Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome back from their long hiatus!

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Just testing out my food photography skills because this is one Ive been meaning to post up for a while.
I don't know how good the picture is but this turned out great to eat.

Don't mind my 11 year old keyboard though as I always eat at my desk ^^;.

It could have been cooked for a bit more (as the meat was still a bit "hard") but still excellent 'knife and fork' food with potatoes/rice and a veg, or southern-style BBQ sides.

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I lined a large, shallow roasting pan (that was just big enough) with a double layer of heavy duty aluminum foil and sprayed it liberally with cooking spray then mixed into it:

- 2 celery stalks with leaves, 2 carrots, and 2 onions cut into 1/2 inch pieces
- One head worth of cleaned and peeled whole garlic cloves
- A cleaned and sliced 2 inch piece of ginger
- 1 can of diced plum tomatoes
- 2 small bay leaves, '3 fingers' full of cumin seed, '3 fingers' full of whole cloves, a 'handful' of star anise pods, and about 3 inches worth of cinnamon (2 medium pieces of 'bark')
- About 3 Tbsp of "italian blend" dried seasoning ( I use the "Our Compliments" brand from "Empire Supermarkets" here in Canada; or the "no name" brand of this in just about everything. I believe they are the same as the other major Canadian brands, but you need to check if the 'blend' is to your preferences)
- A small handful of coarse sea salt

and:

- 1 710mL /24oz bottle of Dr Pepper

After doing this I pre-heated my oven to 275F or 135C and turned oven light on.

While preheating, I took 4 large beef rib sections ('Texas' or 'halal' style), at about 2 pounds each (trimmed and cleaned) then seasoned them liberally with fresh-cracked Pepper and sea salt (I have a salt grinder). I Browned them on all sides in a frying pan with about 2 tbsp of good cooking oil at medium high heat. (My preference is sunflower, but you can use what you want)

After removing the ribs to a clean bowl. I discarded the oil properly.

[I guess you can call these "massive" pieces of meat "Texas style". They are individual ribs cut across the cage with the bone in the bottom and a large portion of the "back-strap" is attached. They sell them this way at the "Halal" meat counter at my local "Asian" Grocery store down the street from me (They are just called Halal Beef Ribs there). They are "average" priced though and have a lot of fat on them, but when done right these things are AMAZING!!.

I believe this is the exact same cut used to smoke/BBQ them in the Southern US, but I'm not really sure. Its why I'm using the "Texas Style" moniker.


I put the "ribs" into the prepared braising pan and topped it all off with 3 cups low sodium beef stock. I then 'mixed it' a bit.

...I had just enough liquid to cover the ribs but you can use more or less as you want.


I covered the heavy pan with aluminum foil and roasted the ribs for about 4 and a half to 5 hours.

After roasting I removed removing the ribs from the pan and discarded their large bones. I put the meat into a covered dish and then back into the oven (now at "warming temp") to keep warm while I made the sauce.

I strained the liquid into a saucepan and reduced the liquid into a 'demi-glace' or 'sauce' to top the ribs after skimming the fat off the top. It reduced about 2/3 before it became "sauce-like"

Portion-sized pieces of the rib were placed in an "Ikea deep-bowl Uppalaga" and sauce was spooned on them.

(This was taken with a phone... Believe it or not!)

EDIT 060112022@16:28EST Added one seasoning ingredient I forgot*

* Used a combo of half dried parsley, half 'Italian Blend'