Are you planning on smoking or grilling some beef ribs this weekend? Consider using this beef rib marinade to help get you in the right direction. If you have a favorite beef rib rub, it can easily replace the salt, pepper, and cayenne called for in this marinade recipe. Just plan on about 1 1/2 tablespoons of rub added to the liquid mixture.
Why Use a Marinade?
Besides adding flavor to the surface of the beef ribs, the acidic ingredients in the marinade will help tenderize the meat before it cooks, during the cooking process, and help maintain moisture throughout. Read more about the importance of marinating meats.
Cut rack into individual beef ribs, or into groups of three. Use a large glass baking dish (or two), and place the ribs inside. Pour marinade over top, cover tightly with plastic wrap, and place into the refrigerator. Turn the ribs every 2-3 hours.
You can also use large freezer or turkey brining bags for this job. Simply add the rib sections into the bag, add the marinade and work it around well so the ribs are well coated. Release the air from the bag, seal, and place into the refrigerator. You will not need to turn the ribs if using the resealable bag. Marinate and cook as directed.
Did you know that you can use this marinade on other beef cuts? Use them on tougher cuts like flat steaks and lean roasts. Try this on lamb or venison too.
Beef Ribs (beef back and short ribs): 6-12 hours
Flat beef steaks: 4-8 hours
Lean beef roasts and venison: 8-24 hours
Lamb leg: 8-12 hours
Rack of Lamb and chops: 4-6 hours
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Beef Rib Marinade
- 1/4 cup red wine vinegar
- 1/4 cup beef broth
- 1/4 cup olive oil
- 3-4 garlic cloves minced
- 3 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 2 teaspoons coarse salt
- 1 teaspoon black pepper use less if desired
- 1/4 teaspoon cayenne pepper optional
- Combine marinade ingredients in a small glass bowl. Let stand for 2-3 minutes, and then give it a good stir before using. This will ensure that the salt has dissolved.
- Marinate steaks for 4-6 hours
- Short ribs or beef finger ribs: 6-8 hours
- Larger beef rib cuts: 8-12 hours
- If making marinade ahead of time, store in an air tight container in the refrigerator for up to 7 days after initial preparation.