Beef back ribs are BIG – and they make a big impression for Father’s Day!
They come from a premium cut – PRIME RIB, but if you cook them like a Prime Rib Roast, you’ll likely be a bit disappointed. So, just how do you cook up these impressive big bones? We did some digging to get you the best option!
I know from experience — if you cook Beef Back Ribs slow roasted in dry heat either in the oven or on the grill — covered or uncovered, they became almost dehydrated — instead of delicious! I turned to my colleagues at the newly opened Canadian Beef Centre of Excellence for help.
BUTCHERY EXPERT ABE:
“Beef Rib Bones or Beef Back Ribs are found on the Prime Rib. These are sometimes hard to find in grocery stores but do tend to be a bit more available in summer — ask for them at your meat counter or butcher if you’re having trouble finding them.”
Here’s a short video from The Centre of Excellence on how Beef Back Ribs are ‘made’ and what you should look for when you buy them.
IN THE TEST KITCHEN WITH JOYCE:
“I tried out the ribs 3 ways – and hands down,
the Grilling + Braising method combined
(as Chef Marty recommended) was the best.”
- Top Left-Chef Marty’s Way: Grilling + Braising Method (Recommended): Rib is seasoned, grilled and slow oven-braised in foil pouch with a bit of liquid (bbq sauce and water)
- Lower Left: Slow Roasted Covered Method (2nd best): Rib is seasoned, grilled and slow oven-roasted in foil pouch – no liquid.
- Right: Slow Roast Dry Heat Method (least preferred): Rib is seasoned and slow oven-roasted UNCOVERED.
Our friends at EatInEatOut™ worked on a couple of great sauces for us, cooking ribs up using the Slow Roast Dry Heat Method, take a look…