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flameBeef
Man vs Beef
Serves4
Ingredients
- 2,300 g of bone-in beef ribs (I here have 4 very large pieces separated with each bones . It’s even better if you could get it in 1 big piece with meats connected between each bones)
- 1/3 cup of dark-roast coffee beans
- 1/3 cup of black peppercorn
- 8 tbsp of sea salt, * update: for more smokiness, use 4 tbsp of sea salt + 4 tbsp of smoked sea salt
- 2 tbsp of Spanish smoked paprika
Instructions
- 8:00 am – Preheat the oven on 500ºF/260ºC.
- 8:00 ~ 8:10 am – Coarsely grind the coffee beans in a spice grinder (about the same fineness as for French-press grind), then set aside. Then grind the black peppercorn and sea salts together until the biggest piece of peppercorn is 1/2~1/4 pieces. Mix evenly the ground coffee, peppercorns and seat salt together with the smoked paprika.
- 8:10 ~ 8:20 am – Lay the beef ribs on a baking sheet and rub with a thin coating of olive oil, then coat it all over with the spice mix. Use your hand to PRESS the spice mix into the ribs and make sure every inches of surface is covered, and the spice mix is GLUED nicely onto the meats. The ribs should have a thick, “crusty” coating of the mix. Roast in the 500ºF/260ºC oven for 10 min until you have a nice searing on the ribs. Remove the baking sheet from the oven, then turn the heat down to 300ºF/150ºC.
- 8:20 am ~ 12:30 pm – Transfer all the ribs onto double-sheets of heavy-duty aluminum foils. Wrap the ribs into the foil and make sure there’s no openings anywhere. Place the entire “pouch” on top of a baking rack and score a few slits on the bottom of the pouch with a small knife (for draining). Then place the baking rack on top of a baking sheet to catch the draining. Place the entire thing back in the 300ºF/150ºC oven and roast for 4 hours.
- 12:30 ~ 7:30 pm – After 4 hours, turn the heat down to 220ºF/100ºC, and slow-roast for another 7 hours. During the entire time you could check the tenderness of the ribs once or twice. If by the end of 7 hours, a fork cannot be easily inserted into the meat, I would suggest turning the heat back up to 300ºF/150ºC again, and do a final push for 1~2 hours. The final product should be sticky, tender and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.
- 7:30 ~ 8:30 pm – Sprinkle with fine sea salt and eat with a bit of Dijon mustard. You could chop the meat up into pieces, or just dig into it straight-up in true carnivores-style.
Originally published at ladyandpups.com. Reproduced for personal collection.