Black Pepper Beef Ribs Recipes

SALT AND PEPPER BEEF RIBS

Steps:

• Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
• Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
• Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
• Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
• Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
• When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
• Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
• Gradually bring sauce to a boil over medium heat, whisking as needed.
• Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
• When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
• Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.

SALT-AND-PEPPER BEEF RIBS

Steps:

• On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
• Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
• Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
• When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
• Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
• Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

BLACK-PEPPER BEEF RIBS

Steps:

• Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
• Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.