Beef Rib Dinner Recipe

Trim and season

Pat the ribs dry with paper towels. Trim excess silver skin/fat while leaving a thin fat cap. Rub the ribs lightly with vegetable oil. In a small bowl combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Evenly apply the rub to all sides of the ribs, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate covered for up to 4 hours.

Prepare smoker or oven

Preheat your smoker to 225°F (107°C) using hickory, oak, or apple wood for flavor. If using an oven, preheat to 300°F (150°C) and plan to braise later in a covered pan.

Smoke (or low roast)

Place ribs bone-side down on the smoker grates, fat-side up. Smoke at 225°F until the internal temperature reaches about 165°F and a deep mahogany color forms, approximately 3 to 4 hours. If using an oven, place ribs on a rack in a roasting pan and roast until 165°F (about 2.5–3 hours).

Braise for tenderness

Transfer the ribs to a foil-lined pan or a Dutch oven. Pour beef broth and apple cider vinegar into the pan (they will create steam and help deglaze). Tightly cover with foil or the Dutch oven lid and braise in the smoker or oven at 300°F (150°C) until ribs are fork-tender and internal temp reaches 200–205°F, about 1.5 to 2 hours more. Check after 60 minutes for tenderness.

Optional glaze and rest

If glazing, remove ribs from braising liquid, brush both sides with barbecue sauce, and place back in smoker or under broiler for 5–7 minutes until glaze sets and slightly caramelizes. Let rest loosely tented with foil for 10–15 minutes before slicing between bones.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Mash and finish

Drain potatoes well and return to the warm pot for a minute to evaporate excess moisture. Heat milk and butter together until butter melts (either in microwave or small saucepan). Mash potatoes with a potato masher or ricer, gradually adding the warm milk-butter mixture until smooth and creamy. Stir in cream (optional), and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep warm until serving.

Blanch the trimmed green beans in boiling salted water for 2–3 minutes until bright green and just tender, then immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Heat olive oil in a skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the drained green beans and toss to coat, cooking 2–3 minutes until heated through and tender-crisp. Season with 1 tsp kosher salt and a pinch of freshly ground black pepper. Finish with lemon zest if desired and serve.

Preheat oven to 425°F (220°C). Toss carrots and parsnips with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp fresh thyme (or 1/2 tsp dried). Spread in an even layer on a rimmed baking sheet.

Roast for 25–30 minutes, turning once halfway through, until vegetables are golden at the edges and tender. Taste and adjust seasoning before serving.