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Slow Cooked Beef Ribs

Slow Cooked Beef Ribs

Melt in your mouth, succulent grass-fed beef ribs. These have been a regular on our table over the past 6-8 months. The flavors are intense, the textures soft, the meat falls apart. Warm and comforting, this is a meal for a cool evening, a fresh family favorite for  Autumn.

For some time now we have been having our meat delivered from a local farm. This recipe is so very simple to make, it just requires time in the oven. This is how simple it is – put a handful of barley and some garlic cloves in each corner, scatter around some tomatoes, add some passata. Add some salt and herbs and bake slowly for 3 hours, ensuring that you keep liquid in the base of the pan to avoid drying out the meat and to cook the barley.  If you like to have a recipe with exact details here it is:

Slow Cooked Beef Ribs
 
Prep time
Cook time
Total time
 
Melt in your mouth succulent beef
Author:
Recipe type: Autumn Dinner
Serves: 2-3 adults
Ingredients
  • 1 kg beef ribs
  • 4 handfuls of barley
  • 12 whole garlic cloves - peeled
  • 14-16 fresh cherry tomatoes - halved
  • 300 ml passata or 1 tin tomatoes
  • ½ tablespoon of olive oil
  • zest and juice of 1 lemon
  • 2 large sprigs fresh rosemary
  • salt and freshly ground black pepper
  • drizzle honey
  • 2 and ½ cups water
Instructions
  1. Heat the oven to 170 degrees
  2. In a large baking pan place the beef ribs
  3. Add one handful of barley to each corner of the pan
  4. Add 3 whole garlic cloves to each corner of the pan
  5. Evenly distribute the sliced cherry tomatoes around the ribs
  6. Add the passata around the pan
  7. Rub the top of the ribs with the olive oil, zest and juice of the lemon, salt and pepper and add the rosemary to the pan
  8. Drizzle a spoon of honey over the top of the ribs
  9. Add the pan to the oven to cook
  10. After 45 minutes add 1 and ½ cups of water to the bottom of the pan and stir gently
  11. After another 1 hour add another 1 cup of water and again gently stir
  12. Cook for a total of 3 hours and rest, cover with foil for 15-20 minutes prior to serving

*If you feel like the meat is browning too much you can cover the dish with foil for the last hour, or half hour of cooking

I am sure that you would add this to your regular menu once you have tried it.  I would love to hear what you think of it.

In the mean time have you signed up to my free newsletters? You can do so in the top right hand corner of this page.

 Kyrstie

 

A Fresh Legacy

 

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{ 3 comments… add one }

  • Nat April 20, 2013, 9:25 am

    looks delicious!

  • Amanda April 21, 2013, 6:12 pm

    Oh, oh, oh! These appeal on so many levels – I’m definitely making them this week.

    • Kyrstie April 21, 2013, 6:16 pm

      Thanks Amanda, I am sure that you will love them :) Love to hear what you think. K

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