Roasted Beef Ribs Recipes

Steps:

• Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
• Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
• Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Steps:

• Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
• Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• Add in chopped onions; mix well.
• Pour the sauce over ribs, and mix with your hands to coat the ribs.
• Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• Delicious!

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

Steps:

• Preheat oven to 325 degrees. Heat oil in a large roasting pan over medium-high heat. Season the beef ribs generously with salt and pepper.
• Sear ribs in roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Wipe out roasting pan, return the ribs, and cover with parchment-lined foil. Transfer ribs to oven and roast until meat is tender and falling off the bone, about 4 hours.
• When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Steps:

• Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.
• Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven; bake until sauce bubbles and ribs are tender, 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Steps:

• In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
• Place the ribs in a large bowl, and coat with the sauce.
• Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
• Preheat the oven to 325°F.
• Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
• Brush with sauce, and bake for 30 minutes.
• Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
• Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
• Note: the sauce may be doubled if desired.

Steps:

• Blend the spices well.
• Remove the thick layer of white tendon under the ribs.
• Dry rub the entire rib ensuring good coverage.
• let marinate over night or as long as you prefer.
• Pre heat oven to 255 degrees.
• Place on baking rack within a pan to be above the base of the pan.
• Cook uncovered for 2 hours and 30 minutes.
• Remove from oven and cover pan and cook for an additional 2 hour 30 minutes raising temperature to 275 degrees.
• now you have 2 choices you can eat as is my preferred or pick your favorite beef sauce and put a light amount on and barbeque for 5 minutes per side for that smokey flavor.

Steps:

• Set oven to 350 degrees F.
• Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
• In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
• Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
• Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
• Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
• Add in broth and red wine; bring to a boil, stirring.
• Return the ribs to the Dutch oven (if possible in a single layer).
• Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
• Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
• Season with salt and pepper to taste.
• **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
• Pour the sauce over the ribs.

Steps:

• Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
• Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
• Mix mustard and liquid smoke in another bowl.
• Lay ribs directly on removed oven rack and lightly sprinkle with salt.
• Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
• Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
• Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
• Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
• If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
• Transfer ribs to foil lined pan meat side up.
• Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
• Let stand for 5-10 minutes before serving.