PAN FRIED BEEF RIB WITH SALSA VERDE
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.
1 person made this
Ingredients
- 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
Directions
- 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.
- Cook slowly for 2-3 hours till the meat is coming away from the bone and tender.
- 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.
