Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the oven-baked beef ribs recipe.
Ideal beef ribs should have some fat between the bones. Fat during baking will give the meat juiciness and taste. The meat should be red, with a firm texture and no gray or brown spots. This indicates freshness. Some ribs may have a film on them that will prevent the meat from becoming soft when roasting. It is better to choose ribs where it has already been removed, or, if necessary, remove it yourself. Ribs can be thin or thick. Thick ribs tend to be meatier and have more fat, making them more flavorful after being roasted for a long time. However, they may also take longer to cook.
Fresh ribs are always preferable because frozen ones may lose some of their texture and flavor. If you buy frozen ribs, make sure they haven't been frozen multiple times. Beef ribs come in different varieties: short ribs, long ribs, ribs with meat or without meat. It is better to choose ribs that are cut into shorter pieces, with meat.
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Step 2
Rinse the beef ribs well under cold running water. Dry with paper towels.
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Step 3
Using a sharp meat cleaver, carefully slice the ribs between the bones into portions. Each segment should be about the size of one serving to make them easy to eat. If the ribs are large and dense, you can cut them into 3-4 parts.
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Step 4
Salt each piece on all sides.
Adjust the amount of salt to your taste, but be careful: it's best to start with a small amount (for example, 1 teaspoon per 1.2 kg of ribs) and add more if necessary.
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Step 5
Prepare a baking dish. It is advisable to take a deep baking dish or heat-resistant dish suitable to accommodate all the portioned segments of the ribs.
Line the pan with a large sheet of foil so that it covers the bottom and extends slightly up the sides. Then line the foil with parchment paper.
Transfer ribs to prepared pan. Place them in one layer so that they do not overload each other. If the shape is too small, you can overlap the ribs slightly, but it is important that there is space between them for heat to circulate. This will ensure even baking and help achieve the perfect crust.
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Step 6
Pour all the dry spices into a deep bowl. Mix everything well with a spoon so that they are evenly distributed.
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Step 7
Sprinkle all sides of the ribs with the spice mixture. It is important that the spices coat all areas of the ribs well, including the edges and indentations between the bones.
Do not forget that the amount of spices can be adjusted to your taste, but it is important not to overdo it so as not to overpower the taste of the meat itself.
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Step 8
Cover the ribs first with parchment, then with foil. This will create a kind of “steam bath” in the form, thanks to which the meat will simmer in its own juices, remaining juicy and tender.
Place in a preheated oven for 2-3 hours at 150°C. The temperature should be low and stable so that the meat simmers slowly, retaining all its juiciness and becoming soft and flavorful. Do not open the foil during cooking, so as not to disturb the temperature and not lose excess moisture.
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Step 9
Remove ribs from oven. Carefully unfold the foil and parchment. Do this carefully so that the steam escaping from under the foil does not burn you.
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Step 10
Brush the tops of the ribs with tomato sauce. Spread the sauce evenly over the surface of each piece using a brush or spoon. This will give the meat not only a beautiful shine, but also a rich tomato taste.
Choose the sauce to suit your taste: you can use classic store-bought, homemade tomato sauce, or even barbecue sauce for a more savory twist.
Send the beef ribs back to the oven for 15-20 minutes at 190-200°C. It is important to monitor the process so that the sauce does not burn, but at the same time covers the meat well, giving it a flavorful crust.
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Step 11
The beef ribs are ready in the oven.
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Step 12
Bon appetit!
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