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.
2kgs short beef ribs, in one or two pieces
30-40 mls olive oil
salt and freshly ground pepper
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.