• 1 We will marinate the beef ribs in a dry marinade. Pour all the ingredients for the marinade into a deep plate, mix, taste and adjust to your taste, some like it spicy, some like it salty, so it’s up to you. Rinse the beef ribs, dry with a paper towel, trim off the film and tendons. Our ribs were already chopped and cut into portions.
• 2 Cover the baking sheet with foil; be sure to grease the foil with sunflower oil. Roll each piece of meat in dry marinade, place on a baking sheet in one row, cover with a second piece of foil and leave for 50-60 minutes.
  
• 3 And at this time, warm up the oven to 230-240 degrees. If the oven has a grill, then turn it on. Drizzle the ribs with olive oil, and place the baking sheet with the beef ribs in hot oven Leave for 15-20 minutes until a crust appears on top of the ribs.
  
• 4 Remove the tray with the ribs from the oven and pour in a cup of hot water.
  
• 5 Cover the baking sheet with meat with foil. Reduce the oven to 180 degrees and bake the beef ribs for one and a half to two hours. After an hour, check to see if the water has evaporated, add a little more. The cooking time for beef ribs in the oven depends on the ribs themselves and the features of your oven.
  
• 6 While the ribs are baking, prepare ketchup or any sauce.
  
• 7 If the meat comes away from the ribs, the dish is ready. Remove the baking sheet with the ribs from the oven and leave under the foil for another 10 minutes.
  
• 8 Serve beef ribs as an independent dish with a glass of cold beer or serve with a side dish.
  

If you want to cook delicious beef ribs in the oven, don't use veal. This is tasty but very tender meat. It will be much tastier fried. But for baking, it is better to take the ribs of an older animal. They are meatier and contain layers of fat necessary for the juiciness of the dish. If you succeed, the dish will turn out even more rich and flavorful. But how long to bake beef ribs in the oven To make them juicy, you will learn from our article.

How long does it take to bake beef ribs in the oven?

In this matter, focus on the quality of the meat and the age of the animal. If the ribs show the age of the animal: tough meat, yellow fat. Such ribs are cooked on average for 2-2.5 hours at a temperature of 150-160 degrees. Only this method of “gentle” baking will soften the beef without losing its juiciness.
The meat of young animals aged three years is baked according to the standard procedure: 1.5 hours at 180 degrees. And finally, how long should you bake beef ribs if you have high-quality aged meat with marbled layers of fat? This will take from 40 minutes to 1.5 hours. Seems, right choice meat is obvious. you can on the T-Bone website.
Before roasting or baking, thoroughly clean the ribs by removing the tough membrane from inside. Marinating the ribs will significantly reduce their cooking time. Rub the meat with the dry spice mixture and wrap it in cling film, leaving to marinate in the refrigerator overnight. For greater softening, you can add citrus juice, soy sauce, balsamic vinegar or onion juice to the marinade. You will find recipes for marinades for meat. Ginger, mustard or orange marinade is ideal for beef ribs.
Advice from T-Bone Academy: If you are preparing hard ribs, instead of marinating, boil them in water and only then bake them in the oven in spices or aromatic glaze.
Before baking the ribs in the oven, they can be cut into segments of 2-3 pieces, but it is better to bake them whole - then they will turn out much juicier. When baking, cover the dish with meat with foil or use a roasting bag. The ribs will be cooked in own juice and they will turn out very juicy.

Beef ribs in the oven with honey

Honey ribs in the oven are a special treat. It's not that difficult to prepare. If desired, marinate the ribs or rub them with a mixture of salt, pepper, sweet paprika, hot pepper and granulated garlic. Add a little oil and properly distribute the spices around the entire perimeter of the ribs. By the way, before heat treatment The meat should come to room temperature.
Preheat the oven to 220 degrees. Place the ribs in a baking dish and place in the oven for 5 minutes. As soon as upper part When the ribs become crusty, turn them over and let them brown for another 5 minutes. Brush with the prepared honey mustard glaze, cover the pan with foil and reduce the temperature to 180 degrees. How long should you bake beef ribs in the oven in this case? About 1.5 hours. Half an hour before the end of cooking, remove the foil and brush the ribs with glaze, allowing each previous layer to bake properly.
Honey mustard glaze recipe: mix a spoonful of liquid honey with two spoons of soy sauce and add a teaspoon of mustard. Stir the mixture well. If it is too sweet or thick, thin it with orange juice. For added spice, you can add chili flakes, lime juice or grated ginger. To save time you can. It contains sugar, fruit puree, aged bourbon and natural juices. This sauce will cover the meat with an appetizing and tasty crust.

Beef ribs in the oven in the sleeve

If you decide to bake the ribs in the sleeve, it is appropriate to do this at the same time as the vegetables. Beef ribs with vegetables in the oven will turn out even juicier, since they will simmer in their own juice and vegetable juice. All juices will be reliably protected by the baking sleeve. At the very end of cooking, you can cut it to brown the contents.
So, prepare the marinade for beef ribs. Mix soy sauce, pressed garlic, a little lemon juice and honey. Add spices to taste and pour in a little olive oil. Place the trimmed ribs in a sleeve, add vegetables cut into large pieces. Pour marinade over meat and vegetables. Shake the bag well and tie it tightly.
Send the meat to bake in the oven. How long to bake beef ribs in the oven in a sleeve? Provided constant heating at 160 degrees, the ribs will be ready in 1.5-2 hours. In this case, the meat will be very tender and will fall off the bone. You can bake the ribs in a sleeve at 180 degrees for 1.5 hours if you bought the rib of a young animal or prefer a little tough meat.
Advice from the Academy: take vegetables that take a long time to bake, such as broccoli, cauliflower, potato. Kind of tender vegetables bell pepper or tomatoes will turn into vegetable puree in two hours of baking.

Beef ribs with potatoes recipe

How long to bake beef ribs in the oven with vegetables? It depends on the quantity raw meat, its hardness and the number of vegetables that you will bake. On average this will take a couple of hours. We offer you an express recipe for baked beef ribs in the oven with potatoes.
Trim the ribs and cook them over low heat for about 40 minutes. During this time you will have time to peel the potatoes and preheat the oven. Cut the potatoes into large slices and season with a mixture of Provençal herbs and olive oil. Place the potatoes on a baking sheet lined with parchment. Start baking at 160 degrees.
Meanwhile, remove the cooked ribs and dry them well. Heat a frying pan and fry until crusty on all sides. Season with salt, pepper and pressed garlic. Place on a baking sheet with the potatoes and bake for 30 minutes at 180 degrees. The ribs will turn out tasty and juicy. Especially if you top them with sauce or glaze.

Step 1: Prepare the spice mixture.

Pour flour into a separate small bowl and add salt and ground black pepper. Using a tablespoon, mix them well together.

Step 2: Prepare the beef ribs.

Wash beef ribs under warm running water, and then transfer them to a paper towel and dry them well from the water. Then we shift to cutting board and with the help kitchen knife carefully clean the hymen and veins. Now we cut the beef ribs using the same sharp equipment into portioned pieces, separating each rib so that the bone remains covered with meat. Then we roll or manually rub the meat well on all sides with a mixture of spices and transfer them to a free bowl. Attention: If you have frozen ribs, then before cutting them into portions, you need to defrost them to room temperature. Meat should not be defrosted in a microwave oven or in hot water.

Step 3: prepare the onion.

Using a sharp knife, peel the onion and then rinse well under running water. After that, transfer it to a cutting board and use a kitchen knife to chop it into small squares. Transfer the chopped onion to a free bowl.

Step 4: prepare the mushrooms.

We wash the champignons under running water and transfer them to a cutting board. Using a kitchen knife, cut into small pieces and then transfer them to a clean plate. Attention: If you have fresh frozen mushrooms, then they need to be thawed to room temperature. To do this, take the mushrooms out of the package and transfer them to a free plate, let them melt. They do not need to be defrosted under hot running water or in the microwave.

Step 5: prepare the garlic.

Place the garlic cloves on a cutting board and, pressing on them with the handle of a knife, remove the husks. Then, using the same kitchen equipment, finely chop them, and then transfer them to a bowl with the chopped onion.

Step 6: Prepare the thyme.

Since thyme has not only a strong smell, but also a sharp, bitter taste, to prepare our dish it is enough to use 2-3 branches this spice. We wash the sprigs of fresh thyme under running water and, shaking off the water, transfer them to a free plate.

Step 7: Prepare the beef ribs.

Pour olive oil into the frying pan. Place the container on medium heat. When the oil is hot, transfer the ribs from the bowl to the pan. To ensure that they are well fried on all sides, place them in a container in portions and so that there is a little space between them. Fry the meat until golden brown, stirring occasionally with a wooden spatula. Then, using the same kitchen equipment, transfer the ribs to a baking dish. Attention: This form must have a lid, so I suggest preparing our dish in a cauldron or a duck pot.

After frying the ribs, add chopped onion and garlic to the remaining oil. Simmer the vegetables over low heat until the vegetables become transparent and soft. To prevent them from burning during frying, stir them constantly using a wooden spatula. After that, transfer the mushroom pieces into the same container. And again, stirring with a wooden spatula, we continue to simmer them over medium heat for 10-15 minutes. When all the liquid in the mushrooms has evaporated from the pan and they begin to brown, add wine and meat broth. Bring the resulting mass to a boil, and then simmer until the smell of alcohol disappears. Lightly salt and pepper our gravy a little again, and then pour it over the beef ribs. Place thyme sprigs on top of the vegetable gravy.

Cover the baking container with a lid and place in a preheated oven to temperature 180°C. We bake our dish at this temperature conditions for 1 hour. Then turn the oven up to temperature 150°С and cook the ribs for another 2 hours. After this time, turn off the oven, and remove the container with our dish using oven mitts. oven. Open the lid of the baking dish and carefully remove the thyme sprigs using a tablespoon. Instead, if desired, the dish can be sprinkled with chopped parsley, as this component also gives a pleasant aroma. Our amazingly tender and aromatic dish is ready.

Step 8: Serve beef ribs.

We transfer the beef ribs along with the aromatic gravy into a deep dish and place on the table. On top of our dish you can decorate with fresh thyme leaves or chopped parsley or dill. The ideal side dish for our dish is mashed potatoes.
Bon appetit!

Instead of meat broth with wine, you can add purified water.

You can fry ribs and vegetable ingredients not only on olive oil, but also with other vegetable oil.

In addition to the spices suggested in the recipe, you can add other spices or seasonings to the dish that go well with meat, for example, basil.

In addition to spices, the ribs can be grated with chopped walnuts and nutmeg.

Of course, it is best to cook the ribs in a baking dish with a lid and with vegetable gravy. But if you want to grill them in the oven and without gravy, then it’s better to bake them in the sleeve. If you are not confident in your oven and know that the meat exposed on the baking sheet will dry out too much, then the ribs can be placed in foil. Just do not cover the ribs with foil when baking. This will affect the final result.

If you bake ribs in a sleeve without vegetable sauce, then place oranges cut into slices on top of the meat. Orange juice will give the ribs not only a citrusy smell, but also a delicate juicy taste.

Hello everyone! Anyone who was looking for a simple recipe for cooking beef ribs in the oven went to the blog at this address. I want to assure you that in order to come up with a dish from this part of the beef carcass that is tastier than mine, you need to try very hard.

What's so special about it? That's right, nothing! Everything is surprisingly simple and tasty. Beef ribs are baked in the oven along with potatoes. You can also use foil for this, but I prefer to cook them in a sleeve. The ribs and potatoes in it turn out more flavorful and juicier. In short, much tastier.

Looking at step by step recipe You have probably already noticed that first a special marinade is prepared for beef ribs, in which they are aged for some time. You'll find out exactly how much later.

Potatoes are also seasoned with spices separately from meat bones. It is precisely thanks to these simple actions that the treat acquires its unique personality. There is no longer any point in tormenting you by telling you about all the delicious delights of the dish. I’ll start cooking, you’ll see everything in the photo.

We turn meat ribs into an exquisite delicacy

• 500 gr. beef ribs;
• 1 kg. potatoes;
• one onion;
• 5-7 cloves of garlic;
• 1 tbsp. l. dry mustard;
• a third of a glass of soy sauce;
• 2 tbsp. spoons of paprika;
• 2 tsp. turmeric;
• vegetable oil;
• lettuce leaves;
• baking sleeve.

I forgot to warn you that potatoes with veal taste best. Although I think you already know this well. It is not as tough and cooks faster.

How to marinate for baking

1. I add dry mustard to beef ribs.

I pour soy sauce on them.

I sprinkle the seeds with sweet paprika.

I pour in a couple of glugs of vegetable oil.

The mustard bound the soy sauce, butter and all the meat juices, so you won’t see the marinade as such in the photo. It should work for you too. A mixture of spices envelops the ribs. They need to be kept in this state for at least an hour.

In short, as long as your patience lasts. In this case, time is the best cook. Great solution will be if you leave the beef in the refrigerator until the next day. A few hours spent in the embrace of the marinade will allow it to be thoroughly saturated with flavors and aromas.

Then onions cut into half rings. I divide the garlic cloves into several slices.

I peel potatoes. I cut it into four parts. If the vegetable is large, then there may be more parts. I combine garlic and onion with potatoes.

I sprinkle the vegetables with turmeric.

Cooking in the oven

I place the ribs with potatoes in a preheated oven to 200 degrees. I don’t make any punctures in the sleeve. So that everything tasty, aromatic and healthy remains inside.

I bake the dish for one hour. I periodically check it visually for readiness. At the same time, loudly swallowing saliva - even just from the sight of steadily sizzling beef in a sleeve swollen like a bubble. I understand this now. All these checks are a myth. I simply enjoyed the picture of cooking, anticipating the long-awaited finale.

The Ministry of Health warns - be vigilant and careful! Don't get scalded when you cut the sleeve to remove your dinner.

So here it is, friends. No more scouring the Internet looking for a way to cook delicious beef ribs. You have achieved your goal. Better bookmark the recipe page and come back again and again to immerse yourself in unknown world culinary innovation.

I put the ribs in the oven to cook. The aroma enveloped me, my thoughts were confused. I barely took a picture of the dish and almost devoured it. Somehow I waited - I got so drunk at night! I dreamed of a cow. How is the dream deciphered?

Beef ribs is a unique product obtained by cutting up a carcass, which is used in cooking to prepare rich broths and many other tasty and aromatic dishes. It looks something like the image in the photo.

Beef is known to chefs for its unique taste and color of meat, as well as its dense structure, consisting of even and tight fibers. Dishes prepared from it satiate quickly and well, because the process of digesting this product by the body takes longer than, for example, digesting pork or chicken. In terms of nutritional indicators, veal can compete with lamb or the meat of wild animals.

The calorie content of beef ribs is in the average range, and the BJU ratio index is optimal, despite some fat content of the product. Depending on the location on the carcass, the meat can be more or less high-calorie and tough. People of all ages can eat beef. This is what makes the product loved and desired on the tables of many families.

The nutritional properties of meat are very high, due to the optimal ratio of nutrients and relatively low fat content. Beef ribs are the same beef, just not seasoned and taken off the bone. The bones themselves have small size and soft structure, they cook well and make it possible to obtain a rich and clear broth that has a characteristic smell of veal meat. Many people don’t realize that this product is so nutritious and healthy.

How to select and store beef ribs?

How to choose, store beef ribs and what to cook from them? This question is relevant for both young housewives and experienced ones. Let's try to answer it in this short review article.

So. Before you buy ribs. Be sure to pay attention to some facts. A quality product must meet the following characteristics:

• absence unpleasant odor, mucus and various types leaks on the surface;
• elasticity, that is, the ability to quickly restore its previous shape after pressing the flesh with a finger;
• dryness of the meat, which indicates that it has not been frozen;
• a sufficient amount of meat left when cutting the carcass, that is, the bones should not be “naked”;
• beautiful color of the flesh when cut, matching the color of the beef.

Feel free to turn it over several times and take a good look at the product when purchasing, as well as smell it. It's your choice, and no one has the right to deny you this!

Proper storage of a product before sale does not involve freezing it, but if you plan to freeze the product, be sure to wrap it in cling film and do not re-freeze it. Therefore, place beef ribs in the freezer after dividing them into portions. The optimal temperature for storing the product is minus 18 degrees Celsius, which corresponds to three stars on the freezer settings indicator. Modern household refrigerators allow you to maintain exactly this temperature. Always defrost in a slow way: in the refrigerator under film or in water if you intend to use the product for cooking the first course. In any case, the process will take at least four hours.

Use in cooking

The use of beef ribs in cooking is very wide, and the process of creating dishes from beef ribs is not at all complicated. But only fresh product will allow you to cook delicious dish and at the same time get maximum pleasure from using it. Dishes made from beef ribs will be appropriate both for a family lunch or dinner, and for a festive feast. Moreover, the list possible options The cooking is quite large.

Marinated ribs baked in the oven are incomparable in taste and tenderness. This can be done either in foil or in a sleeve, or you can also prepare the dish simply on a baking sheet without any equipment. If there is no time for preliminary preparation, then fresh ribs can be baked immediately after cutting. It will be enough to simply coat the product with mustard and vegetable oil or high fat mayonnaise.

Marvelous delicious marinades are obtained by mixing soy sauce or honey filling with herbs.And if the marinade includes wine, then the ribs can be cooked much faster.

The product gets an interesting taste after smoking or cooking over coals. Of course, you can’t make shish kebab from such a product, but a barbecue on a grill or just grilled ribs will turn out surprisingly tasty. Ribs cooked in a tandoor will be divinely delicious. I would like to note that the smoked product perfectly reveals its taste in pea soup and shurpa, where it is used instead of lamb.

To prepare broths, beef ribs must be soaked for two hours in cold water and rinse thoroughly afterwards. Whether or not the product is seasoned is up to the housewife’s decision, although in principle only the aroma of the finished broth depends on this.

You need to cook the broth for at least an hour and a half over low heat to prevent the formation of foam and clouding of the broth. Be sure to add carrots and onions to the water along with the ribs, and add celery root if desired. Peppercorns and bay leaf. They are placed five minutes before the end of cooking and immediately removed after this time.

You need to salt the broth in two batches. The first time - immediately after boiling, the second time - as needed. Keep in mind that in the first case, the broth should be slightly under-salted, because during the boiling process the water will evaporate.

Boiled ribs will turn out not only tasty, but also very healthy. This dish can be eaten even by people who have gastrointestinal diseases and cannot eat fried foods.

A multicooker will help reduce the cooking time. This applies not only to broths, but also to other dishes that require simmering or baking in some kind of sauce.

The ribs can also be prepared as a main course. In this case, there are even more options. The product goes well with:

• vegetables (cabbage, carrots, potatoes);
• legumes (beans, beans, lentils and soybeans);
• mushrooms;
• prunes;
• cereals.

Therefore, there are many options for serving this type of meat. If you think about it, ribs can be

• bake in the oven;
• fry in a frying pan;
• cook on an air fryer;
• simmer in gravy;
• simmer in pots or cauldron.

You can prepare stews, sauces, and borscht with beef ribs. With several most simple recipes We suggest you read below. We are sure that you will look at this simple and fairly inexpensive product differently, and dishes made from it will become favorites in your family.

Braised beef ribs are very easy to prepare. For one serving you will need the following ingredients:

• 200 grams of beef ribs;
• 100 grams of pumpkin;
• 5 broccoli florets;
• 70 grams of potatoes;
• 100 ml wine;
• 100 ml water;
• 10 bean pods;
• 2 cloves of garlic;
• 2 tablespoons sour cream;
• salt, black peppercorns and herbs - in arbitrary quantities.

You can prepare the dish either in a thick-walled pan or in a slow cooker. Preparation will take about one and a half hours, regardless of the chosen cooking method.

The process is simple and outlined step by step below.

1. Wash and peel all the vegetables, and then chop them so that a piece can be easily taken into a spoon.
2. Rinse the beef ribs in cold water, dry and remove films and tendons, and then cut into portions.
3. Mix pumpkin and meat, add spices, salt and peppercorns, and then pour wine over it all. This composition must be marinated for three hours in a cool place.
4. After the time has passed, carefully pour the mixture into the prepared container and add other vegetables, marinade and water there.
5. Bring to a boil and simmer until done.
6. When serving, sprinkle with herbs, finely chopped garlic and sour cream!

The second recipe is also easy to prepare, and finished product it turns out no less tasty. So, the ribs are baked.

• 800 grams of beef ribs;
• 30 ml vegetable oil;
• 50 ml soy sauce;
• 2 cloves of garlic;
• salt, ground black pepper and herbs - in arbitrary quantities.

Rinse the meat product in cold water, dry with paper towels and remove films and tendons. Before preparing this dish, beef ribs should be cut into portions and marinated. We'll tell you how to do it correctly in the video. I would like to note that the marinating time can be any, but the minimum should be two hours. A.

Place the prepared pieces in a baking dish and cover with foil. Place in an oven preheated to 200 degrees Celsius and bake for exactly one hour. After this, remove the foil and heat the dish for another fifteen minutes on the upper grill.

Sell ​​ribs with herbs and various side dishes and be sure to be freshly prepared!

Contraindications and benefits

As such, there are no contraindications to the use of such a product as beef ribs. The only thing I would like to note is that they should not be consumed in large quantities. This is because the product is quite nutritious, but at the same time difficult to digest, so the load on the stomach can be high. This can provoke digestive upset and aggravate chronic diseases. People suffering from atherosclerosis should also eat the product in moderation, because it promotes the accumulation of cholesterol plaques.

But all these warnings must be compared with the benefits that the product brings when used in the diet. Beef ribs saturate the human body with such useful components as:

• copper;
• zinc;
• chromium;
• magnesium;
• selenium;
• phosphorus;
• calcium;
• vitamins of group B, as well as K and E.

Eating dishes made from beef ribs in reasonable quantities can have a beneficial effect and improve your well-being.

We hope that the material presented in this article was useful to you, and that the beef ribs different types will help expand the range of dishes on your table and balance your diet.