How To Prepare Beef Ribs Recipes

INSANE OVEN BEEF RIBS

Steps:

• Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
• Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
• Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

SALT AND PEPPER BEEF RIBS

Steps:

• Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
• Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
• Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
• Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
• Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
• Rest for 30 minutes before serving and indulge!

HOW TO PREPARE BEEF RIBS

Steps:

• Take off the membrane. Ribs have a thick membrane that needs to be removed before cooking - otherwise it gets tough and chewy. Slide your fingers under the membrane and work it off, or use a knife or screwdriver to help it come loose. Discard the membrane once it is removed. Be sure to get every last shred of membrane, since you don't want bits of chewy membrane on your ribs. You can ask the butcher to remove it for you.
• Decide how to season the ribs. You can use a rub and let the seasoning seep into the ribs overnight, or skip this step and mop the beef with barbecue sauce during the cooking process. Some chefs contend that brining overnight with a rub improves the flavor, while others prefer not to infuse the beef with spices and salt. Either method will result in fall-apart ribs that are tender on the inside and crispy on the outside. If you're using a rub, you need to plan ahead so you have time to let the ribs brine overnight. Just rub your dry spice mix over both sides of the racks, wrap them in plastic wrap, and refrigerate overnight. Make a homemade rub with the following ingredients: 3 Tablespoons salt 2 Tablespoons chili powder 1 1/2 teaspoons black pepper 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon garlic powder

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.