Melt-in-Your-Mouth Slow-Roasted Beef Ribs
These slow-roasted beef ribs are the ultimate comfort food — fall-off-the-bone tender, kissed with garlic and lemon, and finished with a gorgeous golden crust. A simple technique that delivers restaurant-worthy results every single time. Perfect for a cozy Sunday dinner with the whole family.
🛒 Ingredients
4 servings
- 2 full racks of beef ribs
- 6 cloves of garlic, crushed
- Juice of half a lemon
- Coarse salt and freshly ground black pepper
- 1 cup (250 ml) beef broth
- 1 sprig of fresh thyme
- 1 bay leaf
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Directions
- 1
Remove the beef ribs from the fridge 30 minutes before cooking. Rub them all over with crushed garlic, drizzle with lemon juice, and season generously with salt and pepper. Let rest for 15 minutes to absorb the flavors.
- 2
Preheat your oven to 325°F (160°C). Place the ribs in a deep roasting pan, add the thyme and bay leaf, and pour the beef broth into the bottom of the pan. Cover tightly with aluminum foil.
- 3
Roast for 3 hours. The low-and-slow heat breaks down the connective tissue, resulting in incredibly tender meat.
- 4
Remove the foil and increase the oven temperature to 400°F (200°C). Turn the ribs over, baste with the pan juices, and roast uncovered for 20–25 minutes until deeply golden, turning once halfway through.
- 5
If the pan looks dry, add a splash of boiling water. Rest the ribs under loosely tented foil for 10 minutes before serving.
💡 Chef's Tip
For maximum flavor, season the ribs the night before and refrigerate overnight. Serve alongside creamy mashed potatoes, roasted root vegetables, or a fresh green salad.
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