Usuba
Beef Ribs Barbecue
Tender ribs cooked low and slow in a fragrant marinade of barbecue sauce, red wine, and vegetables. The meat becomes so tender it easily falls off the bone. Served with a concentrated sauce.
- Total
- 700 min
- Standard serving
- 410.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Salt and pepper the ribs, then sear them in olive oil together with whole garlic cloves, thyme, and rosemary until golden brown.
- 2
Step 2
Prepare the marinade: mix beef broth, barbecue sauce, red wine, roasted garlic, rosemary and thyme.
Chop the vegetables coarsely: carrots, leeks, celery root and celery stalks, onion. Add to the marinade.
- 3
Step 3
Place the ribs in a cast iron container, pour the marinade over them, and put in an oven preheated to 70–80 degrees for 11–12 hours.
- 4
Step 4
Remove the container and let the ribs cool. Carefully extract them so that the meat does not separate from the bones.
Strain the broth and reduce it by one third. Season with salt and pepper if needed.
Pour the sauce over the ribs and let sit for 2 hours.
- 5
Step 5
Place the ribs on a baking sheet and put in an oven preheated to 180–190 degrees for 12–15 minutes.
Serve hot with concentrated sauce. The meat will be so tender that you can eat it with a spoon.
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