Beef Ribs with Cider-Rosemary Marinade

For those that think cooking ribs requires a culinary degree- you are totally mistaken. Tender, succulent ribs are one of the easiest meats to cook- you really can't mess it up. This is a simple, perfectly delicious recipe for slow cooked ribs that come out soft, flavourful and finger-licking, falling-off-the-bone-good. The sharpness of the cider vinegar in the sauce is contrasted with the nuttiness of the rosemary, and the sauce is sweetened just a touch of honey. Kosher short ribs are in fact beef short ribs that have been cut across the bone, also called 'flanken'. Flanken makes a wonderful meaty dish all year round. It's a great example of how when it comes to cooking, often times, less is more. You don't need a hundred ingredients to make an amazing dish...you just need to mix up a few ingredients to create a succulent dish. And, there's a good chance you'll already have all the ingredients you need at home. All you need to do is go out and get yourself some ribs! 

Braised Beef Ribs with Cider-Rosemary Reduction

serves 4-6

6 beef short ribs or flanken

1/2 cup cider vinegar

1/2 cup soy sauce

2 tablespoons dried rosemary 

1 heaping tablespoons honey

1 teaspoon olive oil

Preheat oven 400. Combine the cider vinegar, soy, rosemary, honey and olive oil, and whisk well. Place the ribs in a large baking dish. Pour the marinade over. You may marinate overnight in the fridge or cook straight away. Cover with foil and place in the oven. Reduce the oven temperature to 350 and cook for 2 hours. After 2 hours, turn the oven off but keep the ribs in the oven for another hour or so (they will really soften up during this time!) That's it. How easy??

 Place ribs in a dish

 Whisk together marinade ingredients

 Pour marinade over the ribs, cover and cook

 Enjoy