72 Hour Dry-Brined Beef Ribs

November 11, 2015
Photo by Coco et Cocoa
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

  • Serves 2-4
  • 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
In This Recipe
  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.

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