Description
Ingredients:
- 2.5 kg beef fore ribs
- 4 cloves garlic, minced
- 2 tablespoons olive oil (about 30 ml)
- 2 tablespoons sea salt (about 30 g)
- 2 teaspoons black pepper (about 10 g)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried)
- 1 tablespoon Dijon mustard (optional, about 15 g)
Instructions:
- Preparation:
- Take the beef ribs out of the refrigerator about 1 hour before you plan to cook them to bring them to room temperature. This helps with even cooking.
- Preheat the Oven:
- Preheat your oven to 250°C.
- Seasoning:
- In a bowl, mix the minced garlic, olive oil, sea salt, black pepper, rosemary, thyme, and Dijon mustard (if using) to create a marinade.
- Rub this mixture all over the beef fore ribs. Make sure to get into any crevices and cover the meat evenly.
- Roasting:
- Place the beef ribs bone-side down in a roasting pan. You can use a rack if you have one, but it’s not necessary.
- Roast the ribs in the preheated oven at 250°C for about 20 minutes. This initial high temperature helps to create a great crust.
- Reduce Temperature:
- After 20 minutes, reduce the oven temperature to 125°C.
- Continue roasting until the internal temperature of the meat reaches about 55-60°C for medium-rare (which can take anywhere from 2 to 3 hours, depending on the size of the ribs). Use a meat thermometer for best results.
- Resting:
- Once the ribs are done, take them out of the oven and tent them loosely with aluminum foil. Let them rest for about 20-30 minutes. This will help the juices redistribute for a more tender and juicy finish.
- Serving:
- After resting, slice the ribs between the bones and serve with your favorite sides.
Tips:
- Pair the beef with sides like roasted vegetables, Yorkshire puddings, or a rich gravy to complement the dish.
- For extra flavor, you can add some red wine to the roasting pan, which will create a lovely jus.
