These beef ribs are slow-roasted until tender, paired with potatoes rich in herbs and aroma. Every bite is juicy, comforting, and deeply satisfying.

Pitmaster Barrett Black shares tips for cooking different types of beef ribs in the smoker, slow cooker, oven, or Instant Pot — plus exactly how to know when they’re done cooking.

Directions. Preheat oven to 375 degrees. Pat beef ribs dry. Season generously with salt and pepper. In the bottom of a roasting pan, make a bed of the vegetables, herbs, garlic and shallots.

These ribs roast for hours in a deep village oven, locking in every drop of flavor until the meat pulls clean from the bone. No rush, just pure slow-cooked richness.

This beef rib roast recipe is perfect for special occasions. ... Roast meat in the lower third of the oven for 20 minutes. Remove meat from oven and reduce temperature to 350°F.

Order the roast from your favorite meat shop cut to any size from 4 pounds and up, or with any number of ribs. Beef roasts such as this can go by different names including standing rib roast ...

Ashley Wulf from the Minnesota Beef Council joins us with a recipe for rib roast and what to do with the leftovers. 1. Preheat oven to 350°F. Combine 2 tablespoons shallots, 2 tablespoons thyme ...

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 115-120 degrees in the ...

Pre-heat oven to 250 degrees, place roast in baking pan with aromatic vegetables (onion, celery, carrots) if desired. Roast for approx. 4 hours + (depending on size) or until 125-130 degrees ...

Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium.