Slow-Roasted Beef Ribs

Name: Slow-Roasted Beef Ribs
Ingredients: 2 tablespoons safflower oil or other neutral-tasting oil; 4 12-inch beef short ribs (about 9 pounds); Coarse salt; Coarsely ground black pepper; Freshly grated horseradish, for garnish; 1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish; Fresh lemon wedges, for serving

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Author : Martha Stewart

Ingredients

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2 tablespoons safflower oil or other neutral-tasting oil4 12-inch beef short ribs (about 9 pounds)Coarse saltCoarsely ground black pepperFreshly grated horseradish, for garnish1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnishFresh lemon wedges, for serving

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Instructions

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Step 1

Preheat oven to 325 degrees. Heat oil in a large roasting pan over medium-high heat. Season the beef ribs generously with salt and pepper.

Step 2

Sear ribs in roasting pan until well browned on all sides, about 15 minutes. Remove ribs and set aside. Wipe out roasting pan, return the ribs, and cover with parchment-lined foil. Transfer ribs to oven and roast until meat is tender and falling off the bone, about 4 hours.

Step 3

When meat is cool enough to handle, cut off the bone, remove cartilage, turn the meat over, and cut into 1 1/2-inch slices. Place slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.