Slow Roasted Beef Ribs
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs. Go for the bone!
Serves 4 – 6
- 2 tablespoons 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 325°. Heat a large roasting pan with 2 tablespoons 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.