Indulge in the savory delight of our delectable beef ribs, elevated with a medley of aromatic herbs and sealed within a tantalizingly crispy salt crust. With these straightforward instructions, embark on a culinary journey to savor every tender, flavorful bite.
Ingredients
1.2 kg / 2.6 lbs beef ribs
3 tbsp thyme
3 tbsp rosemary
3 tbsp chives
3 cloves of garlic
2 kg table salt
2 egg whites
1 cup of water
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preparing the beef ribs. Use a sharp knife to remove the fat skin and the silver skin from the bone ribs.
- Finely chop thyme, rosemary, chives, and garlic. Cover the beef ribs with this herb mixture.
- For the salt crust, mix 2 kilograms of salt with 2 egg whites and 1 cup of water.
- Place the beef ribs on a tray lined with baking paper.
- Create a layer of the salt mixture, about half a finger thick, on the baking paper.
- Place the beef ribs on top and cover them entirely with the remaining salt mixture.
- Preheat your barbecue for indirect cooking at a temperature of 140°C or 285°F.
- Place the beef ribs on the indirect side of the barbecue and close the lid.
- After approximately 3 hours, check the beef ribs. They are done when they reach a core temperature of 92°C or 198°F.
- Remove the salt crust from the beef ribs. If some of the herb mixture comes off with the crust, it's okay.
- Wrap the beef ribs in aluminum foil and let them rest for 2 hours in a oven at a temperature of 50°C or 122°F.
- Meanwhile, heat the grill up for direct cooking to sear them at high temperatures.
- After 2 hours, remove the beef ribs from the aluminum foil.
- Sear the beef ribs on the barbecue to create a crispy crust.
- Slice the meat from the bones and enjoy your salt-crusted beef ribs.
