How Long to Bake Beef Ribs for Fork-Tender Fall-Off-the-Bone Results
As a busy home cook, I’m always looking for easy, flavorful meals that deliver wow-factor results. And oven-baked beef ribs definitely fit the bill! When cooked just right, beef ribs become fall-apart tender with juicy, succulent meat that slides right off the bone
But getting the bake time perfect can be tricky. Underbake the ribs, and you’ll end up with tough, chewy meat. Bake too long, and the ribs dry out. No one wants that!
So how long should you bake beef ribs to end up with tender, mouthwatering results every time? Read on for my tips and timings based on different factors.
What Are Beef Ribs?
Let’s start with a quick primer on beef ribs. This cut comes from the rib primal of the cow, usually the plate or chuck sections. Beef ribs contain plenty of fat marbling, connective tissue, and collagen. This makes them ideal for moist, slow cooking methods that break down those tough elements.
There are two main types of beef ribs:
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Back Ribs: Cut from the upper rib cage near the spine. Meat is between the bones.
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Short Ribs: From the belly and lower rib sections. Meat sits on top of the bone.
Back ribs tend to be meatier and take a bit longer to cook. Short ribs have more exposed bone. Understanding the differences helps pick optimal bake times.
Why Slow Bake Beef Ribs?
Low, gentle oven baking allows the fat and collagen in beef ribs to slowly melt and tenderize the meat. The long cook time gives the tough connective tissues time to break down into gelatin, leaving ribs wonderfully moist and tender.
Baking also adds great flavor as the ribs cook in their own rendered fat and juices. The meat soaks up seasoning beautifully. Just take care not to bake too fast or hot, or the ribs can dry out. Gentle, indirect heat is key.
Factors That Impact Beef Rib Bake Time
Several factors affect just how long your beef ribs will need in the oven:
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Cut of ribs (back vs short)
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Meat thickness and bone size
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Amount/weight of ribs
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Oven temperature
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Preparation method (bone-in, boneless, marinated)
Back ribs and meatier rib sections will take a bit longer than leaner, smaller short rib pieces. Heavier ribs need more time than lighter portions.
Higher oven temps speed cooking but risk drying out the meat. Lower, slower bakes result in more tender ribs. Marinating infuses flavor but doesn’t drastically impact total bake time.
Ideal Oven Temps for Beef Ribs
The optimum oven temperature for baked beef ribs ranges from:
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250°F to 275°F for super slow cooking.
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300°F for low, gentle baking.
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325°F to 350°F for medium heat.
I don’t recommend going over 375°F, as the ribs can quickly dry out. For most even cooking, select a temp and stick to it versus cranking up the heat partway.
How Long to Bake Beef Ribs Based on Weight
For approximately 3 pounds of bone-in beef back ribs or short ribs, here are the ideal bake times:
At 250°F: 5 to 6 hours
At 275°F: 4 to 5 hours
At 300°F: 3 to 4 hours
At 325°F: 2 1⁄2 to 3 hours
At 350°F: 2 to 2 1⁄2 hours
For 5 to 6 pounds of ribs, tack on another 30 minutes to 1 hour. Thicker, meatier ribs take more time. Always check for doneness at the low end of any time range provided.
Helpful Tips for Perfect Oven Baked Beef Ribs
Follow these useful tips for fork-tender oven baked beef ribs every time:
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Choose a roasting pan or Dutch oven to contain juices.
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Brown the ribs first for better flavor.
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Flip ribs halfway through baking.
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Tent foil over ribs to retain moisture.
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Let ribs rest 5-10 minutes before cutting.
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Save pan juices for sauces and gravy.
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Brush with barbecue sauce at the end to glaze.
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Use a meat thermometer to test doneness.
How to Tell When Beef Ribs Are Done
Checking doneness is crucial to prevent under or overbaking. Look for:
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Meat pulling back from the bones.
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A temperature of 195°F to 205°F.
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Bones loosening.
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Fork-tender meat.
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Crispy browned edges.
The ribs are ready when they pass the toothpick or fork test easily. Time and temp are guides, but always verify doneness before removing ribs from the oven.
Let the ribs rest 5-10 minutes before slicing to allow juices to redistribute. I recommend a good instant-read thermometer for accuracy. Resist cutting into ribs sooner or you’ll lose all those wonderful juices!
Troubleshooting for Perfection
Having trouble getting tender, juicy results from your oven-baked beef ribs? Here are some common issues and solutions:
Ribs are tough and chewy – Bake at lower temp for longer time. Cover ribs while cooking.
Ribs are dry – Don’t bake over 375°F. Tent foil over ribs or add braising liquid.
Ribs lack flavor – Brown before baking and season generously. Use a marinade or spice rub.
Bones don’t pull out clean – Cook longer until meat is shredding tender.
With the proper prep and bake time, you’ll be rewarded with amazing oven-baked beef ribs every time. Low, gentle heat is the key to breaking down connective tissues for fork-tender perfection.
The Takeaway
When baking beef ribs, allow 2-3 hours for 3 pounds of ribs at 300°F to 350°F. Cook times vary based on cut, amount, temp, and preparation. Use a meat thermometer and always check for doneness before removing ribs from the oven. Mastering the technique results in beef ribs with meat so moist and tender, it literally falls off the bone!
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
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
How To Bake Beef Back Ribs
FAQ
How long do you cook beef ribs in the oven?
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Sweet Savanthttps://sweetsavant.comslow cooked oven bbq beef ribs – Sweet SavantMay 20, 2016 — Instructions * Pre heat the oven to 300 degrees. * Season the beef ribs with all the spices and completely double wrap them in aluminum foil. * Pla…
How long to cook ribs in the oven on 350?
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General Method:
- Preheat oven to 350°F.
- Place ribs on a baking sheet or rack.
- Cover with foil for the initial cooking time (1-2 hours), then remove foil and baste with sauce for the last part of cooking (10-20 minutes).
- Alternatively, you can cook them uncovered for the entire time, but this may result in drying out, so keep an eye on them.
- Preheat oven to 350°F.
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Low and Slow Method:
- Bake at 275°F or lower for a longer period (3-4 hours).
- This method helps to create very tender ribs.
- The ribs will need to be wrapped in foil for part of the cooking process to help them retain moisture.
- Bake at 275°F or lower for a longer period (3-4 hours).
Should I bake ribs at 275 or 300?
Bake the ribs.
Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
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.
How long does it take to bake ribs in the oven?
The cooking time for beef short ribs in the oven depends on the cut and quantity. Bake for 2 to 3 hours for regular short ribs, 2 to 2 1/2 hours for flanken-style, and up to 3 hours for a full oven rack of ribs. The oven temperature should be set between 300-325°F for low, slow baking.
Can you cook beef ribs in the oven?
Oven-baked beef ribs are so easy to cook, as the hands-on prep time is minimal. With this recipe, the oven really does all the hard work for you. Low and slow is the perfect way to cook beef ribs in the oven. Once you’ve removed the membrane, season the beef ribs with BBQ seasoning, then cook them in the oven for 3 hours.
How long to cook boneless beef ribs in oven?
Before we delve into the cooking time, it’s crucial to set the oven to the right temperature. Preheating the oven to 325°F (163°C) ensures even cooking and locks in the flavors of the meat. * The boneless beef ribs should typically cook for about 2 to 2.5 hours in the oven at 325°F (163°C).
How long do you cook beef ribs at 350 degrees?
To achieve tender, fall-off-the-bone beef ribs, you can expect to cook them for about 2 to 2 1/2 hours at 350 degrees. The exact cooking time may vary depending on the size and thickness of the ribs.
How long do you cook Short ribs in the oven?
Preheat the oven to 300° F while waiting. Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F. Rest for 30 minutes before serving and indulge! Are Beef Ribs And Short Ribs The Same?
How do you cook pork ribs in the oven?
Baked Beans – Another quick recipe is baked beans. Fry up some bacon and onions, add molasses, brown sugar, mustard, and 2 to 4 cans of pork and beans. Transfer to a baking pan and you can put it in the oven with the Ribs for 45 minutes to an hour.