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We made up a delicious batch of beef ribs last night from our grass-raised beef. When enjoying grass fed beef, you may find it's tougher than your grocery store beef. That is because grass fed beef is leaner - no grains used so the cattle don't get as fat which means less marbling. To help tenderize your meat, it's a good idea to marinate it overnight with some type of sauce that includes either an acid (like vinegar, lemon juice) or an enzyme (like mango, papaya, or kiwi fruit).
We put the ribs in the marinade overnight (at least 12 hours). Then we baked the ribs in the oven for 5 hours at 225. Eric finished the ribs on the grill to give them the crispy outside. It worked out deliciously!!
