How Long to Cook Beef Ribs in the Oven at 350°F for Tender, Fall-Off-the-Bone Results

Beef ribs are a delicious cut of meat that, when cooked properly, become fall-off-the-bone tender and packed with flavor. Cooking them in the oven allows the fat to render and meat to become incredibly tender. But getting the right oven temperature and cook time is key to perfection. So how long do you need to cook beef ribs in the oven at 350°F?

Overview of Cooking Beef Ribs at 350°F

Cooking beef ribs at 350°F is a great temperature for achieving tender ribs in a reasonable timeframe Here’s a quick overview

• Total Cook Time: Approximately 2 to 2.5 hours
• Internal Temp: 205°F for fall-off-the-bone tender
• Type of Ribs: Back ribs or short ribs work best
• Preparation: Remove membrane, season liberally with rub
• Doneness Test: Use a meat thermometer for best results

The relatively high heat of 350°F helps render fat and build flavor Lower oven temperatures like 250°F would take 6-8 hours Going higher than 350°F risks drying out the ribs,

Below, we’ll cover everything you need to know about getting perfect results when cooking beef ribs in the oven at 350°F.

Detailed Guidance on Oven Temp, Time, and Technique

Here is a detailed walkthrough on how to cook beef ribs at 350°F for tender, juicy results:

1. Select the Right Cut of Beef Ribs

Opt for meaty beef back ribs or short ribs. These smaller ribs work well for the high heat of 350°F. Larger spare ribs or plate ribs may dry out. Inspect for a thick layer of fat and meat and avoid racks with more than 6 ribs. Plan on 1/2 to 1 pound per person.

2. Remove the Membrane

Beef rib membranes don’t break down during cooking. So it’s essential to remove it for tender ribs. Slide a knife under the membrane, grip with a paper towel, and peel it off. This also allows seasonings to penetrate.

3. Generously Apply a Dry Rub

Use a bold dry rub that contains salt, pepper, garlic powder, paprika, brown sugar, chili powder, cumin, and other spices of choice. Apply a thick, even coating on all sides. Refrigerate for up to 24 hours for the flavor to penetrate deeply.

4. Let Ribs Come to Room Temp

Remove ribs from the fridge 30 minutes before cooking. This helps them cook evenly and prevents toughening from cold spots. Pat dry any condensation with paper towels.

5. Arrange on a Wire Rack Over a Sheet Pan

Place ribs meaty-side up on a wire rack set inside a rimmed baking sheet. This elevates them from fat and juices, allowing air circulation for even cooking and crisping the outside.

6. Cook Uncovered at 350°F For 2 to 2.5 Hours

Place ribs in a preheated 350°F oven. Cook for approximately 2 to 2.5 hours. Cooking time depends on the weight and thickness of the ribs. Check often toward the end.

7. Wrap in Foil If Browning Too Quickly

If ribs start to brown or dry out too fast, wrap them tightly in foil. Return to oven until fully tender, then unwrap and brown again. This braises them for tenderness.

8. Check Temperature to Test Doneness

Use an instant read thermometer to check doneness, inserting into the thickest part without touching bone. Beef ribs are perfectly tender and done at 205°F. If under 190°F, continue cooking and checking every 15 minutes.

9. Allow to Rest Before Serving

Once ribs reach 205°F, remove from the oven and loosely tent with foil. Let rest 15-20 minutes so juices can redistribute. The meat will be juicy and tender.

10. Cut Into Individual Ribs Before Serving

Using a sharp knife, cut ribs between each bone into sections. Serve them with barbecue sauce, ranch dressing, coleslaw and potato salad. Enjoy!

Following this complete guide will result in finger-licking tender beef back ribs with incredible flavor every time. Be sure to use an accurate thermometer and allow plenty of time for low and slow cooking at 350°F.

FAQs About Cooking Beef Ribs at 350°F

What if I only have a brisket/grill style thermometer?

You can still test doneness by inserting it at the thickest portion. Look for a reading between 195-205°F for well done ribs.

My ribs are drying out at 350°F. What should I do?

Try wrapping them tightly in foil once they start browning to braise in steam. Remove foil in the last 30-60 mins for additional browning.

Can I apply barbecue sauce during cooking?

Yes! Brush on sauce during the last 30-60 minutes once the ribs have firmed up. This allows it to caramelize onto the meat.

How do I get a crust without overcooking the ribs?

Broil for just 1-2 minutes at the very end for a crispy crust. Watch carefully to avoid burning.

What if my ribs are still tough and not done?

If ribs are not yet tender enough at 205°F, continue roasting and check every 5-10 minutes until the meat is probe tender.

What wood smoke flavor pairs best with beef ribs?

Hickory and oak work great with beef. Try adding wood chips soaked in water to the foil when braising for smoky flavor.

Tips for the Best Oven Baked Beef Ribs

• When buying ribs, inspect for flexibility in the rack and a nice layer of fat. Avoid ribs that are too fatty or appear dried out.

• For even more tender ribs, apply a meat tenderizer that contains papain or bromelain enzymes 1-2 hours before cooking.

• Refrigerate ribs overnight after applying rub for maximum flavor penetration.

• Let ribs sit at room temp while the oven preheats for 30 minutes to prevent meat toughening.

• Use apple, cherry, or other fruit wood chips for milder smoke flavor if desired.

• Make sure to cut ribs apart before serving or else they will be difficult to eat neatly.

• Leftover cooked ribs keep well refrigerated for 3-4 days. Reheat gently in the oven or on the grill before serving again.

The Takeaway on Cooking Beef Ribs at 350°F

Cooking beef ribs low and slow in a 350°F oven results in finger-licking ribs with tender, fall-off-the-bone meat. Allow 2-2.5 hours for back ribs or short ribs, and cook until 205°F internally. Apply a bold dry rub and use an instant read thermometer for perfect doneness. Follow these tips and you will be rewarded with the ultimate oven-baked beef ribs!