Beef Ribs

[oldbay]

Where can I find a place that sells quality beef ribs? I'm not meaning fatty short ribs, but ribs from the standing rib roast when it's cut for rib eye steaks. Years ago, I worked at this wonderful restaurant that served long beef ribs. I've been on a mission since. And I can find the rib eye steaks sold uncut for $100.00. So where are the ribs? I've actually never seen these ribs anywhere except for the restaurant I worked at when I was just 16.

[Mama Mangia]

Old Bay - are you looking for the long back ribs?? (beef long ribs) or the flanken-style beef short ribs that are about 7 - 8 inches long? The full back ribs are the long ones.

[oldbay]

Mama!
The ribs were about 6 to 7 inches long. I'm thinking that they came from the rib eye steaks but how come I never see these ribs at any store?

[Mama Mangia]

Old Bay - I think you have to ask the butcher for them. They are not easy to find either. I don't know why. You can order them on line from different places - but I am not one who would do that with food of any kind - especially meat.
Rib eye steaks come from the rib cut (of course) from the same muscle that gives us those exquisite top loin and top sirloin cuts so you are right thinking that they come from that cut of the beef.
I know that the back ribs are not very meaty - but still they are good. But I think a good butcher can get them for you. They are sold in slabs just like any other rib.

[oldbay]

These were meaty and I think the serving at the restaurant was 3 ribs and a side. It was a nice restaurant so it was an ample portion. These must be coveted and only sold to restaurants then. I do know of a local butcher, so the next time I pass by I'll ask about them. They're really a nice rib, not fatty, tasty, and meaty.

[yoyo1198]

Originally Posted by oldbay

Where can I find a place that sells quality beef ribs? I'm not meaning fatty short ribs, but ribs from the standing rib roast when it's cut for rib eye steaks. Years ago, I worked at this wonderful restaurant that served long beef ribs. I've been on a mission since. And I can find the rib eye steaks sold uncut for $100.00. So where are the ribs? I've actually never seen these ribs anywhere except for the restaurant I worked at when I was just 16.

Believe it or not, but one of our local Super WalMarts sells slabbed beef ribs. And they actually look to be of good quality. I've wanted to purchase some but haven't for lack of a recipe that wouldn't be too much of a hassle. Anyone have a decent recipe or know where to find one? I'm thinking it would take a bit of time for them to get really tender, huh?

[Mama Mangia]

would this help you?

BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE

Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.


Marinade and ribs

1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
16 beef short ribs or 8 whole beef ribs

Sauce

1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs

Other: Charcoal chimney
45 charcoal briquettes


For marinade and ribs:

Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.

For sauce:

Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.

Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.

Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.

Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.

After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.

Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

Makes 6 servings.



BBQ Short Ribs

4 lb Beef short ribs
1 t Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup -OR- Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper

Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender.

Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.




Sticky Beef Ribs


* For basting sauce:
* 1 cup tomato sauce
* 1 cup barbecue sauce ( your favorite brand)
* 1/4 cup cola
* 2 tablespoons honey
* 2 tablespoons brown sugar
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon white pepper
* 1/4 teaspoon hot sauce
* 1 clove garlic, minced
* Rib rub:
* 1/3 cup brown sugar
* 1/2 tablespoon salt
* 1/2 tablespoon paprika
* 1/2 tablespoon white pepper
* 1 teapoon Spike seasoning
* 2 pounds beef ribs


To prepare sauce: combine all sauce ingredients in a saucepan. Let mixture come to a boil and then reduce and allow to simmer for 5 minutes. If sauce is too thick, add 2-3 tablespoons water. Remove sauce from heat and set aside.

To prepare ribs: take thawed ribs out of packaging and place in large pot with water.

Par-boil the ribs for 5 minutes and remove them onto a baking sheet. You might need to do the ribs in batches since they can be so large. After ribs are par-boiled, apply rib rub to each side of ribs.

Preheat grill. Place beef ribs on grill and cook over medium-low heat. Turn and baste ribs every 15 minutes, until finished cooking, about an 1 1/2 hours. Remove from heat and serve immediately.

[yoyo1198]

Yup, absolutely major help. Thank you, Mama. These will give me some idea of where to start anyway. I usually look recipes over and start and then end up tweaking a bit here and there. Looks like pork ribs could be done this way too. Hey, I'm open for more if anyone else wants to contribute to the 'file'.

[Mama Mangia]

You're very welcomed! That is the best part of cooking - you can do it your way! enjoy!

[chubbyalaskagriz]

In resorts and country clubs we always served prime rib carved to order on the Sunday and Holiday Brunch Buffets. We would use what is called a "109" ribeye to roast our prime ribs- this is simply a bone-on ribeye, with a fat-cap included. It's usually slightly less expensive per pound and the advantage was you got these luscious long, 7" to 8" meaty beef ribs when all is said and done. We would freeze these rack of ribs until we had MANY, then we'd thaw and cook them with bbq sauce, teriyaki or beef gravy and serve them on the buffet or sometimes we'd cut them into tiny pieces and offer them in the bar during "happy hour" as a munchy to make the drinkers thirsty so they'd buy more booze!