This recipe for slow-roasted beef ribs is from Martha Stewart’s Cooking School.
On it’s own, ribs are an explosion of flavour. But when you go a step further and slow-roast beef ribs, the meat becomes so delicate and tender, that it practically melts in your mouth too. Don’t even think about passing up something this good.
Serves 4 to 6
- 2 tbsp safflower oil or other neutral-tasting oil
- 4 12-inch beef short ribs, about 9 pounds
- coarse salt
- coarsely ground black pepper
- freshly grated horseradish, for garnish
- 1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish
- fresh lemon wedges, for serving
- Preheat oven to 325F. Heat a large roasting pan with 2 tbsp safflower oil over medium-high heat. Season the beef ribs generously with salt and pepper.
- Sear the ribs in the roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Wipe out roasting pan, return the ribs and cover with parchment-lined foil. Transfer the ribs into the oven and roast until meat is tender and falling off the bone, about 4 hours.
- When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.