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Garlic and Rosemary Roasted Beef Ribs
Category: Main Course, Beef
Serves:
Rating:
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Ingredients:
4 lbs. beef spare ribs (about 8-10 ribs) 1 cup olive oil 3 cloves garlic 1 Tbls. powdered garlic 1 Tbls. onion powder 2 Tbls. dried rosemary 1 Tbls. fresh thyme leaves 1 1/2 tsp. powdered bay 1 tsp. ground white pepper 3 tsp. kosher salt 1 tsp. sugar 1 tsp. ground celery seed 12 baby carrots, diced 1 smallish onion, diced
Directions:
Preheat oven to 300. Line a sheet pan with foil and set aside. Unwrap your ribs and put them into a gallon-sized zip-top bag. Set aside while you prepare the marinade. Put the olive oil in a medium-sized bowl. Mash up your garlic, either with a garlic press or by mincing it really well then mashing it with the flat of your knife. Add all the other herbs and spices Toss in the powdered garlic, onion powder, dried rosemary, fresh thyme leaves, powdered bay leaf, ground white pepper, kosher salt, sugar, and ground celery seed. Whisk with a fork until well combined. The marinade will the fairly thick and goopy. That’s OK. It should look about like this: Add the marinade to the ribs Grab your bagged-up ribs. Pour the marinade into the bag over the ribs. Seal the bag up well. Holding the bag, smoosh the marinade around so that it coats the ribs fairly evenly. Remove the ribs from the bag and lay them out evenly on your prepared sheet pan. Put the pan in the oven and roast at 300 degrees for about a half an hour. After 30 minutes, add the veggies After a half an hour, yank the pan out of the oven. Crank the heat up to 350 degrees. Strew the chopped onion and carrots around your ribs. By now, your ribs will have started to develop their crust. Put them back in the oven for about 50-60 minutes. They’re done when the ribs are brown and have a glorious crust. If you pull at a rib with a fork, the meat should come away easily. Serve and enjoy!