Beef Ribs with Black Pepper and Paprika

by Sarah on June 4, 2012

Hey guys, do you ever eat beef ribs?  Most people eat pork baby back ribs, or pork spare ribs–but beef ribs are a good option too.  Like pork ribs, you have to cook them low and slow.  And because they are so darn big, it takes a while for them to get tender.

They taste great though, so it is totally worth the wait.

First you need to lather them up with a dry rub so they taste good and spicy.  The one I’m using here is black pepper, salt, paprika and brown sugar.  Easy stuff.

Just rub it all over the ribs.

Next you pop them into a ridiculously slow oven and then walk away.  For six hours.  Seriously!

I like to finish them up on the grill, just to get some charcoal-y flavor in ‘em.  You can grill some veggies to eat alongside the ribs too, if you’re so inclined.  You can even skip the grilling step–but I wouldn’t advise it.

Let the ribs rest a little while, then cut them apart with a sharp knife.

These bones are big enough to share with your canine friends too.

She was pretty stoked, this dog hardly ever gets bones–or any other table scraps for that matter.

This recipe was originally found in my Gourmet Magazine stash.  You can find it at

Beef Ribs with Black Pepper and Paprika


  • 1 Tbsp pepper
  • 1 1/2 tsp packed dark brown sugar
  • 1 1/2 tsp salt
  • 1/2 teaspoon paprika
  • 4 beef ribs, approximately 2 lbs.


  • Preheat oven to 200°F with rack in middle.
  • Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
  • Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. (Can be prepared in advance and set aside or refrigerated. Bring to room temperature before grilling)
  • Prepare charcoal grill and grill over medium-low heat. Place ribs on grill and heat thoroughly through. Cut into ribs and serve immediately.

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