looking for: recipe for bbq beef ribs

23 years ago

I bought these ribs thinking they were pork, but they were not. They are BEEF back ribs, not short ribs. Anyone, have you barbequed these? I need a recipe & time. I have a gas grill. Thanks, Audrey

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Comments (6)

wheely_boy zala
23 years ago
Might be too late but check out Bon Apetite's latest BBQ edition. I saw a recipe in there.
audrey_mi
Original Author
23 years ago
Thank you Wheely_Boy, but I could not find the Bon Apetite's web site for their BBQ edition. Appreciate your lead. Actually, I finally BBQ'd them according to my pork recipe. On indirect heat for 1 - 2 hrs and used my favorite bbq sauce. They were rare but great. I may never go back to Pork again! Thanks again, Audrey
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That Weber method is basically a braise, no? I, too, prefer pork ribs over beef ribs except for short ribs. I fondly remember the days when I would get a full prime rib, bone on, fat cap on. We'd layer the bottom of an apple crate with salt, place the roast on that and totally cover the roast with more salt. Then into the oven overnight at 200* (as low as it would go). The next morning we would knock the salt cap apart and cool the very rare roast. That evening the friends would gather and I'd carve it up, to order so to speak, and each guest would quickly toss theirs onto the grill to warm it. Those bones were good. Now that my mortgage is done, maybe I can try that once again. I have an oven that will set lower too...that would be ideal.
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This is Ina Garten's method (The Barefoot Contessa) and if I could get it right, anybody can. FILET OF BEEF Serves 8 to 10 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter, room temperature 1 tablespoon salt 1 tablespoon coarsely ground pepper 1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare. 2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce. Gorgonzola Sauce Copyright, 2001, Barefoot Contessa Parties!, All rights reserved Prep Time: 10 minutes Cook Time: 50 minutes Yield: 3 cups 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce") 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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Been wondering where I got the idea that the short rib was somehow part of the prime rib, and found my answer when speaking to the butcher the other day. I was ordering short ribs for a dinner party I am having on Saturday, and he said he'd take them from the rib instead of the chuck. Hmmm, so I asked him to explain. He said that the prime rib bone extends another 12 inches beyond what we normally see when getting a bone-in roast. At the end of that is where the short ribs are located, and are a little less fatty than thse from the chuck. So, thankfully, I cleared up why I connected prime rib to short ribs. Whew, that feels better now. Sue
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kita
23 years ago
Try browning them in a little oil on top of the stove - just to sear, then add a can of chicken stock, a cup of red wine, couple tablespoons of horseradish & put the pot with th lid on the grill for about 2 hrs - low heat to braise.
Will melt in your mouth......
Works for the short ribs too
jasavak
23 years ago
I cook them all the time on my smoker. Rub onion powder, pepper, and paprika on them. 250 degrees for 4 hours.
audrey_mi
Original Author
23 years ago
Thank you everyone.Along with all of your helpful hints, which I appreciate. This is what I finally did. I cut off the extra fat & skin. Heated my gas grill on high. (while I am into rubs, I haven't used one yet) I did not cut them into individual pieces, but half & half of the whole slab. Then I bbq'd them on indirect heat for an hour to 2 hrs. Turning occasionally. The last 1/2 hr, I brushed them with sauce (turning 1/2 way) Yum!! What do you think? Audrey
sscutchen
23 years ago
Audry,

With the exception of some dry seasoning up front, your method sounds great. I use garlic powder, Lowery's seasoned salt, pepper and cayenne...

Here's one additional thing to try: After cooking on the grill to the point where the outside is as carmelized as you want, finish the ribs off in the oven. We line a roasting pan with Reynolds Wrap Release foil (to ease cleanup), put the ribs in and add BBQ sauce. (We don't use BBQ sauce while the ribs are on the grill.) Cover the roaster and roast at 350 degF until the ribs are fully cooked. You'll get really tender ribs with that crunchy outsides from the grill, but fully cooked and tender enough to fall off the bone.

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looking for: recipe for bbq beef ribs

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wheely_boy zala

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looking for: recipe for bbq beef ribs

Comments (6)

wheely_boy zala

audrey_miOriginal Author

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kita

jasavak

audrey_miOriginal Author

sscutchen

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audrey_mi
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