Similar to Osso Buco in preparation, Is the meat closest to the bone the tastiest ?
I can’t resist beef ribs from the warehouse club, a bit pricier it seems than they used to be for this cut but it also seems I don’t eat beef all that often…
Nice marbleizing on the ribs
Seasoned flour-coat the ribs and brown in oil. Place them in a oven proof pot that can be covered. Add liquid if desired.
(not shown) caramelize some diced carrots in the same pan that you browned the ribs in and place carrots in the bottom on the roasting vessel, top with the browned ribs.
Same deal for some onions after a slight browning, now add them on top of the ribs, throw in a few garlic cloves and herbs, sage leaves here…. cover and bake low and slow for a few hours….
here’s the result, for a different way to serve the carrots, they went into the blender for a puree. The roasted onions served as a side with gravy (dripping from the roasting pot.
The ribs are not that fatty, most of it is reduced and the result is beef stratified with a bit of fat. MMMMMMMMM……..
Very tasty and used in Wrap It Up
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