Slow cook oven roasted Thin Rib of beef
tender and juicy thin rib big steak
The first misconception about these ribs is the name — they're not thin at all. In fact, there's an equal amount of fat and meat in this cut.
It's basically layered meat over layered fat — about 3 layers of each in a traditional 3–4 kilo / 6–8-pound piece.
Cooking Thin rib
There are a few ways to cook this wonderful cut, but the method always involves a lot of patience. This cut needs time — a lot of time — to really reach its potential in flavor. It can be braised, oven roasted, or barbecue grilled. It doesn't matter, as long as you give it at least 3–4 hours. Give the thin rib even more time and you'll get a much more tender and juicy result. Don't worry about long oven cooking — the longer it goes, it won't dry out. There's a big layer of fat protecting it and melting into the meat, keeping it succulent and tender.The method
First thing — get a big chunk of thin rib from your butcher. It has to be a minimum of 3 kilo / 7 pounds. It might sound like a lot, but the actual meat you can eat is no more than 1 kilo / 2 pounds, because bones and fat make up a high ratio of the piece. The good news is that thin rib is actually very cheap, so buying a big chunk won't cost a fortune.The cooking process is simple and takes minimal effort on our side. First, marinate the ribs overnight (you can leave them in the marinade up to 48 hrs), then place them in the oven for a minimum of 8 hours.
Oven temperature
The ideal oven temperature for an 8-hour roast is 140°C / 275°F. It's important to flip the ribs every 2–3 hours — there'll be about 1–2 inches of liquid fat on the surface that will brown the ribs and make the outer surface crispy and moist, so you want all sides to get some of that. If you want to cook for a shorter period, that's fine — just keep a minimum of 4 hours, raise the temperature to 160°C / 320°F, and flip the roast every hour. A longer roast is even better, and an overnight roast is great — just drop the temperature down to 120°C / 240°F. Ok, let's get to it — here's the recipe for the oven roasted thin rib.Method
- 1
Marinading the thin rib· 8-48 hours
Place the thin rib cut in a baking pan add all the marinade ingredients: onions, garlic, basil, pears, mustard, salt and pepper. Rub the ribs for a few minutes making the marinade covering every part of the meat. Wrap with a tin foil and place in the fridge for a minimum of 8 hours and max of 48hrs.
- 2
roasting the ribs· 8 hours
Take out the thin rib pan from the fridge at least 1 hour before you start the oven. Preheat the oven to 140°c/ 275°F set on the grill top mode. Place the ribs pan in the lower rack of the oven, add potatoes if interested (skin on) and roast for 8 hours. Make sure to turn the ribs to the other side every 2-3 hours for an even roasting and for the roast to be cooked in the fat generated at the bottom of the pan in all sides Take out the ribs from the oven and let cool for 20 minutes. Clean the fat and bones, slice and serve.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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