Now, it’s rare that I post a recipes with meat, and I almost didn’t want to share this ribs recipe because these mouthwatering ribs are special to me because my Mom taught me how to make them. They have that homemade flavor that it’s hard, almost impossible to find when you eat away from home. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
Beef ribs can be both tough to eat and difficult to prepare. Cooked improperly they are too chewy to enjoy. Cooked properly they are tender and delicious. The secret with Beef Ribs, is to cook them low and slow.
These ribs are perfect with multicolored carrots and a gratin mashed potatoes. Is a must, of course, a good wine with the food. Thanks Darcy, for the wine you gave us in the celebration of my wedding anniversary.
That’s what we ate for a Family Dinner on Christmas Eve. What a blessing is to have all this…ribs included.
3 1/2 lbs. beef ribs
Grated lemon peel
Salt & pepper
Put the ribs in a large, clean bowl. Mix the remaining ingredients in a food processor. When everything is well mixed, pour over the ribs, cover with plastic wrap and let stand overnight. Take them out and put them in the pressure cooker with a little olive oil, browning on both sides. When they are ready, pour a little water and let them cook for about 15 minutes. Place them in a baking tray, in a 350 F preheated oven, and pour on top of the ribs, the liquid from the bowl where they were overnight and cook for 30 minutes.
Serve with your favorite vegetable.
Note: You will be wondering why there are no measurements. The reason is simple: It’s a matter of taste. I love ginger, onions, cilantro and garlic. But there are people who are sensitive to this type of flavors. Mix what you like the most, and put your signature in your own food!