Thyme Glazed Ribs
6 servings
100 minutes
Thyme-glazed ribs are a true embodiment of Italian gastronomy, where simple ingredients transform into a masterpiece. Tender beef infused with the aromas of thyme, anise, and black pepper slowly simmers in a rich broth, gaining deep flavor. The ribs are then coated with honey glaze and cayenne pepper, baked to a golden crust and shining caramelization. The sweetness of honey and the mild spiciness of herbs create a delightful balance, while fresh thyme adds unique elegance. This dish is perfect for both festive dinners and cozy family gatherings, accompanied by a glass of red wine. Each bite is a journey into the world of Italian traditions filled with Mediterranean herb aromas and the warmth of home.
1
Cut each rib into 2 pieces and place them in a large pot. Pour cold water so that the ribs are submerged. Add salt. Bring to a boil over medium heat. Skim off the foam. When the foam stops appearing, strain the broth and pour it back into the pot.
- Beef ribs: 1 kg
- Sea salt: 0.3 glass
2
Meanwhile, clean and wash the leeks. Place the star anise flowers, chili pepper, peppercorns, and 4 sprigs of thyme on a square piece of cheesecloth and tie it.
- Leek: 1 piece
- Anise (star anise): 5 piece
- Dried chili peppers: 2 teaspoons
- Black peppercorns: 2 teaspoons
- Thyme: 2 stems
3
Place the pot with broth and ribs back on the heat. Add the herb bundle, leeks, chopped onion and carrot, 1 cup of honey, and vinegar. Cover the pot, bring to a boil, and let it simmer on low heat for 45 minutes. The meat should be tender but not falling off the bones. Then remove the pot from the heat. Let the ribs cool in the broth.
- Leek: 1 piece
- Onion: 480 g
- Carrot: 4 pieces
- Honey: 500 g
- Wine vinegar: 1 glass
4
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Remove the ribs from the pot and pat them dry with paper towels.
5
Heat the remaining 1/2 cup of honey in the microwave. Add cayenne pepper. Brush the mixture onto the ribs. Sprinkle with thyme leaves, salt, and black pepper. The ribs should be placed bone side down.
- Honey: 500 g
- Cayenne pepper: to taste
- Thyme leaves: 8 pieces
- Sea salt: 0.3 glass
- Freshly ground black pepper: to taste
6
Bake the ribs for 30 minutes at 200 degrees. The honey mixture should caramelize and shine.
7
When serving the ribs, you can cut them into individual pieces. Place the ribs on a plate, brush with the remaining honey, and garnish with the leftover thyme sprigs, enjoy your meal!
- Honey: 500 g
- Thyme: 2 stems