Oven beef ribs are cooked low and slow then basted in sticky, tangy barbecue sauce. When you slow bake beef ribs in the oven, you’re left with incredibly tender and succulent beef – and they couldn’t be easier to make.
Why this recipe works
These oven-baked beef riblets are really simple to cook up. You’ll first season them with a wet rub made up of salt, pepper, garlic, and olive oil then pop them on a baking sheet to bake in the oven. The key to beef ribs in the oven is allowing them to slow bake at 275F making them ultra-tender and juicy. Just the way we like them.
Ribs are a popular summer barbecue staple. Between short ribs, riblets, full racks, and pork rib tips, you really can’t go wrong with a BBQ smothered meat that’s tender, melts in your mouth, and creates a sticky mess all over your face.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – We are using beef chuck riblets. Weight and meat content may vary when you purchase your riblets, so adjust time accordingly when cooking. 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.
SAUCE – If you want to try a different flavor element aside from barbecue, brush with Teriyaki sauce or Kung Pao sauce.
How to Make Beef Ribs in Oven
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bring beef ribs to room temperature. Rinse beef and pat dry with paper towels.
- Preheat oven to 275 F.
- Mix salt, pepper, garlic, and olive oil together and coat both sides of the ribs.
- Line a baking sheet with aluminum foil.
- Place ribs on foil lined sheet and cover with foil, seal securely.
- Bake covered for 3.5 hours and check for tenderness. If they are to your liking, remove from oven. You can continue cooking for up to another 30 minutes or an hour.
- Remove from oven and drain excess fat.
- Turn oven temp up to broil.
- Brush on your favorite barbecue sauce and broil 2-3 minutes or until sauce caramelizes. Watch carefully, this happens quickly!
- Remove ribs from oven, let rest 5 minutes.
Frequently Asked Questions & Expert Tips
Store leftover oven beef ribs in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Serve oven baked beef ribs with classic barbecue sides like corn on the cob, mac and cheese, coleslaw, baked beans, corn salad, or potato salads.
More Beef Recipes
- Beef Barbacoa
- Oven Swiss Steak
- Crockpot Roast Beef
- Crockpot Beef Stew
- Crockpot Beef Burgundy
- Instant Pot Beef Ribs
- Reverse Sear Ribeye
- Instant Pot Beef Short Ribs
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Beef Ribs in Oven
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds beef chuck riblets
- ½ Tablespoon salt
- ½ Tablespoon pepper
- 1 teaspoon minced garlic
- 2 Tablespoons olive oil
- barbecue sauce for mopping, to taste
Things You’ll Need
Before You Begin
- If you want to try a different flavor element, brush with Teriyaki sauce or Kung Pao sauce.
- 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.
- Remember to watch the broiling step carefully. You just want them in for a couple of minutes to caramelize the sauce.
Instructions
- Bring beef ribs to room temperature. Rinse beef and pat dry with paper towels.
- Preheat oven to 275 F.
- Mix salt, pepper, garlic, and olive oil together and coat both sides of the ribs.
- Line a baking sheet with aluminum foil.
- Place ribs on foil lined sheet and cover with foil, seal securely.
- Bake covered for 3.5 hours and check for tenderness. If they are to your liking, remove from oven. You can continue cooking for up to another 30 minutes or an hour.
- Remove from oven and drain excess fat.
- Turn oven temp up to broil.
- Brush on your favorite barbecue sauce and broil 2-3 minutes or until sauce caramelizes. Watch carefully, this happens quickly!
- Remove ribs from oven, let rest 5 minutes.
Nutrition
Chef Antoine Davis
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P.G. says
made these with beef riblets from Walmart and they are great ! I’m going to try with a beef rib (1.5 – 2 lb) . suggest you try
James Knubel says
I followed this recipe after buying a standing rib roast on sale. I cut the roast into steaks and wanted to try to cooking the ribs. I cooked them for my fiancé. They were the best, even better than our favorite restaurant ribs.
Cindy Rojas says
Did you score the Kroger deal? I did the same! Using this recipe currently for the ribs, and making the rest of the roast this weekend:. Enjoy!
carolina says
follow this recipe exactly !
a hit every time we make it,
kevin ford says
I made these ribs for dinner on a rainy November day and used baby rays barbeque sauce for the final 30 minute baste. the ribs turned out to be great and fall of the bone tender with a great taste. My wife really enjoyed them also. We have some left over for Lunch tomorrow. I will be making this again in the 275 degree oven for 3.5 hours very easy after the preparation and seasoning of the ribs.
Alberta Karen says
I used convection at 255, cooked in a cast iron enameled pan with a lid. Finished with a smokey haskap BBQ sauce. Just over 4 hours all in, including resting time prior to broiling to finish. They were excellent. Usually we do beef ribs on a smoker, but I see this will be the perfect winter version. Thank you!
Enef says
I never comment, but this is the perfect recipe. I’m so grateful, because it taught me how to make something I’ve never made before. I baked for 4.5 hrs for extra fall-off-the-bone tenderness to use in sandwiches.
Gregory s Dedic says
Excellent Recipe!!!
BW says
Are baking with the meat side down? Or the bones essentially arching up?
Amanda Formaro says
The bones have a curve to them, they don’t change while baking.
Lanaye says
Wondering how they’ll turn out with starting from frozen (short on time) turned up to 300 for a bit first…
Amanda Formaro says
We don’t suggest doing this, the results simply won’t be the same.
Brandon Saada says
You can always boil the ribs first if they are frozen. That helps when short in time.
Theresa Peterson says
Excellent! I made them for the forth and my grandkids and children love them!! Making them again!
Mich says
The end presentation of the rib bone exposed after baking/broiling looks super fancy. Will the bone exposed happen on its on or did you do some extra trimming off meat on the ends of the bone for presentation?
Amanda Formaro says
No extra work is needed, just the follow the recipe as stated. The meat will shrink itself, exposing the bone. :)
EZ says
Excellent!!
Already cooked it twice.
I did find out that 4 hours gives me better results!!
Cheri says
Very good ribs. I made exactly as written. My hubby liked them very much. Thanks for a great recipe
Jeff Decker says
I have a question. I cooked my ribs at 250 for 3.5 hours with the convection going in the oven. The ribs were a little dry. Do we think it was because of the convection action?
Amanda Formaro says
It’s possible, but I can see that you did adjust the temp to account for the convection function, so that’s what is usually recommended. Did you seal the foil on the pan tightly to keep the moisture in?
I also found this on the web abut convection ovens:
Because convection ovens offer superior results when browning and crisping foods, most recipes designed for convection ovens do not call for baking dishes to be covered. If you do use your convection oven to bake a standard recipe that calls for the dish to be covered, the temperature and time will likely be about the same. For covered long-baking recipes designed for a standard oven, such when braising meats, you may reduce the temperature by 25°F to 50°F when using a convection oven.
Jeff Decker says
Amanda, thank you for the prompt and awesome reply. I did not seal the baking dish according to the recipe. I must have seen the lined dish part and skipped over the covering part. You nailed the problem spot on.
The ribs were so delicious; I am excited to try again, this time according to all the instructions!
Amanda Formaro says
Oh ok glad that was an easy problem to solve! The convection feature on the oven uses a fan, which is blowing the hot air around the food. So not sealing it would not only allow the moisture to dissipate, the fan will also aid in drying them out. Please let us know your results next time you try!
Yvonne says
First time I have ever cooked ribs in the oven, it was a hit! Thank you
Joseph F Kocon says
EXCELLENT!
Nat says
Hello. Can I use this same recipe and baking time for regular sized beef ribs? Thanks
Amanda Formaro says
Which type of ribs are you talking about? We have this recipe for Beef Short Ribs if that’s what you mean :) https://amandascookin.com/beef-short-ribs/
Sandy says
OMG!!! These were WONDERFUL!!! So much flavor, no barbecue sauce needed. They were perfect at 3 1/2 hours. Thank you!
Elisa says
This recibe is the best so far, simple and very easy to prepare. My while Family loved.
Mac says
My beef ribs with the recipe I got from u was so delicious my whole family wants me 2 make them for new year’s thank u
Amanda Formaro says
so glad you loved them like we do!
Nicole says
The Best “WoW my Family enjoyed it !!!Thank you:)