Beef Rib Marinade
Take your beef ribs to the next level with this web marinade that imparts incredible flavor deep into meaty beef ribs. Whether you're grilling, smoking, or using an Instant Pot for tender fall-off-the-bone beef ribs, marinate to start things off right.
Yield
4 servingsPrep
5 minCook
0 minReady
10 minCan I use this marinade for other cuts or even venison?
Absolutely, you can use beef rib marinade for other cuts of beef or even venison! The marinade's flavors will work wonders on various cuts, making them tender and delicious. Just remember to adjust the marinating time based on the type of meat and cut you're using. Happy cooking!
Why Use a Beef Rib Marinade?
Marinating beef ribs is essential for enhancing the flavor and texture of the meat. The process plays a crucial role in tenderizing the meat, particularly the tougher cuts that can be chewy. The acidic components in the marinade work together effectively to break down the meat's fibers, resulting in a more succulent and tender beef rib.
Removing the membrane on the back of beef ribs
Removing the membrane from beef ribs is an essential step for a few reasons. First, the membrane can be tough and chewy when cooked, making it difficult to enjoy the meat. By removing it, you're ensuring a more tender and enjoyable eating experience.
Second, removing the membrane allows for better flavor absorption. When you're cooking beef ribs, you want the seasoning and flavors to penetrate the meat as much as possible. The membrane can act as a barrier, preventing the flavors from fully developing. Removing it will help your beef ribs be more flavorful and delicious.
Lastly, it's a matter of presentation. Beef ribs with the membrane removed look more appetizing and professional. It shows that you've taken the time to prepare the meat properly and care about the final result.
How to use a beef rib marinade:
- Whisk all ingredients ingredients in a mixing bowl until the brown sugar has dissolved. Use approximately 1/2 cup of marinade per pound of ribs; this recipe makes about 1 cup of marinade, so if needed, double the recipe accordingly.
- Remove any membrane from the back of the beef ribs; see more on this above.
- If the beef rib racks are sizable, divide them into sections of three or four ribs each to fit your marinating/cooking container.
- Large freezer bags, vacuum bags, or turkey brining bags can be used with great success. Add the ribs to the bag, add the marinade, remove air, and work the marinade to fully envelop the beef ribs, then refrigerate.
- Rotate the ribs using tongs every 2-3 hours after tightly sealing them with plastic wrap to ensure even coverage and maximum marinating time in the refrigerator.
- Once the beef ribs have finished marinating, drain well to allow excess marinade and broil, grill, or smoke as desired.
Marinating Times:
It's worth noting that this marinade is versatile enough to be used on other types of beef cuts.
If you're dealing with tougher cuts like flat steaks or lean roasts, this marinade can still work wonders.
Additionally, it's worth trying this marinade on other meats, such as lamb or venison.
And if you're cooking ribs using indirect heat, whether it's in a smoker, gas grill, charcoal grill, slow cooker, or air fryer, this recipe is a great choice.
- Beef Ribs (beef back and short ribs): 6-12 hours
- Lean beef roasts and venison: 8-24 hours
- beef steaks: 4-8 hours
- Leg of Lamb: 8-12 hours
- Rack of Lamb and lamb chops: 4-6 hours.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
beef stock
|
*
|
| ¼ | cup |
chinese (xiao xiang) wine
or cooking sherry |
* |
| ¼ | cup |
olive oil, extra-virgin
|
*
|
| 4 | cloves |
garlic
minced |
*
|
| 2 | tablespoons |
brown sugar, dark
|
*
|
| 1 | tablespoon |
tomato paste
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
*
|
| ½ | teaspoon |
black pepper
to taste, freshly ground |
*
|
| ¼ | teaspoon |
cayenne pepper
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
beef stock
|
*
|
|
| 0 |
chinese (xiao xiang) wine
or cooking sherry |
* | |
| 0 |
olive oil, extra-virgin
|
*
|
|
| 0 |
garlic
minced |
*
|
|
| 0 |
brown sugar, dark
|
*
|
|
| 0 |
tomato paste
|
*
|
|
| 0 |
soy sauce, tamari
|
*
|
|
| 0 |
black pepper
to taste, freshly ground |
*
|
|
| 0 |
cayenne pepper
optional |
*
|
Directions
Combine the marinade ingredients in a small glass bowl, either by stirring or blending in a blender until well combined.
Let the mixture sit for 2-3 minutes before using so that the sugar has enough time to dissolve and the flavors can meld together.
For every pound of meat, use 1/4 to 1/2 cup of marinade. For two to three pounds of ribs, use 1 cup of marinade; for 4 to 5 pounds of rib, double the recipe.
Depending on the type of beef ribs you're using, marinate them for the appropriate amount of time: 4-6 hours for steaks, 6-8 hours for short ribs or beef finger ribs, and 6-12 hours for larger beef ribs (beef back or plate).
After the marinating time is up, blot the excess moisture off the beef ribs with paper towels. Then, season with a beef rub and grill them to perfection!
If you're making the marinade in advance, store marinade in an airtight container, refrigerated for up to 7 days.
