Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 5, 2012 11:41 AM

Roasting beef ribs

Bought some big beef back ribs yesterday. I want to roast them in the oven, like I would a Prime Rib. I don't want BBQ so just a simple salt, pepper maybe garlic? Anyway, I need to know, do I cover them in foil to help with tenderizing or just put them in a pan uncovered? How long do I cook them? Low and slow? I have a rack that weighs 2.5 lbs. The package says 350 for 2-2.5 hrs.

Any advice appreciated!



  1. Click to Upload a photo (10 MB limit)
  1. I would first marinate them in the fridge for about 6 - 8 hours in a mixture of red wine, soy sauce and Worcestershire sauce, with some finely chopped ginger added, all nicely packaged in a sealed plastic bag.
    Then I'd preheat the oven to 325 degrees, drain the ribs and turn them so that I could remove that papery membrane on the underside.
    Then I'd set the ribs on a rack , inside a baking pan or baking sheet with sides on it (like a cookie sheet) with the curved side down and put them, uncovered, in the oven for half an hour.
    Then I'd turn them over and baste them with some of the marinade and bake for another 40 - 50 minutes until done and let them rest for about ten minutes before serving.

    1. Or you can simply roast them the way you would prime rib. Season them liberally with salt and pepper (or if you have a favorite seasoned salt and/or seasoned pepper blend) and roast them for an hour or so at 325F to 350F. You don't need to do anything else. No foil or else they'll just steam. Without the foil they will brown nicely. And you don't need a rack because the natural curvature of the bones form their own rack and keep them elevated.

      Beef back ribs, being from the same part as the Prime Rib and all, don't really need the whole low & slow thing the way spare ribs or other tough cuts do. Not that they're not great that way too, just that it isn't necessary.

      After an hour or so they'll be just past medium rare, into medium or so, but still juicy, the way they'd be if you cut them off a prime rib or standing rib roast, except they'll be a little brown and crusty on the outside.

      I do at least one rack a week this way. Fast, easy, simple and really beefy without a lot of other stuff hiding the Beef flavor.

      Here's a video that shows the whole process and some buying tips as well....

      Another great thing about doing them this way is that being neutrally flavored and just plain beefy, you can use the bones for the best beef stock ever.

      1. The original comment has been removed