Beef cheeks butcher

00743 11 40 C 11 55. 007431 69 40 69 C 47. An easy recipe beef cheeks butcher tender, flavorful oven beef back ribs.

It’s not a quick recipe, but it’s truly easy, and the result is so very flavorful! The oven pretty much does the work for you. All you need is a few hours, and basting the ribs occasionally. Two beef back ribs served on a parchment-lined baking sheet. Whenever I spot them at Whole Foods, I immediately buy them. We all really enjoy this dish.

The exact measurements are included in the recipe card below. Apple cider vinegar: You can also use white wine vinegar. Hot pepper sauce: It doesn’t really make the dish spicy. It merely adds an interesting layer of flavor. Beef back ribs: I usually get them at Whole Foods. I don’t know if they’re available in most supermarkets.

Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Spices: Smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. The smoked salt adds a nice smoky flavor to the dish. Scroll down to the recipe card for detailed instructions. You start by placing the ribs on a parchment-lined rimmed baking sheet.

Spray them with oil and sprinkle them with spices. Meanwhile, mix apple cider vinegar and hot pepper sauce and divide the mixture between three small bowls. After the first hour, baste the ribs with a third of the vinegar-hot sauce marinade. Continue baking the ribs for three more hours, basting with the marinade two more times, and washing the basting brush with hot soapy water after each use.

At this point, after four hours in the oven, the ribs are fully cooked and tender. F and keep them in the warm oven for one more hour, for extra tender meat with a wonderfully caramelized exterior. A photo collage showing the steps for oven-baking beef back ribs. They are what’s left after the butcher cuts the ribeye roast off the bones. Since butchers want to maximize profit, they cut as much meat as they can.

So there’s not much meat left on top of the bones, but there are big chunks of super delicious, fatty meat between the bones. What’s the best way to cook beef back ribs? This meat is tough and needs to be cooked low and slow. When cooked properly, the ribs are tender, succulent, and very flavorful. The fatty meat falls off the bones. So don’t try to cook them quickly!