Beef Rib Fingers Recipe
In an effort to find cost-effective cuts of meat, I discovered beef rib fingers. Typically used for burgers and sausages, these pieces of meat that occupy the space between rib bones are often found at butchers as one of the least expensive cuts of beef available - even sometimes in Wagyu! I'm excited to show you what I cooked up with these rib fingers.
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Servings: 2 people
Calories: 537kcal
Equipment
- Knife and cutting board
- Butcher paper
Ingredients
- 1/2 kg beef rib fingers
- 1/2 tbsp Worcestershire sauce
- 1 tbsp vinegar
Dry rub
- 1/4 tsp onion powder
- ¼ tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp fleur de sel
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Arrange the beef rib fingers onto the prepared baking sheet, making sure that each piece is not touching.
- In a small bowl, mix together the vinegar, Worcestershire sauce, and white sugar until combined.
- Brush the mixture over the beef rib fingers.
- In another small bowl, mix together the dry rub ingredients until combined. Sprinkle the dry rub evenly over the beef rib fingers.
- Bake in preheated oven for 15-20 minutes or until cooked through and golden brown on top.
- Remove from oven and let cool slightly before serving.
Notes
- For a more intense flavor, marinate the beef rib fingers overnight in the vinegar-Worcestershire sauce mixture.
- If you have time to spare, try smoking the beef rib fingers on an outdoor smoker or grill for even more flavor.
- To keep the dish healthier, use apple cider vinegar instead of white vinegar.
- For a spicier dish, add some chili powder or cayenne pepper to the dry rub mixture.
- If you’re pressed for time, try using store-bought seasonings and sauces instead of making your own.
- To make the beef rib fingers extra tender, braise them for 2-3 hours before baking.
- For a crunchier texture, add some breading to the beef rib fingers before baking.
- If you’re feeling adventurous, try substituting pork or lamb ribs instead of beef ribs.
- To make the dish vegan-friendly, swap out the beef rib fingers for tempeh or seitan.
