribs are a beloved barbecue staple that take some finesse to cook just right. With so many factors at play – from cut and thickness to oven temperature and timing – getting the ideal tenderness requires understanding the ins and outs of beef rib cookery. In this comprehensive guide, we’ll explore everything you need to know to transform tough ribs into finger-licking barbecue bliss.
Choosing the Right Cut
The first step is selecting the right cut of beef ribs. The two main options are back ribs and short ribs:
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Back ribs come from the upper ribcage near the spine They have less meat between bones but plenty of flavor in their ample fat marbling
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Short ribs are cut from the underside of the rib section. They’re meatier with more connective tissue Their high collagen content makes them ideal for low and slow cooking.
For oven roasting, I recommend choosing back ribs for their tenderness. The bone positioning allows the meat to cook evenly. Short ribs shine when braised or grilled low and slow.
Trimming and Seasoning
Once you have your ribs, trim off any loose fat or membrane for better texture. Then rub the ribs all over with a dry seasoning blend. For beef I like using salt pepper, garlic powder, onion powder, paprika, and brown sugar.
Let them marinate for at least 2 hours or preferably overnight. The salt will tenderize while the spices permeate the meat.
Determining Cook Time and Temperature
Here’s where technique comes into play. The cooking time ranges substantially based on the oven temperature:
Low and Slow – 250°F to 275°F
- Back ribs: 2.5 – 3 hours
- Short ribs: 3 – 4 hours
Hotter Temps – 325°F to 350°F
- Back ribs: 1.5 – 2 hours
- Short ribs: 2 – 2.5 hours
The lower temperature gently breaks down collagen over several hours, yielding incredibly tender results. The hotter oven develops a crust faster but can dry out the ribs if cooked too long.
I recommend starting low – around 250°F to 275°F – and using a meat thermometer to gauge doneness. Remove them once the thickest part of the meat reaches 190°F to 200°F. Then if you want crisping, broil for 2 to 3 minutes at the very end.
Cooking Methods
There are two easy methods for oven-roasting beef ribs:
Wrapped in Foil
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Place seasoned ribs meat-side up on a foil-lined baking sheet.
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Wrap them completely in foil to create a sealed packet.
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Cook for 2.5 to 4 hours based on temperature and cut.
Uncovered
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Arrange seasoned ribs on a baking sheet lined with parchment paper.
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Roast uncovered for the recommended time, flipping halfway through.
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In the last 15 minutes, brush with barbecue sauce and broil to set.
The foil traps in steam for extra juicy results. Leaving them uncovered makes a nice crust. For easy cleanup, I prefer the foil method.
Determining Doneness
Beef ribs can be tricky to assess for doneness. Look for these signs that they’re ready to devour:
- Meat has visibly shrunk back from the ends of the bones
- Bones are poking through the meat
- Meat has split between the bones
- Juices run clear when pierced
- Fall off the bone easily when lifted (if desired)
Use a thermometer to confirm the thickest part reaches between 190°F and 200°F. The collagen will have melted into succulent gelatin.
Letting Ribs Rest
This last step is crucial. As soon as the ribs come out of the oven, tent them loosely with foil and let rest for 10 to 15 minutes. This allows the juices to reabsorb for moist, tender meat. Dig in while hot!
Serving Suggestions
Good barbecue deserves fixings like:
- Tangy coleslaw
- Buttery cornbread
- Grilled corn on the cob
- Baked beans
- Crispy fries or tater tots
- Fresh watermelon slices
A cold beer or sweet iced tea completes the experience!
Oven-Roasting Beef Rib Tips
Follow these tips for finger-licking, fall-off-the-bone beef rib perfection:
- Choose ribs with nice marbling for extra flavor and moisture
- Remove the membrane before seasoning for better absorption
- Cook low and slow, especially for short ribs
- Use a meat thermometer to check for doneness
- Let ribs rest before slicing and serving
- Pair with classic barbecue sides and drinks
Satisfyingly Simple Perfection
With the right prep, temperature, and timing, you can achieve delectable oven-roasted beef ribs to impress a crowd. low and slow cooking rewards you with meat so succulent it drips down to your elbows. Just be ready for ribs to disappear fast once that smokey aroma starts wafting from the kitchen!
Beef Short Ribs Recipe
- Prepare BBQ for indirect cooking, use a smoker or an indoor oven. Set the temperature of your BBQ kettle, pellet grill or smoker to 250f (121c) or your indoor oven to 302f (150c).
- For gas BBQs with 3 or more burners, set for indirect cooking (middle burner turned off) at 356f (180c).
- Hood/lid/door will need to be closed for the entire cook whether you use a BBQ kettle, smoker, pellet grill, indoor or gas.
- You can add 2-3 chunks of wood (such as hickory, maple, apple etc) to a BBQ Kettle for a smoked flavour.
3-4 bone-in trimmed beef short ribs (minimum 1.5kg) Olive oil (enough to cover entire ribs) Enough 50/50 mix of beef stock/water, apple juice/olive oil or plain water to spray the ribs throughout the cook
For the seasoning:1 tablespoon ground sweet paprika (can be substituted with smoked paprika) 2 teaspoons dry mustard powder 3 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon of light brown sugar 1/2 teaspoon celery salt 1 teaspoon black pepper 1 teaspoon sea salt
Triple the seasoning ingredients and place in a jar, store in the pantry for 2 months.
Step one – Combine the sweet paprika, mustard powder, garlic powder, onion powder, celery salt, pepper and sea salt in a bowl. Set aside until needed.
Step two – Trim ribs of excess fat and pat dry with paper towel.
Step three – Cover the ribs entirely (be generous) with olive oil and the rub seasoning. Refrigerate for 2 -4 hours if you have time. Allow the ribs to reach room temperature before starting the low and slow cook. Coat the ribs again right before placing them in your preferred heat/cooking source.
Step four- Place the ribs (bone side down) on grill grates.
Step five – Spritz the ribs every 45 minutes.
Step six – Cook the ribs until the internal temperature reaches 205f.
Step seven – Rest ribs for 30-60 minutes before slicing and enjoying.
Charcoal BBQ – Indirect cooking. Place the ribs on the grill grate opposite to the charcoal. See here.
Pellet Grill/Offset Smoker – In the center of the gill.
Gas BBQ – Turn the center burner off and use the outer burners set to med/low. Use a roasting tray/rack designed for the BBQ which will keep the ribs elevated and off the direct BBQ grill grates. Add a little water to the roasting tray.
Indoor Oven – Use a roasting tray and place the ribs on a cooling rack (on top of the tray) to keep the ribs elevated. Add a little water to the tray.
Be sure to tag me on social media Come Grill With Me, so I can check out your Beef Short Ribs. Love, Irene XO
10 Things To Remember For The Ultimate BBQ Beef Short Ribs
- Ask your butcher for Trimmed Plate Short Ribs with 3 – 4 bones.
- You dont have to remove the membrane on the back of beef short ribs (as you would do on pork ribs). The thin membrane helps keep the ribs intact, making them easier to eat when theyre ready. Sure, the membrane wont be something youll rush to nibble on when its time to feast on the beef ribs but it will make them easier to dig into.
- Cook ribs at around 250f (121c) in a charcoal BBQ, Smoker or Pellet Grill. In an indoor oven, cook them at 302f (150c).
- Use a meat thermometer to check the internal temperature.
- Big cuts of meat (roasts, brisket, ribs etc) usually stall at around 160-170f (71c-76c). The “stall” can happen when you cook a big piece of meat low and slow. I had no idea what was happening the first time I experienced a brisket stall. The temperature stayed at 160f for just over an hour! A stall can put a big pause on a cook and the only way I have found to overcome it is to wrap the meat in foil and be patient!
- After the first hour, spray (spritz) ribs every 45 minutes or sooner if you feel they are starting to dry out. Use a 50/50 mix of beef stock/water, apple juice/olive oil or plain water. Keep spraying them every 45 minutes until you reach an internal temperature of 170f-180f (71c-76c).
- Wrap the ribs in foil or butchers paper when the internal temperature reaches 170f-180f (71c-76c).
- Never cook by time! Remove the ribs when the internal temperature reaches 205f (96c). Measure the temperature using the thickest part of the ribs. The probe should insert into the meat without resistance and like it would into butter. Allow for 5+ hours in time.
- When ready, rest ribs in foil for 30 – 60 minutes. Most people rest ribs wrapped in a towel, in a cooler to retain the heat.
- For saucy ribs, brush them about 30 minutes before you are ready to remove them or when they reach an internal temperature of around 200f (93c) and keep brushing every 5 minutes until they reach 205f.
Beautifully trimmed raw plate short ribs from Ashburton Meats in Melbourne
EASY Oven Baked Beef Short Ribs | The PERFECT Indoor BBQ Beef Ribs
FAQ
How long does it take to cook beef ribs?
How long does it take to cook ribs in the oven at 350 degrees?
- Baby Back Ribs: Bake uncovered for about 2 hours at 350°F.
- Spareribs: Bake uncovered for about 2 1/2 to 3 hours at 350°F.
- Temperature: A lower temperature (300-325°F) is generally recommended to prevent overcooking and toughness.
- Doneness: Ribs are done when the meat pulls away easily from the bones, indicating they are tender.
- Sauce: You can add barbecue sauce during the last 30 minutes of cooking for a delicious flavor.
- Foil: You can cover the ribs with foil during baking to help retain moisture and prevent drying out.
- Internal Temperature: Use a meat thermometer to ensure the ribs reach an internal temperature of 175-185°F, according to Ninjacue.
What is the 3-3-3 rule for ribs?
- Purpose: This initial phase allows the ribs to develop smoke flavor and color.
- Method: Place the ribs on the smoker, bone-side down, and cook at a temperature of around 225°F (110°C).
- Important: Ensure the smoker is producing enough smoke and that the temperature is maintained.
Should beef ribs be at 250 or 275?
A full slab will have 7-8 bones. Remove the membrane from the bone side of the slab, as you would with pork ribs. Smoke at 250-275°F for 4 hours and check for doneness. Ribs should be tender after 4-6 hours of cooking.
How long do you cook beef ribs in the oven?
Place carrots, onions, and celery in a roasting pan. Place beef on top of the vegetables. Roast in the oven for 11/2 hours for medium-rare doneness or 31/2 to 41/2 hours for well done, cooking it slowly until tender. Remove pan from the oven, transfer meat to a platter, and let rest for 10 minutes before slicing.
How long do you cook beef chuck ribs?
RIBS – We are using beef chuck riblets. Weight and meat content may vary when you purchase your riblets, so adjust time accordingly when cooking. Ribs are done usually at around 3.5 hours. The meat will be tender, but not falling off the bone, making them great finger food.
How do you cook beef back ribs?
Unlike short ribs, which come from the sides of the cow, beef back ribs don’t have much meat; this is why they’re less expensive. Prepare. Mix the dry rub and start preheating your oven to 275 degrees F. Line a baking sheet with foil. Season. Rub both sides of the ribs with the seasoning. Cover the pan with foil. Cook.