Description
These Oven Baked Beef Ribs are slow roasted until tender, juicy, and easy to pull apart. A smoky spice rub seasons the beef, while barbecue sauce creates a rich, caramelized finish without needing a smoker or grill.
Ingredients
5 pounds English-cut beef short ribs
1 cup barbecue sauce
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 tablespoon olive oil, optional
Instructions
1. Preheat the oven to 325°F.
2. Line a large rimmed baking tray with aluminum foil and prepare another sheet of foil for covering.
3. Pat the beef ribs dry with paper towels.
4. Trim only excessive fat if desired, leaving most of the marbling in place.
5. Combine the salt, smoked paprika, onion powder, garlic powder, cumin, and black pepper in a small bowl.
6. Lightly coat the ribs with olive oil if using.
7. Rub the seasoning mixture evenly over all sides of the ribs.
8. Arrange the ribs bone-side down on the prepared baking tray.
9. Cover the ribs tightly with foil, sealing the edges well.
10. Bake for 3 to 4 hours.
11. Begin checking the ribs after 3 hours.
12. Cook until the meat is fork tender, visibly pulling away from the bones, and reaches about 190°F internally.
13. Remove the foil.
14. Brush the ribs generously with barbecue sauce.
15. Return the ribs to the oven uncovered for 30 minutes.
16. For extra caramelization, broil for 3 to 5 minutes while watching carefully.
17. Remove the ribs from the oven.
18. Let them rest for at least 10 minutes before slicing and serving.
Notes
Choose well-marbled ribs for the most tender and flavorful result.
Do not remove all of the fat because it helps keep the beef moist while cooking.
Keep the foil tightly sealed during the slow baking stage to trap moisture.
Cooking time may vary depending on the thickness of the ribs.
Begin checking at the 3-hour mark, then check every 20 to 30 minutes as needed.
A fork should twist easily in the meat when the ribs are tender.
For additional flavor, sear the ribs before baking.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooked ribs tightly wrapped for up to 3 months.
Thaw frozen ribs overnight in the refrigerator before reheating.
Reheat covered at 325°F with a splash of beef broth until hot, then uncover for the final few minutes to restore the exterior.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 872
- Sugar: 21 g
- Sodium: 1247 mg
- Fat: 49 g
- Saturated Fat: 19 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.03 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 80 g
- Cholesterol: 244 mg