Slow Cooked Beef Ribs
April 18, 2013
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:
*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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