How to Cook Beef Ribs in the Oven Easily

Hey! Have you been following our oven-baked recipes? We’ve shared recipes for how to cook steak in the oven and how to cook baby back ribs in oven. You sure will love them.

And here’s another meaty meal you should try: it’s beef ribs. We’re showing you how to prepare these because they are delicious, no matter how you wish to enjoy them. Of course, you’ll have to cook your beef ribs in the oven.  

How to Cook Beef Ribs in the Oven Fast
Helen Penjam,

How to Cook Beef Ribs in the Oven

You can do this within a few minutes and the result will be mouth-watering. The beef ribs are flavourful and tender so that you’ll enjoy every bit of the ribs.

The following steps are how to cook your beef ribs in the oven:

  1. Get ready the big rimmed baking sheet with tinfoil.
  2. Cut out two big tinfoils, make sure that they are big enough to wrap the beef ribs.
  3. Get a tiny bowl and mix your paprika, garlic, salt, onion, cumin, brown sugar, and pepper. Make sure you mix these ingredients very well and keep it aside.

Ensure that you cut off all the skin on the ribs. That is the membrane.  However, it is better you tell the butcher to cut off the skin so that you will save more energy and time while preparing the beef ribs. This is a very hard part of cooking the beef ribs as you have to begin from the center of the rib to scrape and rack the bone. You can do this with your knife or finger.

If you choose to remove the membrane by yourself

When you are lifting the skin up, you have to place your finger below the membrane and gently remove the membrane from the rack. Make sure you have a paper towel so that you can hold the membrane very well. When you turn the other side of the rib rack, observe it closely to know if you have to repeat the process to get the best result.  

When you are done with removing the membrane, wash and dry the ribs with the help of a paper towel.  

How to cook beef ribs in the oven
Daryn Nakhuda,

Preparing Your Beef Ribs

Put the mixture of spice on the racks; bottom and top. Make sure you also apply all the spices and dip the ribs into the mixture properly.

Now, put a piece of the rack inside each cut tinfoil. After that, wrap the ribs properly. Make sure that the bony part of the ribs is on top and place the meaty part below before you start wrapping the top of the tinfoil. Make sure that you fold the sides very well so that you will cover the ribs very tight. At this stage, your beef is ready to go into the oven.

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The best point to cook your beef ribs is 350°F. So, preheat the oven up to 350°F. When you are placing the beef ribs inside the oven, remember to place them separately – that is, never place any rib on top of another. Make sure the ribs are at the center of the rack and allow them to bake for 45 minutes. After that use a fork to examine if the meat has detached from the bone. If it hasn’t then you have to leave the ribs to bake for another 15 minutes.

You have to take out one rib and open a small part of the foil so that the hot steam will not rush out. When you see extra bones on the ribs, it means that the rib is ready for eating. The reason this happens is that the meat will start becoming smaller as the cooking is going on. When you are done with cooking the rib, bring it out of the oven and get the oven ready to broil. 

Take away the tinfoil from the rib racks. At this time, apply barbecue sauce all over the ribs. If the broiler becomes very hot, put the ribs inside the broiler at the center of the rack. Leave it there till the barbecue sauce begins to burn throughout the ribs. Black dots will begin to appear.

At this point, you have to take away the ribs from the oven. You may begin to dish the ribs or you can add more sauce on the ribs, then broil them all over again. You have to wait for the sauce to burn again before you dish out the ribs. Make sure you monitor the ribs closely because they can easily get burnt. You may wish to cut the rib into smaller sizes with a big knife before you serve it.  

Why Beef Ribs

The price of beef ribs is going up in the market like its rib family, pork ribs. This is because the demand for the ribs has increased over the years. However, these ribs are still cheaper when you compare it with meats and ribeye steaks in the market.  Beef ribs come with streaked fat that is why the portions of beef have the traditional beef flavor.

The muscles in the ribs always present us with great work because of sinew and connective tissues, which make it almost impossible to chew unless you cook them properly. Also, chewy meat of the rib is connected to the bone through a thick, tough, leathery layer that keeps the meat glued to the bone. This means that you have to cook the ribs properly to make it soft and for the flavors to be released.

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Four Ways to Make Beef Ribs Tender

You can make this tough meat tender through the following ways:

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Barbecue them: You have to roast the ribs slowly inside dry heat. You can also use firewood until the exterior becomes dark brown, tender, and delicious.

Galbi them: After cutting the meat into tiny pieces, marinate and grill them hot like the Korean Galibi, the beef ribs will become tender and tasty.

Braise them: You have to simmer the beef ribs slowly inside a flavourful liquid just like it’s done in France. The result of this is tasteful, tender, and meat full of flavor. That is after taking in the braising liquid. This means that the meat will drop its innate essence inside the liquid.

Tenderize them: You have to apply a meat tenderizer first on the ribs before perforating the meat with Jaccard meat tenderizer. Jaccard comes with sharp blades that perforate the meat and it moves the tenderizer inside the meat. This helps to make the meat very juicy and delicious. Jaccard also moves dangerous bugs from the surface of the meat. These bugs get attached to the surface of the meat when it is butchered but they are killed with Jaccard or while boiling the meat at 160°F.

Watch this video to learn how to cook beef ribs in the oven

Oven-Baked Beef Ribs Recipes

Now, let’s show you the best recipes to use in cooking your beef ribs until they become tender, detached from the bone and delicious right inside the oven in your home.


Two racks of beef ribs

One tin of barbecue sauce

Rib rub

One tablespoon of ground cumin

Two tablespoons of paprika

Two tablespoons of garlic (powder or granulated)

Two tablespoons of onion (powder or granulated)

One tablespoon of chili powder

¼ cup of packed brown sugar

Two tablespoons of smoked sea salt

One teaspoon of pepper or cayenne pepper

Barbecue sauce

1/3 – ½ cup of molasses

¼ -2 cups of ketchup

Two tablespoons of apple cider vinegar

One tablespoon of hot sauce

Cayenne or pepper to taste

Salt for taste

Other options for Barbecue Sauce

2-4 tablespoons of mustard, Dijon or yellow

¼ – ½ teaspoon of liquid smoke

2-4 teaspoons of onion powder

2-4 teaspoons of grounded red pepper flakes

2-4 teaspoons of garlic powder

2-4 teaspoons of chili powder

1-2 jalapeno of chiles, minced or seeded

2-4 teaspoons of Worcestershire sauce

2-4 teaspoons of chipotle chile, minced

Types of Beef Ribs

You will find 13 ribs on either side of the rib cage of a steer, this is really massive. This is because it runs from the breastbone down to the backbone. The ribs cover three linear feet from the steer’s shoulder to its last rib with extra three feet.

These whole beef ribs are broken into 3 main types, they are:

  • Back ribs
  • Plate short
  • Chuck short ribs

Plate Short Ribs

These beef ribs are mostly used to make barbecue because their cuts are always meaty, big and tender. That is to say that the rib is very suitable for a barbecue. This beef ribs comes in three sets of ribs. That’s the 6th, 7th, and 8th ribs. One piece of the beef ribs is up to 1-1-25 pounds in weight. They are usually sold in single ribs. However, it’s better to buy the three bones at a time.

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Buying one bone means that the chances of the meat drying out while cooking is high. The challenge is that it is hard to see three ribs in a local butcher’s house. You can only see them in specialty butchers or commercial suppliers.

Apart from the size of these ribs, one reason they are in high demand is that they have a lot of flavors. They come with connective tissues and high fat, this means that when you cook the meat it becomes meaty and with plenty of taste.    

Perfect Method to Cook

When you are cooking these beef ribs, it seems like you are cooking brisket because their fat content is almost the same thing. The perfect style to cook the rib is taking it slowly, this will make the fat to break down easily and the meat remains moist. You have to rub a great amount of kosher salt and pepper at equal parts of the ribs. Add paprika and garlic powder for color. You can also add other recipes to make the ribs tasty.

Back Ribs  

Back ribs are also used to make barbecue, but many prefer plate short. It comes with a very large amount of meat which comes out juicy and tender when cooked. Ribeye can be found around the dorsal area, at the summit of rib-bones close to the spine, towards the animal’s face and on the shoulder. Most butchers sell the ribeye boneless and this in turn makes the back-rib bones to be sold separately. They come 6-8” long, insubstantially curved, with small amounts of meat at the zenith and great finger of meat among the ribs.

Perfect Method to Cook  

You will notice that there is not much meat of this beef rib. This means that to cook the rib will take so much time like other beef ribs that are meatier. They are very tender because of the kind of meat the steer produces. There are several recipes and flavors you can use to cook this meat ribs, however, barbecue sauce will be perfect for this rib. You can indirectly cook this rib by grilling or braising them. Because of the marrow found in the bones, you can add different kinds of flavor to the stew while you are braising.

Chuck Short Ribs

This rib is also known as Flanker ribs. It is cut beneath the chuck and it is usually made up of the fifth rib down to the first rib. They are mostly sold in four ribs. These beef ribs can easily be bought in the supermarket. Chuck short ribs are meaty and nice; however, you cannot compare them to plate short ribs. Their bones are smaller when you compare them to plate short rib and there is a large portion of meat towards the bone’s tail. They come with hard fat in large quantities.

Perfect Method to Cook  

The best way to enjoy this rib is to grill. It is a popular dish among Korean cooking. You will enjoy the rib when you stir-fried, marinate or braise the meat immediately you remove the meat from the bone. There are many interesting ways you can enjoy these ribs. For example, you can smoke the meats and enjoy them, just like short plate ribs. Just remember that you will not smoke them like short plate ribs because the amount of meat to cook is very small.

Contrasts between Pork and Beef Ribs  

They are from two different animals – a steer and a hog. In terms of their features, beef ribs are always larger than pork ribs and this is largely because of the weight of the animals. Another important difference is the kind of sauce and sweet rub you will dish the beef ribs with. While sauce is great with beef ribs, sweet rubs are very delicious when you eat it alongside a pork rib.

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