Paleo Grilled Beef Rib
Sink your teeth into the smoky perfection of Paleo Grilled Beef Ribs, a flavorful and wholesome recipe that’s sure to tantalize your taste buds. Crafted with tender, juicy beef ribs rubbed in a bold blend of garlic powder, onion powder, paprika, and red pepper flakes, this dish captures the essence of paleo-friendly grilling. Infused with aromatic fresh rosemary and a burst of zesty lemon juice, these ribs are marinated to lock in maximum flavor before hitting the grill for a perfect charred finish. Ideal for backyard barbecues or hearty weeknight dinners, this protein-packed and gluten-free recipe is as satisfying as it is simple. Serve them hot off the grill with a garnish of rosemary or a lemon squeeze for an irresistible meal that’s both healthy and indulgent!
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Recipe Information
Ingredients
- 3 pounds Beef ribs
- 3 tablespoons Olive oil
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Sea salt
- 0.5 teaspoon Red pepper flakes
- 2 sprigs Fresh rosemary
- 2 tablespoons Lemon juice
Instructions
Place the beef ribs on a large cutting board. Using a sharp knife, remove any excess fat or silver skin.
In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, ground black pepper, sea salt, and red pepper flakes. Mix well to form a marinade.
Rub the marinade over both sides of the ribs, ensuring they are thoroughly coated.
Place the ribs in a large resealable plastic bag or a glass baking dish. Add the fresh rosemary sprigs and drizzle with lemon juice.
Seal the bag or cover the dish tightly. Let the ribs marinate in the refrigerator for at least 2 hours or overnight for the best results.
When ready to cook, preheat your grill to medium-high heat (around 375°F/190°C).
Remove the ribs from the refrigerator and let them sit at room temperature for about 15 minutes before grilling.
Lightly oil the grill grates with olive oil to prevent sticking.
Place the ribs on the grill bone-side down. Cover and cook for 45 minutes, turning occasionally.
After 45 minutes, reduce the heat to medium (around 325°F/165°C) and continue to grill for another 45 minutes, or until the ribs are tender and have an internal temperature of 195°F (90°C).
Remove the ribs from the grill and let them rest for 10 minutes before slicing.
Serve the ribs hot, garnished with extra rosemary or a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.0 g | 465% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.3 g | ||
| Protein | 274.6 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 4561 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
