Let’s talk ribs—easy ribs. No marinades, no babysitting, just good grass-fed beef and a little patience. Grass-fed beef ribs are one of those cuts that really shine when you keep things simple. They’re delicious, satisfying, and naturally nutrient-dense, because the beef is raised on pasture and finished on grass which makes all the difference.
You can taste it. And you can feel it too. This is whole food. Real food.
These ribs are a go-to in my kitchen because they’re low effort and always come out delicious so I can feed Steve a really good meal without overthinking it and have plenty of time to plan the next Great Blue Heron Music Festival…
HOW TO MAKE EZ RIBS
Ingredients
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3–4 lbs grass-fed beef ribs (short ribs or back ribs)
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Salt
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Black pepper
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Optional: your favorite spice rub
- Optional: Your favorite Glaze or BBQ Sauce
Our Favorite Maple–Mustard Glaze
Ingredients
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¼ cup maple syrup
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¼ cup mustard
Instructions
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Whisk maple syrup and mustard together until smooth.
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Set aside until ribs are ready to glaze.
Instructions
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Preheat the oven to 225°F.
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Place ribs on a baking pan and generously season both sides with salt and pepper. If using a spice rub, apply it evenly.
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Cover the pan tightly with foil and place in the oven.
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Bake for 3 hours, until the meat is very tender and nearly falling off the bone.
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Remove the foil and brush the ribs generously with the maple–mustard glaze.
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Broil for about 5 minutes, until the edges are browned and slightly crispy. Watch closely.
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Let rest for a few minutes before serving.