Roasting a Standing Rib Roast
One of the most popular roasts for holidays. Juicy, well-marbled and able to feed large numbers. Known by many as a “Prime Rib”.
We aren’t saying that grilling and smoking season is over, but with cold weather fast approaching, it’s nice to know how to make ribs inside on a rainy, cold fall day. Here’s a quick how-to video on some beer braised baby backs in the oven finished two ways! You won’t want to make ribs any other way after you try these!
1. mix dry rub with a pint of beer. We used Back East Brewing Company’s “Chech Mix” and “Cindy Lynn’s Rubs”
2. Place ribs in a foil pan meat side down, pour in mixture of beer and rub, cover with foil
3. Place in oven for 3-4 hours at 225°
4. Check internal temperature of ribs starting at 3 hour mark. When meat is pulling away from bones and your internal temp is above 190°, remove foil pan from oven.
5. Reapply more dry rub to racks at this time
6a. If finishing on the grill, place ribs over direct heat for 2 mins per side. Slather with BBQ sauce (we used Lane’s BBQ “Southbound” Sauce) and cook for another 2 mins meat side up to let the sauce tack up.
6b. If finishing in the oven, place your broiler setting to about 500°. Leave oven rack centered in oven. Place ribs under broiler meat side up for about 2 mins. Apply BBQ sauce (Lillie’s Q Smoky BBQ Sauce), and place back under broiler for about 30 seconds.
7. Eat up!
Check out this recipe for a perfect oven roasted turkey!
Braised short ribs…a simple recipe that’ll warm the bones on a chilly Fall day!