Roast beef might sound fancy and complicated to make, but it’s actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that’s way more tender and flavorful than the store-bought kind. Pair it with fluffy mashed potatoes smothered in your favorite gravy. Below, we break down what’s most important to know when preparing this classic dish.
Spices like cumin or coriander seeds would be delicious too—do what feels right to you! Don't be shy about the seasonings; this is a large cut of meat, and the more flavor, the better.
Pro tip: You'll want to eat this one with a knife and fork (and a mimosa).
You’re craving ribs, but don’t have access to a grill. Heartbreaking, we know, but that’s where these BBQ oven-baked ribs come in. Now, you can make tender, fall-off-the-bone ribs in the comfort of your own kitchen, no matter the time of year or your living situation. Sweet, salty, AND savory, these ribs are perfect to serve up for any game day celebration or weeknight dinner. Tip: The last thing you want is to run out before everyone gets their fair share, so make sure you have at least 4-5 ribs per adult, which is about 2-3 servings per rack.
Making ribs in the oven for the first time? Here’s how to nail them:
Prepare your ribs
First things first: Rinse your ribs. Typically, ribs come vacuum-sealed and may be sitting in liquid that you definitely want to wash off. Run them under cold water, pat them dry, then peel off the “silverskin.” This is the shiny, white piece of membrane that sits on top of the bones, on the cupped side of the ribs, and makes things tough and chewy once cooked. Leaving the membrane on will also prevent your delicious dry rub from actually getting on the rib meat.
The membrane should come off fairly easily, but if it doesn't, use your paring knife to help loosen it. Pierce the membrane with a paring knife and run it as far under the membrane as you can to start loosening it away from the ribs. Once you're able to get the tip of your knife under the membrane, you should be able to easily pull it off the ribs.
Everyone’s favorite part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a next-level classic BBQ sauce. It’s so much better than anything that comes from a bottle. Prepping beforehand? The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
The key to cooking great baked ribs is a balance of low temperature, plenty of time, and moisture retention. We cook ours at 300°F for 2 hours under a tightly wrapped layer of foil. The foil ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue. Be sure to cook them bone-side down to create plenty of airflow around the rack. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.
If you're not a fan of basil, substitute chives or cilantro instead. For a Mediterranean twist, swap some chopped roasted red peppers for some of the tomatoes and sprinkle with some crumbled feta.
The key to cooking great baked ribs is a balance of low temperature, plenty of time, and moisture retention. We cook ours at 300°F for 2 hours under a tightly wrapped layer of foil. The foil ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue. Be sure to cook them bone-side down to create plenty of airflow around the rack. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.
