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Best to buy
Look for beef ribs that are firm to the touch and have a clear red color. Make sure to buy it on or before the “sell by” date on the package.
Tasty tip
Beef short ribs, cut from the flank, are tough and fatty but meaty. Beef back ribs come from the prime rib and are more tender but less meaty than short ribs.
Store it safely
Refrigerate beef ribs in their original packaging for up to four days or freeze in heavy-duty aluminum foil for up to 12 months.
Quick & easy: Barbecue by the grill method
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and refrigerate overnight. Grill ribs for up to 3 hours on a low-heat barbecue (250°F and 130°C) with the lid closed until they are fork-tender. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce, turning several times.
Barbecue by the grill method
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and refrigerate overnight. Prepare a low-heat barbecue (250°F and 130°C), place beef ribs on greased rack, and close the lid. Grill ribs until they are fork-tender, 2 1/2 to 3 hours. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce, turning several times.
Barbecue by the grill method
Heat oven to 350°F (180°C), place beef ribs in a shallow baking pan, and bake beef ribs until they are tender, about 30 minutes. Remove from oven, drain, and place on a heated barbecue directly over the heat source. Cook 15 minutes, basting with barbecue sauce and turning frequently.
Barbecue by the braise/broil method
Place beef ribs in heavy pot on the stove, cover with water (add spices if desired), and simmer until tender, about 2 hours. Drain and place ribs on a broiler pan. Broil for 10 to 15 minutes, basting with barbecue sauce and turning often.
Braise
To braise, heat a skillet and brown ribs on both sides over medium-high heat. Add cooking liquid and onions or spices if desired. Cook over low heat until the meat is fork-tender, about 2 hours. Save the stock to use for soup or broth.
Beef short ribs, cut from the flank, are tough and fatty but meaty.
Beef back ribs come from the prime rib and usually consist of seven ribs with the meat attached. They are more tender but less meaty than short ribs.
Beef ribs, whole (fat trimmed to 1/4 inches [0.6cm]) broiled, 3 oz. (85g)
Calories: 291
Protein: 19g
Carbohydrate: 0g
Total Fat: 23g
Fiber: 0g
*Excellent source of: Selenium (18.19mcg), Vitamin B12 (2.44mcg), and Zinc (4.44mg)
*Good source of: Iron (1.84mg), Phosphorus (150.45mg), Niacin (2.76mg), and Vitamin B6 (0.23mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
