Monday, March 10, 2014

Slow Roasted Beef Back Ribs

Photo Nom Nom Paleo
We don't have ribs very often but when you buy a whole, 1/2, or 1/4 cow you're bound to get ribs.  When you do, remember slow & steady wins the race.  This recipe is delicious!

  • 4 racks grass-fed beef back ribs, about four ribs/rack, about 12 lbs
  • dry rub* - I used oregano, thyme, garlic powder, sea salt, cumin seeds, sage, cayenne, basil 
  • bay leaves, 1 for each rack
  • homemade bone broth for basting
  1. Pat your racks dry with paper towels and rub the seasonings on each rack.  Don't be stingy on the dry rub.
  2. Allow to sit in the fridge for 2 hours - 24 hours to marinate, optional.  We skipped this step just because we didn't plan for it.  The ribs still turned out full of flavor.
  3. Preheat oven to 200˚F.
  4. Set the racks on a foil-lined, rimmed roasting pan.  Put a bay leaf on top of each rack, seal racks tightly in foil.
  5. Roast for 6 - 8 hours.  Half way through, flip the racks.
  6. Remove racks and turn oven to high broil.
  7. Baste racks with bone broth and place back in oven for 2 minutes.
  8. Remove, flip, and baste again.  Place back in oven for 2 minutes.

*Can be made FODMAPs free - just omit garlic powder
*Can be made nightshades free - just omit the cayenne

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