Beef back ribs?

S

sarah-in-charleston

Well-known member
I got some on sale. What is your favorite way to prepare them? I was thinking a marinade/baste containing soy, lemon juice, olive oil, worcestershire etc.

Thanks for your help.

 
Here's the one I always use. Very easy, but marinte overnight. I posted at Gail's.

marg/cdn: REC. Grilled Short Ribs of Beef... the easy way
Posted: May 15, 2003 12:54 PM

I like this recipe because it does not involve pan searing ahead of time yet the beef is jammed with flavour. The marinade is about a 3 minute preparation and that is really all that consumes time.

I follow the recipe with 2 changes: I marinate in the frig 24 hours, turning once. ANd when I grill, I just do a quick sear on the BBQ, about 20 minutes total, right on the grill, being careful not to flame. By the time these have marinated and cooked in the oven, they are extremely tender and really need only a brief sear to finish them off. I find that any more than that, dries them out.

I love the larger ribs. Grilled short Ribs of Beef 4 portions The Silver Palate Goodtimes Cookbook ...Rosso & Lukins = c. olive oil = c. red wine vinegar 5 large cloves garlic = chopped fresh Italian parsley = c. chopped fresh basil leaves or 2 T. dried 2 T. dried oregano 2 t. coarsely ground black pepper 1 t. salt 4 lb. beef short ribs (about 8 pieces), 2 = - 3" wide and 1 = " thick 1. Combine all ingredients for marinade and pour over ribs in a deep casserole. Refrigerate covered about 6 hours, turning ribs frequently. 2. Bake in preheated oven in the marinade, uncovered, for 1 hour. Let stand until cool enough to handle. 3. Prepare hot coals for grilling. 4. Thread 2 rib pieces on each of 4 thin metal skewers, and grill 4" above coals for 45 minutes, basting with the marinade and turning frequently. The meat should be tender. If necessary, grill a bit longer.

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thanks guys, but what I worry about is..

Nan - the marinade sounds very tasty.
But my fear is that these suckers are so thin - like long baby back ribs - that I will over cook them. I guess I will have to invite my very best guinea pig friends who are friends enough to say - yuck, don't do it like that again.
Marg CDN - for some reason I can not go to any Epi link - "thread not found" is what I get evry time.
Thank you both for your help,

 
Marg, can you edit your recipe. The format came over weird from Gail's with = instead of c measures

 
REC: Grilled Short Ribs of Beef

Grilled short Ribs of Beef 4 portions

The Silver Palate Goodtimes Cookbook...Rosso & Lukins


½ c. olive oil
½ c. red wine vinegar
5 large cloves garlic
½ chopped fresh Italian parsley
½ c. chopped fresh basil leaver or 2 T. dried
2 T. dried oregano
2 t. coarsely ground black pepper
1 t. salt
4 lb. beef short ribs (about 8 pieces), 2 ½ - 3" wide and 1 ½ “ thick

1. Combine all ingredients for marinade and pour over ribs in a deep casserole. Refrigerate covered about 6 hours, turning ribs frequently. (I marinate overnight)

2. Bake in preheated oven in the marinade, uncovered, for 1 hour. Let stand until cool enough to handle.

3. Prepare hot coals for grilling.

4. Thread 2 rib pieces on each of 4 thin metal skewers, and grill 4" above coals for 45 minutes, (I do only 20) basting with the marinade and turning frequently. The meat should be tender. If necessary, grill a bit longer.

 
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