So, how long should I cook beef ribs in the oven to achieve that perfect balance of tenderness and rich flavor? Is there a specific temperature that I should set my oven to ensure the meat is properly rendered while still retaining a luscious juiciness? Furthermore, should I consider marinating or seasoning the ribs beforehand to elevate the taste profile, and if so, how long should they ideally marinate to absorb the maximum flavor? Once I place the ribs in the oven, how often should I check on their progress to avoid overcooking, which could lead to a less than satisfying texture? Should I cover them with foil for part of the cooking process to lock in moisture, or does that interfere with the desired caramelization of the exterior? Finally, when I remove the beef ribs from the oven, what resting period should I allow before digging in, ensuring that the juices redistribute evenly throughout the meat?