This Oven Baked Beef Ribs recipe is so easy. Dry rubbed with delicious seasoning, low temp baked slowly yield fall off the bone tender, juicy meaty ribs that will be the hit of any BBQ party all in less than 15 minutes of work!
Although we BBQ all year long there is something about when summer is finally here and BBQ season officially begins. While I’m normally a HUGE grilling fan, today’s Beef Rib Recipe is actually baked in the oven. While the recipe can be made on the grill I found it to be even easier in the oven.
Beef Ribs always remind me of the Flintstones. Fred would eat the HUGE bone of ribs and have all the sauces all over him after eating. Beef ribs are so meaty its hard to not go all in and end up with sauce all over you when eating them. (yes, some people might use a fork for ribs but we are way to casual for that at our house!)
What Kind Of Beef Ribs should you buy?
There are basically two kinds of beef ribs Full Slab ribs and short ribs. The best explanation about the ABC’s of Rib cuts here! For BBQ Ribs the full slab ribs work best. Short Ribs are primarily cooked by braising like in this recipe for Braised Boneless Shortribs (omg, seriously melt in your mouth ribs with a wine/chocolate sauce)
Beef Back Ribs are not nearly as prominent as pork ribs are but if you can’t find them ask the butcher or anyone in the meat department at your local grocery store. They can easily cut some for you.
TIME SAVING TIP: You do want the whole slab of beef ribs and if at all possible ask them to remove the silver skin membrane for you. While its easy to do (here is a video on how to do it) it will save you time if you have them do it for you!
How to Cook Beef Ribs in the Oven
The secret to fall off the bone ribs is slow cooking them at low-temperature heat. Low temperature as in 250° – 275° oven temp.
To start you will make a dry rub of simple seasonings (chili powder, paprika, dry mustard, brown sugar and salts) and slather it on with some liquid smoke and mustard with your fingers making sure to get in all the crevices.
You’ll place the ribs bone side down on some foil and seal it. Then all you have to do is place it in a foil packet the oven and let them bake. You’ll take them out of the foil after a couple of hours and let them finish.
If you choose to put on additional bbq sauce, you would put the sauce on in this last open baking. The ribs are seasoned so nicely they don”t need sauce, but I have some family members that don’t think ribs are ribs if you don’t have them all saucy!
By cooking the ribs in foil first, you guarantee you will have juicy ribs and they wont be dried out.
What temperature do ribs fall off the bone?
Rib meat is cooked long before they are tender enough to fall off of the bone. They start to give way at 200° but I usually let them go a little bit longer than that for complete tenderness. It can be difficult to get the thermometer in to check, but its easy to tell if they are ready just by lifting a rib (use a towel to not burn yourself). If the meat is falling off you know you are done!
MORE BBQ meal favorites to try!
- Sticky Chinese Ribs
- Country Style Ribs
- Ham and Potatoes
- Fall off the bone Baby Back Ribs
- Grilled Pork Chops with Honey Mustard glaze
- Grilled Steak with bourbon butter
- Bloody Mary Flank Steak
- Mayo Free Potato Salad
- Chili Lime Corn Salad
- Cilantro Lime Cole Slaw
Pin this to your BBQ Party Board on Pinterest! Lets Be Friends …. follow me on Pinterest for more ideas for stress free entertaining with confidence!
~ Instagram ~Pinterest~ Twitter~Facebook ~
This Oven Baked Beef Ribs recipe is so easy. Dry rubbed with delicious seasoning, low temp baked slowly yield fall off the bone tender, juicy meaty ribs that will be the hit of any BBQ party all in less than 15 minutes of work!
- 2 slabs beef ribs
- 1 tablespoon liquid smoke
- 1 tablespoon dijon mustard
- 1 tablespoon chili powder
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon seasoning salt (Lawry’s)
- 1/2 tablespoon dry mustard
-
Preheat oven to 275°
-
Line two baking sheets or roasting pans with foil.
-
Remove beef ribs from their packaging. If the silver skin/membrane is still on the back take a sharp object to get it started and them remove completely. (I have a link to a video in the post for visual examples)
-
In a small bowl mix the liquid smoke and mustard. Slather that over both sides of the ribs.
-
In another small bowl mix all of the dry spices and seasonings and stir to combine.
-
Sprinkle dry mix over all sides of ribs, rubbing in with your fingers to cover all meat on the bones.
-
Onto another sheet of foil you will place one slab of rib onto the top and then close to seal in a pocket. Do this for both slabs (you will have two packages.
-
Place rib packet onto foil lined tray and bake for 3 hours. Remove from foil and put back on baking sheet the ribs for the last hour. You will cook the ribs until they are 200° for fall off the bone, about 1 more hour.
-
If you choose to put on bbq sauce, put the sauce on in this last open out of the foil baking. The ribs are seasoned so nicely they don”t need sauce, but I have some family members that don’t think ribs are ribs if you don’t have them all saucy!
-
Remove from oven. Let rest for 20 minutes, then cut into one bone sections and serve immediately.
Recipe Video
Note: Video shows the wet method of applying the spices. Same spices just a little more intense flavor. Both ways work equally well.
This site uses affiliate links, such as Amazon which pays this site a small commission if you purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Read full info here.
MNTom says
Used this recipe for baking beef back ribs. Lots of them done on the smoker, but not in the oven. At least not for more years than I can remember. My only slightly negative comment is that the rub was too sweet for what the family is used to for beef. Good flavor, and will definitely try on some pork, but a tad sweet. More used to the Montreal Steak Seasoning style – salt, pepper, onion & garlic powder, etc. But didn’t stop us from finishing two racks.
May try a minor modification to the cooking instructions next time. Low & slow is a must on a smoker. Want to give them time to absorb the smoke and build bark without the heat drying out the meat. But oven baking them fully wrapped in foil, drying out is almost a non-isssue. (Instapots & pressure cookers are cooking at near 400F, but lock in moisture) So, next time going to try 325F for 2hrs (mine at 325F for 90 mins were temp’d at 185F) which should put the ribs’ temp right about 200F. Remove top foil, sauce them and return to 325F oven for 15-20 mins. Watching for any burning of the sauce. So these should finish in the oven in less than 2 1/2 hrs total cooking time.
Michele says
MN tom~ . I think the Montreal Seasoning would be a great option to avoid a little sweetness! ~m
DadIsTheCookOfTheFamily says
I made a slightly amended version of this yesterday (using this recipe as the basis).
I used a yellow mustard (not Dijon) and Liquid Smoke first, then a rub of brown sugar, cayenne (not chili powder), cumin, garlic powder, onion powder, black pepper, salt, and paprika. For finishing I used a southern style whiskey barbecue sauce.
I cooked in the foil at closer to 275°, but dropped it to 250° when the packets were opened, and the sauce added.
My wife – who is a beef ribs fanatic – loved them, and had seconds. My son – who isn’t keen on anything ‘on the bone’ – also had seconds. The meat was tender, smoky, juicy, and delicious.
Great recipe. I will do this again, and again.
Michele says
You sure made my day! Thank you so much for letting me know you enjoyed it! 🙂 ~m
Julie Menghini says
Ribs are my favorite meat and these babies look amazing! I can’t wait to give your recipe a try!
Lori Barnes says
Can I do this with pork ribs?
Michele says
Lori! yes- this recipe works exactly the same with pork ribs…I would cook them until the temp is at 200° so they are completely cooked and literally fall off of the bone! ~m
michaela says
These came out absolutely fabulous!! Making again this weekend!!
Jennifer A Stewart says
Brooks and I were literally fighting over the last rib! He even grabbed a few of the bones off my plate and was looking for any piece of meat that I had left on there! I can’t wait to make these again:)
Daniela says
Yum! Don’t eat ribs too often but I do love me some good ones! And these look very delicious :).
Nicole says
Oven Baked Ribs are one of my favorite things to eat. I don’t think people realize how tender they are when they are cooked in the oven.
Anne Murphy says
I just cooked pork ribs for the first time last summer – and now I obviously must move on to beef ribs! (Which I don’t remember seeing much back in New York City, but I certainly have here in North Carolina!) Those look so good – and really easy, as well!
Dominique says
Oh My God!! These look SOO good. I am a huge fan of ribs and love the idea of cooking them in the oven like this. They look so juicy!
Kari Heron says
I love to make ribs in the oven (less cleanup) and yours look absolutely delicious and your marinade looks like a great one !
Karyl says
These ribs look absolutely amazing! I have a friend who does her ribs overnight in the crock pot, then finishes them in the oven with a glaze. I like this idea too, so it’s one less thing to clean 🙂 great recipe
Markus Mueller says
Awesome! Love the details instructions here. I also dry rub my ribs whenever I bake them. I am actually doing short ribs in the ovem right now! They make a great meal prep item and re heat beautifully!
Lenah Fisher says
Hey! So I was going to use this recipe and sent my husband out for full ribs and he came back with beef short ribs. Can I use this same recipe for short ribs? I sure hope so!!
Michele says
I have never tried them but it will work fine— since there is a little more meat the cooking time might need to be lengthened a little bit. I will say— I just added short ribs to my list because I think that this is such a great idea and can’t wait to try it myself! ~ .~m
Brandi Burgess says
One of the BEST meals on earth!!!!!
Veena Azmanov says
My family is crazy about beef ribs and we make it really often. I appreciate how beautifully you’ve given so much detailing to this recipe. Thanks for sharing !! Definitely trying it out this weekend
Alisha Rodrigues says
I’m drooling over how delicious this looks. That bright color with a juicy texture is so irresistible, have to try it out this weekend
Jacque says
I have never had ribs baked in the oven before. They literally fell off the bone. Can’t wait to make them again.
Linda says
I love to BBQ all year long as well but cooking the ribs in the oven, to get them fall off the bone delicious, sounds like a no-brainer! These look awesome and I have to admit I would probably add the sauce to them and look just like Fred Flintstone when I was done. Can’t wait to try them.
Patricia Peist says
I am making these tonite. I love beef ribs and this recipe sounds delicious! I will use yellow mustard instead of Dijon. Just my own taste. I use yellow mustard on pork ribs to help hold my seasoning on. I will throw them on the grill to finish them.
Michele says
The yellow mustard will be fine! My husband loves a good yellow mustard in place of dijon too! ~M. Take a pic if you make them I’d love to see them! 🙂 !~m
Patricia Peist says
Made these tonite and they were delicious! Hubby ate them and loved them. Will make again.🥰🥰🥰
amita says
I am with you on barbequing all year long but with Chicago winter this oven baked recipe is the best for my collection. Thanks for sharing.
Jamie says
This recipe sounds great. I do have one question though… After 3 hours in the oven, I’d like to finish off on the grill, so should I cook unwrapped for another 1/2 to 3/4 hour in oven and then finish off on the grill? Or skip the 1/2 to 3/4 hour and just place on grill right after the 3 hour time limit is up?
Michele says
Id just finish them on the grill without the extra time in the oven. The heat on the grill will do what the oven would do! ~Let me know how it goes! ~m
Brittany Rose says
I made these ribs tonight for my other half. They were amazing! I love how the Dijon pairs with the liquid smoke, and the rub has the perfect sweet/Smokey balance. The ribs were succulent and delicious. I used my own home made barbecue sauce on broil the last five minutes. ( my significant other is a huge bbq fan). Thank you so much for this recipe. This will definitely be a staple dinner in my home!
Michele says
Im so glad you enjoyed them! Im not usually a huge mustard fan, but I loved it on the ribs too! ~. Thanks for letting me know you enjoyed it! That made my whole day! ~m
Kathy says
These ribs look fantastic! I love baking ribs in the oven. The process is so easy and simple. A must make for me.
Anna says
These ribs look incredible! I am so intimidated to make beef ribs at home because I always worry they won’t be perfect and fall of the bone! Your oven method sounds easy and I can’t wait to try the recipe!
Sean says
This looks soooooo good – and it honestly has me wondering why I don’t cook beef ribs. I do pork ribs often enough, and I LOVE beef short ribs – so honestly, I need to dive right into this. Thanks for all the wonderful tips and tricks for taking care of the prep! That makes a world of difference.
Leslie says
They are so flinstones, right!?! I love a good beef rib, but rarely do them at home – thanks for all the tips. And you’re so right about asking for the membrane to be removed, it can be such a pain to remove at home.
Donna says
Hahaha I am definitely the girl that uses a fork for her ribs, I hate getting messy during dinner and avoided ribs for years because of it. Until I married the biggest meat eater alive and now I am a gun at getting all the meat off with a fork 🙂 These sound delicious, and I am actually glad they are made in the oven because it means I can do them and not have to wait for hubby to fire up the grill (that thing takes forever)
Sandra Shaffer says
These ribs are making my mouth water! I usually make a big meal for Father’s Day and this is the dish that my husband will love! Great tip on preparing the ribs and removing the membrane. I always winged-it, so now I know the proper way!
Marisa Franca says
If you were to ask my Hubby what is my favorite meat he would immediately answer”RIBS!” But the ribs we usually eat are of the pork variety. Your ribs sound just the way I like them. We’ll have to try out your recipe on a slab of beef ribs.
Dana says
The BBQ-happy South would slap me for this, but I’m team “oven-baked” all the way! Whenever my Mom made ribs, she’d boil them, marinade them overnight, then bake them the next day and they would just fall off the bone. It was magical.
I’m loving the sounds of this finger-lickin’ sauce, too!
Jennifer Bigler says
We love ribs. I haven’t tried to bake them though, so I am really excited to try this. My mom used to bake them and I loved how they fell off the bone. I know my entire family will love this, thank you!
Carmy says
Aha! This would have been soooo helpful when my friend and I spent HOURS trying to get the smoker working to smoke ribs! I looooove tender fall off the bone ribs and I’m here for this recipe! I can’t wait to get some ribs in my oven next weekend.
Michele says
My brother is the kind of smoking…. I need to work on a recipe for smoked ribs! Great idea! Thanks! ~m
Susie says
I definitely need to try beef ribs! I have only had pork ribs. But you definitely taught me something because I did not realize that short ribs are a part of the beef rib. And I absolutely love short ribs!!! This is going on my a list of things to make this summer
Sarah says
My poor husband hasn’t eaten ribs in SO LONG, and I’ve always been pretty clueless about how to make them. You make it sound so easy!! I need to print this out and go make it for him 😀
Michele says
Right? How easy is season and bake! I hope he enjoys them! ~m
Wilhelmina Wessel says
These ribs look amazing!
Amanda Finks says
These ribs are tender, juicy, and perfectly seasoned! Great rib recipe!
Michele says
😉 😊
Stephanie Simmons says
I love these ribs! So easy and delicious! They’re incredible!
Jeff says
These ribs are delicious. I would have never guessed that they’re that easy to make.