Étapes

• 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.

  Ingrédients

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

• Step 2

  Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).

• Step 3

  For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.

  Ingrédients

  • 1 Cup red wine

  • 1 Cup huile d’olive

  • 1 Tablespoon sauce Worcestershire

  • 1 Tablespoon moutarde de Dijon

  • 1 1/2 Teaspoon Sel

  • 1 Teaspoon poivre noir concassé

  • 3 Clove ail, haché

  • 1 Small Oignon, coupé en dés

  • 1  bay leaf, coarsely crumbled

• Step 4

  Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.

• Step 5

  Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.

• Step 6

  Season both sides of ribs with Traeger Prime Rib Rub.

  Ingrédients

  • As Needed Traeger Prime Rib Rub

• Step 7

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

  250 ˚F / 121 ˚C

• Step 8

  Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!

  02:00

  250 ˚F / 121 ˚C