beef back ribs

These Sous Vide Beef Ribs require just two ingredients and they turn out tender, juicy and fall-off-the-bone delicious every time!

Sous Vide Beef Ribs

beef back ribs (not short ribs)

Heat a sous vide water bath to 135F degrees.

Use a knife to remove any membrane (or silver skin) from the back of the ribs.

Rub the seasoning generously over the ribs on both sides.

Place in a vacuum seal bag or a heavy duty ziplock bag.

Use a vacuum sealer or the water displacement method (see above) to remove the air from the bag.

Cook for 24-36 hours (the longer you cook, the more tender they will be).

Remove from the water bath and take the ribs out of the bag.

Pat the ribs dry with some paper towels.

Grill on high heat or broil in the oven to crisp the outside of the ribs. (I recommend grilling for the best flavor).

Slice between the bones and serve.

Barbecue beef back ribs prepared with a dry brine and coffee dry rub for maximum flavor. Tender, juicy, and delicious. Exactly how any BBQ rib plate should be!

Smoked Beef Back Ribs

apple cider vinegar

salt

tbsp brown sugar

coffee

cinnamon

tsp black peppercorns

Remove membrane from the ribs by using a blunt knife and dry paper towel. Use meat scissors or a sharp knife to remove any excess fat.

Apply salt to ribs. Leave to dry brine in the refrigerator for 2-3 hours.

Fire up your smoker to 275°F (135°C). If you are using a charcoal grill, set it up for 2-zone cooking.

Combine dry rub ingredients in a small bowl. Apply liberally to beef rib rack, covering both sides.

Transfer rib rack to the smoker or grill grates. Shut the chamber door or lid and smoke for 6 hours, or until the meat internal temperature reaches 203°F. Spray with apple cider vinegar every 1-2 hours.

Remove beef ribs from the smoker. Tent in aluminum foil and leave to rest for 15-20 minutes.

Slice into single or double rib sections. Serve and enjoy.

If you are the one who reaches for the bones when eating a prime rib of beef, these sous vide beef ribs are for you. Rich, succulent, tender meat with incredible flavor. They take little effort to make and a long time to cook.

Sous Vide Beef Ribs (Mouthwatering!)

beef

Montreal Steak Seasoning, Note 1

beef juices ((accumulated in bag after sous vide))

Dijon mustard

maple syrup (or brown sugar) (use less if you like less sweet)

balsamic vinegar,

cornstarch

PREPARE SOUS VIDE WATER BATH: Fill water in a large pot or container about 3/4 to the top. I use hot water from the tap to shorten the heating time. Set the temperature on the immersion circulator to 155F/68.3C and heat water to that temperature. Note 2 for other sous vide times and temperatures.

PREPARE BACK RIBS:  If using a rack of beef ribs, remove connective tissue (white membrane) from back of the ribs (Note 3). Sprinkle seasoning on all sides of beef ribs. If using rack of ribs, cut into 2-3 sections so it fits a bag.  Seal ribs in bag using vacuum seal method or water displacement method, (Note 4)

COOK BEEF RIBS SOUS VIDE: When water reaches correct temperature, submerge bag with the ribs into the sous vide bath. Cover and cook for 18-24 hours to a maximum of 36 hours.

MAKE GLAZE:  Remove ribs from water bath. Pour 1/2 cup/118 ml of beef juices from the bag into a small saucepan through a sieve (to strain the juices). Place in fridge or freezer for 30 minutes until fat starts to congeal. Spoon fat off top and discard. Add Dijon, maple syrup, balsamic vinegar (if using) and cornstarch. Stir to combine well. Bring sauce to a boil on high heat on stove, lower to medium heat and simmer for 5 minutes until thickened. It will coat the back of a spoon when it&#39;s ready. Taste and adjust seasonings.  Note 5 for Shortcut.

FINISH RIBS (3 alternatives):  To Grill:  (my preferred method) Clean and oil grill. Heat grill to high. Brush glaze on both sides of ribs. I spray them with cooking oil to prevent sticking. Grill for 2-3 minutes per side, until starting to char, adding more glaze as you turn them.  To Broil:  Line a pan with aluminum foil. Brush glaze on both sides of ribs. Heat broiler and place oven grill 6 inches from the top of the oven/broiler. Place ribs (meaty side up). Broil for 2-3 minutes until browned. I don&#39;t bother broiling the bone side but it&#39;s up to you.  Spread any remaining glaze on top of beef ribs.  Cut into serving pieces and serve.To Bake: Heat oven to 500F/260C. Brush glaze on both sides of ribs. Place on baking sheet lined with foil and bake for 6-10 minutes until browned.

These slow cooker beef back ribs are cooked in a delicious red wine sauce with just a hint of spice from chipotle peppers.

Slow Cooker Beef Back Ribs

beef back ribs, bone

vegetable oil

onion,

carrot,

celery ribs,

garlic cloves, (peeled and minced or pressed through a garlic press)

dry red wine

chicken broth

water

chipotle peppers in adobo sauce

thyme

Remove the membrane from the back of the ribs and discard.

Cut the rib rack into individual ribs, season with salt and pepper, then set aside.

Heat the oil in a cast iron pan until shimmering.

Sear the ribs on all sides until lightly browned, then transfer to the slow cooker.

Add onion, carrot and celery to the pan you seared the meat in and cook for 8 to 10 minutes, until starting to brown.* Be careful not to burn the browned bits from the ribs that are in the pan. Turn the heat down if you need to.

Add the garlic and cook until fragrant.

Transfer the vegetables to the slow cooker, then pour in the wine, the hot  chicken broth and the hot water.

Add the chipotle peppers and the thyme, then put on the lid and cook on low for 6 hours.

Turn the slow cooker off and let cool for a few minutes. Ladle the liquid into a fat separator.**

Let the liquid sit for a few minutes until separated. Drain the bottom layer into a large pan and discard the top (fat) layer.

Cook the sauce uncovered on medium-high heat until reduced to a syrupy consistency (about 30 min.).

Transfer the meat out of the slow cooker and pull it off the bones. Discard the bones and the vegetables. Shred the meat. (You can use two forks for that but I find it easiest to use my fingers.) Discard any pieces of fat and membrane.

Be sure to remove all bone fragments that might be hidden in the meat, then add the meat to the sauce.

Stir sour cream into the sauce, then serve over egg noodles.

Easy oven baked beef back rib recipe has just a few ingredients. It cooks low and slow to bake into tender, juicy meat. Let’s whip this up! | sipbitego.com

Baked Beef Back Ribs Recipe | Sip Bite Go

lb beef back ribs (pat dry with paper towels)

olive oil

tbsp bbq rub (or any beef seasoning you’d like)

bbq sauce

Preheat oven

Season beef back ribs

Season beef back ribs all over, first by massaging in olive oil. Then sprinkle with the BBQ rub seasonings and massage them in, too.

Bake beef back ribs in the oven

Bake beef back ribs in the oven at a temperature of 275 degrees F uncovered, meat side down (bone side up) for 3 to 3.5 hours a thermometer measures an internal temperature of 202 - 210 degrees F.

Remove from oven

Remove beef back ribs from the oven, but leave the oven on. (They’re probably fall off the bone and tender at this point. You can probably eat them now if they’re done, but take the recipe a step further with more flavor by continuing.)

Arrange on new sheet tray

Remove baked beef back ribs from the tray for a moment, and discard foil with beef juice on it. Put a new piece of foil in the rimmed baking sheet and transfer the beef ribs back on it, this time with meat side up. (In the sip bite go video you’ll see the meat shrank up so it wasn’t easy to tell which side was the meat side!)

Brush with bbq sauce

Brush meaty parts with bbq sauce and bake for 15 more minutes.

Rest

https://www.youtube.com/watch?v=CFq4VpkPxDs

Bake beef ribs in the oven with this recipe:  https://sipbitego.com/beef-back-ribs-recipe-in-oven 

They turn out tender and fall off the bone delicious.

HOW TO OVEN BAKE BEEF RIBS

Prep and season beef back ribs with dry rub. 
Bake beef ribs for about 3 hours at 275 degrees F, until tender. 
Brush beef ribs with BBQ sauce and finish baking 15 minutes more.
Rest and enjoy.

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How To Bake Beef Back Ribs

We explain the difference between beef back ribs and short ribs before we get to this simple yet amazing Grilled Beef Back Ribs recipe.

Grilled Beef Back Ribs

slabs Beef back ribs

tbsp Salt, pepper, and garlic (SPG seasoning) (Divided)

Red wine (Substitute beef broth)

Remove any excess globs of fat from the beef back ribs

Skin the membrane from the bone side of the beef ribs

Season the bone side of the ribs and then the meat side with the SPG seasoning

Prepare the grill/smoker/kamado for two zone or indirect grilling with a target temp inside the grill is 225F

Place the ribs in the grill opposite the hot coals and drop a chunk of oak on the fire

Close the lid and smoke until the beef back ribs hit between 150F-170F

Remove the slabs from the cooker and lay on a large sheet of foil bone side up and drizzle the red wine or beef broth over the ribs

Fold up the foil, completely enveloping the ribs and place back on the grill for 45-75 minutes or until the ribs hit 185F-205F

Remove the ribs from the foil and place back on the grill for 20-30 minutes to firm up the bark

Remove from the heat, allow to rest for 5-10 minutes and serve

Sticky Asian Ribs with beef back ribs are delicious beef ribs cooked with a sweet and savory sticky sauce with an Asian twist. These ribs are braised on the stovetop for a long time, resulting in tender meat easily falling off the bone. 

Sticky Asian Ribs 

garlic,

shallot,

cilantro stems, finely chopped

Sriracha sauce. Use more or less as preferred.

hoisin sauce

oyster sauce

rice vinegar

honey

Remove the membrane

. The first step is removing the silver skin on the back of the ribs. They are thin, paper-like sheets of membrane. Use a paper towel for a better grip. Cut the rack of ribs into individual ribs for easier cooking. I cut mine into smaller pieces to fit into my Dutch oven and have more pieces to share.

Sautéed the aromatics

Heat a Dutch oven or large soup pot over medium-high heat, and add oil. Once hot enough, add chopped garlic, shallot, and cilantro stems. sautéed until lightly browned. 

Browned the beef ribs

 Add the beef ribs and let it sautéed for 3-4 minutes. Make sure the meaty side gets nice and browned for the extra depth of flavors. Flip the pieces so each side is lightly browned. 

Braised the ribs in broth

 Add the broth to the pan, stir, and mix well. The large meat pieces could be hard to move around the liquid. Use a tong to stir, move, and mix well with the broth. Cover the pot, lower the heat to medium, and let it cook for 15-20 minutes to soften the meat.

Seasoned the meat with sauces

 Move the meat pieces to the sides of the pot, add all the sauces to the center part with the liquid, and stir with a wooden spoon to mix the sauces well. Then, mix it all in a pot, cover the lid, and cook for 30 minutes. 

Braised and reduced

. Check the pot a few times to stir and flip the ribs around and to also see where the liquid is. Remove the lid for the rest of the cooking time and cook for 10-15 minutes more. We want to reduce the liquid to a thick, brown, sticky sauce. 

The sticky sauce. 

Once the sauce thickens, move the beef ribs around in the pot to make sure each side of the ribs gets a thorough coating of the beautiful brown sticky sauce. Turn the heat off and allow the ribs to cool. Serve on a large serving platter with your favorite sides. Have lots of damp paper towels ready for your fingers! Enjoy!

These ribs are so delicious….sweet, yet tangy spice at the end.  We ate  the whole plate!  Great as dinner!!! Would also be a great for a bbq.

Made this for dinner and it was a hit! It turned out perfect and my family loves it.

I normally don’t like ribs but this recipe is amazing. The meat is tender and not dry at all. Would make them again.

Top 8 beef back ribs recipes from across the web

The most viewed beef back ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Beef Ribs

Smoked Beef Back Ribs

Sous Vide Beef Ribs (Mouthwatering!...

Slow Cooker Beef Back Ribs

Baked Beef Back Ribs Recipe | Sip B...

Grilled Beef Back Ribs

Sticky Asian Ribs

Sticky Asian Ribs

Top 8 beef back ribs recipes from across the web

The most viewed beef back ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Beef Ribs

Smoked Beef Back Ribs

Sous Vide Beef Ribs (Mouthwatering!...

Slow Cooker Beef Back Ribs

Baked Beef Back Ribs Recipe | Sip B...

Grilled Beef Back Ribs

Sticky Asian Ribs

Sticky Asian Ribs

The most viewed beef back ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine