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Marinated Beef Ribs

Marinated Beef Ribs

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.

Prep Time

15 Min

Cook Time

5 Hr

Pellets

Mesquite

Ingredients

This recipe serves:

8

Units of Measurement:
main
4 Rack (2-1/2 lb each) center-cut beef back ribs
As Needed Traeger Prime Rib Rub
Marinade
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

Steps

  • 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.

  • 2

    Put the ribs in a nonreactive pan large enough to hold them. You can also use a large resealable plastic bag.

  • 3

    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.

  • 4

    Cover and refrigerate for several hours or up to overnight. Turn the racks several times so the meat is evenly marinated.

  • 5

    Remove the ribs from the marinade and knock off any solids. Season on both sides with Traeger Prime Rib Rub.

  • 6

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

    250 ˚F / 121 ˚C

  • 7

    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

    05:00

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