Beef Back Ribs are a different cut from Beef Short Ribs. The Beef Back Ribs are what’s left when Rib Eye Steaks and Roasts are removed; so taste similar to a steak. They benefit from a long marinade and slow roast or barbecue. We just about always slow roast.
Beef Back Ribs
Because the marinade is discarded, we don’t count any Carbs.
Ingredients
- 4 – 5 lb. Beef Back ribs
- ½ cup dry red wine
- ¼ cup Gluten Free Soy Sauce
- 2 TBSP olive oil
- ½ tsp dried thyme
- ¼ tsp. pepper
Instructions
Mix all marinade ingredients in a small dish.
Add marinade to ribs. It’s important to place the ribs in one layer, meat side down to marinate, so use 2 large Ziplock bags and divide marinade.
- Marinate in the refrigerator for 6 – 8 hours.
Remove ribs from the fridge 1 hour prior to cooking and bring to room temperature.
- Pre Heat oven to 275
- Discard marinade and place ribs in roasting pan, single layer, meat side down.
Cover with aluminum foil or lid and cook for 3 hours. (In my oven I cook at 275 for the first 2 hours and 250 for the last; in Jen’s we cook at 275 for 3 hours). The object is not to burn or cook the ribs at too high of a temperature.
- Fall off the bone tender. Serve with Elsie’s Potatoes and salad or vegetable of choice.
