Category: Beef
Rich, meaty ribs perfect for braising or smoking. Incredibly flavorful when cooked properly.
Price: from €14.00/kg
OVEN ROASTED: Pat the ribs dry and season generously with salt, black pepper, garlic powder, smoked paprika, and a touch of brown sugar. Sear all sides in a hot, oiled pan until deeply browned — this builds flavour. Transfer to a deep roasting tray, add a splash of red wine, beef stock, a sprig of thyme, and a bay leaf. Cover tightly with foil and roast at 160°C for 3.5–4 hours until the meat is completely tender and pulls away from the bone. Remove the foil for the last 20 minutes to caramelise the surface. Rest for 10 minutes before serving with the reduced braising liquid as a sauce. SMOKED: Season the ribs the night before and refrigerate uncovered to form a dry crust (pellicle). Bring to room temperature before cooking. Set your smoker to 120°C using oak, hickory, or cherry wood. Place the ribs bone-side down and smoke for 3 hours uncovered. Wrap tightly in butcher paper or foil with a splash of apple juice and return to the smoker for a further 2–3 hours. Unwrap and smoke for a final 30–60 minutes to firm up the bark. The ribs are ready when the internal temperature reaches 95–98°C and a skewer slides in with no resistance. Rest for at least 30 minutes before serving.