72 Hour Dry-Brined Beef Ribs

November 11, 2015
0 Ratings
Photo by Coco et Cocoa
  • Serves 2-4
Author Notes

If you imagine a middle-ground between short rib and confit, that's basically what this is. The first time I made these I thought a half-rack (four jurassic-sized ribs) would have lasted my brother and I through two suppers. Nope, apparently when it comes to these ribs, appetites become somewhat jurassic as well. Apologies for not having photos of the finished product, every time I made this the whole rack just goes extinct before I can even reach for my camera. —Coco et Cocoa

What You'll Need
  • 2 tablespoons ground thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sea salt
  • 4 large garlic cloves, finely mashed
  • 2-3 tablespoons olive oil
  • 1/2 rack of beef ribs
  1. stir together the thyme, rosemary, pepper, garlic puree, salt, and olive oil until a thick paste forms. Rub this mixture all over the beef ribs (on all sides, emphasizing the top-side). Place the ribs in a roasting tin and cover tightly with foil. Refrigerate for 3 nights (2 days).
  2. On the third day, 3~4 hours before mealtime, preheat the oven to 315 degrees F, with the rack placed in the middle of the oven. Take the roasting tin with the ribs straight from the fridge into the oven, you don’t even have to wait for the oven to reach its temperature. Bake for 3~ 3 1/2 hours until the meat literally falls off the bone and your house smells better than any steakhouse you know.
  3. Serve immediately. I highly recommend serving this with mashed potatoes and a generous drizzle of the beef drippings.

See what other Food52ers are saying.

  • Coco et Cocoa
    Coco et Cocoa
  • AntoniaJames
  • Lauren Broidy
    Lauren Broidy
  • Westcoasty

6 Reviews

Coco E. November 15, 2015
No, I used entire racks instead of individual ribs because that way they would be able to stay moist through the long curing and cooking process. You can try the recipe using whole, unsliced ribs and maybe reduce the cooking time by 30 minutes to 45 minutes. I would steer away from the sliced Korean short ribs though, they'll definitely turn into jerky.
Lauren B. November 15, 2015
Do you use beef short ribs?
Westcoasty November 13, 2015
I don't see any garlic puree on the ingredients list. How much do you use?
Coco E. November 13, 2015
Apologies! I used 4 large cloves chopped and mashed to a paste.
AntoniaJames November 13, 2015
Whoa, these look amazing. I'm definitely going to make a big pan of them when my boys are both home in December. ;o)
Coco E. November 13, 2015
Thanks Antonia, your boys have got a real treat coming their way!! Let me know how things go :)