Oven Baked Beef Ribs Marinated in Spicy Balsamic Tomato Vinaigrette

My Oven Baked Beef Ribs

Oven baked beef ribs aren't just what you make because you can't use your grill or smoker. Yes, its been raining for a few days here in "sunny" southern California and I cooked these ribs in the oven. But that's just a coincidence. This recipe really stands on its own.

In my opinion, the flavor of USDA Choice beef ribs is hard to beat. In fact, I usually eat 'em nekkid (without BBQ sauce). However, I do this when they've been spice rubbed and smoked over hickory wood for hours.

Since this recipe is for ribs that have been slow-cooked in the oven, I've come up with a marinade that complements the meat while still allowing its rich beefy flavor to shine through.

Also of note is that I make my own Italian salad dressing. So when I saw a recipe for marinating beef in a generic bottle of Balsamic vinaigrette dressing, I figured I'd try a homemade Balsamic vinegar-based marinade. This, my friend, was an experiment gone good - real good.

Oven Baked Beef Ribs

Prep Time: 8 hours
Cook Time: 3 hours

Total Time: 11 hours

Ingredients:

• 1 slab of USDA Choice Beef Ribs
  
  
For Spicy Balsamic Marinade:
• 1/2 cup Balsamic vinegar
• 1/4 cup Extra virgin olive oil
• 1/4 cup Tomato sauce
• 2 Tbls granulated onion
• 2 Tbls Worchestershire sauce
• 2 Tbls fresh garlic (minced, crushed or chopped)
• 1 Tbls Red pepper flakes
• 2 Tsp Kosher salt (or more to taste)
• 1 Tsp Fresh cracked pepper
• 1/2 Tsp Dried Oregano
• 1/2 Tsp Dried Basil
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Parsley
• 1 pinch of white sugar

Directions:

1. For marinade: Add vinegar and salt to a small pot or sauce pan and heat to dissolve salt. Once salt is dissolved, let mixture cool and then stir in remaining ingredients. Set marinade aside.
   
   (Note: My experience is that without this first step, the undissolved salt is not distributed equally throughout the marinade when you pour it over the ribs. The end result is that some portions of the meat are more or less salty than others).
2. Remove the tough membrane and excess fat on the underside of your ribs. (For a how-to guide, see my pork ribs page -- it's the same procedure). Rinse ribs and pat dry.
3. Put ribs in a non-reactive container or large freezer bag. Pour marinade over the ribs and massage it into the meat.
4. Refrigerate ribs, meat side down, for 8 hours or overnight. Turn ribs occassionally.
5. When you're ready to cook your ribs, remove them from the refrigerator 30-45 minutes before placing them in the oven.
6. Preheat oven to 275F.
7. Place ribs, bone-side down, in a covered roasting pan. Cook for about 3 to 3.5 hours.
8. Once ribs are done, remove from oven and let rest for 10 minutes before serving.

Enjoy!

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Cooking Beef Ribs That Are Moist and Tender in 2 Easy Steps

Beef ribs that are cooked to moist and tender perfection were something I just couldn't figure out for the longest (and I absolutely refused to par-boil them). But as I eventually discovered, the process is surprisingly simple.

Compared to pork spare ribs and loin back or baby back ribs, these beefy bones are often given a bad rep. Many people believe, as I once did, that they have very little meat. And we're not talking about short ribs, which are entirely different (see diagram and photos below).

*(Beef Cuts Diagram)

The thing with beef ribs is that they are next to the area from where the prime rib is cut. This is good because it means that the meat is going to be very flavorful. The down side is that butchers often remove much of the meat from these ribs, ensuring that the more expensive prime rib cut gets all the meat or at least most of it.

Thus, the quality and the cut of beef ribs can vary considerably. For example, a slab contains 7 ribs that are 6 to 8 inches long. However, they can be sold as partial slabs or as individual ribs (see photos 1 and 2 below). They can also be cut in half to make 3 to 4 inch ribs (see photo 3 below).

The ribs in photo 3 were previously frozen and defrosted. Much of the meat had been removed and what was left was beginning to brown. Quality: Poor

I purchased all of these ribs from the same supermarket at the same time and they were all labeled the same. For many consumers, this could be very confusing.

Here's another example: The ribs in the picture below were sold in the frozen meat section of the supermarket, which is not a bad thing in itself. However, as you can see in the before-and-after photo, much of the meat had been cut away, resulting in even less meat after cooking.

Where's the beef???

Unfortunately, beef ribs of this sort are common in my local supermarket, and are largely the reason why I thought they were inferior to pork ribs.

So this brings us to Step No. 1 in the 2-step process...

Step No. 1

Be selective. I know that seems like a no-brainer. But people often buy meat based primarily on price. I've done it. Times are tough and we have to make our dollar stretch more than ever. However, as the saying goes: "You get what you pay for." It's just that simple.

Now if fresh ribs aren't available and you have to buy frozen or "previously frozen and defrosted" ribs, go right ahead. I buy them sometimes, too. Sometimes. Just be selective.

You also want to choose the cut appropriate to the intended method of cooking. For example, when braising or oven-cooking, I like the beef ribs that are individually cut and packaged. But for smoking, I always get them by the slab. The bones throughout the slab help regulate the temperature of the meat while cooking, resulting in considerable moisture and excellent texture. See for yourself...

So tender and juicy! Oh my!

Step No. 2

Low and Slow. Cooking ribs take time. Period. I've seen blogs and websites where guys say they smoke their beef ribs for two hours in the upper range of 250-375F. That just never worked for me. That's how I started and my ribs were always tough.

So now I cook them like I do my spare ribs. I smoke them for 4 to 5 hours at a steady 225-240F. After smoking, I wrap the ribs in foil and cook them for another 2 hours at 225F.

Once the ribs are done I remove them from the heat, loosen the foil and let them rest for 10 minutes. They're so good I almost always eat them sans BBQ sauce.

So for me, the results are clear and the 2-step formula undeniable: For delicious beef ribs that are moist and tender, you have to start with some good quality meat. Second, you have to cook them low and slow -- that means 225F for 5-7 hours.

Now, of course, after buying and before smoking your ribs, there is a little bit of prep work involved. You also need to choose a good rub that complements the wonderful flavor of the meat while not overpowering it. And what about the type of wood to use for smoking? Should you sauce the ribs when they're done or eat 'em nekkid?

These questions will soon be answered in detail along with other tips and techniques in the forthcoming recipes below.

Recipes Coming Soon

1. Smoked Beef Ribs
2. BBQ Beef Ribs

*(Diagram courtesy of Certified Angus Beef. Chart courtesy of Beef Retail Marketing.)

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