Oven Roasted Wagyu Dino Ribs
Oven Roasted Wagyu Dino Ribs
No smoker? No problem. These Wagyu Dino Ribs come out incredible right from the oven.
Ingredients
- Long Hill Wagyu Dino Ribs
- 2 tbsp sea salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Optional: 1 tsp smoked paprika
- Optional: yellow mustard binder
Instructions
1. Prep the ribs
Remove the dino ribs from the fridge 30–45 minutes before cooking. Pat dry with paper towels.
You can leave the rack whole for a dramatic presentation and slightly juicier cook, or separate into individual ribs for more bark and easier serving.
2. Make the seasoning
In a bowl, combine spices. Lightly coat the ribs with a thin layer of mustard if using. This helps the seasoning adhere and disappears during cooking. Generously season all sides of the ribs.
3. Slow roast
Preheat oven to 275°F. Place the ribs bone-side down on a wire rack over a baking sheet or roasting pan. Add a small amount of water or beef broth underneath the rack.
Cover tightly with aluminum foil and place in the oven. Cook low and slow until the thickest part of the meat reaches 165–175°F internal temperature. This is where collagen is breaking down and the ribs are transitioning from tough to tender.
Start checking around the 3.5-4 hour mark, though timing will vary depending on thickness and whether the ribs are left whole or separated.
4. Finish uncovered
Remove the foil and continue cooking uncovered - this step helps develop the exterior bark. Remove from the oven once the internal temp reaches 195–205°F. You can also brush lightly with beef tallow during this stage for extra richness and shine. The ribs are done when the thermometer slides into the meat with very little resistance.
5. Rest and serve
Rest the ribs for 15–20 minutes before slicing. The meat will be rich, buttery, and pull cleanly from the bone without falling apart completely.
Optional: Butcher paper wrap
Wrapping in butcher paper can help preserve moisture while still allowing the bark to breathe, similar to Texas-style barbecue.
If using, wrap the ribs once they have developed good color (usually around the 3-hour mark) then return to the oven until tender.
For oven-cooked dino ribs, this step is optional rather than necessary, since the foil already retains plenty of moisture.