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

10 mins

Cook time

3 hours

Total time

3 hours 10 mins

Melt in your mouth succulent beef

Author: Kyrstie- A Fresh Legacy

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

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