Also indexed as: Back Ribs, Short Ribs
Preparation, uses, and tips
Barbecue by the grill method
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and
refrigerate overnight. Prepare a low-heat barbecue (250°F and 130°C), place beef
ribs on greased rack, and close the lid. Grill ribs until they are fork-tender, 2 1/2 to 3
hours. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce,
turning several times.
Barbecue by the grill method
Heat oven to 350°F (180°C), place beef ribs in a shallow baking pan, and bake
beef ribs until they are tender, about 30 minutes. Remove from oven, drain, and place on a
heated barbecue directly over the heat source. Cook 15 minutes, basting with barbecue sauce
and turning frequently.
Barbecue by the braise/broil method
Place beef ribs in heavy pot on the stove, cover with water (add spices if desired), and simmer until tender, about 2
hours. Drain and place ribs on a broiler pan. Broil for 10 to 15 minutes, basting with
barbecue sauce and turning often.
Braise
To braise, heat a skillet and brown ribs on both sides over medium-high heat. Add cooking
liquid and onions or spices if desired. Cook
over low heat until the meat is fork-tender, about 2 hours. Save the stock to use for soup or
broth.
Buying and storing tips
Look for beef ribs with a clear red color. Beef is normally a purplish-red color, but when
exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the
exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed
beef ribs also show this purplish color.
Packaged beef ribs should be cold and the package should show no punctures or tears;
vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check
the “sell-by” date and buy on or before that date.
Leave beef ribs in their original packaging and place them in the coldest part of the
refrigerator, where they will keep three to four days. To freeze, wrap in heavy-duty aluminum
foil, freezer paper, or freezer bags. Beef ribs will keep 6 to 12 months in the freezer.
Defrost in the refrigerator, allowing 12 to 24 hours depending on number of ribs. Cook as soon
as possible after defrosting.
Varieties
Beef short ribs, cut from the flank, are tough and fatty but meaty.
Beef back ribs come from the prime rib and usually consist of seven ribs with the meat
attached. They are more tender but less meaty than short ribs.
Nutrition Highlights
Beef ribs, whole (fat trimmed to 1/4”
[0.6cm]) broiled, 3 oz. (85.5g)
Calories: 306.1
Protein: 18.6g
Carbohydrate: 0.0g
Total Fat: 25.1g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.