Slow Roasted Beef Ribs Recipes

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Slow-Roasted Beef Ribs image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7



Low & Slow Oven Baked Ribs - Super Simple! image

This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!

Recipe From food.com

Provided by januarybride

Categories     Pork

Time 4h20m

Yield 1/3 rack of ribs, 4-6 serving(s)

Number Of Ingredients 2



Amazing Slow-Roasted Prime Rib image

I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.

Recipe From allrecipes.com

Provided by Melanie Tuning

Categories     Main Dish Recipes     Roast Recipes

Time 4h20m

Yield 24

Number Of Ingredients 4



Slow-Roasted Prime Rib of Beef image

Make and share this Slow-Roasted Prime Rib of Beef recipe from Food.com.

Recipe From food.com

Provided by Alan in SW Florida

Categories     Roast Beef

Time 4h15m

Yield 10-12 serving(s)

Number Of Ingredients 10



The Best Oven Roasted Ribs image

This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.

Recipe From food.com

Provided by taylortwo

Categories     Pork

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9



Slow-Roasted Beef image

With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.

Recipe From cooking.nytimes.com

Provided by J. Kenji López Alt

Categories     dinner, lunch, meat, roasts, sandwiches, main course

Time P1DT3h

Yield 1 (2- to 3-pound) roast

Number Of Ingredients 3

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  • Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.
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  • Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.
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