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:
- 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
- Heat the oven to 170 degrees
- In a large baking pan place the beef ribs
- Add one handful of barley to each corner of the pan
- Add 3 whole garlic cloves to each corner of the pan
- Evenly distribute the sliced cherry tomatoes around the ribs
- Add the passata around the pan
- 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
- Drizzle a spoon of honey over the top of the ribs
- Add the pan to the oven to cook
- After 45 minutes add 1 and ½ cups of water to the bottom of the pan and stir gently
- After another 1 hour add another 1 cup of water and again gently stir
- 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.
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