SLOW ROASTED BEEF RIBS RECIPES

SLOW-ROASTED BEEF RIBS RECIPE | MARTHA STEWART

Slow-Roasted Beef Ribs Recipe | Martha Stewart image

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

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
1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish
Fresh lemon wedges, for serving

Steps:

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.
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.

SLOW-ROASTED PRIME RIB OF BEEF RECIPE - FOOD.COM

Slow-Roasted Prime Rib of Beef Recipe - Food.com image

Make and share this Slow-Roasted Prime Rib of Beef recipe from Food.com.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

8 lbs rib roast, well trimmed and tied
2 large garlic cloves, mashed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 dash Worcestershire sauce

Steps:

Take roast out of the refrigerator and let stand at room temperature for about 2 hours to take off the chill. Preheat oven to 350 degrees Fahrenheit.
Mash together the garlic, salt, pepper, oregano, and rosemary; rub seasoning into the roast. Place meat, fat side up, on a rack in a shallow roasting pan.
Place meat in the oven and roast approximately 45 minutes, until lightly browned. Open the oven and scatter the vegetables in the pan around the roast. Close the oven, then reduce temperature to 225 degrees. Bake approximately 2 1/2 hours for rare(140 degrees on a meat thermometer) or longer for more well done.
When the meat is done to your satisfaction, take the roast out of the oven and place it on a carving board to rest for about 10 minutes before carving.
Meanwhile, if enough juice has been rendered by the meat, prepare a natural gravy. Remove excess fat from the pan and place pan over low heat. Stir in suitable amount of water (1 to 2 cups) scraping to deglaze the bottom of the pan. Season with salt and pepper and a dash of Worcestershire sauce. Reduce gravy slightly, strain, and check seasonings. Serve warm with the roast beef.

Nutrition Facts : Calories 1333.1, FatContent 119.3, SaturatedFatContent 49.8, CholesterolContent 264.9, SodiumContent 440.5, CarbohydrateContent 2.9, FiberContent 0.7, SugarContent 1.2, ProteinContent 58.1

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