When I was gifted grass fed beef back ribs from Brandon Natural Beef, they also included a simple recipe for slow roasting the racks in the oven. Since all three racks wouldn’t fit in the oven, I decided to cook one rack in the pressure cooker and slow-roast the other two in the oven for 8 hours: I was gonna be a one-woman America’s Test Kitchen and compare the two cooking methods.
What’s my verdict?
The pressure cooker version was quick and delicious but the oven-roasted ribs were meatier and even more tender. Slow and steady wins the race!
Ingredients (Serves 4-6):
- 2 racks of grass fed beef back ribs (~7 pounds)
- Dry rub of choice (I used Penzeys Chili 9000)
- Kosher salt
- 2 Turkish bay leaves
- Paleo-friendly barbecue sauce/basting sauce (optional)
Pat your racks dry with some paper towels and liberally dust them with dry rub and salt. Don’t be skimpy with the seasonings!
Place a bay leaf on top of the rack and tightly seal the ribs in heavy-duty aluminum foil.
The ribs will release a lot of liquid while they roast so make sure to crimp those ends well or you’ll have a big greasy mess all over your oven. Store the ribs in the fridge for at least 2 hours and up to a day to marinate.
When you’re ready to roast the ribs, preheat the oven to 200 F. Place the ribs in single layer on a rimmed baking sheet and pop them in the oven for 6-8 hours. As long as the edges are well sealed, it’s okay if the meat packets hang over the rim of the pan. At the halfway point, flip the ribs over.
When the ribs are done, let them rest for 20 minutes. Crank on your broiler and adjust the oven rack so that it is 4-6 inches from the heating element.
Open up the packets…
…and place the racks, bone-side up on a wire rack atop a foil-lined rimmed baking sheet. Broil one rack at a time because it only takes 4 minutes each and you want them to char uniformly.
If you’re using some sort of barbecue sauce, brush it on now. I used the reserved braising liquid from the pressure cooker grass fed beef back ribs.
Place the ribs under the broiler for two minutes on each side or until browned evenly. If you’re using some sort of sauce, brush it on the top before you broil it.
Chop the ribs up and devour them like the Flintstones.
If wrapping albacore steaks in bacon and blasting them under the broiler is hardcore, I suppose slowly poaching them in the oven bathed in olive oil is the softcore version. It’s less in your face and more pleasing to the ladies.
For this low and slow preparation, I followed David Tanis’s recipe from the New York Times with a few minor tweaks. For those of you out of the foodie gossip loop, he’s the former Chez Panisse chef who raised David Chang's hackles for daring to serve unadorned figs on a plate for dessert. I was on the fence as to who I was cheering for in this squabble because I love David T.’s simple recipes but David C.’s f-bombs make me giggle.
If you’ve got fresh albacore, make this dish ‘cause it’s simple, tasty, and leftovers (which are stored in the braising liquid) keep for a week.
Want to see how I made the Skinemax version of albacore?
Here’s what I gathered to serve four people:
- 2 pounds skinless albacore fillet
- Kosher salt
- Freshly ground pepper
- 1 tablespoon Tabil seasoning
- 4 garlic cloves, roughly chopped
- approximately 2/3 cup extra virgin olive oil
Here’s how I made it:
I preheated the oven to 350 F and grabbed my albacore fillet…
…and cut it crosswise into 1-1/2 inch steaks.
I seasoned both sides of the steaks liberally with salt and pepper…
…before putting them in a single layer in a oven-proof dish. I sprinkled the tuna with Tabil seasoning…
…chopped the garlic…
…and added it to the fish.
I poured olive oil into the dish until it reached halfway up the tuna steaks…
…covered the dish…
…and put the tuna in the oven for ten minutes.
I removed the dish from the oven and flipped each steak…
…before replacing the lid and baking for another ten minutes. The albacore should be barely cooked through when it’s finished. Don’t overcook it!
Before serving, I let the tuna cool to room temperature with the lid off. At dinnertime, I drizzled the steaks with the olive oil braising liquid and a squeeze of lemon juice.