Skillet Slow Roasted Grass Fed Beef Back Ribs
- Yield 21 servings
- Prep 2 hours 25 minutes
- Cook 6 hours
- Total 8 hours 25 minutes
Skillet Slow Roasted Grass Fed Beef Back Ribs sits in the Beef section of Regbie. The card serves 21 servings. Plan on 8 hours 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 21 servings
- 7 pounds grass fed beef back ribs, 2 racks
- Dry rub of choice, (the cook use Penzeys Chili 9000 )
- Diamond Crystal kosher salt
- 2 Turkish bay leaves
- Paleo-friendly barbecue sauce/basting sauce, skippable
Method
Blot your racks dry with some paper towels and liberally dust them with dry rub and salt. Don’t be skimpy with the seasonings!
Set a bay leaf on top of the rack and tightly seal the ribs in heavy-duty aluminum foil.The ribs will release a lot of liquid while they roast so make sure to crimp those ends well or you’ll have a big greasy mess all over your oven.
Store the ribs in the fridge for at least 2 hours and up to a day to marinate.
When you’re ready to roast the ribs, Heat the oven to 200 F. Set the ribs in single layer on a rimmed baking sheet and pop them in the oven for 6-8 hours. As long as the edges are well sealed, it’s okay if the meat packets hang over the rim of the pan.
At the halfway point of the 6-8 hours, flip the ribs over.
When the ribs are done, let them rest for 20 minutes. Crank on your broiler and adjust the oven rack so that it is 4-6 inches from the heating element.
Open up the packets and place the racks, bone-side up on a wire rack atop a foil-lined rimmed baking sheet.
Set the ribs under the broiler for two minutes on each side or until browned evenly. If you’re using some sort of sauce, brush it on the top before you broil it.
