baked beef ribs?

I bought some beef ribs at the grocery store last night. When I got home I realized I have no gas in the grill. So my question is how long do I bake these for in the oven? They have a dry rub on them already, so I wasnt planning on putting additional sauce on them until ready to serve. Anyone have any advice? FYI there are about 8 pounds of ribs, these are the big ones, not short ribs. Thanks!

6 Answers

  • 1 decade ago
    Favorite Answer

    Since your ribs already have a rub on them, they're ready to go. Just wrap them up in aluminum foil, put on a pan and bake at 325 for 2 hours. Then unwrap them (you can just tear the foil away from the top for a cleaner pan), add barbecue sauce if you like, and bake 30 minutes longer.

  • 1 decade ago

    Rock Salt Roast Rib


    1 (4 pound) prime rib roast

    2 cups prepared hot mustard

    4 cups rock salt

    1 cup cream

    2 tablespoons prepared horseradish


    Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.

    Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).

    Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.

    Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

    Garlic Prime Rib


    1 (10 pound) prime rib roast

    10 cloves garlic, minced

    2 tablespoons olive oil

    2 teaspoons salt

    2 teaspoons ground black pepper

    2 teaspoons dried thyme


    Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

    Preheat the oven to 500 degrees F (260 degrees C).

    Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

    Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

  • Anonymous
    1 decade ago

    Roast ribs slow and low. No method -- grilling, smoking, boiling, broiling, roasting at higher oven temperatures, or any combination of those techniques -- produces ribs as juicy, tender, richly flavored and simple as those roasted in a 250-degree oven.

    Roast ribs right on the oven rack. If roasted in a pan, the ribs' bottom sides steam. Cooking directly on the oven rack (and catching the drippings in a foil-lined pan) solves the steaming problem and also makes it possible to cook several slabs at a time. And cleanup is a breeze: Simply toss the foil, then remove the oven racks and wash them in hot, soapy water.

    In gas ovens, the heating element is under the oven floor, so ribs can be cooked on both oven racks, making it possible to cook up to six slabs of spareribs at once. In electric ovens, the foil-lined pan must be placed on the bottom rack, because the heating coils are on the oven floor. Still, roasting three slabs of spareribs (or four slabs of baby-back ribs) at once is impressive.

    Smoke first, if you like. For a smoky flavor, remove the racks from your gas grill and line the area over the burners with heavy-duty foil. Carefully pierce the foil several times with a fork, then scatter wood-soaked hickory (or other wood) chips on top. Put the grill racks back in place, close the lid and turn all the burners on high. In just seven or eight minutes, the grill should be fully preheated, and the chips will start to smoke. Place prepared ribs on the rack, turn the heat to medium, and smoke until the chips are spent, about 15 minutes. Transfer the ribs to the oven to slow-roast until tender.

    At the last minute, brush fully cooked ribs with barbecue sauce and broil. Let them turn spotty brown: It will help the spice-rubbed exterior stay crisp and flavorful and will help the piquant glaze caramelize.

  • 1 decade ago

    Wrap them in foil as to not dry them out and place them on top of a tray with a pan of water underneath to hold in the juices and create a gravy or basis for your sauce later.

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  • 1 decade ago

    It will take a while to cook them,about 3 hours.Wrap them in foil and bake,you'll not need any seasoning with the rub on them....

  • 1 decade ago

    I would broil them, rather than baking. Or, you might want to think about braising them...

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