Beef Ribs with Salsa Verde
Beef Ribs with Salsa Verde
- Prep Time: 15
- Cook Time: 240
- Total Time: 415
- Serving: 4
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.
Ingredients
Ribs
1 tsp (5 mL) EACH garlic powder, thyme leaves, oregano leaves, salt, pepper and granulated onion (dehydrated onion flakes)
1 rack Canadian Beef Back Ribs (about 5 lb/2.2 kg)
Salsa Verde
2 garlic cloves, minced
1 bunch green onions, charred and finely chopped (see Tip)
1 long red chili pepper, seeds removed, diced
½ cup (125 mL) EACH fresh Italian parsley and mint leaves, finely chopped
2 tbsp (30 mL) drained capers (chopped if large)
1½ tsp (7 mL) coarse salt
½ tsp (2 mL) fresh ground pepper
1 cup (250 mL) extra virgin olive oil
Grated zest of 1 lemon
½ cup (125 mL) fresh lemon juice
1 loaf (284 g) Furlani® Garlic Bread
Directions
1. Ribs: Combine garlic powder, thyme, oregano, salt, pepper and granulated onion in a small bowl. Sprinkle over both sides of the ribs. If time allows cover and refrigerate for 1 hour or up to 24 hours.
2. Place ribs on a large, foil-lined rimmed baking sheet, then fold foil over or over-wrap with another sheet of foil and seal the edges to make a foil pouch. Roast in preheated 250°F oven for 3 to 3½ hours until meat is fork tender.
3. Salsa Verde: Meanwhile combine garlic, green onions, chili pepper, parsley, mint, capers, salt, pepper, oil, lemon zest and lemon juice in a large bowl. Let Salsa Verde stand at room temperature for at least 45 minutes or cover and refrigerate for up to 12 hours before serving.
4. Carefully unwrap ribs and transfer to a large cutting board. Drain liquid from foil into a small saucepan if there is enough liquid from the pan to make a glaze/basting sauce. (Do not panic if there is not enough liquid in the pan; just skip this the glaze). Return ribs to baking sheet; set aside.
5. Bring liquid to a boil over medium-high heat; boil, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.
6. Grill ribs in a closed preheated barbecue over medium heat (350°F/180°C) for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze (if you have some), until hot, browned and glazed.
7. Spread about ⅓ cup (75 mL) of the Salsa Verde on a large carving board and transfer the ribs from the grill to the board, placing the ribs meat side down directly on the Salsa Verde. Let rest for 15 minutes.
8. Meanwhile, grill Furlani Garlic Bread according to package directions.
9. Cut ribs into individual bones. Arrange the individual ribs on the Salsa Verde on the carving board and spoon a little more over each rib. Serve with the remaining Salsa Verde and slices of grilled Furlani Garlic Bread.
Notes
Tip: To char green onions, lightly brush onions with canola or sunflower oil. Grill on a preheated barbecue over high (450°F/230°C) heat turning until tender and charred. Transfer to a cutting board and let cool, then chop to use in the Salsa Verde.
