How Long to Cook Beef Ribs
Beef back ribs or beef short ribs, bone-in. Larger and meatier than pork ribs.
The Short Answer
Beef back ribs or beef short ribs, bone-in. Larger and meatier than pork ribs. Cook to an internal temperature of 203 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 275°F
Time: 210–270 minutes
Wrap in foil after 2 hours. Cook until probe-tender at 195-203 degrees F. Low and slow is essential for beef ribs.
Rest: 15 minutes
🔥 Grill
Temperature: 250°F
Time: 300–420 minutes
Indirect heat with smoke wood. 5-7 hours for back ribs, longer for plate ribs. Wrap at 165 degrees F internal.
Rest: 15 minutes
🍲 Slow Cooker
Time: 480–600 minutes
Low for 8-10 hours. Add broth and aromatics. They should be falling off the bone when done.
Rest: 10 minutes
Beef ribs are cooked to a much higher internal temperature than steaks because they need the collagen to melt. At 145 degrees F (steak temperature) they would be tough and chewy. At 195-203 degrees F, the collagen has melted into gelatin and the meat is tender and rich.
Frequently Asked Questions
Beef ribs are done at 195-203 degrees F internal, well above the USDA minimum of 145 for beef. The higher temperature is needed to melt the collagen and make the meat tender.
Beef back ribs take 5-7 hours at 250 degrees F. Beef plate (short) ribs take 6-8 hours. Always cook to temperature, not time.
Back ribs come from the rib section and have less meat. Short ribs (or plate ribs) come from the plate section and are much meatier and fattier. Short ribs are the more impressive cut.
The Bottom Line
Beef Ribs cooking times vary by method and thickness. Always verify doneness with a thermometer reading 203 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.