Recipes Ingredients Meat & Poultry Beef Recipes Slow-Roasted Beef Ribs 4.0 (3) Martha shares her technique for slow roasting dino ribs in the oven. Servings: 6 Jump to recipe Not just any beef ribs, these are dino ribs from the short plate section of a cow's rib cage. Typically, they are cut into shorter lengths—about 12 inches long—and sold as beef short ribs. Martha seasons them with salt and pepper, and browns them on the stovetop. Then she covers the roasting pan with parchment paper and aluminum foil to help keep them tender while they slow roast for about four hours in the oven. They're finished simply with a squeeze of lemon juice, some green olives, and grated fresh horseradish. How to Bake Ribs in the Oven—Our Preferred Method for Every Type of Ribs Directions Credit: Bryan Gardner Preheat oven and heat roasting pan: Preheat oven to 325 degrees. Heat oil in a large roasting pan over medium-high heat. Season ribs: Season the beef ribs generously with salt and pepper. Sear ribs: Sear ribs in roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Slow roast ribs: Wipe out roasting pan, return the ribs, and cover with parchment-lined foil. Transfer ribs to oven and roast until meat is tender and falling off the bone, about 4 hours. Slice and serve: When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.