Herb-Roasted Beef Ribs
These oven-roasted beef ribs are marinated in a fragrant blend of Mediterranean herbs and fresh lemon juice, then slow-roasted until the meat falls effortlessly off the bone. The combination of garlic, onion rings, and aromatic spices forms a deeply flavourful golden crust. A comforting, crowd-pleasing dish perfect for weekend family dinners.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) beef ribs
- 2 garlic cloves, minced
- 1 onion, sliced into rings
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 pinch of dried oregano
- 1 pinch of ground black pepper
- 1 pinch of dried marjoram
- 1 pinch of dried rosemary
- 1 pinch of dried basil
- 1 pinch of dried thyme
- 1 bay leaf
- Coarse sea salt to taste
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Directions
- 1
Preheat your oven to 390 °F (200 °C). Line a roasting pan with aluminium foil and place the ribs inside. Season generously with coarse sea salt on all sides.
- 2
In a small bowl, combine the lemon juice with oregano, black pepper, marjoram, rosemary, basil, thyme, and the bay leaf. Stir well to create the herb marinade.
- 3
Scatter minced garlic and onion rings over the ribs, then drizzle evenly with olive oil.
- 4
Pour the herb-lemon marinade over the meat, seal the foil tightly to form a parcel, and let it marinate for 30 minutes at room temperature.
- 5
Roast the sealed parcel for 1 hour. Carefully open the foil and roast for an additional 30 minutes until the surface is golden and caramelised.
- 6
Rest for 5 minutes before serving alongside steamed white rice and a fresh rocket salad dressed with olive oil and lemon.
💡 Chef's Tip
For even more tender meat, marinate for up to 2 hours in the fridge. A splash of dry white wine added inside the foil before roasting deepens the flavour beautifully.
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