By Traeger Kitchen
Marinating is the key to powerfully flavorful meals, and this is a perfect recipe to get saucy on. Let the sauce forge its flavor overnight and forget the fork, this is deliciously sloppy finger food.
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|4 Rack||(2-1/2 lb each) center-cut beef back ribs|
|As Needed||Traeger Prime Rib Rub|
|1 Cup||red wine|
|1/4 Cup||Olive oil|
|2 Tablespoon||Worcestershire sauce|
|1 Tablespoon||Dijon mustard|
|1 1/2 Teaspoon||Salt|
|1 Teaspoon||coarsely ground black pepper|
|3 Clove||garlic, minced|
|1 Small||onion, diced|
|1||bay leaf, coarsely crumbled|
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.
4 Rack (2-1/2 lb each) center-cut beef back ribs
Put the ribs in a nonreactive pan large enough to hold them. You can also use a large resealable plastic bag.
Make the marinade: Combine the wine, olive oil, Worcestershire sauce, mustard, salt and pepper in a bowl and whisk to combine. Stir in the garlic, onion and bay leaf. Pour the marinade over the meat, turning the racks to coat.
1 Cup red wine
1/4 Cup Olive oil
2 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 1/2 Teaspoon Salt
1 Teaspoon coarsely ground black pepper
3 Clove garlic, minced
1 Small onion, diced
1 bay leaf, coarsely crumbled
Cover and refrigerate for several hours or up to overnight. Turn the racks several times so the meat is evenly marinated.
Remove the ribs from the marinade and knock off any solids. Season on both sides with Traeger Prime Rib Rub.
As Needed Traeger Prime Rib Rub
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Arrange the ribs on the grill grate, bone side down. Roast for 5 hours, or until tender and internal temperature reaches 203°F. Serve immediately. Enjoy!
250 ˚F / 121 ˚C
203 ˚F / 95 ˚C