You'll be coming back to these beef ribs time and time again. These beef back ribs are marinated in a rich red wine, garlic and herb mixture, seasoned with Traeger Prime Rib Rub and grilled to perfection.
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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.
Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).
For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon 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. Cover and refrigerate for several hours and up to overnight.
Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.
Season both sides of ribs with Traeger Prime Rib Rub.
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!
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