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Beef Rib Fingers Recipe

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Dry and Trim: Pat the beef rib fingers dry with paper towels and trim off any excess fat.
  2. 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.
  3. Choose a Cooking Method:
  4. – Grill: Cook over medium-high heat for 4–5 minutes per side until charred and juicy.
  5. – Oven: Roast at 375°F (190°C) for 25–30 minutes. Finish with a broil to crisp the edges.
  6. – 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.
  7. Rest the Meat: Let the cooked beef rib fingers rest for about 5 minutes to retain their juices.
  8. Slice and Serve: Slice the meat against the grain and serve with fresh herbs, chimichurri, or your favorite sauce.
    Beef Rib Fingers Recipe

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.
Beef Rib Fingers Recipe