Slow-Cooked Beef Ribs

This is a dish for a Sunday evening, because it requires slow cooking in a tended oven. The results are a bed of tender roasted vegetables topped with a fork-tender peppery beef rib.


Don't be intimidated, however. It's incredibly easy, it just takes time! For two people you need:

• 2-3 pounds bone-in beef rib. That's the kind of beef rib where the bone is still two or three inches long, not sliced thin like for Korean BBQ.
• salt
• fresh cracked pepper
• olive oil. My friend N bought me a garlic and rosemery infused garlic oil that worked beautifully
• any mix of vegetables that you like. We had three baby potatoes, three baby carrots, half a large onion, and four very large brussel sprouts.

Salt and pepper the beef the night before, and cover well. I would say one tsp salt per pound of meat is generally enough, and enough pepper that you can see a layer of it on the meat (at least a Tbs).

Let the meat sit out and come to room temperature while you pre-heat your oven to 200 degrees. If you have time, the meat should sit out for even an hour or two. Coat the meat with two or three tablespoons of olive oil, wrap tightly with aluminum foil, place on a baking sheet, and put in the oven for two hours. After two hours, check the meat every half hour until it's fork tender. Remove from oven and let sit for half an hour. If you're not ready to eat, you can let this sit out for up to three hours. When you're ready to serve, broil the meat for ten minutes to get the top crispy, then break apart and serve one chunk on top of each plate of vegetables.

Cook the vegetables after you remove the beef from the oven. Crank the oven up to 400 degrees. Cut the vegetables into similarly sized pieces. If you're using vegetables with very different cooking times, cut the harder to cook vegetables (potatoes, carrots, yams) into smaller pieces and cut the more easily cooked vegetables (bell peppers, brussel sprouts, onions) into bigger pieces. Coat with two or three tablespoons olive oil, depending how much you've cooked. Sprinkle with salt and pepper and spread onto a greased baking sheet, then bake for about forty minutes or until cooked through and crisped on top. You may need to stir and turn the vegetables halfway through cooking. Your cooking time will vary depending on how small you cut the vegetables.

Plate and serve, preferably with some brown rice.