Slow Roasted Beef Ribs Food

SLOW-ROASTED BEEF RIBS

Steps:

• Preheat oven to 325 degrees. Heat oil in a large roasting pan over medium-high heat. Season the beef ribs generously with salt and pepper.
• Sear ribs in roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Wipe out roasting pan, return the ribs, and cover with parchment-lined foil. Transfer ribs to oven and roast until meat is tender and falling off the bone, about 4 hours.
• When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

Steps:

• Preheat oven to 225 degrees.
• Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
• Place ribs, meat side down, in baking dishes.
• Cover the baking dishes with aluminum foil and place in the oven.
• If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
• Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
• Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
• Remove from oven and serve them up with a side of potato salad and some baked beans.

DELICIOUS ROASTED BEEF RIBS

Steps:

• In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
• Place the ribs in a large bowl, and coat with the sauce.
• Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
• Preheat the oven to 325°F.
• Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
• Brush with sauce, and bake for 30 minutes.
• Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
• Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
• Note: the sauce may be doubled if desired.

SLOW ROASTED BEEF SHORT RIBS

Steps:

• Wipe excess moisture off short ribs with a paper towel.
• Combine all the rub ingredients in a small bowl; then rub each rib generously with the mixture. At this point you may place the ribs in a sealed plastic bag and refrigerate overnight. This will produce the best flavor but it is not necessary.
• To make on a gas grill: Light one side of the grill and when the temperature inside the grill reaches 300 ℉ place the ribs on the UNLIT side of the grill, close the lid and slow roast for about 3 hours, being careful to maintain the temperature.
• In the oven: Preheat oven to 300 ℉. Place ribs on a rack in a roasting pan. Roast for about 3 hours.
• You may cook them longer if you like your ribs with "fall off the bone" meat. This will probably take an additional hour.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

HERB-SCENTED SLOW-ROASTED RIB OF BEEF

Steps:

• Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smoulder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.
• Heat oven to 100C/80C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr, then reduce the temperature to 70C/50C fan (if you have a gas oven, don't adjust the temperature), and slow roast for 3 hrs more.
• Remove the foil, then insert a digital probe into the middle of the joint - when the temperature reaches around 60C, it's ready. If the meat is not up to temperature, increase oven to 150C/130C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking all the ingredients together.
• When the beef is cooked, remove from the oven and increase the temperature to 230C/210C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slighty charred - keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.
• To make a herby gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

SLOW-COOKED KOREAN BEEF SHORT RIBS

Steps:

• Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
• Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
• Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.

SLOW COOKED BOURBON BRAISED BEEF BACK RIBS

Steps:

• In small bowl or tray, mix rub ingredients thoroughly.
• Rub onto beef back ribs.
• In a large hot skillet, heat oil.
• Brown ribs for several minutes on each side in batches.
• Transfer ribs to slow cooker insert.
• Add remaining meal ingredients into slow cooker insert and mix thoroughly.
• Cover and cook for 4-6 hours.
• Serve over rice.