Unlock the full flavor and tenderness of grass finished, dry aged beef ribs with these preparation and cooking tips.
PREPARATION:
Thawing and Tempering
- Thaw Properly: Always thaw beef ribs in the refrigerator, never in the microwave, to preserve texture and flavor. Allow 2–3 days for large cuts. For quicker thawing, submerge the sealed meat in cool water, changing the water every 30 minutes.
- Bring to Room Temperature: After thawing, let the ribs sit at room temperature before cooking. This ensures even cooking and juicier results
- Pat Dry: Dry-aged beef has less moisture, but patting the ribs dry before seasoning helps achieve a better sear.
Seasoning: Let the Beef Shine
- Minimal Seasoning: Grass finished, dry aged beef has a rich, deep flavor, and the ribs exemplify that. I find that a bit of rosemary and thyme are great compliments to the rich grassfed flavor; and of course salt and pepper.
- Salt Timing: Salt just before cooking, or up to 45 minutes ahead to allow the salt to penetrate and enhance the crust.
COOKING TECHNIQUES
1. Adjust for Leaner and tougher cuts:
Muscles that get continual use are typically very tough. As such, they require a long time to break down the muscle fibers.
2. Low and Slow for Ribs:
For tender, juicy ribs, use slow roasting or braising with a bit of liquid (broth, wine, or apple cider vinegar) to break down connective tissue and keep the meat moist.
3. Let them rest:
Let the ribs rest after cooking for at least 10 minutes after cooking to allow juices to redistribute.
METHODS OF COOKING RIBS
There are several tried-and-true ways to cook beef ribs, each offering unique flavors and textures. Here’s a breakdown of the most popular methods:
1. Oven-Baked Ribs
Oven baking is a convenient and reliable way to achieve tender, juicy ribs. The secret is to cook them low and slow—usually at 275°F to 300°F for several hours. After baking, you can finish the ribs under the broiler for a caramelized crust or brush them with sauce and bake a bit longer for extra flavor.
2. Grilled Ribs
Grilling ribs over indirect heat gives them a smoky, charred flavor. Start by cooking the ribs over low, indirect heat to tenderize, then move them over direct heat to crisp up the exterior and caramelize any sauce or marinade.
3. Smoked Ribs
Smoking is the gold standard for BBQ lovers. Using wood chips or chunks, smoke the ribs at a low temperature (225°F–250°F) for several hours. This method infuses the meat with deep, smoky flavor and creates a beautiful bark on the outside.
4. Slow Cooker Ribs
For a hands-off approach, use a slow cooker. Place marinated ribs in the cooker with a bit of liquid (like broth or BBQ sauce) and cook on low for 6–8 hours. Finish under the broiler or on the grill for a crispy exterior.
5. Instant Pot or Pressure Cooker Ribs
Short on time? The Instant Pot can deliver tender ribs in under an hour. After pressure cooking, finish the ribs under the broiler or on the grill to add texture and flavor.
6. And don’t forget about sous vide!
Sous vide is a fantastic, foolproof way to get incredibly tender, juicy ribs every time. With this method, you simply season your ribs, seal them in a bag, and let them cook in a water bath at a precise temperature for several hours—often anywhere from 9 to 24 hours, depending on your preference. Afterward, you can finish them under the broiler or on the grill for that perfect caramelized crust. It’s a set-it-and-forget-it approach that takes all the guesswork out of rib cooking and delivers amazing results.