About This Recipe
This recipe prepares beef ribs using a slow-cooking method to achieve tender meat that easily separates from the bone. The dish features a savory flavor profile with minimal seasoning to highlight the natural richness of the beef.
Why You’ll Love This Recipe
- Produces exceptionally tender meat with minimal effort
- Requires only basic ingredients and equipment
- Versatile – pairs well with rice, vegetables, or bread
- Cooking method preserves the beef’s natural juices
Ingredients
- 2 kg beef ribs
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 4 cloves garlic, crushed
- 1 onion, quartered
- 4 cups water
- 2 bay leaves
Step by Step Instructions
- Rinse beef ribs under cold water and pat dry with paper towels.
- Season ribs evenly with salt and black pepper.
- Heat cooking oil in a large pot over medium-high heat.
- Sear ribs for 3-4 minutes per side until browned.
- Add crushed garlic and quartered onion to the pot.
- Pour in water and add bay leaves.
- Bring liquid to a boil, then reduce heat to low.
- Cover pot and simmer for 2.5-3 hours until meat is fork-tender.
- Skim excess fat from the surface before serving.
- Transfer ribs to serving plates with cooking liquid.
FAQ
Can I use a slow cooker?
Yes. Follow steps 1-4, then transfer ingredients to a slow cooker. Cook on low for 7-8 hours.
How do I know when the ribs are done?
Meat should easily separate from the bone when prodded with a fork.
Can I add vegetables?
Add potatoes or carrots during the last 45 minutes of cooking.
You Must Know
- Searing creates flavor through caramelization
- Maintain a gentle simmer to prevent toughening the meat
- Skimming fat improves the final texture and appearance
- Resting meat before serving redistributes juices
Storage Tips
- Refrigerate in airtight containers for up to 3 days
- Freeze portions with cooking liquid for up to 2 months
- Thaw frozen ribs in refrigerator before reheating
- Reheat gently on stove over low heat to prevent drying