Oven Bbq Beef Flanken Ribs Recipe

Extremely easily off, foolproof mode to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the exterior is bronzed and sticky. Too known as brusque ribs, these are a prized cut for slow cooking!

BONUS:this all happens in one pan, information technology'southward 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the all-time you ever have in your life!).

Irksome cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for slow cooking (pretty certain I said that in my Beef Curt Ribs in Red Vino Sauce too). They are juicier than brisket and chuck (at that place's always a few lean-ish patches, that's simply the fashion that cutting is). Beefiness Cheeks come close, simply ribs have one big thing going for them that cheeks practice non:

THE Bone.

I don't know what it is about fall apart meat on a bone, but information technology gets me every time. Hence my e'er increasing collection of lamb shank recipes. And pork ribs. And at present it seems I've moved onto beef ribs!

If you're new to beef ribs, this is an first-class way to innovate them into your life, and I'll wager that they'll go a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.

And it's virtually a foolproof recipe – you lot just need to ensure information technology'south cooked long enough so the beef becomes like THIS:

BBQ Beef Ribs Rub

Hither'due south what you demand for the Rub. There's quite a few substitutions possible and then don't fret if you lot don't have every detail:

Beef Ribs

Beefiness ribs do come in a variety of cuts, simply I'm using the nigh common cut (here in Australia) which is besides calledbeef short ribs.It's a mesomorphic rectangle block, cut with individual basic and are very meaty.

They shrink about 30% then attempt to go big meaty ones. Simply if you lot tin only get small ones ~250g/8oz, that'south still ok!

Beef rib RACK:sometimes you run across beef ribs in rack form. They typically have less meat on them. They will work keen in this recipe too – run across recipe card for directions. Nevertheless, make sure you practise NOT use the rib racks that come up vac packed – these accept been brined and will exist too salty (read ingredients, if it has anything in information technology other than beef, so it's brined ie salt injected).

Beef alternative cuts:beefiness cheeks and chuck (cut into baseball size chunks) will both work actually great here. For brisket, use the Barbecue Beef Brisket recipe.

Other meats:For pork ribs, use this recipe and for chicken, utilise this recipe.

Rub substitutions:

Brownish sugar – sub white
Garlic pulverization – 1 tsp minced garlic (using press) per 1 tsp powder
Onion powder – garlic pulverization
Mustard pulverisation – dijon or standard mustard

If subbing fresh garlic or mustard spread, so rub those moisture ingredients on start before pressing into dry out rub.

Beef Ribs braising liquid / homemade BBQ sauce

And here's what y'all demand for the bootleg BBQ Sauce which doubles equally the braising liquid for the beef ribs (so it absorbs flavor equally it slow cooks which is why nosotros don't need to marinate these ribs):

Ketchup is the primary season base for homemade barbecue sauce. Y'all'll find it in all my barbecue sauce flavoured recipes, including this (easy!) wednesday Broiled BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and slow cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – it's nigh as proficient;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
Chocolate-brown sugar – charcoal-broil sauceis sweet. If yous don't like sweet, you can cutting information technology back.
Garlic – I really like using fresh but powder is fine likewise;
Onion pulverisation – sub garlic powder;
Mustard powder – sub with dijon or normal xanthous mustard (non hot English mustard! Unless you Desire the heat!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or low-cal) is an acceptable sub (information technology won't make information technology Asiany);
Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, beginning with less and y'all can adjust right at the stop. If you similar it hot, outset with the recipe amount and then add hot sauce at the terminate.

How to make BBQ Beef Ribs

Dead easy – everything goes into the pan, then you slow cook information technology in a moderate oven until the meat is autumn autonomously tender. It's fabulously foolproof considering there's a big window before the meat will offset to dry out from overcooking – I've left information technology in 1 1/two hours too long and it was Still juicy!

PRO TIP: Brand in advance

If y'all're a first timer or worried nigh cook timing for a scheduled repast (re: whether information technology will take longer for the beef to go fall-apart tender), make it earlier in the day or even the day before…or the day before! Every bit with all slow cooked things (like stews, shanks), the flavour gets amend with fourth dimension and information technology'south really straightforward to reheat.

That makes this a sensational dinner party option! It plates up really elegantly, posh eating place way – and I take options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, classic BBQ sides)

Hither'due south a shut upward look at the bootleg Barbecue Sauce you finish up with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, and then you're substantially making it with the ultimate coin-can't-buy beef stock!

Another PRO TIP: For a posh eating place experience, strain the sauce to make it silky smooth. I do this for VIPs only.😂

Grilling selection!

In the recipe video, I brand this entirely in the oven, including the caramelisation at the cease. But if it were warmer atmospheric condition, I would have finished it on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beef Ribs

As promised, I'm going to offer up a couple of different options for how to serve beef ribs – rustic, finger lickin' barbecue style OR elegant fine dining fashion (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because it Tin can be plated up elegantly):

Rustic Finger Lickin' Good Charcoal-broil Sides

I don't know what it is most sides with mayo based dressings, merely they simply go so well with annihilation glazed with barbecue sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Green Bean Salad with Cherry Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way you get, it volition be a hit. I know information technology, you know it! – Nagi x

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Servings 6

Recipe video above. Extremely hands off, foolproof manner to cook beef ribs - wearisome cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the exterior is bronzed and sticky.

BONUS:this all happens in one pan, it's 100% perfect for make alee and freezing, and makes its own barbecue sauce (and information technology might be the best you e'er accept in your life because it'southward made with the rib juices!).

▢ 6 x 300 - 350g / 10 - 12 oz beefiness ribs (aka beef curt ribs) (Note i), patted dry out

RUB:

▢ ane tbsp brown sugar (sub white)
▢ ii tsp paprika
▢ ane tsp garlic pulverization (sub 1 tsp fresh garlic)
▢ one tsp onion powder (sub garlic powder)
▢ i/2 tsp cumin powder
▢ 3/4 tsp mustard pulverization (Note ii)
▢ i tsp common salt
▢ 1/2 tsp black pepper

Barbecue SAUCE:

▢ ii garlic cloves , minced (sub 2 tsp powder)
▢ ane/2 cup apple cider vinegar (Notation 2 subs)
▢ i 1/2 cups ketchup , or Aussie lycopersicon esculentum sauce
▢ 1/two cup brown saccharide , loosely packed (ie don't pack information technology tight)(sub white)
▢ 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)
▢ 1 tsp cayenne pepper (adjust to taste re: spiciness)
▢ i tbsp Worcestershire sauce (sub soy sauce)
▢ 2 cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a small-scale bowl large, plenty to fit one rib.
Press beef ribs into the rub, coating all sides. Milk shake off excess.
Mix Barbecue Sauce ingredients, except water, in a blistering pan. And so mix in water.
Place ribs in sauce, turning to glaze. Accommodate meat side downwards in the sauce, os side exposed (sauce won't embrace completely, that's ok).
Cover tightly with foil or hat, bake iii 1/2 hours.
Remove from oven, remove foil. Turn ribs (some may accept autumn over, that'due south ok, just turn them). Spoon over sauce.
Bake thirty minutes uncovered, spooning over sauce once more halfway through, until surface is caramelised and gummy. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and render to oven, just after 4 hrs they certainly should be!)
Remove ribs onto serving plate (employ a spoon every bit meat volition barely be attached to bone, if at all). Mix sauce to bring together (Annotation iii on adjustments). Serve with ribs!

SERVING OPTIONS:

Share platter (rustic!): Serve ribs on a platter for people to help themselves with some sauce on it, and some sauce on the side for people to help themselves.
Private posh restaurant style: place rib on plate, spoon over sauce (see note nigh straining option). Garnish.
Encounter in post for side options (both rustic and posh!).

ane. Beef Ribs - comes in a diverseness of cuts. For this recipe, you lot want the chunky rectangle block cut, often called Beef Brusque Ribs. See photo in post. They come up cut in private basic and are very meaty.

They compress about xxx% so endeavor to go big meaty ones. But if yous tin merely get minor ones ~250g/8oz, that'due south however ok!

Beef ribs racks (less compact, bones not separated) - use anywhere between 1.5 - two.5kg / three- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more needed for the beef ribs). Oven time will vary depending on meatiness, just for average racks, I'd say ii.five hrs covered, 30 min uncovered (simply cheque at ane.5 hrs). You lot may need to calibration up the Rub slightly (more surface area)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball size chunks (2kg/4lb). For both these, check at 2 hrs, total oven time ~iii hrs. For brisket, employ the Barbecue Beef Brisket recipe. For pork ribs, use this recipe and for chicken, utilise this recipe.

Do NOT buy beef ribs that come in a vac pack where the ingredients label has table salt or whatsoever other ingredient other than beef (these are brined and then they're salty, and so this will come up out too salty). If you're desperateand brined beefiness is all y'all tin get, get out a comment beneath and I'll tell you how to arrange the recipe.

2. Ingredient subs:

Mustard powder - dijon or xanthous mustard
Cider vinegar - white vino vinegar, sherry or Champagne vinegar OR one/3 cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, and then rub those wet ingredients on showtime before pressing into dry rub.

three. Sauce adjustments - in the perfect globe (like in the video!), it is the perfect thickness for serving straight out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation charge per unit varies. If need exist, add a splash of boiling water to sparse out. If too thin (incertitude it), pop back into oven. Taste and add table salt if needed, or a hit of hot sauce if you want more than spice.

Thickness choices: pourable (per video), thicker (similar BBQ sauce from squeeze bottles), dolloping (spoon) OR strain information technology for silky smooth for VIP (optional!). The sauce has very intense flavours so fifty-fifty if thinned to be pretty pourable, you will not dilute flavor.

4. Other cook methods:

Stove - 2.5 hours on depression simmer, lid on (handle with intendance when removing)
Boring cooker - viii hrs on depression, v hrs on high, then transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure cooker - 1 hr on high, follow tedious cooker directions above. Depressurise naturally for x min, and then release valve.
Instant Pot - Follow deadening cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker part using in a higher place times.

Finish on GRILL!This is an excellent wow-factor grilling recipe. Cook information technology per recipe fully covered until information technology's fall autonomously tender (check with 2 forks). Then spoon over sauce, keep covered and transfer beefiness into a container, and sauce in another ie. do not do the uncovered roasting step. In one case fully absurd, refrigerate. On the day of, microwave beefiness to heat through - we only grill to caramelise the outside and get subtle smokey flavor. Baste with warmed sauce, then grill 3 minutes on each side on medium, basting lots, until you get a wickedly adept caramelised sauce with charred $.25. So Skillful!

v. Meat will be literally falling off the bone and then don't await the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks like it's still attached, but it's not. If meat is tender, information technology cannot exist attached to bone!

6. Storage - gets better with time, excellent low-effort make ahead option. Cool, refrigerate in sauce (or split up sauce if you lot strained it for posh-manner). Keeps v days in fridge. The either reheat in microwave (I do this, for most moist steamy issue), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, and so uncovered to recaramelise surface if needed, I find information technology's not required).

Freezer - 3 months in airtight container. Thaw so reheat using one of above options (do not endeavor to microwave or heat from frozen). It freezes 100% perfectly.

7. Nutrition per beef rib, assuming all sauce is consumed (there will probable exist sauce leftover. Encounter in mail service for what to do with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 thou (13%) Protein: 43 g (86%) Fatty: 23 m (35%) Saturated Fatty: 10 g (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (xxx%) Fiber: 1 g (4%) Carbohydrate: 33 thousand (37%) Vitamin A: 433 IU (nine%) Vitamin C: 3 mg (4%) Calcium: l mg (five%) Iron: v mg (28%)

Keywords: Beef Ribs, beef short ribs, Braised Beef Brusk Ribs, curt ribs

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This calendar was a gift. And I was secretly extra thrilled because I thought it might be deadline too crazy-dog-lady to make 1 myself.

So I keep my fingers crossed every yr on my birthday and Christmas that someone volition give me a Dozer calendar. Eight years in, and I've never had to!! Someone always comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/