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—about 12 inches long—and sold as beef short ribs. Martha seasons 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 while they slow roast for about 4 hours in the oven. They're finished simply with a squeeze of lemon juice, some green olives, and grated fresh horseradish.


  • 2 tablespoons safflower oil or other neutral-tasting oil

  • 4 12-inch beef short ribs (about 9 pounds)

  • Coarse salt

  • Coarsely ground black pepper

  • Freshly grated horseradish, for garnish

  • ¼ cup pitted green olives, such as Castelvetrano, chopped, for garnish

  • Fresh lemon wedges, for serving


  1. 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.

  2. 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.

  3. 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.

    Bryan Gardner
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