An impressive recipe made by marinating beef short ribs in a sauce of honey, mustard, and garlic, then slow-roasting them in the oven at low heat for a long time. The meat, tender enough to fall off the bone, meets the depth of the sweet-and-sour sauce to become one of the standout red meat options for guest tables.
Pat the beef ribs dry with paper towels, rub with salt and black pepper, and coat with olive oil.
In a wide pan, sear the ribs over high heat until browned on all sides, 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 bake in a preheated oven until the meat is tender enough to fall off the bone.
Open the foil and let the ribs rest for a few minutes, then drizzle the remaining sauce over them and serve hot.
Important: For the ribs to become tender depends on long cooking at low heat — don't try to shorten the time by raising the temperature. Allergen: contains mustard. Caution: Cover the baking dish tightly with foil; if steam escapes, the meat dries out and toughens.
If you rub the ribs with the sauce the night before and let them rest in the fridge, the flavor penetrates the meat much more deeply and you get a richer taste at the end of cooking.
Admin DadaGastro · verified in test kitchenPişirme 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.
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