Beef Rib Marinade
A marinade is made of an acid, like a vinegar; a liquid, like oil, to replace moisture the acid draws out of the meat and herbs or spices. The acid helps to tenderize or soften the meat.
Small to medium size steaks marinade 1 to 4 hours. Large steaks marinade 3 to 8 hours. Very large cuts of meat, such as beef ribs, brisket and prime rib marinade 12 to 24 hours or overnight.
This marinade also works well with pork, lamb, chicken and seafood. Small pieces of meat, such as boneless chicken breast, shrimp and fish fillets marinade 1 to 2 hours.
Combine all of the ingredients for the rib marinade in a bowl.
Combine the marinade and meat in a large resealable plastic food bag, press out as much air as possible. Refrigerate 12 to 24 hours or overnight, turning the bag occasionally to distribute ribs marinade evenly.
You can experiment with ingredients to suit your own taste, if your looking to turn up the heat simply add more cayenne pepper, or for a sweeter marinade add more honey.
The purpose of marinating steaks or chops is to add flavor and in some cases, tenderize meat. Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy. Seasoning provide different and unique flavors. Try different recipes using herbs, spices and sweetener, such as sugar or honey.
Check Out These Other Great Marinade Recipes
|Beef Rib Marinade
|Simple Steak Marinade
|Great Steak Marinade
|Pork Roast Marinade