Beef back ribs questions

9 years ago

I have never cooked these. They were on sale. They are not large racks of ribs, rather, just a few ribs in each package (I bought all they had, at $ 2 a pound, but really small packages). My mother used to make wonderful slow cooked short ribs that I loved. I don't think I have attempted to make those in 20 years: I never see them in the store. I know short ribs are not back ribs. In what way are they different?

Besides barbequed ribs, is there anything I can do with these? Lacking any other ideas, I would roast them in the slow cooker. Thanks!

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Comments (6)

angelaid
9 years ago
Beef ribs

These came out really good. Husband loved!

Rub down with your favorite rub. (I just sprinkle generously with seasoning salt, pepper, garlic powder and onion powder)

Wrap tightly in foil and refrigerate over night.

Bring to room temperature.

Preheat oven to 325 degrees. Cook for 4 hours (in the foil). Turn on broiler. Remove from foil. Drizzle ribs with olive oil (I brushed with just a little BBQ sauce) and char for about two minutes per side.

This is another favorite. I think I got this from someone here, years and years ago!

Mustard Short Ribs

4 lbs. beef short ribs
1/3 C prepared mustard
1 TB sugar
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
4 medium onions, sliced

Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper & garlic; spread over beef. Top with onions. Cover and refrigerate, turning beef occasionally, about 24 hours.

Brown ribs on the stove. Place ribs in casserole dish or Dutch oven and pour in marinade and onions. Cover and bake in 325 oven about 3-1/2 to 4 hours.
Holly- Kay
9 years ago
My mom used to make a killer Short Ribs and Lima recipe. It was delicious. I will see if I can locate the recipe tonight when I get home. I use short ribs as a base for my beef vegetable soup.
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John Liu
9 years ago
Easiest way would be marinate or rub, then roast low and slow.

Here is another way I've cooked ribs - pork back ribs, but should be great for beef back ribs too.
1. slow long braise in stock. wine, water w/ garlic, onion, salt, etc
2. chill in refrigerator overnight
3. deep fry to get the surface brown and crusty.
4. heat some sauce of your choice, commercial bbq is fine, in a saucepan, then toss the ribs in it, just briefly.

Basically the slow cooking makes the meat tender to a falling off the bone level. Chilling sets up the gelatin so that the meat doesn't actually fall apart. Deep frying gives it a textured, crusty surface. And then finish with the sauce coating.
annie1992
9 years ago
I find beef ribs to be fatty/greasy, so if I'll cook them the day before, refrigerate overnight so I can remove a lot of the grease, and then finish them for that night's meal.

I usually just use them for stock, though.

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
Beef ribs are fatty, not a lot of meat and tough, but they are very flavorful.

Like everyone has said, very low and very slow. No need to over season. Even just salt and pepper will be very good.

Like Annie said, great for beef stock also.

dcarch
linnea56 (zone 5b Chicago)
Original Author
9 years ago
Thank you all!

Beef back ribs questions

Comments (6)

angelaid

Holly- Kay

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annie1992

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Beef back ribs questions

Comments (6)

angelaid

Holly- Kay

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John Liu

annie1992

dcarch7 d c f l a s h 7 @ y a h o o . c o m

linnea56 (zone 5b Chicago)Original Author

COMPANY

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linnea56 (zone 5b Chicago)
Original Author