- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 890 kcal
Quick summary
“Beef ribs slow-roasted in the oven with a bittersweet marinade of soy sauce, honey, garlic, and mustard. Cooking covered with aluminum foil tenderizes the meat's connective tissue, finishing with a golden and shiny crust drizzled with olive oil.”
What you need to know
- The deep cuts in the meat allow the soy sauce, garlic and mustard seasoning to penetrate to the layers near the bones.
- The aluminum foil during the first 90 minutes concentrates the vapors and dissolves the dense fat of the ribs without drying out.
- Resting for 10 minutes after baking redistributes the internal juices and preserves juiciness when cutting.
Ingredients
Main
- 1.5 kg of beef ribs
- 4 tablespoons of soy sauce
- 2 tablespoons of honey
- 4 cloves garlic, minced
- 1 tablespoon of mustard
- 1 tablespoon of sweet paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- In a bowl, mix the soy sauce, honey, garlic, mustard, paprika, salt, and pepper.
- Place the rib in the roasting pan and make deep cuts in the meat so the seasoning penetrates.
- Baste the ribs with the marinade, ensuring it is well covered.
- Cover the baking sheet with aluminum foil and place in the oven for 1 hour and 30 minutes.
- Remove the aluminum foil and let bake for another 30 minutes, increasing the crunchiness.
- Drizzle with olive oil during the last 15 minutes for an extra layer of flavor.
- Remove from the oven, let it rest for 10 minutes before cutting.
Chef's tips
- Let the ribs marinate for at least 30 minutes before placing in the oven preheated to 180°C for uniform salt absorption.
- Place the meat in the roasting pan with the bone side facing down, protecting the meatier part from direct heat.
- Monitor the final 30 minutes without aluminum foil, as the honey caramelizes easily and can burn if the temperature fluctuates.
Variations
- Add two tablespoons of apple cider vinegar to the marinade to speed up the tenderizing of the ribs' fibers.
- Add whole onions cut in half to the baking sheet during the last 45 minutes in the oven to caramelize them in the drippings.
- Replace common yellow mustard with Dijon or whole grain mustard to provide a more refined acidity.
Substitutions
- Honey can be replaced by brown sugar or cane molasses in the same proportion of two tablespoons.
- Traditional soy sauce can be swapped for light soy sauce with lower sodium content or Worcestershire sauce.
- Sweet paprika can be replaced by smoked paprika to reinforce the oven-barbecue aroma.
How to store
Store boneless or sliced leftovers in a tightly closed container in the refrigerator for up to 4 days. To reheat while maintaining softness, wrap in aluminum foil and place in an oven preheated to 160°C for 15 minutes.
Can it be frozen?
It can be frozen already baked and portioned for up to 3 months in an airtight package without air. To reheat, thaw in the refrigerator overnight and place in a medium oven covered until it reaches the center of the meat.
What to serve with
Serve with boiled cassava sautéed in butter, crispy toasted onion Farofa, and classic tomato and herb vinaigrette. Rice with garlic and leaf salad complement the richness of the meat well.
Frequently asked questions
Does honey not make the meat too sweet?
No, the two tablespoons of honey are balanced by the soy sauce, garlic, and natural acidity of the mustard, creating a sweet and sour balance.
How to know if the beef rib is already tender?
Stick a fork between the fibers or check if the meat has started to retract, exposing the ends of the bones easily.
Do I need to put water in the baking sheet during cooking?
It is not necessary to add water, as the beef rib releases plenty of fat and liquids that cook the meat under the aluminum foil.
Can I bake the ribs without the aluminum foil from the beginning?
It is not indicated, as the long oven time will cause the surface to burn and dry out before the meat reaches the internal tenderness point.
