Long Horn Beef Rib Recipe
Make Long Horn Beef Rib Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Rib
Braising Liquid & Aromatics
Finishing & Garnish
Method
Beef Rib
- 1
Prepare and season
Pat the beef rib dry with paper towels. Trim excess silver skin only if it prevents even contact with the pan. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl and rub evenly over all sides of the rib. Let rest at room temperature for 30 minutes (or refrigerate up to overnight; bring to room temperature before cooking).
- 2
Sear the rib
Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven or skillet over medium-high heat until very hot. Add vegetable oil and swirl to coat. Place the rib in the pan, bone side down first if it has a long bone, and sear without moving 4–5 minutes until a deep brown crust forms. Turn and sear on the other sides, about 3–4 minutes per side, including the meaty top. Transfer the rib to a plate and set aside.
Braising Liquid & Aromatics
- 3
- 4
Build flavor
Stir in tomato paste and cook 1–2 minutes, stirring constantly so it darkens slightly. Pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring the wine to a simmer and reduce until slightly syrupy, about 3–4 minutes.
- 5
Add stock and aromatics
Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Return the seared rib to the pot, standing it bone-side down so the liquid reaches about halfway up the meat (add up to 1/2 cup more stock or water if needed). Bring the liquid to a gentle simmer on the stovetop.
- 6
Braise
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and nearly falling off the bone, about 2.5 to 3 hours (check at 2 hours for progress). Rotate the pot once halfway through for even cooking. Spoon pan juices over the meat occasionally.
Finishing & Garnish
- 7
Rest and remove aromatics
Carefully remove the Dutch oven from the oven. Transfer the rib to a cutting board and tent loosely with foil to rest for 10–15 minutes. Remove and discard thyme sprigs and bay leaves from the braising liquid.
- 8
Make pan sauce
Set the Dutch oven over medium heat on the stovetop. Skim excess fat from the surface if desired, leaving some for flavor. Bring the braising liquid to a gentle simmer and reduce until slightly thickened, about 6–8 minutes. Whisk in the unsalted butter to create a glossy sauce. Taste and adjust seasoning with coarse sea salt and a little black pepper if needed. If you like brightness, stir in lemon zest.
- 9