Salt crusted beef ribs

Salt crusted beef ribs

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.


  • 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


Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Begin by preparing the beef ribs. Use a sharp knife to remove the fat skin and the silver skin from the bone ribs.
  2. Finely chop thyme, rosemary, chives, and garlic. Cover the beef ribs with this herb mixture.
  3. For the salt crust, mix 2 kilograms of salt with 2 egg whites and 1 cup of water.
  4. Place the beef ribs on a tray lined with baking paper.
  5. Create a layer of the salt mixture, about half a finger thick, on the baking paper.
  6. Place the beef ribs on top and cover them entirely with the remaining salt mixture.
  7. Preheat your barbecue for indirect cooking at a temperature of 140°C or 285°F.
  8. Place the beef ribs on the indirect side of the barbecue and close the lid.
  9. After approximately 3 hours, check the beef ribs. They are done when they reach a core temperature of 92°C or 198°F.
  10. Remove the salt crust from the beef ribs. If some of the herb mixture comes off with the crust, it's okay.
  11. 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.
  12. Meanwhile, heat the grill up for direct cooking to sear them at high temperatures. 
  13. After 2 hours, remove the beef ribs from the aluminum foil.
  14. Sear the beef ribs on the barbecue to create a crispy crust.
  15. Slice the meat from the bones and enjoy your salt-crusted beef ribs.

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