Aisle7 Demo Web

Food Guide

Beef Ribs

Also indexed as:Back Ribs, Short Ribs

Buying 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.

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.

Preparation, Uses, & 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.

Storing

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 six to twelve 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.

Nutrition Highlights

Beef ribs, whole (fat trimmed to 1/4 inches [0.6cm]) broiled, 3 oz. (85g)

Calories: 291
Protein: 19g
Carbohydrate: 0g
Total Fat: 23g
Fiber: 0g

*Excellent Source of: Selenium (18.19mcg), Vitamin B12 (2.44mcg), and Zinc (4.44mg)

*Good Source of: Iron (1.84mg), Phosphorus (150.45mg), Niacin (2.76mg), and Vitamin B6 (0.23mg)