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Beef Ribs--Oven Cooked

h
High Maintenance Apr 16, 2006 09:16 PM

Looking for a good Beef Rib recipe for the oven. I don't know if it's possible to slow cook them in the oven (low and slow like a spare rib), but was curious. I've done many a braised beef rib, and they're delicious, but was looking for another alternative. Spare ribs in the oven, with a great wet or dry rub, are fork tender at 200 degrees for a long time---I'm trying to get that same effect for the beef ribs (without braising). Thanks for any help or recipes you can lend me. I like restaurant beef ribs like the ones at Gulf Stream, and Bandera. Cheers.

  1. d
    Davina Apr 19, 2006 05:20 PM

    I like to boil my beef ribs until they're fork tender. This also gets rid of a lot of the fat. Then I cover the ribs with a rub or my favorite seasoning du jour and cook in the oven on 250 for 1.5 hrs. They're to die for. Juicy, tender and full of flavor.

    1. n
      need a beer Apr 17, 2006 09:43 AM

      if you have a bar b que: I like to cover the beef ribs with my favorite dry rub, wrap them in tin foil and oven bake at a low temp for 1.5 to 2 hours...remove the tin foil and finsh them on the bar b que basting with a great bar.b.que sauce...fall off the bone good!

      2 Replies
      1. re: need a beer
        h
        High Maintenance Apr 17, 2006 10:35 PM

        Is low temp around 200-225 degrees?

        1. re: High Maintenance
          n
          need a beer Apr 18, 2006 09:24 AM

          yes 200......hope it works out for you....

      2. s
        SarahT Apr 17, 2006 09:15 AM

        Not too sure about the references.
        The beef ribs that my friends and family die for are exceptionally simple- lay one layer of beef short ribs in baking pan, top with as many onions- sliced- as you care to cut up, and then cut up three more. Pour over more than a cup of soy sauce. Bake long and low for at least a couple hours. it is great with potatoes to soak up copious juice.
        One caviat- there is a lot of fat that cooks out of the bones as well as the meat. Ideally cooking them in advance and skimming or chilling off the fat is best. We can not keep our hands off them that long.
        If this sounds dated, it is a dish my mom has made for at least 40 years.

        3 Replies
        1. re: SarahT
          t
          thejulia Apr 17, 2006 03:06 PM

          this dish looks easy and yummy and something i want to try soon actually. can you give a few more details about the temperature? Also, would you suggest putting the potatoes into the roasting pan as well or would you cook those separately and serve them then?

          1. re: SarahT
            t
            thejulia Apr 17, 2006 03:06 PM

            this dish looks easy and yummy and something i want to try soon actually. can you give a few more details about the temperature? Also, would you suggest putting the potatoes into the roasting pan as well or would you cook those separately and serve them then?

            1. re: SarahT
              t
              thejulia Apr 17, 2006 03:07 PM

              this dish looks easy and yummy and something i want to try soon actually. can you give a few more details about the temperature? Also, would you suggest putting the potatoes into the roasting pan as well or would you cook those separately and serve them then?

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