Beef ribs are one of the easiest, most rewarding hunks of meat you can oven-roast. Layered with meat, fat, and flavor, these beauties melt into tender submission with nothing more than low heat and adequate cooking time. Here's the recipe: you put them in the oven in the morning, and by the time dinner rolls around, you've got a masterpiece. Read on for the simple details!
There are different types of beef ribs. It depends on what part of the animal they are cut from and how specifically they are cut (shape, size, thickness). What we are dealing with here are beef plate ribs. They are typically cut from ribs 5 through 8 (there are 13 ribs on a side of beef). This 4 bone section extends from the top/back ribeye area to the bottom/chest. These ribs are huge, and in order to make them more manageable, we cut them into 4 to 5 pound average portions which are perfect for cooking at home.
You can smoke these ribs, of course. If you got to a barbecue joint and they have beef ribs, this is most likely what you will be getting. But oven roasting is even easier for the home cook trying to put a good meal on the table without too much hassle. Because of how marbled they are, they essentially self baste in their own fat and take a little less cooking time than a brisket.
If you are monitoring the internal temperature of the meat, 185-190 degrees is what we are shooting for. But even easier than tracking the internal temperature is the fork tender test. You stick a fork in them, and if you can remove the fork from the meat with little to no resistance, they are ready! There are a couple small steps involved in the preparation, but otherwise they are truly so simple and satisfying.
Beef plate ribs, 4 to 5 pounds
- We cooked two portions for this recipe
Salt for seasoning
- Yellow mustard (optional)
TIME AND DIFFICULTY
- Prep Time: 5 - 10 minutes
- Cook Time: 8 - 9 hours at 250 degrees
- Difficulty: Easy
May We Suggest:
- A sheet tray plus parchment paper for roasting and easy cleanup
Step 1: Peel off the bone-side membrane. There's a layer of paper-like tissue which is easily removed (just like on pork spare ribs). Start from one corner, using a paper towel for extra grip, and peel all the way off. This step is optional but will make eating them easier.
Step 2: Rub with mustard and season. The mustard will help the seasoning stick. Rub down with mustard (a few tablespoons) and season generously with salt or any spice rub you like.
Step 3: Cook in a 250 degree oven. Place the roasting tray (beef ribs bone side down) in the oven and let em' go! We recommend loosely covering with foil half way through (around the 5 hour mark) to help prevent the outside crust from drying out too much. But sometimes we skip this step if we aren't around or don't have the time. They still turn out fantastic.
Step 4: Rest, slice, and serve. Once the ribs pass the fork tender test (around 8 to 9 hours depending on size), remove from the oven and allow to rest. They will stay hot for a long time, especially covered with foil. When you are ready to serve, the bones should pull right out with little to no resistance. Slice the meat and be prepared to eat way more than you thought possible.