I wish we all had smell-a-vision so you could get a whiff of the intoxicating smell of these awesome Slow-Roasted Beef Ribs. I generously sprinkled them with my special rub mixture and popped them in the oven. Hours later, of hands-off cooking, these tender, juicy, and mouth-watered ribs appeared. To say they were delicious is an understatement. This might explain why this is the only photo I have of the finished product before my guys dug in. #whoneedsphotostyinganyway
Ingredients for Slow-Roasted Beef Ribs:
3.5- 4 pounds beef ribs
Special Rub:
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 teaspoon hot paprika
1/2 teaspoon dried thyme
Time-Saving Tip: Prepare the Special Spice Rub a week in advance.
Let's see what we need.
We're ready to cook.
Combine the spices.
I like to place the ribs on parchment paper to coat them with the rub.
Rub both sides of the ribs with all of the spices.
Transfer the meat to a sheet pan generously lined with foil. Cover the ribs with another sheet of foil.
Seal the ends of the foil. Place the ribs in a preheated 300-degree oven—Bake for 2 1/2-3 hours. Pierce the meat with a fork; when the meat is tender, let rest for 10 minutes before serving.
They're ready! Slow-Roasted Beef Ribs are finger-licking good and so easy to prepare. This became an immediate favorite at our house.
Enjoy!
Slow-Roasted Beef Ribs:
3.5- 4 pounds beef ribs
Special Rub:
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 teaspoon hot paprika
1/2 teaspoon dried thyme
Time-Saving Tip: Prepare the Special Spice Rub a week in advance.
Combine the spices.
I like to place the ribs on parchment paper to coat them with the rub.
Rub both sides of the ribs with all of the spices.
Transfer the meat to a sheet pan generously lined with foil. Cover the ribs with another sheet of foil.
Seal the ends of the foil. Place the ribs in a preheated 300-degree oven—Bake for 2 1/2-3 hours. Pierce the meat with a fork; when the meat is tender, let rest for 10 minutes before serving.
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