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Beef ribs in the oven will become your new favorite! They are fall-off-the-bone tender, extra meaty, and baked low and slow to perfection. Plus, we use short ribs or chuck short ribs for this recipe which have more meat than the popular beef back rib, and more is always best, right? We say YES, especially when it comes to these suuuuper tender beef ribs that you can literally shred with a fork. These beef short ribs in the oven are:
How to Cook Beef Short Ribs in the Oven:If you’ve ever made our country style pork ribs in the oven, the process is actually very similar, with a few changes. Low and slow is the key to cooking any kind of ribs in the oven. The final step for getting the barbecue sauce sticky and caramelized is a quick switch from “bake” to “broil” at the very end. This fool-proof method will give you tender ribs with just the right sauce texture every single time! Ingredient List:We’ve broken down the ingredient list into two parts: what you will need for the dry rub and what you’ll need to prepare the ribs themselves. Dry Rub for Ribs:
Short Ribs:
Plate Ribs vs. Beef Back Ribs:For reference, we wanted to show you the difference between beef back ribs and plate ribs (sometimes called short ribs or Dino ribs). Take a look at how much more meat you’ll get! Since plate ribs have a lot of fat marbled into the meat, they do best cooked low and slow so the fat renders down and the meat gets really tender. If your ribs have a really thick layer of fat, you can trim it down to 1/4-inch thickness. The Process:Not only do you get more meat with short ribs, but beef ribs in the oven are also quite easy to make! Here’s a quick rundown of the process but make sure to scroll to the bottom of the page for the ingredient amounts and full recipe:
Recipe tips:
FAQs for Beef Ribs in the Oven:What temp should beef ribs be cooked at?We cook our beef plate ribs at 275°F, especially since this cut has a higher fat content. This low and slow method results in fork-tender beef ribs that fall off the bone! Does cooking ribs longer make them more tender?For these beef ribs, yes. If they are not fork-tender, then return them to the oven and continue cooking them at the low temperature of 275°F until they reach desired doneness. When done, you should be able to easily shred the meat with a fork. Should you cover ribs when cooking in the oven?Yes! Cover the ribs with foil to allow them to braise in the liquid and fat that renders. This method produces beef ribs that are perfectly juicy, tender, and won’t dry out. Our beef ribs in the oven make a delicious, family-style meal that is low-effort! We love when the oven does most of the work, don’t you? And ribs are always a treat. Check out a few of our other favorite rib recipes:
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Ribs
Braising liquid
Barbecue sauce
Instructions
Notes
Nutrition Information: Yield: 6 Serving Size: 1
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. What temperature should you cook beef ribs?Cook the ribs, meat side up, at 285°F, for about 8 to 9 hours. Spritz during the final 2 to 3 hours. Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones), serve.
What is the best temperature to cook ribs in oven?The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275° F oven for two to three hours. It is this simple method that guarantees tender ribs!
How long does it take beef ribs to cook on 350?Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
How long does it take for beef ribs to cook?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. If you want the meat falling off the bone, cook for an additional 30-60 minutes.
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