My husband’s favorite part of a standing rib roast is the bones.  You cannot imagine his happiness this weekend when he found out that I would be cooking beef ribs.  Marinade them overnight or at least 4 hours, you won’t believe the incredible flavor.  They were especially delightful with mixed potato home fries…I’ll post those later 🙂

Marinate beef ribs overnight or at least 4 hours…A plastic storage bag makes for a quick clean up.

Brown beef ribs on both sides…Into the oven with stock & bay leaves…Super Easy!

Braised Beef Ribs
Serves 4

3lbs Beef Ribs, cut into 3-4 bone sections
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon hot paprika
3 cloves of garlic, finely chopped
1 tablespoon dried rosemary
1 teaspoon oregano
1/4 cup extra virgin olive oil
3 tablespoons unsalted butter
1 1/2 cups beef stock
2 bay leaves

Combine  all seasonings, except bay leaves, and olive oil in a large Ziploc bag.  Add beef ribs and “squish” marinade around to coat meat.  Push out excess air and close bag.  Refrigerate overnight or at least 4 hours.
Preheat oven to 325 degrees.  Heat butter in a heavy, large, skillet, on high heat until hot.  Sear ribs on front and back, for about 4 minutes on each side, working in batches, transferring beef to a plate when finished.  Reduce heat to medium and add beef stock and bay leaves.  Add beef back to skillet and bring liquid to a boil.  Cover and place in oven for 2 hours, flipping beef over half way through the cooking process.