The Ultimate Salt-Crusted Beef Ribs

The secret to unbelievably tender ribs that fall right off the bone.

Beef ribs have always been a challenge for me. It's a fine line between tough, dry meat and a perfectly tender, juicy result. After a few disappointing attempts on the grill, I turned to the salt-crust method I loved for roasts. The result was a game-changer.

Encasing the ribs in a Himalayan salt crust creates a personal oven, slowly breaking down the tough connective tissues while trapping every bit of moisture and flavor inside. This isn't just a recipe; it's a foolproof technique for the most succulent beef ribs you'll ever make.

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Fall-Off-the-Bone Beef Ribs Recipe

Ingredients:

  • 1 rack of beef back ribs (about 3-4 lbs)
  • 5 cups coarse Himalayan pink salt
  • 3 large egg whites, lightly beaten
  • 1/3 cup water
  • 6-8 cloves of garlic, smashed
  • 4 sprigs of fresh thyme
  • 2 tablespoons whole black peppercorns

Instructions:

  1. Prep the Oven and Ribs: Preheat your oven to 350°F (175°C). Remove the thin membrane from the back of the ribs and pat them completely dry.
  2. Create the Salt Dough: In a large bowl, mix the coarse Himalayan salt, egg whites, and water until it feels like wet sand.
  3. Form the Base: On a large baking sheet lined with parchment paper, spread a 1/2-inch layer of the salt mixture, creating a base slightly larger than your rack of ribs.
  4. Build the Flavor Bed: Scatter the smashed garlic, thyme sprigs, and peppercorns over the salt base. Place the ribs, meat-side up, on top.
  5. Seal the Crust: Pack the remaining salt mixture over the top and sides of the ribs. Ensure the entire rack is fully encased with no gaps.
  6. Slow Roast to Perfection: Bake for 2.5 to 3 hours. The low temperature and long cooking time are key to making the ribs tender.
  7. Rest is Crucial: Remove from the oven and let the ribs rest in the crust for 15-20 minutes. This lets the juices settle back into the meat.
  8. Crack and Serve: Carefully crack the hard salt crust with a mallet or the back of a heavy knife. Brush away all salt particles, and serve immediately.

Love This Technique? There's More.

This salt-crust method is just one of over 40 unique recipes in my e-book that will transform the way you cook.

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