Beef Rib Fingers Recipe: Grilled or Braised Until Tender

This beef rib fingers recipe takes the thin, beefy strips of meat found between the rib bones and cooks them two ways: fast on a grill or in the oven for a sliced, charred dinner, or slow in a braise until the meat falls apart. The seasoning is a simple soy, Worcestershire and smoked paprika marinade, and you can pick your method depending on whether you have 30 minutes or an afternoon.

Beef Rib Fingers Recipe: What You’re Actually Buying

“Rib fingers,” sometimes sold as rib finger meat or finger meat, are the strips of meat that sit between the rib bones. Butchers trim them off when they prepare ribs, and they’re often sold in packs at a lower price than steaks. The strips are long and narrow, which is where the name comes from, and they’re well marbled with fat and some connective tissue.

That last part matters, because it determines how you cook them. Connective tissue is chewy when it’s quickly cooked and silky when it’s cooked low and slow. If a butcher is out of rib fingers, ask what they’d suggest, since skirt steak, flanken-style short ribs or boneless short ribs can substitute.

Fast or Slow? Choosing How to Cook Beef Rib Fingers

If you don’t know which to choose, braising is the safer path for a first try, because it’s very forgiving. Grilling works best when the strips are thin and you slice them across the grain after resting.

Beef Rib Fingers Recipe Ingredients and Marinade

Beef and marinade: 2 lbs beef rib fingers; 1 tablespoon olive oil; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon black pepper; ½ teaspoon salt.

For braising only: 1 cup beef broth; ½ cup red wine; 3 garlic cloves, smashed; 1 small onion, sliced; 1 teaspoon rosemary.

To finish: chopped parsley or cilantro, and BBQ sauce or chimichurri.

Pat the meat dry, trim any hard, silvery pieces of fat, and toss it with the marinade. Leave it from 1 to 4 hours in the fridge, or overnight if you like. A marinade mostly flavors the surface, but the salt in the soy sauce also seasons the meat a little deeper, and a dry surface sears better, so pat it lightly before cooking.

Track One: The Fast Way

On the grill: heat to medium-high and oil the grates. Cook the strips 4 to 5 minutes per side, until deeply browned with charred edges. Work in batches so they sear rather than steam.

In the oven: arrange the strips on a lined sheet pan and roast at 375°F (190°C) for 25 to 30 minutes, then broil for a minute or two to crisp the edges.

Either way, rest the meat for 5 minutes, then slice it thinly against the grain. For quick-cooked beef, a thermometer reading of 145°F (63°C), followed by a short rest, is the standard safe temperature for whole cuts. Slicing thin is what makes this cut pleasant to eat.

Track Two: The Slow Way

1. Heat the oven to 325°F (160°C). Sear the marinated strips in a hot Dutch oven or skillet with a little oil, 2 to 3 minutes per side, until well browned. Remove them.
2. Add the onion and garlic to the pot and cook for a few minutes. Pour in the red wine and scrape up the browned bits, then add the broth and rosemary.
3. Return the beef, cover tightly, and braise in the oven for 2 to 2½ hours, until the meat is fork-tender. For braised beef, tenderness is the test, not a set temperature, because the connective tissue needs time to dissolve.
4. Rest for 10 minutes. For a thicker sauce, simmer the liquid on the stove for a few minutes, skim the fat, and spoon it over the beef.

Beef Rib Fingers Recipe Card

Beef Rib Fingers Recipe

Juicy, tender, and bursting with bold flavor, this beef rib fingers recipe is the perfect mix of comfort food and gourmet flair. Whether you’re firing up the grill, slow-braising with wine, or roasting in the oven, this dish delivers maximum flavor with minimal effort. Ideal for BBQs, family dinners, or weekend meal prep, it’s a budget-friendly cut of beef finger meat that transforms into a restaurant-worthy dish with just a few simple ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Equipment

• Cast iron skillet or grill pan
• Tongs
• Meat thermometer
• Mixing bowls
• Baking tray (if oven roasting)
• Dutch oven or slow cooker (if braising)

Ingredients

  

• For the Marinade optional but recommended:
• 2 lbs beef rib fingers beef finger meat
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• For Braising optional alternative method:
• 1 cup beef broth
• 1/2 cup red wine
• 3 garlic cloves smashed
• 1 small onion sliced
• 1 tsp rosemary
• Garnish and Optional Add-ons:
• Fresh parsley or cilantro chopped
• BBQ sauce or chimichurri for serving

Instructions

 

• Dry and Trim: Pat the beef rib fingers dry with paper towels and trim off any excess fat.
• Marinate the Meat: Mix olive oil, soy sauce, Worcestershire sauce, garlic, paprika, salt, and pepper. Coat the beef thoroughly and marinate for 1 to 4 hours, or overnight for deeper flavor.
• Choose a Cooking Method:
• – Grill: Cook over medium-high heat for 4–5 minutes per side until charred and juicy.
• – Oven: Roast at 375°F (190°C) for 25–30 minutes. Finish with a broil to crisp the edges.
• – Slow Braise: Sear meat, then braise with beef broth, wine, garlic, and onions at 325°F (160°C) for 2–2.5 hours until fork-tender.
• Rest the Meat: Let the cooked beef rib fingers rest for about 5 minutes to retain their juices.
• Slice and Serve: Slice the meat against the grain and serve with fresh herbs, chimichurri, or your favorite sauce.
  

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Reheat: Use oven at 325°F or a skillet with a splash of broth to keep meat moist.

Freezing: Marinated or cooked beef finger meat can be frozen for up to 3 months.

Substitutions: Use skirt steak, short ribs, or flank steak if rib fingers are unavailable.

Serving Ideas: Perfect with roasted potatoes, rice bowls, or inside tacos and sliders.

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A Quick Chimichurri for Beef Rib Fingers

Chimichurri is the easiest sauce for grilled beef, and it cuts through the richness. Finely chop 1 cup of fresh parsley, mix it with 3 minced garlic cloves, 2 tablespoons of red wine vinegar, ½ cup of olive oil, ½ teaspoon of dried oregano, a pinch of chili flakes and salt, and let it stand for 15 minutes. Spoon it over the sliced meat just before serving. The Worcestershire and soy in the marinade already carry plenty of salt, so taste before adding more to the sauce.

What to Serve With It

Soft, starchy sides soak up the juices and sauce: mashed potatoes, polenta, or a scoop of Chamorro red rice. Bread for mopping is never wasted, and the garlic-buttered Bolo do Caco from Madeira is a traditional partner for grilled beef. For something cold and crunchy, try the sesame cucumber salad, and a creamy dip like jalapeño ranch works on the table too. Grilled corn, slaw and iced tea suit a cookout, while red wine goes with the braised version.

Ways to Change It

Korean-style: marinate in soy sauce, brown sugar, garlic, ginger, sesame oil and a spoonful of gochujang, grill over high heat, and serve with rice and kimchi. BBQ sandwiches: braise with a BBQ rub, shred, and pile onto toasted buns with pickles and slaw. Tacos or bowls: slice thin and serve with rice, beans, onions and lime. More heat: add chili flakes or cayenne to the rub. Out of Worcestershire: use a little extra soy sauce and a splash of balsamic vinegar.

Common Mistakes

Treating it like a steak. Cooked quickly to rare, this cut can be chewy. Either slice it thin or braise it until tender.

Slicing with the grain. The strips have clearly visible muscle fibers. Cut across them.

Crowding the pan or grill. The meat releases moisture and steams. Cook in batches.

Skipping the rest. Five minutes lets the juices settle, so the meat is moister.

Under-salting. Beef needs seasoning. If the meat tastes flat, add a pinch of salt after slicing.

Storing and Reheating

Refrigerate leftovers within 2 hours and use them within 4 days. Marinated raw or cooked beef freezes for up to 3 months. Reheat braised beef gently in its sauce on the stove, or in a 325°F oven, covered, until steaming hot (165°F). Reheat grilled beef in a skillet with a splash of broth so it doesn’t dry out. Leftovers are good in tacos, grain bowls, sandwiches and fried rice.

The recipe card lists 350 calories per serving, but with 2 pounds of marbled beef for four people, the real figure is likely higher, closer to 500 or more. Soy sauce and Worcestershire sauce contain wheat and, in Worcestershire, fish (anchovies), so check labels if you cook for people with allergies. You can also see the smoked barbecue rib collection on Allrecipes if you want more beef rib ideas.

Questions About This Beef Rib Fingers Recipe

Are rib fingers the same as short ribs? No. Short ribs include the bone and a thick layer of meat. Rib fingers are the thin strips of meat that sit between the bones.

Do they need marinating? It helps with flavor, but it isn’t essential. Even a simple salt and spice rub applied an hour ahead works.

Can I use a slow cooker? Yes. Sear the meat first, then cook it on low for 6 to 8 hours with the braising liquid until fork-tender.

Can I cook them from frozen? Thaw them in the refrigerator first. Frozen strips cook unevenly and don’t brown well.

If you cook this, tell me whether you grilled or braised and where you found the meat. Butcher advice and local names for this cut are exactly the kind of detail other readers will want.