Generally, when we eat ribs we go for the pork kind. But I took one afternoon and let these beef ribs cook away for hours.
Getting them ready for the oven.
4 and 1/2 hours in there!
I used the parchment paper technique. Here it is right after I removed the ribs from the oven.
My family couldn’t wait to dig in.
Here are the ribs sans bones and on the platter.
I did also make the sauce, but we kept it separate to eat on a mashed potato side dish. I had a much better result today than on Thanksgiving when I let the water boil away.
Tender and a rich flavor. These were a winner.