Simple Beef Ribs

Bahan-bahan

1kg short-cut beef ribs

2 medium onions

3 cloves of garlic, chopped

3 carrots

1 tbps salt

1 tbps white pepper

1 tbps garlic powder

Arahan

1. Prepare rub and apply to all sides of the ribs. Let them sit uncovered in the fridge for up to 24 hours (realistically 2-4 hours).

2. When it's time to cook, take the ribs out of the fridge and let them warm to room temperature. Preheat the oven to 150 degrees celsius on broil setting. Put the dutch oven on the stove on medium heat with 1 tbps olive oil.

3. Roughly chop the onion, peel the carrot and chop the garlic.

4. Sear the ribs in the dutch oven until they have been browned on each side. Remove ribs and put on a plate/bowl temporarily.

5. Put the chopped onion, carrot and garlic in the dutch oven (and add some more olive oil if there's not much oil/fat left). Saute for 5 minutes or so.

6. Deglaze the dutch oven - I used 1 cup of beef stock and a squirt of soy sauce. Reintroduce the ribs, spreading evenly within the dutch oven. I aimed for the liquid to cover roughly 50% of the ribs - put more liquid in if required.

7. Keep the dutch oven on the stove until it starts to simmer (you may want to raise the temperature). Once it starts to simmer, put the lid on the dutch oven and transfer to the oven.

8. Set a timer for 2+ hours (longer the better - 4 hours probably ideal).

9. After 2+ hours, the ribs are probably ready (poke with a fork to see if the meat is tender enough). Optionally set the temperature to 200 degrees and keep them in the oven, uncovered, for 10 minutes to crispen the meat and reduce the liquid.

Nota

1.124kgs ribs (6 ribs total) was enough for 3 servings. Could probably have included more carrots.