Beef ribs in the oven - just this phrase makes your mouth water! Incredibly tasty, varied, simple and complex dishes can be prepared from this type of meat. In this article we will tell you about the intricacies of cooking, reveal the secrets of culinary specialists, share the most popular and also original recipes!

How to cook beef ribs in the oven? Not as difficult as it seems at first glance. Our main task is to choose the right ingredients and follow the recipe. Vegetables are perfect for this dish - they will add juiciness, complement the taste with pleasant notes, as well as salads.

Answers to frequently asked questions.

How to cook juicy ribs? The answer is simple - use sauces.

It is thanks to the correctly selected sauce that you can experiment with the taste, softness and aroma of the dish.

How to choose beef ribs? The main thing is that the carcass of the animal is young, then the meat will turn out soft.

How many beef ribs are cooked in the oven? There is no exact answer to this question, since each recipe has its own temporary recommendations, and we strongly recommend that you follow them in order for the food to be excellent in taste. The average cooking time ranges from 1.5 to 2.5 hours.

Haste recipe.

This is an easy way to cook, perfect for the lazy or those who don't have time to fiddle with food. You will need:

• Beef ribs - 1 kg.
• Soy sauce - 2 tbsp spoons.
• Garlic - 3 cloves.
• Sunflower oil - 2 tbsp. spoons.
• Salt, ground pepper (black or red if desired)
• Fresh herbs

Wash and clean the beef from films, tendons, cut into portions of the same size.

The baked beef ribs according to this recipe must be marinated. To do this, combine soy sauce, salt, pepper, finely chopped garlic and herbs. Mix the marinade with the meat thoroughly, cover and leave to infuse at room temperature for 2 hours. Stir the meat a couple of times during this time.

Grease a heat-resistant container with oil, lay out the ribs, cover with a lid or foil.

We put in an oven preheated to 200 degrees for 1 hour and 15 minutes.

Meat and vegetables - taste perfection!

If you order ribs in a restaurant, in most cases they will be served with vegetables! This is not without reason, since vegetables, together with beef, form chic dishes filled with fragrant aroma and vitamins! We present for you a recipe for ribs baked in wine.

• Veal ribs - 600 gr.
• Semi-dry white wine - 200 ml.
• Green beans - 200 gr.
• Potatoes - 5-7 pcs. medium size.
• Carrots - 1 pc.
• Broccoli - 200 gr.
• Fresh herbs.
• Spices for beef (preferably rosemary, thyme, pepper).

Rinse veal ribs, peel off films, cut into portions. Transfer them to a bowl, add salt, spices, mix thoroughly and pour over with wine. Put in the refrigerator to marinate for 4 hours. Then drain the liquid.

Cut the carrots and potatoes into cubes, divide the broccoli into inflorescences.

Put meat and vegetables in a heat-resistant container, do not forget to salt. Cover the tin with foil.

Bake at 180-200C for an hour.

Spicy stewed ribs with potatoes.

Any housewife or novice cook can cook baked beef ribs in the oven with potatoes. Despite its simplicity, the dish turns out to be exquisite, as if from under the chef's knife!

• Beef ribs - 1 kg.
• Young potatoes - 1.5 kg.
• Onions - 5 pcs.
• Lemon - 2 pcs.
• Honey - 100 gr. (preferably floral or lime).
• Rosemary, black pepper, salt.

Wash the ribs, peel off the films, divide into small pieces.

To make the marinade, combine honey, spices, salt, sliced ​​lemons. Pour them over the ribs, leave to marinate for 4-5 hours at room temperature.

Cut the potatoes into large cubes, the onion into half rings.

Grease a baking dish with vegetable fat, put potatoes and onions, salt, add spices and mix thoroughly. Then lay the ribs on top. Cover the mold with foil.

We put the mold for 1 hour 30 minutes in an oven preheated to 200C.

Remove the foil 15 minutes before cooking so that the dish is golden brown. Bon Appetit!

Baked beef ribs with mushrooms and spices.

• Beef ribs - 800 gr.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Fresh champignons - 300 gr.
• Garlic - 3 cloves.
• Hops-suneli, turmeric, pepper, salt.

Wash and dry the ribs, then rub with salt and spices. We put it in a small heat-resistant container.

Peel the mushrooms, cut into small slices.

Chop the onion into rings, chop the garlic. Sprinkle on top of the meat.

Place the mushrooms and grated carrots in the next layer. Salt each layer a little, add spices.

Cover the mold tightly with foil, pierce 3-5 small holes in it with a toothpick or knife.

Preheat the oven to 200 degrees. We put the form on for 1 hour.

Garnish with fresh chopped herbs when serving.

For marinades, white or red wine, table vinegar, pomegranate juice, soy sauce, honey, lemon juice, kefir are well suited to the ribs.

It is better to serve potatoes, vegetables, salad as a side dish for beef. Do not combine with pasta and cereals.

The marinating time of meat varies from 1 hour to 12. The longer the beef is marinated, the softer it later becomes.

05.03.2018

If you want something tasty, but not too heavy for lunch, then there is nothing better than beef ribs in the oven. The recipes we have selected will allow you to prepare them quickly and easily.

The taste of this dish depends on the quality of the meat - it must be obtained from the carcass of a young animal. And so that the beef is not tough, it is better to bake the beef ribs in the oven in the sleeve.

Ingredients:

• beef ribs - 1 kg;
• honey - 2 tablespoons. spoons;
• soy sauce - 2-3 tablespoons. spoons;
• mustard - 2 tablespoons. spoons;
• lemon - half a citrus;
• garlic - 3-4 cloves;
• chili sauce - 1 tsp spoon;
• fragrant herbs.

Preparation:

The second dish "hastily" - beef ribs with potatoes

At first glance, a complicated dish - beef ribs in the oven with potatoes are very simple to prepare. It is enough to make the right marinade and it will come out juicy, guaranteed.

Ingredients:

• beef ribs - 700-800 g;
• potatoes - 1 kg;
• turnip onion - 1 head;
• carrots - 1 piece;
• sunflower (or other vegetable) oil - 3 tablespoons. spoons;
• turmeric powder - 0.5 teaspoon spoons;
• garlic - 3 cloves;
• ground paprika - 1/2 tsp. spoons;
• salt;
• different peppers;
• boiling water (or meat broth) - 2 glasses.

Preparation:

Close and forget - Oven-braised ribs

This dish can also be cooked on the stove, but beef ribs, stewed in the oven, have a more pronounced taste, and the meat itself turns out to be tender, while retaining its shape.

Ingredients:

• beef ribs - a kilogram;
• carrots - 1 piece;
• round onions - 200 g;
• peppercorns - 1 tsp spoon;
• salt;
• garlic - 2 medium-sized cloves;
• vegetable oil - 50 ml.

Preparation:

Advice! After an hour and a half, gently peel back the edge of the foil and check to see if all the liquid has evaporated. If so, add some more water.

The meat will retain all its juiciness and will never dry out or burn if you cook beef ribs in the oven in foil. This method has another advantage - the oven and baking sheet will remain completely clean after cooking.

Ingredients:

• ribs - one kilogram;
• vegetable oil - 2 tablespoons. spoons;
• ready-made mixture of Provencal herbs - 2 tablespoons. spoons;
• garlic - 3 cloves;
• pepper;
• salt.

Preparation:

This is an amazing dish, but not everyone can cook it, so now we'll talk about how to stew beef ribs. Cooked in this way, they turn out to be juicy and tender, while, as everyone knows, stewed foods are much healthier than, for example, fried ones.

Stewed beef ribs - recipe

Ingredients:

• beef ribs - 700 g;
• onions - 2 pcs.;
• bell peppers - 2 pcs.;
• tomatoes - 1 pc.;
• salt, spices - to taste;
• vegetable oil.

Preparation

First, wash the beef ribs, dry them, then cut them into 3-4 cm pieces. Rub them with salt and spices and leave them for 15 minutes to soak. Meanwhile, cut the onion into half rings, and the tomato and pepper into large cubes. Pour vegetable oil into a heat-resistant saucepan (the oil layer should be about 1 cm), spread the ribs, onion on top. Fry all this lightly and fill it with water so that it only covers the meat. Simmer the ribs over low heat for about 2 hours until they become soft. If all the water has evaporated during cooking, add a little more. But you do not need to pour a lot of water right away with a margin. After that, add the tomatoes, pepper and simmer for another 20 minutes, during which time the pepper should become soft. By the end of this dish, the liquid will thicken and turn into a sauce that will wrap the pieces of meat on the bone. Stewed beef ribs prepared according to this recipe can be served hot or cold. If you like spicy dishes, then add chopped garlic or chili peppers along with tomatoes and peppers.

Beef ribs stewed with potatoes

The originality of this recipe is that beer is used instead of water for stewing. If someone might be worried that the smell of alcohol will be heard in the finished dish, do not worry, the taste and smell of beer will disappear even during the preparation process. But the taste of the finished dish will be simply delicious.

Ingredients:

• beef ribs - 1 kg;
• potatoes - 1 kg;
• tomatoes - 2 pcs.;
• bell peppers - 2 pcs.;
• dill and parsley greens - 100 g;
• light beer - 500 ml;
• garlic - 3 cloves;
• salt, pepper - to taste.

Preparation

Cut the tomatoes into small slices, sweet peppers into oblong stripes, chop the dill and parsley greens, and cut the ribs into 3 cm pieces.In a heat-resistant saucepan (you can use a cauldron) lay out in layers: greens, tomatoes, peppers, and only then the ribs. All this is filled with beer and put on the stove. First, cook until boiling over high heat, then reduce the heat and simmer until the ribs are soft. From time to time it is necessary to remove the fat formed on the surface. About 20 minutes before the end of cooking, add the peeled and chopped potatoes. If there is not much liquid left in the pan, you can add a little water, but look, do not overdo it, after all, we have stewed beef ribs with potatoes, not boiled ones. Add salt and pepper to taste. And at the very end of cooking, you can add garlic passed through a press. Serve hot. Bon Appetit!

Braised beef ribs with prunes - recipe

Ingredients:

• beef ribs - 1 kg;
• pitted prunes - 0.5 kg;
• sugar to taste;
• salt to taste.

Preparation

First, fill the prunes with cold water and leave for about half an hour. In the meantime, we wash and dry the ribs, cut them into pieces of arbitrary size, rub with salt and fry in vegetable oil until a golden crust appears. Now we need to stew the beef ribs - for this we transfer them to a saucepan and fill it with water, it should be enough to just cover the ribs. We simmer them until half cooked. Then add the prunes and add the sugar and water syrup. The proportions are arbitrary - depending on how pronounced sweet taste you want to get. Add a couple of bay leaves and simmer until tender.

If you do not want to stand for a long time and the plates, then we suggest you cook.

Cut a ribbon of ribs into medium pieces, place them in a bowl, and rinse under running water.

Pour the soy sauce into a bowl, add salt and stir in the ribs.

Add sour cream. Sour cream is suitable even with the smallest percentage of fat (10%) for the marinade. Of course, it is better not to use thick homemade sour cream, which resembles butter in consistency. Shop sour cream is fine. Add any spices you like. You can take black and red ground peppers, paprika, coriander. These spices do not give a pronounced taste that can overpower the taste of meat. Leave the meat to marinate for 1-2 hours. You can cook right away.

Cover the frying pan or form with foil, lay out the ribs. Sprinkle with chopped green onions on top. You can use blanks from the freezer. Cover the top with another sheet of foil. Place the dish in the oven and bake at 180-190 degrees for about an hour. 5 minutes before the end, you can remove the top foil.

The beef ribs are ready in the oven. Can be served with vegetables or a side dish.

Ingredients:

• 1 kg of ribs;
• 140 g tomato paste;
• 3 tbsp. l. sweet ketchup;
• 2 tbsp. l. granulated sugar;
• 1/4 chili pepper
• 2 cloves of garlic;
• salt;
• freshly ground black pepper.

Rinse the meat product, chop into small pieces.

Place a pot of water on the stove. Add salt and pepper to it. Wait for the liquid to boil and place the ribs in it. Cook the meat for 8 - 9 minutes with active boiling. Remove the ribs from the water, leave to cool.

Prepare the marinade:

1. Mix sweet ketchup and tomato paste.
2. Add mashed garlic, small chili peppers.
3. Season with salt and pepper to taste.
4. Add sugar.
5. Mix the ingredients thoroughly.

Rub the marinade over the ribs on each side. Pour the remaining sauce over the top. Cover the bowl of meat with cling film and put it in a cold place until morning.

Transfer the marinated ribs to a skillet, pour over the remaining marinade and simmer until tender. It turns out very juicy, delicately tasty. Serve the dish with any side dish and homemade bread.

Beef ribs with mushrooms in red wine

Ingredients:

• 2 kg fresh beef ribs;
• 40 g tomato paste;
• 1 tbsp. strong meat broth;
• 90 ml olive oil;
• 1 tbsp. dry red wine;
• 230 g bacon;
• 330 g porcini mushrooms;
• ground black pepper;
• rock salt;
• olive oil;
• dry garlic.

Coarsely chop the prepared ribs. Sprinkle them with rock salt and pepper on all sides. Use your hands to actively rub these additives into the meat. Marinate the ribs for at least a quarter of an hour.

Heat olive oil in a deep skillet. Fry the ribs on each side until a beautiful crust appears.

Add tomato paste, dry garlic to taste. Pour in wine. Stir the ingredients, simmer together for a quarter of an hour.

Pour in broth. Cover the skillet with foil and place in the oven for 70 minutes. Bake the dish at medium temperature.

Cut the bacon into thin strips. Fry over high heat with no big amount oils. The chunks should be crispy.

Cut the mushrooms in half. Fry in the bacon fat.

Remove the skillet with prepared ribs from the oven. Transfer the meat to a separate plate. Darken the contents of the pan until thickened. Strain the resulting sauce through a fine sieve.

Arrange the still hot ribs on portioned plates. Top with porcini mushrooms and crispy bacon pieces. Pour the strained sauce over the dish.

Beef ribs in caramel

Ingredients:

• 2.5 kg ribs (beef);
• 160 ml tomato sauce;
• 2 tbsp. l. wine white vinegar;
• sea ​​salt;
• 4 tbsp. l. Worcester sauce;
• 2 tbsp. l. hot mustard;
• 2/3 st. dark beer;
• 40 g of bee liquid honey;
• ground black pepper;
• olive oil.

Wash the ribs and pat dry with paper napkins. Cut. Cover them with salt and pepper. Rub the seasoning vigorously into the meat.

Drizzle over the ribs with olive oil. Place in an ovenproof dish covered with 2 - 3 layers of foil (shiny side up). Heat the oven to 90 degrees and put the meat in it for 7 - 8 hours.

Transfer the finished ribs to an oiled baking sheet. Pour the remaining juice into the pan. Add beer, both sauces, honey, vinegar, mustard to it. If necessary, salt. Stir the ingredients and boil over low heat until thick.

Pour ribs on a baking sheet with the prepared sauce. Bake them in an oven preheated to 190 degrees for about half an hour. Serve a juicy dish with any side dish.

Beef ribs in a slow cooker

Ingredients:

• 730 g beef ribs;
• 70 g homemade adjika;
• 1.5 tbsp. filtered water;
• 2 large onions;
• any vegetable oil;
• fine salt.

Rinse the meat product thoroughly with running water. Cut into separate ribs with a sharp knife. Rub fine salt directly with your hands into the meat pulp.

Peel the whole onion. Cut into thin half rings.

Put half of the chopped vegetable into the bowl of the "smart pan". Sprinkle it generously with vegetable oil. Place the prepared meat on top. Smear it with adjika. Pour out the remaining onion.

Pour all the ingredients with filtered boiled water. Close the lid of the device. Activate extinguishing mode. Cook the ribs for 80 - 90 minutes. After the beep, leave the dish to heat up for another half hour. Serve the soft tender ribs hot.

Veal ribs with carrots and white beans

Ingredients:

• 9 - 10 large veal ribs;
• 3 pcs. carrots;
• 1 can canned beans ( white);
• 420 g of tomatoes in their own juice;
• 5 - 6 garlic cloves;
• salt;
• olive oil or other quality vegetable oil;
• spices for beef.

You need to start cooking the dish by processing the ribs. Rinse well, rub with salt and selected meat spices. Fry the meat product in a suitable multicooker mode. You need to cook the meat with the lid open, periodically turning the pieces until a delicious ruddy appears on them.

Peel the carrots, cut into medium slices. Garlic - in arbitrary pieces. Remove the skin from the tomatoes in their own juice, cut coarsely.

Send prepared carrots, garlic and tomatoes together with juice from the jar to the bowl of the "smart pan" to the ribs. Pour canned beans there without liquid. Add salt to the mass to taste.

Activate the "Multi-cook" mode for 50 minutes. The optimum temperature is 150 degrees. The meat according to this recipe turns out to be very tender, tasty in a fragrant gravy.

Beef ribs in kvass

Ingredients:

• 1 kg of beef ribs;
• 1 large onion;
• 2 juicy ripe tomatoes;
• 430 ml of double fermentation kvass;
• 4 slices of rye bread;
• 5 pieces. carnations;
• 1.5 tsp cumin;
• salt;
• a mixture of seasonings for meat;
• sunflower oil.

Cut the tomato and onion into semicircles. Grind the bread together with the crust into thick short cubes. Dry the latter in a dry frying pan or in the oven. You can simply leave the bread overnight without a bag or film.

Chop the meat into separate ribs. Season each with salt and spice. Heat sunflower oil in a cauldron. Fry the prepared meat slices on it until a beautiful crust.

Extract the beef. In the remaining fat, cook the onions and bread slices together for 3-4 minutes. Add tomato slices, cumin, cloves, salt. Fry until the tomato is actively producing juice.

Return the meat to the cauldron. Pour kvass into a container.

Simmer the dish under a tightly closed lid for 60 - 70 minutes. Serve the stew for dinner with boiled potatoes or broccoli.

Spicy beef ribs kebab

Ingredients:

• 730 g beef ribs;
• 2 tbsp. l. wine vinegar;
• a pinch of caraway and coriander;
• 3 tbsp. l. sunflower oil;
• 3 - 4 garlic cloves;
• spices;
• fresh herbs.

Rinse the ribs, chop into small pieces. Send all the herbs to the blender bowl along with the garlic cloves. Turn them into a homogeneous mass. Add salt, spices, wine vinegar and sunflower oil. Whisk all ingredients together thoroughly.

Cover the prepared ribs on all sides with the resulting bright green mass. Stir them, put in a cool place for 3 - 4 hours. If you have time, it is best to marinate the meat for as long as possible.

Place the beef on a wire rack. Fry over hot coals until cooked through. In the process, periodically turn the meat. Serve the fried platter with hot ketchup and a platter of fresh vegetables.

Viennese soup with beef ribs

Ingredients:

• 1.5 kg of beef ribs with a lot of meat;
• 1 kg of beef brisket;
• 3 brain bones;
• 2 carrots;
• 1/4 celery root;
• 1 parsley root;
• 1 onion;
• 1 bunch of fresh parsley
• 2 small tomatoes;
• 2 bay leaves;
• salt;
• allspice peas.

Prepare meat:

1. Put the seeds on the bottom of the pan.
2. Distribute the washed and chopped ribs from above.
3. Add large chunks of beef brisket to the container.
4. Pour all meat products with water and cook for 4.5 - 5 hours. The liquid should not actively boil. It is necessary to remove the foam in the process.

While the meat is cooking, you need to make a vegetable base for the soup. To do this, cut the tomatoes, carrots, celery root into small slices. Cut the onion in the skin in half and fry until a brownish cut. Send all prepared vegetables to boiled meat. Move salt, lavrushka, peppercorns, parsley root there. Cook the mass for another 1 hour. Remove bay leaves, roots, onions. Leave the soup to infuse overnight. Serve with the cheese pancakes.

Soup with cabbage on beef ribs

Ingredients:

• 720 g beef ribs;
• 1 large tomato
• 4 - 5 garlic cloves;
• 130 g white cabbage;
• 2 onion;
• 1 tbsp. l. tomato paste;
• 2 potatoes;
• 1 large carrot;
• salt;
• a mixture of spices.

This step-by-step method of making beef soup will quickly cook up a delicious, hearty meal for the whole family. Especially if you prepare the meat in advance.

The first step is to chop up the ribs and cut off excess fat from them. Add the peeled onion. Boil the broth for 80 minutes at a low boil.

Add potato cubes to the soup. After 15 minutes - fry from the second chopped onion and carrots.

Coarsely chop the tomato and send to the blender bowl. Send all the garlic there at once. Chop the ingredients thoroughly and place in a skillet along with the tomato paste. Salt and simmer a little. Transfer it to the soup along with finely chopped cabbage. Add salt to taste, spice mixture. After another 15 minutes, turn off the stove and pour the soup into bowls. It is delicious to eat with chopped herbs and homemade sour cream.

Beef ribs in a pan

Ingredients:

• 560 g ribs;
• 1 onion;
• 2 small carrots;
• 5 tbsp. l. refined oil;
• 1 tbsp. l. mustard powder;
• salt;
• any fat for frying;
• a mixture of peppers.

Cut the ribs into separate parts. Place in a bowl. Mix oil, salt, pepper mixture and mustard powder. Pour the resulting mixture on top. Rub it quickly and actively into the surface of the meat. Under these conditions, leave the beef to marinate for a couple of hours.

Heat the fat, fry the pickled ribs on it for 5 - 6 minutes on each side. Add water to the pan so that the liquid completely covers the meat. Darken this hearty second dish under the lid for half an hour.

Add thin onion rings. Fry the food together for another 8 minutes. This simple recipe will help you step by step to prepare hot for your everyday lunch or for a holiday table.