Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2019
It was easy and a great taste.
Rating: 5 stars
09/14/2017
I absolutely LOVE these ribs! I've made them twice and they've turned out perfect each time. Thank you for the recipe Martha. I especially enjoyed watching the video while cooking it both times.