Short Beef Ribs

image

Bit of a meat fest here!

I like my meat falling of the bone with these cuts. And ribs lend themselves to long slow cooking. I also like simple pan juices for gravy and these juices are fab!

I tend to double up in the oven when I’m doing slow roasts, so these ribs cooked along with a pork shoulder for the first six hours and I then popped them into the fridge to reheat a couple of nights later with their pan juice.

Serves 4-6 depending on sides.

Ingredients

2kgs short beef ribs, in one or two pieces

30-40 mls olive oil

salt and freshly ground pepper

Method

Preheat the oven to 130 degrees Centigrade.

Rub the beef all over with oil and then season really well with salt and pepper.

Pop into a snug fitting roasting tin and cover tightly with foil.

Place in the oven and bake for 6 hours.

After six hours, drain off all of the fat and juice.

Increase the heat to 210 degrees centigrade.

Baste the top of the ribs with the fat that has been skimmed off and return to the oven.

Bake for a further 45-50 mins, basting regularly.

Allow to rest for 20mins before serving.

Advertisements

7 thoughts on “Short Beef Ribs”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s