Slow Cooked Beef Ribs
Prep time
Cook time
Total time
Melt in your mouth succulent beef
Recipe type: Autumn Dinner
Serves: 2-3 adults
  • 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
  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
Recipe by A Fresh Legacy at