top of page

King of Ribs

Tender, juicy, saucy pork ribs are always a crowd favourite. I typically sous vide (85C for four hours) and then finish on the grill. For all the pleasure of ribs, but for something a bit different, I recommend trying Prime Rib Ribs, sometimes known as Beef Short Ribs.

I discovered the cut at my local butcher, they were sold as an uncut side like pork ribs. I went in originally to look at Prime Rib itself, and comparing the cost, $150 versus $40, I decided to try the Prime Rib Ribs. The butcher told me that the cut is a result of cutting off the Prime Rib beef, yet there is plenty of meat both between the bones and also all around it.

I’m not replacing Prime Rib itself which I will always enjoy, but this is a great alternative to pork ribs. FYI to cook Prime Rib, I rest it to get to room temperature, about an hour. Season, then 250F for about 3 hours on a roasting rack. Then I pull it out and rest covered for 1 hour, then blast it at 500F for about 6 minutes to get it browned. No need to rest before slicing.

And after much research, I am happy to share this excellent Prime Rib Ribs recipe, from

The result was meaty, tender, and saucy. I wouldn’t change a thing about this recipe. We were three people and this would easily feed 4-5ppl with side dishes. We utilized our leftovers two ways, one as a a Prime Rib Welsh Rarebit, and secondly made a beef broth which we turned into a hearty ramen soup.



  • Preheat oven to 350 F

  • Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).

  • Season prime rib bones with salt, pepper and garlic powder.

  • Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.

  • In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.

  • Add in chopped onions; mix well.

  • Pour the sauce over ribs, and mix with your hands to coat the ribs.

  • Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).



Latest posts

Like this story? Please share it on your Pinterest, Twitter or Facebook by clicking on a link above. 

We want to hear what you think. Please feel free to post your comments below. Before you post, think twice and be nice. 

bottom of page