What’s The Best Way To Cook Beef Ribs? An Expert’s Guide

Beef ribs are a delicious and hearty meal that can be enjoyed year-round. But with so many different cooking methods and recipes out there, it can be hard to know which one is the best.

Should you slow bake them in the oven? Grill them over charcoal? Steam them with onions? The options are endless.

In this article, we’ll explore some of the most popular ways to cook beef ribs and help you decide which one is right for you. Whether you’re a seasoned pro or a beginner in the kitchen, we’ve got you covered.

So grab your apron and let’s get cooking!

What’s The Best Way To Cook Beef Ribs?

When it comes to cooking beef ribs, there are a few different methods that can yield delicious results. Let’s take a closer look at some of the most popular ways to cook beef ribs and what makes each one unique.

Introduction To Beef Ribs

Beef ribs are a popular cut of meat that come from the chuck, plate, rib, or brisket section of a cow. They are known for their short pieces of rib bones encased in meat and their high fat content, which makes them perfect for slow cooking methods. There are two major types of beef ribs: short ribs and back ribs. Short ribs come from the lower, ventral section of the cow and are commonly used for barbecue, kalbi, and braising. Back ribs, on the other hand, are attached to the prime rib up top and have less meat than the plate and chuck ribs. When it comes to cooking beef ribs, the location of the cut matters a lot as far as taste, texture, and best method of cooking. The chuck and plate ribs are excellent choices for barbecue as they have excellent marbling that produces an incredibly juicy, decadent, beefy bite when cooked properly. Whether you prefer short ribs or back ribs, there is no doubt that beef ribs can be tender, beefy, and delectable if cooked properly.

Slow Baking Beef Ribs In The Oven

One of the most popular ways to cook beef ribs is by slow baking them in the oven. This method involves cooking the ribs at a low temperature, typically around 275°F, for several hours until they become ultra-tender and juicy. The slow baking process allows the meat to cook evenly and thoroughly, resulting in succulent and flavorful beef ribs.

To begin, you’ll need to season the ribs with a dry rub made from simple seasonings such as chili powder, paprika, dry mustard, brown sugar, and salts. You can also add some liquid smoke and mustard to the rub for added flavor. Rub the mixture all over the ribs, making sure to get it into all the crevices.

Next, place the ribs bone side down on a sheet of foil and seal it tightly. This will help to keep the moisture in and prevent the ribs from drying out during the cooking process. Place the foil packet in the oven and let it bake for several hours until the meat is tender and falling off the bone.

Once the ribs are cooked through, you can choose to add some barbecue sauce for extra flavor. If you do decide to add sauce, be sure to apply it during the last 30 minutes of cooking so that it has time to caramelize and become sticky on top of the ribs.

Grilling Beef Ribs Over Charcoal

Grilling beef ribs over charcoal can be a great way to infuse smoky flavor into the meat while also achieving a crispy exterior. To start, it’s important to prepare the ribs properly by trimming any excess fat and scoring the top layer to allow for more surface area for the rub.

Next, mix together a dry rub of your choice and generously apply it to all sides of the ribs. It’s important to build a charcoal fire on one side of the grill, leaving the other side void for indirect cooking. Place the beef ribs on the grill, bone side down, away from the coals and cook with indirect heat at around 275°F for about 1 1/2 hours or until the internal temperature of the beef reaches 160°F.

Once the beef ribs are cooked, remove them from the grill and place them in a doubled sheet of aluminum foil with meat side facing down. Pour stock mixture over the ribs and wrap tightly in foil, trapping juice inside. Return the foil pack to the grill for another hour or until the internal temperature of beef reaches 200°F.

After removing the foil package from the grill, let the beef rest in the foil for 15 minutes before slicing each rib to the bone at scored cuts. You can reserve some au jus to drizzle over beef or to season side dishes such as mashed potatoes.

Grilling beef ribs over charcoal can be a time-consuming process, but it can also yield delicious and tender results that are sure to impress your guests. Just make sure to keep a close eye on the ribs while cooking to prevent burning and adjust cooking times as needed depending on meatiness of the ribs.

Steaming Beef Ribs With Onions

Steaming beef ribs with onions is a great way to cook them if you’re looking for a healthier option. To prepare the ribs, rinse them and trim off any visible fibrous membranes, as these will make your ribs tough. Then, add the short ribs and onions, making sure that the short ribs are evenly coated. Cover and refrigerate overnight to allow the flavors to meld together.

The next day, take the ribs out of the refrigerator and let them come to room temperature. Add oil, cornstarch, and freshly ground black pepper to the mixture and mix well. Set up your wok with a steamer rack or steamer pot over high heat. If you’re using a steamer pot, heat the water to a gentle boil. While you’re waiting for the water to boil, arrange the ribs on small heat-proof plates if you’re going to serve them dim sum style or a large plate if you’re going to serve them family style. Top off with some additional fresh ground pepper to taste.

When the steamers are sufficiently preheated, turn off the heat and carefully add the plate(s) to the steamer. Turn the heat back on, cover the beef ribs, and steam for 10 minutes. Remove from the heat and serve these steamed beef short ribs immediately!

Blanching pickling onions is a great way to add some extra flavor to your beef ribs. To do so, place the rings in a solid steam tray and add milk. Steam at 100°C for 2 minutes before straining through a sieve and discarding the milk. Heat sunflower oil in a pan until it reaches 160°C, then season rice flour with salt and dust onion rings in it. Deep fry the onion rings until just golden in color before setting aside on paper towel to drain.

Steaming beef ribs with onions is a healthy and delicious way to cook this cut of meat. The slow-cooking process allows for all of the flavors to meld together, resulting in tender and flavorful beef ribs that are sure to be a hit at any dinner table.

Other Cooking Methods For Beef Ribs

Aside from the traditional method of slow-cooking beef ribs over indirect heat, there are a few other ways to cook this flavorful cut of meat. One option is to braise the ribs in a flavorful liquid, such as beef broth or red wine, until they are tender and falling off the bone. This method is great for those who prefer a more hands-off approach to cooking, as the ribs can be left to simmer on the stove or in the oven for several hours.

Another option is to grill the beef ribs directly over open flame. This method can provide a nice charred crust on the outside of the ribs while keeping the meat juicy and flavorful on the inside. To grill beef ribs, it’s important to keep a close eye on them and turn them frequently to prevent burning. Adding a dry rub or marinade before grilling can also help enhance their flavor.

Finally, sous vide is another cooking method that can yield delicious beef ribs. Sous vide involves cooking food in a vacuum-sealed bag in a water bath at a precise temperature for an extended period of time. This method can result in perfectly cooked beef ribs that are tender and juicy throughout. It’s important to note that sous vide requires special equipment and can be more time-consuming than other methods, but the results are often worth it.

No matter which cooking method you choose, it’s important to select high-quality beef ribs and season them well with your favorite spices and seasonings. With a little patience and attention to detail, you can create mouth-watering beef ribs that are sure to impress your family and friends.

Choosing The Best Cooking Method For You

Choosing the best cooking method for your beef ribs depends on a few factors. The first thing to consider is the cut of meat you’re working with. If you have a tough cut of beef ribs, such as short ribs, you’ll want to use a low and slow cooking method to break down the connective tissue and create a tender, juicy result. On the other hand, if you have a more tender cut of beef ribs, such as back ribs, you can use a faster cooking method to maintain their tenderness.

Some popular cooking methods for beef ribs include grilling, smoking, braising, and roasting. Grilling is great for back ribs because it allows you to cook them quickly over high heat while still maintaining their tenderness. Smoking is another great option for back ribs, as it infuses them with delicious smoky flavor while also keeping them moist and tender.

For tougher cuts of beef ribs, braising or roasting is often the way to go. Braising involves cooking the meat in a liquid at a low temperature for an extended period of time, which helps to break down the connective tissue and create a tender result. Roasting involves cooking the meat in an oven at a high temperature for a shorter amount of time, which can also help to tenderize the meat.

Ultimately, the best cooking method for your beef ribs will depend on your personal preferences and the cut of meat you’re working with. Experiment with different methods to find the one that works best for you and enjoy delicious beef ribs every time.