Recipe Details
Ingredients
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1(3 pound)rack of whole beef ribs (not short ribs)
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2tablespoonssea salt, or more if needed
Cooking Directions
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Preheat the oven to 275 degrees F (135 degrees C).
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Place rib rack onto a work surface with the white membrane facing up. Use a sharp knife to slice under the membrane and remove from meat in a single piece if possible; discard the membrane. Rub ribs thoroughly with salt on both sides. Place ribs onto a cooking rack in a roasting pan.
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Bake in the preheated oven for 1 1/2 hours. Baste ribs with a small amount of water, being very careful not to dislodge any salt. Continue to bake, basting every 45 minutes to 1 hour, until meat is very tender; total cooking time will be about 6 hours.
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Remove from the oven and let rest for 10 to 15 minutes before cutting into three portions.
Tips
If you don’t want to remove the membrane yourself, your butcher can do it for you.
Make sure you don’t wash the salt off when basting. No matter how tempted you might be, go sparingly.
Editor’s Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories698 | |
| % Daily Value * | |
| Total Fat 57g |
72% |
| Saturated Fat 23g |
115% |
| Cholesterol 163mg |
54% |
| Sodium 3647mg |
159% |
| Protein 44g |
88% |
| Calcium 25mg |
2% |
| Iron 46mg |
256% |
| Potassium 650mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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