|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 134g||172%|
|Saturated Fat 52g||260%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although not as popular as pork ribs, beef ribs are a great alternative and cook similarly to a rack of pork ribs. The secret to mouthwatering beef ribs is to cook them low and slow over indirect heat; this not only makes them tender and very flavorful, but it helps prevent them from drying out.
What Kind of Beef Ribs to Use
There are two cuts of beef ribs: back ribs and short ribs. For this recipe, you want to use back ribs, as short ribs (with the bone) benefit from a different cooking method, such as braising. As a bonus, back ribs are also less expensive.
No Fussy Tricks—It's All in the Marinade
A good marinade will help create fall-off-the-bone meat, and this very simple one adds flavor from garlic, thyme, red wine, and soy sauce. Some people wonder if you need to boil ribs before grilling, wrap them in foil during grilling, or follow other barbecue rib-related tips, but none of these steps are necessary for this easy and effective recipe.
Click Play to Learn How to Make Tender Slow-Grilled Beef Ribs
- Beef back ribs are what's left after the butcher removes a ribeye roast or steaks from the bones, so there is some meat in between the ribs, but not a lot. Plan on about 1 1/2 pounds per person (adult).
- If your beef back ribs are still connected, you should remove the membrane from the underside of the rack. Start a corner with a knife and use a paper towel to grip the loose corner. The membrane should peel off easily.
- If you don't see beef ribs in the meat section of your supermarket, ask the butcher, who may have a rack of frozen or fresh beef ribs that can be cut up.
- When grilling, use a drip pan under the grill grates to prevent flare-ups because beef ribs have a lot of fat that will burn quickly. Keep an eye on the ribs and move them around the grill if flare-ups occur.
- When marinating, a large zip-top plastic bag is a great alternative to a baking dish. Just be sure to place the bag on a rimmed baking sheet or in a bowl in case the bag leaks. Move the ribs around in the bag every hour or so to make sure all of them get some time in the marinade.
"The beef back ribs were delicious! The temperature gauge was fairly consistent at 250 F. It took about 2 1/2 to 3 hours to get the rib meat to 165 F. 4 pounds gave me about 10 ribs. Back ribs aren't very meaty, so you might want to plan on 1 1/2 pounds per person." —Diana Rattray
Steps to Make It
Gather the ingredients.
In a medium bowl, combine the wine, soy sauce, vegetable oil, barbecue sauce, if using, thyme, salt, pepper, and garlic. Mix well.
Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated.
Cover with plastic wrap and refrigerate for 2 to 6 hours.
Bring the ribs to room temperature before grilling.
Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250 F. When the grill is hot, remove the ribs from marinade and place on the cool side of the grill to cook indirectly. Discard the marinade. Close the lid and cook until the ribs are tender, turning every 15 minutes, about 3 hours depending on meatiness of the ribs.
You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs so they don't burn.
Once ribs reach an internal temperature of 165 F (make sure to check several ribs), remove from heat and serve.
How to Store and Freeze Beef Ribs
- Leftovers will keep well in the fridge, wrapped in foil, for up to 4 days.
- To freeze, wrap them in foil and transfer to an airtight freezer bag for up to 3 months. Let them thaw in the refrigerator overnight, then reheat them wrapped in foil in a 350 F oven until heated through.
What's the Difference Between Beef Back Ribs and Short Ribs?
- These two parts of the cow cook very differently from each other. The back ribs remain when the boneless rib-eye steaks and roasts are removed, so they will taste very much like steak. They cook similarly to a rack of pork ribs.
- The short rib is from a part of the cow's ribs called the plate, which makes up only about 13 percent of the entire rack of ribs. It does have more meat than the back ribs and is, therefore, a more expensive cut. Short ribs benefit from a cooking method that includes some kind of liquid; if you want to grill them, it is best to buy boneless.