Whole Rack Beef Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Lay the rack bone-side up (bones down if cooking on a pan) and, with a sharp boning or paring knife, slide the tip under the silver skin (membrane) at one end. Use a paper towel to grip and peel the membrane off the underside in one piece. If there is excess fat, trim to about 1/8–1/4 inch.

Season the ribs

Pat ribs dry with paper towels. Rub the oil evenly over all surfaces of the ribs. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture generously over both sides of the rack, pressing so it adheres. Let rest at room temperature 30 minutes (or refrigerate, loosely covered, up to 6 hours) to let the rub penetrate.

Prepare pan and braising liquid

Place a large roasting pan or rimmed baking sheet in the oven during preheat to warm slightly (optional). In a small saucepan combine beef stock, apple cider vinegar, Worcestershire sauce and brown sugar. Warm over medium heat until sugar dissolves; keep warm.

Initial slow roast

Place the seasoned rack bone-side down on a rack set inside a roasting pan (or on a rimmed baking sheet lined with foil). Pour 1/4 to 1/2 cup of the warm braising liquid into the bottom of the pan (not over the ribs). Cover tightly with foil, sealing edges to create a steamy environment. Roast in the preheated 275°F (135°C) oven until the meat is very tender and pulls away from the bone with light pressure, about 3 to 3 1/2 hours for 7–9 bone racks. Check after 2 1/2 hours and add a few tablespoons more liquid if the pan is dry.

Baste and finish roasting

Remove foil and carefully drain any excess fat. Brush the tops of the ribs with melted butter and baste with some of the braising liquid. Increase oven temperature to 350°F (175°C). Return ribs uncovered and roast another 20–30 minutes to firm the exterior and deepen color, basting once halfway through with more braising liquid. Total internal temperature should reach 200–205°F (93–96°C) for fall-off-the-bone tenderness, though testing for tenderness by feel is acceptable.

Glaze and caramelize

If using barbecue sauce, brush a thin layer over the ribs during the final 10 minutes of roasting. For a sticky glaze, brush again and place under a hot broiler for 2–4 minutes, watching closely to avoid burning. Alternatively, return to 400°F (205°C) for 6–8 minutes to caramelize the sauce.

Remove ribs from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes to allow juices to redistribute. Slice between the bones into individual ribs or cut into sections as desired. Spoon any pan juices into a fat separator or skim fat, then simmer briefly with reserved braising liquid and remaining butter to create a simple jus; spoon over ribs. Garnish with chopped parsley and serve with lemon wedges on the side.