afoona
Oven-Baked Beef Ribs with Vegetables
Meat

Oven-Baked Beef Ribs with Vegetables

Juicy beef ribs slow-cooked in the oven until the meat melts off the bone — a showstopping dish for Shabbat and holidays.

⏱ 3 hr 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

To assemble

  1. 1
    Preheat the oven to 160°C (320°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    Season the ribs with the salt, black pepper, paprika and turmeric.
  3. 3
    Heat the oil in a wide pot that can go in the oven and brown the ribs 3–4 minutes per side, until a brown crust forms. Remove to a plate.
    ⚙ Pan-fryingStoveCast-iron pot
    💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
    💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
  4. 4
    Add the onion, celery and carrot to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
    ⚙ Adding to the hot fat and fryingStoveWide, shallow pot
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  5. 5
    Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
    ⚙ Adding to the hot fat and fryingStove
    💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
  6. 6
    Add the wine, stock, soy sauce, honey and bay leaves and bring to a boil.
    Stove
  7. 7
    Return the ribs to the pot.
  8. 8
    Cover the pot and put it in the oven for 2.5–3 hours, until the ribs come away from the bone.
    OvenCast-iron pot
    💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
  9. 9
    Serve with the sauce.
529calories
39 gprotein
22 gcarbs
27 gfat
● protein 32%● carbs 18%● fat 50%

Per serving (466 g), of 4 servings

To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 2 cooking vessels

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • 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)
  • Wide, shallow pot · Also works: Deep skillet (sauté pan) (None) · 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
  • Cast-iron pot · Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Fried onion → Seared meat stew (goulash)

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