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 the recipe card at the end of the article.
Serving size: Plan for about 300 g (10.5 oz) of meat per person.
Ask your butcher to cut the T-bone steaks to your preferred thickness. In this example, the steaks 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 (broil) function.
Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This step helps prevent thermal shock, which can make the meat tough.
Line a baking tray with parchment paper to make cleanup easier after cooking.
Sear the meat : Mix 1 tablespoon of olive oil with a pinch of salt and pepper, then rub the mixture evenly over the steaks.
Heat 2 tablespoons of olive oil in a hot pan. Once it starts to smoke, sear the steaks (two at a time if necessary) on each side over high heat. The pan must remain very hot to prevent the temperature from dropping.
Do the same if you’re cooking a large rib steak.
This quick searing step seals in the juices, ensuring tender, flavorful meat. Avoid piercing the meat with a fork; instead, use tongs or a spatula to turn it.
Once beautifully browned, transfer the meat to an oven rack placed over the baking sheet to catch any drippings while it finishes cooking.
Oven Cooking Your T-Bone Steak : Bake and grill the chops for 5 to 8 minutes, depending on their thickness and how you like your steak : rare, medium, or well-done.
For a large 1-1.2 kg T-bone steak, after searing both sides in a hot pan, finish it in a preheated oven at 240°C (465°F). Stand the steak upright if possible and roast for 15 to 20 minutes for even cooking.
Keep an Eye on It : Flip the chops once the first side is nicely browned to grill the other evenly. Avoid overcooking, as the meat can dry out quickly.
If you have a meat thermometer, check the internal temperature for precision. For well-done steak, aim for about 60°C (140°F) at the center.
Let It Rest : After cooking, remove the steak from the oven and cover loosely with foil. Let it rest for 10 minutes so the juices redistribute, giving you a tender, juicy steak every time.
Serve and Enjoy : Serve your oven-grilled T-bone warm with your favorite sides : roasted vegetables, mashed potatoes, or a fresh salad. For an extra burst of flavor, try it with a vibrant chimichurri sauce.
Oven-Baked T-Bone Steak
INGREDIENTS
- Serving size: Plan for about 300 g (10.5 oz) of meat per person. Ask your butcher to cut the T-bone steaks to your preferred thickness. In this example the steaks 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 (broil) function.
- Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This step helps prevent thermal shock, which can make the meat tough.
- Line a baking tray with parchment paper to make cleanup easier after cooking.
- Sear the meat : Mix 1 tablespoon of olive oil with a pinch of salt and pepper, then rub the mixture evenly over the steaks.
- Heat 2 tablespoons of olive oil in a hot pan. Once it starts to smoke, sear the steaks (two at a time if necessary) on each side over high heat. The pan must remain very hot to prevent the temperature from dropping.
- Do the same if you’re cooking a large rib steak.
- This quick searing step seals in the juices, ensuring tender, flavorful meat. Avoid piercing the meat with a fork; instead, use tongs or a spatula to turn it.
- Once beautifully browned, transfer the meat to an oven rack placed over the baking sheet to catch any drippings while it finishes cooking.
- Oven Cooking Your T-Bone Steak : Bake and grill the chops for 5 to 8 minutes, depending on their thickness and how you like your steak : rare, medium, or well-done.
- For a large 1-1.2 kg T-bone steak, after searing both sides in a hot pan, finish it in a preheated oven at 240°C (465°F). Stand the steak upright if possible and roast for 15 to 20 minutes for even cooking.
- Keep an Eye on It : Flip the chops once the first side is nicely browned to grill the other evenly. Avoid overcooking, as the meat can dry out quickly. If you have a meat thermometer, check the internal temperature for precision. For well-done steak, aim for about 60°C (140°F) at the center.
- Let It Rest : After cooking, remove the steak from the oven and cover loosely with foil. Let it rest for 10 minutes so the juices redistribute, giving you a tender, juicy steak every time.
- Serve and Enjoy : Serve your oven-grilled T-bone warm with your favorite sides: roasted vegetables, mashed potatoes, or a fresh salad. For an extra burst of flavor, try it with a vibrant chimichurri sauce.
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