Marinated beef ribs

By Drum Digital
03 November 2016

You might have to buy more ribs soon as this recipe makes people want more

By Hope Malau

Serves 4

Preparation: 5 min

Cooking: 2 hrs. 30 min

1,5 kg beef short ribs

Marinade

3 garlic cloves, crushed

80 ml (? c) red wine vinegar

30 ml (2 T) wholegrain mustard

2 sprigs of thyme

salt and freshly ground black pepper

125 ml (½ c) olive oil

30 ml (2 T) Worcestershire sauce

60 ml (¼ c) barbecue sauce

Preheat the oven to 180 ºC.

  1. Marinade Put all the ingredients in a bowl and mix well. Pour over the ribs and let it rest for at least an hour.
  2. Remove the ribs from the marinade and put in a large tray. Cover with foil and roast for 2 hours or until the meat is tender and starts to fall off the bone.
  3. Increase the oven temperature to 220 °C. Remove the foil and baste the ribs with the marinade. Roast for another 30 minutes, basting another few times.
  4. The sauce should be sticky and thick and the ribs dark and glossy. Remove from the oven and leave to cool then serve.

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