Steps

• Step 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.

  Ingredients

  • 4 Rack (2-1/2 lb each) center-cut beef back ribs

• Step 2

  Put the ribs in a nonreactive pan large enough to hold them. You can also use a large resealable plastic bag.

• Step 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.

  Ingredients

  • 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

• Step 4

  Cover and refrigerate for several hours or up to overnight. Turn the racks several times so the meat is evenly marinated.

• Step 5

  Remove the ribs from the marinade and knock off any solids. Season on both sides with Traeger Prime Rib Rub.

  Ingredients

  • As Needed Traeger Prime Rib Rub

• Step 6

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• Step 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!

  05:00

  250 ˚F / 121 ˚C

  203 ˚F / 95 ˚C