Beef Ribs Oven 2 Hours Recipe

Extremely hands off, foolproof way to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy within, and the outside is bronzed and sticky. Also known as short ribs, these are a prized cut for slow cooking!

BONUS:this all happens in one pan, it'southward 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best yous always accept in your life!).

Slow cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for slow cooking (pretty sure I said that in my Beefiness Short Ribs in Crimson Vino Sauce too). They are juicier than brisket and chuck (in that location's always a few lean-ish patches, that's just the fashion that cutting is). Beefiness Cheeks come close, but ribs have 1 big thing going for them that cheeks do not:

THE Bone.

I don't know what it is about fall apart meat on a bone, simply information technology gets me every fourth dimension. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems I've moved onto beef ribs!

If y'all're new to beef ribs, this is an excellent fashion to innovate them into your life, and I'll wager that they'll become a regular fixture. The sugariness-savoury flavor of the BBQ Sauce is a perfect lucifer with the beefy flavour of ribs.

And it's about a foolproof recipe – y'all just demand to ensure it'south cooked long plenty and so the beefiness becomes similar THIS:

BBQ Beef Ribs Rub

Here'due south what you need for the Rub. At that place's quite a few substitutions possible so don't fret if you don't accept every item:

Beefiness Ribs

Beefiness ribs practice come in a variety of cuts, simply I'm using the nearly mutual cut (hither in Australia) which is besides calledbeef short ribs.It's a mesomorphic rectangle cake, cut with private bones and are very compact.

They shrink well-nigh 30% and then endeavor to get big meaty ones. But if you can only get small ones ~250g/8oz, that's still ok!

Beefiness rib RACK:sometimes you see beefiness ribs in rack form. They typically accept less meat on them. They will work bully in this recipe also – run into recipe carte du jour for directions. However, make certain you exercise Non utilize the rib racks that come vac packed – these take been brined and volition exist too salty (read ingredients, if information technology has anything in information technology other than beef, then it's brined ie common salt injected).

Beef alternative cuts:beef cheeks and chuck (cut into baseball size chunks) will both work really smashing here. For brisket, utilise the Barbecue Beef Brisket recipe.

Other meats:For pork ribs, employ this recipe and for chicken, use this recipe.

Rub substitutions:

Brownish sugar – sub white
Garlic pulverization – 1 tsp minced garlic (using press) per 1 tsp powder
Onion powder – garlic pulverisation
Mustard powder – dijon or standard mustard

If subbing fresh garlic or mustard spread, then rub those moisture ingredients on first before pressing into dry rub.

Beef Ribs braising liquid / homemade BBQ sauce

And hither's what you lot demand for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (and then it absorbs flavour every bit it slow cooks which is why nosotros don't need to marinate these ribs):

Ketchup is the principal flavor base of operations for homemade barbecue sauce. You'll find it in all my barbecue sauce flavoured recipes, including this (easy!) wednesday Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and ho-hum cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – it's almost as good;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
Brown sugar – charcoal-broil sauceis sweet. If you don't like sweet, you can cutting it back.
Garlic – I really like using fresh but pulverization is fine likewise;
Onion powder – sub garlic powder;
Mustard powder – sub with dijon or normal yellowish mustard (not hot English mustard! Unless yous WANT the heat!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (information technology won't make it Asiany);
Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, start with less and y'all can adjust right at the finish. If you lot like it hot, first with the recipe amount and then add hot sauce at the end.

How to make BBQ Beef Ribs

Expressionless easy – everything goes into the pan, then you slow melt it in a moderate oven until the meat is fall autonomously tender. It'south fabulously foolproof because at that place's a big window before the meat will start to dry out out from overcooking – I've left it in 1 1/2 hours as well long and information technology was STILL juicy!

PRO TIP: Brand in accelerate

If you're a get-go timer or worried about cook timing for a scheduled meal (re: whether it volition take longer for the beefiness to become autumn-apart tender), make information technology earlier in the day or even the day before…or the day before! As with all irksome cooked things (like stews, shanks), the flavor gets better with fourth dimension and information technology'due south really straightforward to reheat.

That makes this a sensational dinner party option! It plates up actually elegantly, posh eatery style – and I take options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, classic BBQ sides)

Hither'due south a shut up look at the bootleg Barbecue Sauce yous terminate upward with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, so you're essentially making it with the ultimate money-can't-buy beef stock!

Some other PRO TIP: For a posh restaurant experience, strain the sauce to brand it silky smooth. I exercise this for VIPs only.😂

Grilling option!

In the recipe video, I make this entirely in the oven, including the caramelisation at the end. Simply if it were warmer conditions, I would have finished it on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beef Ribs

Every bit promised, I'g going to offer up a couple of dissimilar options for how to serve beef ribs – rustic, finger lickin' barbecue fashion OR elegant fine dining style (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because information technology Can be plated up elegantly):

Rustic Finger Lickin' Proficient Barbecue Sides

I don't know what information technology is virtually sides with mayo based dressings, but they just go then well with anything glazed with charcoal-broil sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Dark-green Bean Salad with Cherry Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way you go, information technology will be a hit. I know information technology, y'all know it! – Nagi 10

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Servings 6

Recipe video above. Extremely easily off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy within, and the outside is bronzed and gummy.

BONUS:this all happens in one pan, it'due south 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you e'er have in your life because it's made with the rib juices!).

▢ vi x 300 - 350g / 10 - 12 oz beef ribs (aka beef brusk ribs) (Note 1), patted dry out

RUB:

▢ 1 tbsp brown sugar (sub white)
▢ two tsp paprika
▢ ane tsp garlic powder (sub 1 tsp fresh garlic)
▢ ane tsp onion powder (sub garlic powder)
▢ 1/2 tsp cumin pulverisation
▢ 3/four tsp mustard powder (Note 2)
▢ 1 tsp common salt
▢ 1/ii tsp black pepper

Barbecue SAUCE:

▢ 2 garlic cloves , minced (sub 2 tsp pulverisation)
▢ 1/two loving cup apple cider vinegar (Note 2 subs)
▢ 1 one/2 cups ketchup , or Aussie tomato plant sauce
▢ 1/2 cup brown sugar , loosely packed (ie don't pack information technology tight)(sub white)
▢ ii tsp EACH black pepper, onion powder, mustard powder (Note 2)
▢ i tsp cayenne pepper (adapt to taste re: spiciness)
▢ 1 tbsp Worcestershire sauce (sub soy sauce)
▢ two cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a small bowl large, enough to fit 1 rib.
Press beef ribs into the rub, coating all sides. Shake off excess.
Mix Barbecue Sauce ingredients, except water, in a blistering pan. And so mix in water.
Place ribs in sauce, turning to coat. Suit meat side downward in the sauce, bone side exposed (sauce won't comprehend completely, that's ok).
Cover tightly with foil or chapeau, bake 3 1/two hours.
Remove from oven, remove foil. Plow ribs (some may have fall over, that'south ok, simply turn them). Spoon over sauce.
Bake xxx minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a chip autonomously using two forks. (If not, cover and return to oven, but after four hrs they certainly should be!)
Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Annotation 3 on adjustments). Serve with ribs!

SERVING OPTIONS:

Share platter (rustic!): Serve ribs on a platter for people to help themselves with some sauce on it, and some sauce on the side for people to help themselves.
Individual posh restaurant style: place rib on plate, spoon over sauce (see notation nigh straining option). Garnish.
See in post for side options (both rustic and posh!).

1. Beef Ribs - comes in a diverseness of cuts. For this recipe, y'all want the chunky rectangle cake cut, often chosen Beef Short Ribs. Run into photo in post. They come cutting in individual bones and are very compact.

They compress about 30% so try to get big meaty ones. Merely if you tin only become small ones ~250g/8oz, that's still ok!

Beef ribs racks (less meaty, bones not separated) - use anywhere betwixt ane.5 - 2.5kg / 3- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more than needed for the beef ribs). Oven fourth dimension will vary depending on meatiness, simply for boilerplate racks, I'd say 2.five hrs covered, thirty min uncovered (simply check at ane.5 hrs). You lot may need to scale up the Rub slightly (more expanse)

Alternative MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball size chunks (2kg/4lb). For both these, bank check at two hrs, total oven time ~3 hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, employ this recipe and for craven, use this recipe.

Exercise Not buy beef ribs that come in a vac pack where the ingredients label has table salt or whatever other ingredient other than beef (these are brined so they're salty, so this will come out too salty). If you're desperateand brined beef is all you can get, exit a annotate below and I'll tell y'all how to adjust the recipe.

ii. Ingredient subs:

Mustard powder - dijon or yellow mustard
Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR i/3 cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, and so rub those wet ingredients on first before pressing into dry rub.

three. Sauce adjustments - in the perfect world (like in the video!), it is the perfect thickness for serving directly out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation rate varies. If need be, add together a splash of boiling water to thin out. If likewise thin (uncertainty it), pop back into oven. Gustation and add salt if needed, or a hit of hot sauce if you want more than spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from clasp bottles), dolloping (spoon) OR strain it for silky smoothen for VIP (optional!). The sauce has very intense flavours so even if thinned to exist pretty pourable, you volition not dilute flavour.

four. Other cook methods:

Stove - ii.5 hours on low simmer, lid on (handle with intendance when removing)
Deadening cooker - viii hrs on low, five hrs on high, and so transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure cooker - 1 hr on high, follow slow cooker directions in a higher place. Depressurise naturally for 10 min, then release valve.
Instant Pot - Follow slow cooker directions to a higher place but do the searing in your Instant Pot. Cook using wearisome cooker or force per unit area cooker part using higher up times.

Cease on GRILL!This is an first-class wow-factor grilling recipe. Cook it per recipe fully covered until information technology's fall apart tender (cheque with 2 forks). And then spoon over sauce, keep covered and transfer beefiness into a container, and sauce in another ie. do not practice the uncovered roasting stride. Once fully cool, refrigerate. On the day of, microwave beef to heat through - we only grill to caramelise the outside and become subtle smokey flavour. Baste with warmed sauce, then grill 3 minutes on each side on medium, basting lots, until you get a wickedly proficient caramelised sauce with charred $.25. And so Skillful!

v. Meat will be literally falling off the bone and then don't expect the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct information technology so it looks like it's withal attached, but it's not. If meat is tender, it cannot be attached to bone!

half dozen. Storage - gets better with time, fantabulous low-effort make alee option. Cool, air-condition in sauce (or dissever sauce if y'all strained information technology for posh-mode). Keeps 5 days in fridge. The either reheat in microwave (I practice this, for virtually moist steamy outcome), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, and so uncovered to recaramelise surface if needed, I find it's not required).

Freezer - 3 months in airtight container. Thaw then reheat using one of to a higher place options (do not try to microwave or estrus from frozen). It freezes 100% perfectly.

7. Nutrition per beef rib, bold all sauce is consumed (there volition likely exist sauce leftover. See in mail service for what to do with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 1000 (13%) Poly peptide: 43 m (86%) Fat: 23 m (35%) Saturated Fatty: 10 g (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (30%) Fiber: i g (iv%) Carbohydrate: 33 g (37%) Vitamin A: 433 IU (9%) Vitamin C: 3 mg (4%) Calcium: 50 mg (five%) Iron: v mg (28%)

Keywords: Beef Ribs, beef short ribs, Braised Beef Brusque Ribs, curt ribs

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Agenda boy!

This calendar was a gift. And I was secretly extra thrilled because I idea it might be borderline too crazy-dog-lady to make 1 myself.

So I go along my fingers crossed every year on my birthday and Christmas that someone will requite me a Dozer agenda. Eight years in, and I've never had to!! Someone always comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/