In a bowl, mix the olive oil, garlic, rosemary, thyme, lemon juice, salt and black pepper into an even mixture.
Bowl
2
Coat the ribs with the spice mix on both sides and leave at least 1 hour, preferably overnight, in the fridge. Take the ribs out of the fridge 30 minutes before searing.
3
Heat a grill pan pan over high heat, until smoke rises.
⚙ Greased Flat PanStoveGrill pan
4
Sear the ribs 3–4 minutes per side, to medium-rare.
Stove
5
Let rest 5 minutes.
6
Serve with roasted vegetables.
405calories
36 gprotein
2 gcarbs
27 gfat
● protein 37%● carbs 2%● fat 61%
Per serving (202 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Rosemary: measured in tbsp in this recipe: 1 tbsp = 1.7 g · 131 kcal per 100 g · More about Rosemary →
Fresh thyme: measured in tbsp in this recipe: 1 tbsp = 8 g · 101 kcal per 100 g · More about Fresh thyme →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
