oven baked beef ribs recipe
- The Best oven baked beef ribs recipe
- Oven-Baked Beef Ribs with Garlic Butter Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Oven-Baked Beef Ribs with Garlic Butter Glaze Works
- ❓ Frequently Asked Questions About Oven-Baked Beef Ribs with Garlic Butter Glaze
The Best oven baked beef ribs recipe
My husband and I love this recipe because it’s versatile—you can serve it for a big family dinner on a weekend, or just for a quick weeknight meal when everyone’s tired after a long day. It’s the kind of dish that doesn’t require constant attention, so you can step away and still come back to something delicious. And let’s talk about the health benefits, because I know some people worry about meat. These ribs are leaner than you’d think, especially if you trim the fat and let the sauce caramelize instead of drowning them in grease. The slow cooking breaks down the collagen, making it easier for your body to absorb the nutrients, and the spices—garlic, onion, paprika—add flavor without the excess calories. My kids don’t even notice how good it is for them, and neither do I. It’s the kind of meal that makes you feel like you’re eating right, even if you’re indulging a little. Plus, the way the meat falls off the bone? That’s a win no matter what.
Oven-Baked Beef Ribs with Garlic Butter Glaze
Tender, fall-off-the-bone beef ribs baked to perfection with a rich garlic butter glaze. Ideal for a hearty and flavorful meal.
🥘Ingredients
- 3 lbs beef bone-in ribeye ribs (St. Louis style)
- 4 tbsp olive oil
- 4 tbsp brown sugar
- 4 tbsp kosher salt
- 4 tbsp black pepper
- 4 tbsp smoked paprika
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp black pepper
- 1 tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 300°F (150°C). Place ribs bone-side down on a foil-lined baking sheet. -
2
In a large bowl, combine olive oil, brown sugar, salt, black pepper, smoked paprika, minced garlic, rosemary, and thyme. Rub the mixture evenly over the ribs, ensuring they are fully coated. -
3
Place ribs in an oven-safe baking dish. Cover tightly with aluminum foil and bake for 1 hour 15 mins. -
4
Remove foil and increase oven temperature to 250°F (120°C). Bake ribs for another 1 hour 15 mins, basting with the rendered fat every 30 mins. -
5
While ribs cook, melt butter in a saucepan over medium heat. Add minced garlic, honey, soy sauce, Worcestershire sauce, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika. Simmer for 5 mins until slightly thickened. -
6
After 1 hour 15 mins of cooking, increase oven temperature to 325°F (165°C). Pour the garlic butter glaze over the ribs and bake uncovered for another 30-45 mins until ribs reach an internal temperature of 195°F (90°C) and glaze is thickened.
🔧Equipment
- Oven
- Mixing bowls
- Cutting board
- Knife
- Aluminum foil
- Oven-safe baking dish (13×9-inch)
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, wrap ribs in foil for the last 30 mins of cooking if they are not fully cooked.
- Ensure ribs are cooked to at least 195°F (90°C) internally for safety and tenderness.
- Adjust salt and spices to taste, but avoid over-salting as the ribs will render a lot of fat.
- Leftovers can be reheated in the oven at 300°F (150°C) for 20-30 mins covered with foil.
Watch Video Of How Oven-Baked Beef Ribs with Garlic Butter Glaze Works
❓ Frequently Asked Questions About Oven-Baked Beef Ribs with Garlic Butter Glaze
What is the best type of beef ribs to use for this oven-baked recipe?
The best type of beef ribs for this recipe are st. louis-style ribs (bone-in, 3-4 ribs per section). These have a slightly thicker cut and better flavor compared to baby back ribs. If you can’t find st. louis ribs, bone-in pork ribs can also work well.
How long should I preheat the oven for before adding the ribs?
Preheat your oven to 325°F (165°C) for at least 30 minutes before placing the ribs inside. A consistent, low-and-slow temperature ensures even cooking without burning the meat or drying out the bark.
Why is it important to keep the ribs in the oven for the full 3-4 hours?
The ribs need 3-4 hours at 325°F to break down the connective tissue and render fat slowly, making the meat tender. Cutting the time short can result in tough, chewy meat. Patience is key—this method relies on gentle heat to melt collagen into gelatin.
Can I use a meat thermometer to check doneness, or should I rely on time alone?
While timing is important, a meat thermometer is the most reliable way to confirm doneness. The ribs should reach 195–203°F (90–95°C) in the thickest part of the meat (not the bone). Overcooking can make them dry, so erring slightly on the lower end is safer.
What should I do if the ribs stick to the foil or pan during cooking?
If the ribs stick, carefully remove them and brush the foil or pan with a little oil or melted butter before placing them back in. Alternatively, flip them gently to release any stuck-on bits, then return them to the oven. If needed, add a splash of beef broth or water to the pan to create steam for easier removal.
