Oven Baked Beef Ribs
Oven-Baked Beef Ribs: The Peak of Flavor
Beef ribs are not a very commonly preferred cut of meat, mainly because they take a long time to cook and yield relatively little edible meat. To be honest, when I do make ribs, I usually go for lamb. However, when this meat is slow-cooked in the oven and paired with its natural fat and aromatic herbs, it results in an unforgettable flavor. That’s why it’s perfect for special occasions or important guests.
At this point, I can’t help but mention the crown roast and pan-seared lamb ribs recipes that you can prepare with lamb ribs.
Tips for Cooking Oven-Baked Beef Ribs
1. The Secret to Tender Ribs: Use of Parchment Paper
The most critical step in preventing the ribs from drying out in the oven is to use parchment paper correctly. Cover the meat completely so that no air can get in. The better you do this, the more tender your meat will be. Otherwise, the steam will escape, and your meat will become tough.
2. Marination: Use It If You Have Time
Beef ribs become tender when cooked properly, but if you have time and want to boost the flavor, you can marinate the ribs in milk or grated onion before cooking. This helps to relax the meat fibers, making them even softer.
3. No Need to Add Extra Fat
Beef ribs are naturally fatty enough. So there's no need to add any extra oil or fat. As the ribs cook in the oven, they will release their own fat, which will be sufficient to deliver flavor.
4. The Magic of the Sauce
The final touch of this beef rib recipe is the sauce made with the meat’s own juices. This might be the simplest yet most delicious sauce in the world. The liquid that collects in the pan during cooking gains a perfect aroma from the meat’s fat and the spices. I use starch to thicken the sauce because starch gives a glossier and smoother result compared to flour. You can use flour if you prefer, but a starch-based sauce has a nicer appearance and texture.
5. Serving Options
Mashed potatoes are the classic pairing for this dish. But if you want to offer something different, you can serve the ribs with plain rice or rice pilaf.
Beef ribs require patience due to their long cooking time, but the end result is worth every second. In my opinion, the time spent is absolutely worth it to pamper your guests or loved ones with this dish.
Enjoy...
Ingredients
- 1.5 kg beef ribs,
- Salt,
- Black pepper,
- A few sprigs of fresh rosemary and thyme,
- 600 g potatoes,
- 1 level tablespoon butter,
- 1/2 cup milk,
- Salt to taste,
- Black pepper,
- 2 cups peas,
- 1 teaspoon cornstarch.
Preparation
- Sprinkle the ribs with salt and black pepper and place them inside parchment paper,
- Add the fresh rosemary and thyme on the sides and seal the parchment paper tightly to prevent air from entering,
- Bake in a preheated oven at 190°C (375°F) for 2.5 to 3 hours,
- Boil the peas,
- For the mashed potatoes, peel and chop the potatoes and boil until tender,
- Drain and mash them using a potato masher,
- Add butter and stir over low heat until the butter melts,
- Add milk, salt, and black pepper, and continue to stir until the mash reaches the desired consistency,
- Spread the mashed potatoes on the serving plate,
- Place the cooked ribs on top and sprinkle with the peas,
- For the sauce, take the juices collected at the bottom of the pan and the starch into a small saucepan, and cook, stirring, until it thickens,
- Drizzle the sauce over the meat.
Enjoy...