Beef ribs are a delicious cut of meat that rewards patience and low, slow cooking. When done right, oven-roasted beef ribs turn out incredibly succulent, tender and packed with flavor. But getting the cooking time and temperature just right is key. So how long should you cook beef ribs in the oven at 450 degrees? Let’s find out.
Determining the Ideal Cooking Time and Temperature
Cooking beef ribs using the high heat of 450 degrees F can help develop a nice crust on the exterior But the ribs still require long, gentle cooking at a lower temperature to fully tenderize and become fall-off-the-bone tender
Most experts recommend cooking beef ribs for 1-2 hours at around 250-300 degrees F after searing them at 450 degrees The low heat gently braises the ribs, breaking down the collagen and connective tissues.
Cooking times can vary based on the size and thickness of the ribs Meatier plate ribs or dinosaur ribs may need up to 3 hours of braising time to become tender, Leaner back ribs usually require less time
Always check for doneness before removing the ribs from the oven. The meat should easily pull away from the bones when ready.
Preparing the Ribs for the Oven
Proper prep is key to oven-roasted ribs with crispy outsides and tender insides. Here are some tips:
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Remove the membrane: The thin, papery membrane on the underside of the ribs needs to be removed prior to cooking. Use a knife to loosen it, then pull it off with a paper towel.
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Season generously: Rub the ribs all over with a dry spice rub. Popular flavors include brown sugar, chili powder, cumin, garlic powder, salt, and pepper.
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Let them sit: Allow the seasoned ribs to stand at room temperature for 20-30 minutes before cooking. This helps the spices absorb better.
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Sear the ribs: Preheat your oven to 450°F. Once hot, place the ribs meaty-side down in an ovenproof skillet to brown for 5 minutes. Turn and sear the backside.
Step-By-Step Guide to Oven-Roasting Beef Ribs
Follow these simple steps for flawlessly cooked oven-roasted beef ribs every time:
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Prepare the ribs as described above – remove membrane, season with rub, let sit, and sear.
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Place the seared ribs in a roasting pan or rimmed baking sheet. Pour 1 cup beef broth in the bottom to keep them moist.
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Cover the pan tightly with foil and lower oven to 300°F. Roast for 1 1/2 to 2 hours until very tender.
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Carefully remove the foil and increase oven temp to 450°F. Roast uncovered for 10-15 minutes to caramelize the sauce.
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Remove ribs from oven and brush with barbecue sauce. Broil 2-3 minutes until lightly charred.
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Let rest 5 minutes before serving. Enjoy!
Handy Tips for Perfect Results Every Time
Follow these helpful tips and tricks to take your oven-roasted beef ribs to the next level:
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For added flavor, try dry rubbing the ribs 1-2 days in advance. The spice mixture has more time to penetrate the meat.
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Flipping the ribs halfway during roasting helps ensure even, thorough cooking. Use tongs to carefully turn them over.
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Brushing with sauce periodically while cooking glazes the meat nicely. But avoid overdoing it to prevent burning.
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If ribs start over-browning, tent them loosely with foil without sealing. This reduces oxidization.
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For easy serving, slice between each rib before roasting. The ribs can then be separated after cooking.
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Let ribs rest 5-10 minutes before slicing and serving. This allows juices to redistribute for maximum juiciness.
Troubleshooting Common Oven-Roasted Beef Rib Issues
Having trouble getting beef ribs just right using the oven? Here are some common problems and solutions:
Issue: Ribs came out tough and chewy
Solution: Cook ribs longer at a lower temperature like 250°F next time. They likely weren’t braised long enough to tenderize fully.
Issue: Ribs are too dry
Solution: Use broth or water in the roasting pan next time for moisture and cover with foil while braising. Don’t uncover until the end.
Issue: Sauce burned and blackened
Solution: Apply sauce only during the last 5-10 minutes of roasting after ribs are cooked through. Avoid sugary sauces which burn easier.
Issue: Bark is soft instead of crispy
Solution: Crank oven heat up higher, near 500°F, once ribs are tender to crisp the exterior. Broil briefly too.
Alternative Cooking Methods for Beef Ribs
Besides the oven, consider these other excellent options for cooking up tender, mouthwatering beef ribs:
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Grilling: Perfectly cooked over indirect low heat between 250-300°F. Rotate ribs and mop with sauce to prevent burning.
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Smoking: Traditional way to make competition-worthy beef ribs. Cook low and slow for up to 8 hours in a smoker.
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Slow cooker: Convenient method. Add seasonings and 1 cup broth. Cook on low 8+ hours until fall-off-the-bone tender.
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Pressure cooker: Fast option that tenderizes ribs in about 1 hour. Locks in moisture too.
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Sous vide: Cooks ribs to precise doneness in a water bath before finishing on the grill. Very hands-off.
No matter which cooking method you choose, properly prepared oven-roasted beef ribs are a carnivore’s delight! Use this guide for perfect results every time. Enjoy the finger-licking flavors.
How To Bake Beef Back Ribs
FAQ
How long does it take to cook ribs at 450 degrees?
Preheat oven to 450°F. Cut ribs into serving size pieces (2 to 3 ribs). Place ribs in 9×13-inch pan and pour beer over top. Cover tightly and bake 1 hour 30 minutes.
How long do you cook beef ribs in the oven?
Tin-foil works, and you can still get good ribs out of them. I strongly recommend baking lower and slower. That’ll break down the collagen and other tough tissue and really allow the beef flavor to come out. Eight hours at 215-225 is best, though six hours at 225 will still give you a good result.
Can you bake ribs at 450 with foil?
Once your oven is at 450, place the ribs meat side down and bake for 20 minutes. Flip them over and bake for an additional 10 minutes. Turn down the oven to 275 degrees and add 1 cup of water to the pan. Cover tightly with foil and bake for an hour.
What is the 3-3-3 rule for ribs?
For epic Traeger 321 ribs, learn this full-proof smoking method from the pros. Smoke ’em for 3 hours, wrap ’em for 2, and throw them back on the grill in sauce for a final hour.