Melt-in-Your-Mouth Oven-Roasted Beef Ribs
These fall-off-the-bone beef ribs are slow-roasted in foil until incredibly tender, then finished uncovered for a gorgeous golden crust. Simple to prepare and absolutely impressive — perfect for a Sunday roast or a family feast.
🛒 Ingredients
4 servings
- 3 kg (6.6 lbs) beef ribs, not too fatty
- 4 garlic cloves
- 1 medium onion, finely sliced
- Salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- Aluminum foil
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Directions
- 1
Make the rub: crush the garlic with salt, pepper, smoked paprika and thyme. Add the sliced onion and olive oil, mixing into a rough paste.
- 2
Coat the ribs generously with the rub on all sides. Cover and refrigerate overnight for best results.
- 3
Preheat the oven to 200 °C (390 °F). Wrap the ribs tightly in three layers of aluminum foil, shiny side facing the meat, pressing the edges firmly to seal.
- 4
Roast for 2 hours. The meat steams gently inside the foil, becoming deeply tender and juicy.
- 5
Carefully unwrap the foil and return the ribs to the oven for 15–20 minutes until golden brown.
- 6
Rest for 10 minutes before slicing and serving.
💡 Chef's Tip
Overnight marinating is the real secret — the flavors penetrate deeply and the meat becomes far more tender. Serve with roasted potatoes, coleslaw, or crusty bread.
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