These are not something I make everyday. I do enjoy them on occasion and my husband just devours them. These are the Best Beef Ribs I make. I keep it simple as the flavours are all about the beef.I'm including 2 additional variations to the recipe so you can mix up the flavours depending on how you are feeling. I like variation.I don't make mounds of Beef Ribs as there are only the two of us. Cooking for one or two people can have it's challenges, that is one of the reasons I started trading with friends and neighbours. You can read more about that here Picking Apples and Trading.
This post is about the ribs and the recipe.These are a special treat and just for the two of us. I do make the large racks of ribs when we have company or are planning to use the extra in another dish.
As you scroll to the bottom of the page, you will find additional recipes for other Beef Rib styles. I have included links to areas of my blog for the techniques I use to build up flavour. I am an interesting cook, I make MANY of my ingredients and sauces from scratch. It helps me control the ingredients and I know what I eat.
Best Beef Rib Recipes
Tomato Base
2 Slices of Onion
4 Cloves of Garlic
1/2 TSP Basil
1/4 TSP Oregano
1/8 TSP Lemon Pepper
1/4 Cup Tomato Sauce
1/4 Cup Beef Stock or Water to the base of your roasting pan
The trick to ribs is how you cook them. I will provide the other recipes below.
Preheat your oven to 350 F
Add Stock to the pan and place in the Ribs.
Add Garlic, Onion and the Spices.
Cover Roast the Ribs and roast for at 350 F 1 hour
Reduce Heat to 325 F
Baste the ribs and turn them. Roast 45minutes.
Reduce heat to 300 F , baste the ribs and turn them again.
Roast 45minutes.
Remove from Roaster place on a wire rack and cover them with your Tomato, Red Pepper or Smashed Roasted Garlic and Tomato Paste.
Broil in the oven at 350 F (both sides) until the sauce caramelizes and they get a deep brown hue.
They are that easy. My husband and I will also take the ribs and finish them on the barbecue when it's summer time. I still do a slow roast in the oven though, the fat coats the meat making them exceptionally tender. It's a wonderful way to make Beef Ribs without the use of a smoker and when you only want a few.
Serve the Tomato version over Rice with a hint of Basil stirred in and whichever vegetables you wish.
There are two variations that I have used when making Beef Ribs as well. Roasted Red Bell Pepper Puree as a coating instead of the tomato sauce, the other is Roasted Garlic and Tomato for a real punch of flavour.Roasted Red Pepper Ribs
Ingredients:
2 Slices of Onion
4 Cloves of Garlic
3 Bay Leaves, whole (do not serve the leaves)1/2 TSP Basil
1/2 TSP Lemon Pepper
1/2 Cup Roasted Red Pepper Puree
1/4 Cup Beef Stock or Water to the base of your roasting pan
Same instructions as above****
I Have Included the Video on how to Roast Bell Peppers
Or If you prefer - I've written about it in this blog
Roasted Garlic and Tomato Sauce
Ingredients:
2 Slices of Onion
4 Cloves of Garlic
1/4 TSP Basil
1/4 TSP Oregano
1/8 TSP Lemon Pepper
1/4 Cup Tomato PASTE**
4 Additional Roasted Garlic Cloves - Smashed**
2 TBSPS Brown Sugar
1/4 Cup Beef Stock or Water to the base of your roasting pan
The variation on this one is you mix the smashed Roasted Garlic in with your Tomato Paste, add the Sugar a few additional TBSPS of water and make a paste which you will brush over the ribs. It's sweeter then the ones above and the roasted garlic is just lovely.The base from the ribs, can also be used as a Beef Stock. It carries wonderful flavours all roasted in. Add 1/2 Cup Red Wine, (Dry Red Zinfandel), Two Quarts of water, 3 Bay Leaves, more onion, bring to a boil and let cool over night in the fridge. Remove the fat from the top the next day and you have a wonderful Beef Stock which can be made into so many more dishes.
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