Slow-Roasted Beef Ribs
Not just any beef ribs, these are dino ribs from the short plate section of a cow’s rib cage. Typically they are cut into shorter lengths and sold as beef short ribs. Martha likes to slow roast the whole rib, each is about 12 inches long. First she simply season them with salt and pepper and browns them on the stovetop, then she covers the roasting pan with parchment paper and aluminum foil to help keep them tender. It takes about 4 hours to slow roast these beef ribs in the oven. They’re simply finished with a squeeze of lemon juice, some green olives, and grated fresh horseradish.