What if I told you that all you needed to do was spend two minutes of active cook time to enjoy fall off the bone beef ribs? What if I told you that cooking beef back ribs in the oven could result in a near last meal bite?
This is the recipe for people just like me who don’t have a smoker or 24 hours to kill. This is “at home” cooking beef back ribs in the oven.
The hardest part of this recipe is pulling off the silver skin (the thin membrane) underneath. Use a spoon and paper towels. Be patient. I read that you can run it under hot water and it comes off easier. I’ll try that next time.
Oven Baked beef ribs is my lazy day meal, when I have a man-sized appetite. You know, the big fat healthy food thing.
Keeping it real, every few months, I have to low-carb it. I find my jeans getting tight and that means I need to cut all grains and eat fat, meat and more fat. I never change clothes sizes, but there is a lot of wiggle room here. Just because I can fit into my jeans doesn’t mean I should, because tight means there’s a groundswell of midriff that no one cares to see. I think you know what I mean. I turn to foods like beef ribs. Usually within a week or so, my jeans fit again.
Eating oven-baked beef ribs feels like rugged eating, in a good way, when your mouth gets greasy and you’re glad you’re not eating on camera.
How to Make Oven Baked Beef Ribs in the Oven
This is so simple, it doesn’t feel like a recipe. There’s only one important thing to remember. Prior to baking, cut off the membrane underneath that holds the ribs too tightly together.
Once that membrane is off, use your favorite rub and wrap in foil. Then wrap again. Set your oven to 300 degrees F. (150 celsius, gas 2). Bake for three to four hours. That’s it. So simple. Serve with these lemony dijon purple roasted potatoes and a lemony salad like this Tuscan Kale.
Some people like barbecue sauce on their ribs. I prefer a dry rub, but if you do, uncover the ribs, apply sauce, put into a pan and bake another 20 to 30 minutes.
I used these beef ribs to make a rack when I make this prime rib. There’s no describing how good THOSE are!
More Beef Recipes from Spinach Tiger
The 13 Best Beef Rubs from Wide Open Eats
That’s it. Enjoy!
- 4 pounds Beef Ribs
- Rub of your choice
- Turn ribs over and remove the membrane also known as silver skin. Use a spoon to get under the membrane.
- Rub ribs with your favorite rub. I like to make sure there is salt and pepper in my rub.
- Wrap tightly with aluminum foil. Do this twice.
- Put a pan with foil on bottom shelf to catch juices.
- Bake for 3 to 4 hours (longer if you wish) at 300 degrees F. (150 C., Gas 2).
vex 3 says
May 30, 2018 at 11:34 pmLook, the ribs are delicious and attractive. I like eating ribs
Marisa Franca @ All Our Way says
September 30, 2017 at 4:39 pmWe usually do the pork ribs but your beef ribs look delicious! I have to confess — I love ribs and the beef would be a good alternative to the pork. Plus we don’t usually add any kind of bbq with beef. We like our beef nikked with just salt and pepper. Perhaps a bit of garlic but certainly not any kind of sweet/spicy sauce. We’ll have to keep our eyes open for the beef ribs. Happy weekend.