This recipe is an added bonus to roasting Beef Ribs. You end up with a great rich meat just falling apart topped with a fresh sauce that cuts through the richness.
PAN FRIED BEEF RIB WITH SALSA VERDEPrint Recipe
- 2kg beef ribs
- 1/2 cup spice blend
- handful basil
- handful mint
- handful parsley
- 2 garlic cloves
- 3 tsp mustard
- 1/2 fresh lemon
- 20gr small capers
- 200ml olive oil
- 2 tbsp vinegar
Cover beef ribs in the Bernie Spice dry rub and make sure that all sides are coated and rubbed.
Allow to sit in the fridge for 2 hours. (I leave mine overnight)
Heat oven to 160℃. This is a low and slow cooking method.
Cover tray with baking paper and foil, place in oven.
Cook slowly for 2-3 hours till the meat is coming away from the bone and tender.
Set aside and allow to cool.
Salsa Verde can really be made from any green herbs to suit you taste, smooth blend or rough chopped it is up to you.
For a fine salsa verde use a blender to mix all ingredients.
Season salsa verde and add squeeze of lemon to taste.
Cut cooled beef rib off the bone and cut into chunks.
In a hot pan add a knob of butter and a drizzle of olive oil.
Pan fry the beef rib quickly to get a nice colour.
Serve hot from the pan drizzled with salsa verde.