Marinated in honey, mustard and garlic, these beef ribs are slow-cooked in the oven at a low temperature until tender enough to fall off the bone. The sweet-and-sour sauce makes this an impressive main course for guests.
Pat the beef ribs dry with paper towels. Rub with salt and black pepper and coat with olive oil.
Sear the ribs on all sides over high heat in a wide frying pan, then transfer to a baking dish.
Mix the honey, mustard, crushed garlic and apple cider vinegar and drizzle over the ribs.
Cover the baking dish tightly with foil and cook in a preheated oven until the meat is tender enough to fall off the bone.
Remove the foil and let the ribs rest for a few minutes. Drizzle with the remaining sauce and serve hot.
Important: the ribs need long, slow cooking at a low temperature to become tender. Do not try to shorten the cooking time by raising the temperature. Allergens: contains mustard. Warning: cover the baking dish tightly with foil. If steam escapes, the meat will dry out and toughen.
Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence. Ben bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor. Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor.
Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Baharat oranını kendime göre ayarladım, tarifin ruhunu bozmadı. Tereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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