June means wedding season, and even if that meant nothing to you before, it will now! Here at Traeger, wedding season means Beef Ribs season. Why? Because boneless prime rib is most popular then, and because beef back ribs are a necessary byproduct of that expensive cut. Buy the meatiest ones you can find. Most of the meat will be between the bones. And since this is, after all, tender prime rib, there’s no need to cook it for hours and hours, or even sauce it.
4 racks (about 2-1/2 pounds each) center cut beef back ribs
1 cup red wine
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1-1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 small onion, diced
1 bay leaf, coarsely crumbled
Traeger Prime Rib Rub
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 or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Put the ribs in a nonreactive pan large enough to hold them. (Alternatively, use a large resealable plastic bag.)
Make the marinade: Combine the wine, olive oil, Worcestershire, mustard, and 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. Cover and refrigerate for several hours, or even 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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the ribs on the grill grate, bone side down.
Roast for 2 to 2-1/2 hours, or until tender. Serve immediately.