Much is feared baked beef ribsbecause they impose due to their size, which is why we usually prefer to dedicate ourselves to roasting ribs and pork ribs, but with this recipe you are going to say goodbye to those fears.
The procedure is very similar to roasting a pork rib in the oven, only times change, of course, and you have to try grease the piece well because it is leaner than a cut of pork.
Beyond that, the recipe has no science, although it does have patience, but we assure you that the result is perfect and allows you to stop eating stewed beef ribs to treat yourself to a roasted treat that could well be typical of an American steakhouse.
With a medium size rib eat a couple of peoplewe are also going to prepare a very simple potato garnish to crown the final result, so you have nothing to worry about.
In addition, as in other types of recipes that we are going to roast meats, think that you can marinate your beef rib to taste, leaving it a day of marinade in a mashed garlic, oregano, paprika, cumin and olive oil.
Brush the rib with olive oil and season with salt and pepper. In addition, we wrap the whole potato with aluminum foil while we preheat the oven to 170 ºC.
In an oven-safe casserole, put a glass of water, the rib and cover with aluminum foil. We cook for two hours at 170 ºC and after that time, we uncover the aluminum foil —carefully because of the steam that it will give off—.
Add the potato wrapped in aluminum, pour more water —at least another glass— and cook the uncovered assembly at 200 ºC for 45 minutes more, watering with the juice every ten minutes.
RAMBLEÑA CERAMICS | Refractory clay pot with lid | Direct fire casserole | Traditional ceramic pot | Casserole for oven | Low casserole with lid | 35x33x12cm
With what to accompany the roasted beef ribs
In addition to the potato, we can also accompany our super rib with an American touch with a barbecue sauce, with a good coleslaw or with, if we want to continue at that gocho point, at the cost of some mac & cheese.
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