What are the Beef "Dino" ribs
Dino ribs, also known as beef back ribs, are sizable and flavorful cuts that originate from the rib primal of the cow. These ribs are renowned for their meaty portions and are often sought after by barbecue aficionados and those who relish hearty, slow-cooked meals. When prepared using methods like smoking or braising, dino ribs deliver a rich, beefy flavor that’s complemented by the tender meat clinging to the bone. Their impressive appearance and substantial meat content make them a standout choice for those who appreciate a true carnivorous experience.
Where its located on the animal
Dino ribs, also known as beef back ribs or bone-in short ribs, are located in the rib primal of the cow. These ribs are situated closer to the spine, extending from the chuck (front) section to the loin (back) section.
How to Cook Beef Dino Ribs
1st way: Smoke
- Smoke the Dino Ribs in your smoker at 225-250 degrees (roughly 9-10 hours depending on the size of your device)
- After you are happy with your outer “bark” (usually around 160 degrees internal temp) wrap the dino ribs in butcher paper and continue smoking.
- You are looking for a final internal temp of 195 degrees
- Pull off smoker and let rest for at least 1-2 hours
2nd way: Braise
- Season the Ribs: Generously season beef dino ribs with salt and pepper.
- Sear the Ribs: Heat oil in a large, oven-safe pot. Sear the ribs on all sides until browned. Remove and set aside.
- Aromatics and Vegetables: Add chopped onions, carrots, and celery to the pot. Sauté until softened.
- Flavor Base: Add minced garlic and your choice of herbs and spices like thyme, rosemary, or bay leaves. Sauté briefly to release their aromas.
- Deglaze: Pour in red wine, beef broth, or a combination. Scrape up the flavorful brown bits from the bottom of the pot.
- Return Ribs: Place the seared dino ribs back into the pot, nestled among the aromatics.
- Braising Liquid: Ensure the liquid covers about half the height of the ribs. Add more broth if needed.
- Cover and Simmer: Cover the pot and bring it to a gentle simmer on the stovetop.
- Oven Finish: Transfer the pot to a preheated oven at around 300°F (150°C). Let it braise for 2-3 hours, until the meat is tender and easily pulls away from the bone.
- Check and Adjust: Periodically check the liquid level. If it reduces too much, add more broth.
- Serve: Once the dino ribs are fork-tender, remove from the oven. Serve them with the flavorful braising liquid as a delicious sauce.
Preferred Temp to cook beef dino ribs
- 195-200 degrees internal temp
- Don’t pull them off early
need to know about the Beef Dino Ribs
- Your dino ribs internal temp can hit a “stall” at about 170ish degrees. Don’t panic, keep them cooking until you hit the 195/200 degrees
WHERE TO GET beef dino ribs IN SEATTLE?
Are you looking to buy beef dino ribs in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!
You can also pick up your monthly meat box at our West Seattle Restaurant.
