Marinated Beef Ribs
By Traeger Kitchen
Marinating is the key to powerfully flavorful meals, and this is a perfect recipe to get saucy on. Let the sauce forge its flavor overnight and forget the fork, this is deliciously sloppy finger food.
Prep Time
15 Min
Cook Time
5 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Rack | (2-1/2 lb each) center-cut beef back ribs |
| As Needed | Traeger Prime Rib Rub |
Marinade
| 1 Cup | red wine |
| 1/4 Cup | Olive oil |
| 2 Tablespoon | Worcestershire sauce |
| 1 Tablespoon | Dijon mustard |
| 1 1/2 Teaspoon | Salt |
| 1 Teaspoon | coarsely ground black pepper |
| 3 Clove | garlic, minced |
| 1 Small | onion, diced |
| 1 | bay leaf, coarsely crumbled |
Steps
1
If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2
Put the ribs in a nonreactive pan large enough to hold them. You can also use a large resealable plastic bag.
3
Make the marinade: Combine the wine, olive oil, Worcestershire sauce, mustard, salt and pepper in a bowl and whisk to combine. Stir in the garlic, onion and bay leaf. Pour the marinade over the meat, turning the racks to coat.
4
Cover and refrigerate for several hours or up to overnight. Turn the racks several times so the meat is evenly marinated.
5
Remove the ribs from the marinade and knock off any solids. Season on both sides with Traeger Prime Rib Rub.
6
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
7
Arrange the ribs on the grill grate, bone side down. Roast for 5 hours, or until tender and internal temperature reaches 203°F. Serve immediately. Enjoy!
250 ˚F / 121 ˚C
203 ˚F / 95 ˚C
05:00
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