Oven-Grilled Beef Ribs Recipe
You don’t have to wait for summer to enjoy a good piece of grilled meat! Even when the weather doesn’t allow for a barbecue, oven cooking lets you enjoy this gourmet pleasure all year round, with equally delicious results.
Oven grilling has the advantage of being simple, quick, and requiring no constant supervision. Just season a good cut of meat, like a T-bone steak, and cook it for a few minutes. Perfectly grilled to medium-rare, tender and juicy, the meat delivers full flavor with minimal effort.
While it’s in the oven, you can easily prepare a fresh salad like Shirazi salad, or a more elaborate side dish such as ratatouille or Moroccan eggplant caviar. It’s the perfect option when you’re hosting, allowing you to enjoy the meal without being stuck in the kitchen, so you can truly make the most of the moment with your guests.
Table of Contents
Tips and tricks :
Ask your butcher to cut your rib steak , here, a T-bone into slices about 2 to 3 cm thick. This speeds up the cooking time and gives you pieces similar in size to small lamb chops.
If you prefer to cook a large whole rib steak, simply adjust the cooking time accordingly.
Allow about 20 minutes for a medium-rare doneness on a 1 to 1.2 kg rib steak, cooked at 240°C (465°F) using conventional heat. Ideally, stand the steak upright or flip it halfway through cooking.
For blue rare to rare, cook for 15 to 17 minutes.
If you have a meat thermometer, check the internal temperature for doneness:
Blue Rare: 37–39°C (98.5–102°F)
Rare: 50–52°C (122–125.5°F)
Medium: 54–58°C (129–136.5°F)
Well-Done: 60°C (140°F and above)
Ingredients:
NB: You can print out the recipe card at the end of the article.
Quantity per person: Allow about 300 g (10.5 oz) per person.
Ask your butcher to cut the T-bone steaks to your preferred thickness. In this example, they are no more than 3 cm (about 1.2 in) thick.
- T-bone steaks
- Olive oil
- Salt and pepper, to taste
Preparation Steps
Preheat the oven to 210°C (410°F) using the grill function.
Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This helps prevent thermal shock, which can toughen the meat.
Line a baking sheet with parchment paper to make cleanup easier after cooking.
Sear the meat:
Mix 1 tablespoon of olive oil with a little salt and pepper, then rub the mixture onto the steaks.
In a hot pan, heat 2 tablespoons of olive oil. Once it’s smoking hot, sear the steaks (two at a time if needed) on each side over high heat. The pan must stay very hot to avoid lowering the temperature.
Do the same if you’re using a large rib steak.
This method helps seal in the juices, resulting in tender, flavorful meat.
Avoid piercing the meat with a fork, use tongs or a spatula to turn it.
Once nicely browned, transfer the meat to an oven rack placed above the baking sheet.
Oven Cooking : Bake and grill the chops for 5 to 8 minutes, depending on their thickness and your preferred doneness (rare, medium, or well-done).
For a large 1–1.2 kg T-bone steak, after searing both sides in a hot pan, finish cooking in a preheated oven at 240°C (464°F) using conventional heat. Stand it upright and roast for 15 to 20 minutes.
Monitor cooking: Flip the chops once one side is nicely browned to grill the other. Avoid overcooking, as they can dry out quickly. Use a meat thermometer to check the internal temperature. For well-done meat, aim for about 60°C (140°F) at the center.
Let it rest: Once cooked, remove from the oven and cover with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute, ensuring juicy, tender meat.
Serve: Plate the beef chops warm and pair with your favorite vegetables, mashed potatoes, or any side dish you like. I served them with a flavorful chimichurri sauce.
Oven-Baked T-Bone Steak
INGREDIENTS
- Quantity per person: Allow about 300 g (10.5 oz) per person. Ask your butcher to cut the T-bone steaks to your preferred thickness. In this example they are no more than 3 cm (about 1.2 in) thick.
- T-bone steaks
- Olive oil
- Salt and pepper to taste
PREPARATION
- Preheat the oven to 210°C (410°F) using the grill function.
- Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This helps prevent thermal shock, which can toughen the meat.
- Line a baking sheet with parchment paper to make cleanup easier after cooking.
Sear the meat:
- Mix 1 tablespoon of olive oil with a little salt and pepper, then rub the mixture onto the steaks.
- In a hot pan, heat 2 tablespoons of olive oil. Once it’s smoking hot, sear the steaks (two at a time if needed) on each side over high heat. The pan must stay very hot to avoid lowering the temperature.
- Do the same if you’re using a large rib steak.
- This method helps seal in the juices, resulting in tender, flavorful meat.
- Avoid piercing the meat with a fork, use tongs or a spatula to turn it.
- Once nicely browned, transfer the meat to an oven rack placed above the baking sheet.
- Oven Cooking : Bake and grill the chops for 5 to 8 minutes, depending on their thickness and your preferred doneness (rare, medium, or well-done).
- For a large 1–1.2 kg T-bone steak, after searing both sides in a hot pan, finish cooking in a preheated oven at 240°C (464°F) using conventional heat. Stand it upright and roast for 15 to 20 minutes.
- Monitor cooking: Flip the chops once one side is nicely browned to grill the other. Avoid overcooking, as they can dry out quickly. Use a meat thermometer to check the internal temperature. For well-done meat, aim for about 60°C (140°F) at the center.
- Let it rest: Once cooked, remove from the oven and cover with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute, ensuring juicy, tender meat.
- Serve: Plate the beef chops warm and pair with your favorite vegetables, mashed potatoes, or any side dish you like. I served them with a flavorful chimichurri sauce.
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