Long Horn Beef Rib Recipe
Make Long Horn Beef Rib Recipe in just 3h 40m. 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
Trim and season
Preheat oven to 325°F (160°C). Pat the beef ribs dry with paper towels. Rub the ribs all over with olive oil. Combine kosher salt, black pepper, smoked paprika and garlic powder; rub the mixture evenly onto all sides of the ribs. Let sit at room temperature for 20 minutes while you prepare aromatics.
- 2
Sear the ribs
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat until very hot. Add a thin film of oil if needed. Sear ribs in batches, bone-side down first, 3–4 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate.
Braising Liquid & Aromatics
- 3
- 4
Deglaze and build sauce
Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Boil the wine 2–3 minutes to reduce slightly.
- 5
Add stock and herbs
Return the seared ribs and any accumulated juices to the pot, arranging them bone-side down so meat is partially submerged but not fully covered. Add beef stock, Worcestershire sauce, bay leaves and thyme. The liquid should come about two-thirds up the ribs. Bring 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 pulling away from the bone, about 2½ to 3 hours. Check once after 1½ hours to ensure liquid level is sufficient; add up to ½ cup additional stock or water if needed.
Finishing & Garnish
- 7
Reduce sauce
Carefully remove ribs to a baking sheet and tent with foil to rest. Strain the braising liquid into a saucepan, pressing on solids to extract flavor; discard solids. Skim excess fat from the surface. Bring the strained liquid to a brisk simmer and reduce over medium heat until slightly thickened to a saucy consistency, about 8–12 minutes.
- 8
Mount sauce and finish
Off heat, whisk in the butter and the acid (lemon juice or vinegar) to brighten the sauce; adjust seasoning with salt and pepper to taste. Return ribs to the sauce briefly (1–2 minutes) to heat through and glaze.
- 9
