Beef Back Ribs
Beef Back Ribs are a different cut from Beef Short Ribs. The Beef Back Ribs are what’s left when Rib Eye Steaks and Roasts are removed, so taste very similar to steak. They benefit from a long marinade and slow roast or barbecue. We just about always slow roast.
Beef Back Ribs
The history of Ribs is often described as "From Trash to Treasure". Initially unused, by the 1930's ribs could be found nearly everywhere – "The Golden Age of Ribs".
Ingredients
- 4 – 5 lb. Beef Back ribs
- ½ cup dry red wine
- ¼ cup GF Soy Sauce
- 2 TBSP olive oil
- ½ tsp dried thyme
- ¼ tsp. pepper
Instructions
- Mix all marinade ingredients in a small dish.
- Add marinade to ribs. It’s important to place the ribs in one layer meat side down to marinate, so use 2 large Ziplock bags.
- Marinate in the refrigerator for 6 – 8 hours.
- Remove ribs from the fridge 1 hour prior to cooking and bring to room temperature.
- Pre Heat oven to 275
- Discard marinade and place ribs in roasting pan, single layer, meat side down.
- Cover with aluminum foil or lid and cook for 3 hours. (In my oven I cook at 275 for the first 2 hours and 250 for the last; in Jen’s we cook at 275 for 3 hours)
- Fall off the bone tender. Serve with Elsie’s Potatoes and salad or vegetable of choice. One of our favorite salads to serve with this meal is Roasted Beet and Chevre.
Notes
The big meat flavors blend perfectly with a big red wine.
We’ve tried:
• Seghesio Sonoma County Zinfandel 2018
• Dirty Laundry “Kay’s Syrah” 2018