Our Recipes

Beef Ribs with Salsa Verde

They say we eat with our eyes first and these gorgeous Beef Ribs with Salsa Verde alongside a loaf of crusty, garlic bread is a meal that will bring satisfaction from beginning to end! The secret to these tender beef ribs is to cook them low and slow in the oven before grilling. Season them well, wrap them tight in foil and toss them in the oven for 3½ hours. Then, finish them with a char on a hot grill. It is really that simple! Remove the ribs from the grill and let them rest, meat side down, on a carving board that has a layer of bright, herbaceous Salsa Verde. The beef juices mix with the mint, parsley, charred green onions and lemon to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices and bits of meat left on the bottom of your plate with a slice (or two) of garlic bread. Oh, so good! Pair up the ribs with a Caprese salad made with market-fresh tomatoes. Hello summer. It was pleasure to create this recipe in partnership with Canada Beef and Furlani Foods. Opinions in this post are my own.