Beef Rib Recipe
Make Beef Rib Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs
Braising Liquid
Finishing Sauce (optional)
Method
Beef Ribs
- 1
Trim and season
Preheat oven to 325°F (165°C). Pat the ribs dry with paper towels. If there is a silver skin/membrane on the bone side, slip a knife under one edge and peel it off. Rub the ribs all over with olive oil. Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl and rub evenly onto all surfaces of the ribs.
- 2
Sear
Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. When hot, add the ribs, bone-side down first, and sear 3–4 minutes per side until browned and caramelized. Work in batches if needed to avoid crowding. Transfer seared ribs to a plate.
Braising Liquid
- 3
Build braising liquid
Reduce heat to medium. Add the sliced onion to the empty pot and sauté 3–4 minutes until beginning to soften and brown at the edges. Add the smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let wine reduce 2–3 minutes. Add beef stock, Worcestershire sauce, bay leaves, and thyme sprigs and bring to a simmer.
- 4
Braise
Return the ribs to the pot, nestling them into the liquid with the meat mostly submerged (if needed, add a bit more stock or water so the liquid comes about two-thirds up the sides). Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until meat is very tender and pulling away from the bone.
- 5
Reduce sauce (optional)
Carefully remove the ribs to a cutting board and tent with foil to rest. Pour the braising liquid through a strainer into a saucepan, pressing on solids to extract juices. Discard solids. Skim excess fat from the surface if desired. Bring strained liquid to a simmer over medium-high heat and reduce until slightly thickened (about 8–12 minutes) to concentrate flavor.
Finishing
- 6
Finish sauce and serve
Whisk the butter into the reduced sauce off the heat until glossy. Stir in chopped parsley and lemon juice to brighten. Slice or pull the ribs between bones into serving portions, spoon the sauce over the ribs, and serve immediately alongside mashed potatoes, polenta, or roasted vegetables.