Each rack will weigh between 3.5 and 4.5 lbs with four large, 6 inch meaty ribs. Serves four generously.
Beef ribs are the shining star of a number of Texas barbecue joints, and we’re bringing them to the modern butcher shop so you can try them at home. Many at-home pitmasters go for a smoked short rib recipe, seasoned with just salt and pepper (the Texas way). If you’re trying to stay indoors, they work just as well as an uber-succulent, fall-apart-tender braised delight. The instructions are easy to set-and-forget: first sear the beef ribs in a pan, then set on the stove, in the oven or even in a crock pot. Cook low and slow for a few hours until the short rib meat pulls off the bone and the fat has been rendered into an aromatic-heavy sauce. Sourced from Dean & Peeler Meatworks in Poth, Texas.