Marinated beef ribs in a garlic and horseradish crust
8 servings
30 minutes
Marinated beef ribs with a crust of garlic and horseradish is a dish that combines rich aromas and textures. This recipe has roots in European cuisine, where horseradish and garlic are traditionally used to add zest to meat. Baked ribs soaked in garlic-horseradish paste develop an appetizing crust and tender texture, while the deep flavor is complemented by the juiciness of the meat juices. Due to prolonged marination, the meat becomes especially soft, and the spices are fully revealed. This dish is perfect for a family dinner or festive table, pairing wonderfully with roasted vegetables, potatoes, or fresh herbs. It boasts a rich aroma and deep flavor, leaving an unforgettable gastronomic impression.
1
Preheat the oven to 180 degrees.
2
In a small fireproof dish, mix unpeeled garlic cloves and olive oil. Cover with foil and bake for about 35 minutes until the garlic starts to turn light brown. Drain the oil into a food processor. Slightly cool the garlic, peel it, and transfer it to the oil. Add horseradish and salt, and blend until smooth.
- Garlic: 30 cloves
- Olive oil: 0.3 glass
- Horseradish: 0.3 glass
- Salt: 0.5 teaspoon
3
Season the ribs with salt and pepper, spread garlic mixture on one side and place it down. Spread the remaining mixture on top, cover with plastic wrap, and refrigerate for at least 3 hours, preferably overnight.
- Beef ribs: 2.7 kg
4
Preheat the oven to 180 degrees. Place the ribs in the oven for about 1 hour and 45 minutes. Then transfer to a plate and let sit for 30 minutes.
5
Cut the ribs. Heat the juices from the pan and pour them on top.