72 Hour Dry-Brined Beef Ribs – a delicious recipe with ground thyme, rosemary, freshly ground black pepper, salt, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
stir together the thyme, rosemary, pepper, garlic puree, salt, and olive oil until a thick paste forms. Rub this mixture all over the beef ribs (on all sides, emphasizing the top-side). Place the ribs in a roasting tin and cover tightly with foil. Refrigerate for 3 nights (2 days).
2
On the third day, 3~4 hours before mealtime, preheat the oven to 315 degrees F, with the rack placed in the middle of the oven. Take the roasting tin with the ribs straight from the fridge into the oven, you don't even have to wait for the oven to reach its temperature. Bake for 3~ 3 1/2 hours until the meat literally falls off the bone and your house smells better than any steakhouse you know.
3
Serve immediately. I highly recommend serving this with mashed potatoes and a generous drizzle of the beef drippings.
633
kcal
Calories
52
g
Fat
35
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons ground thyme, 2 teaspoons dried rosemary, 1 teaspoon freshly ground black pepper, 1 tablespoon sea salt, and more.
Yes, 72 Hour Dry-Brined Beef Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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