Below is a simple, flavorful way to prepare 4 pounds of beef ribs using only garlic, ginger, and basic seasonings (salt and pepper). This method relies on a low-and-slow oven roast, letting the natural flavors of the beef shine through while infusing garlicky-ginger goodness.

Garlic & Ginger Beef Ribs

Servings: 4–6

Time: ~15 minutes active prep + 3–4 hours cook time

Ingredients

• 4 pounds beef ribs (short ribs or back ribs)

• 2 tablespoons fresh ginger, finely grated or minced

• 4 cloves garlic, minced (about 1 tablespoon)

• 2 teaspoons kosher salt (adjust to taste)

• 1 teaspoon freshly ground black pepper (adjust to taste)

Feel free to adjust the amounts of garlic and ginger based on your preference.

Instructions

1. Preheat the Oven

• Preheat your oven to 275°F (135°C). A lower temperature helps break down connective tissue and makes the ribs tender.

2. Prep the Ribs

• Pat the ribs dry with paper towels.

• If there is a thick membrane (silverskin) on the underside of back ribs, remove it if possible (this helps with tenderness and flavor penetration).

3. Season the Ribs

• In a small bowl, mix together the ginger, garlic, salt, and pepper to form a coarse paste.

• Rub this paste evenly over all sides of the ribs.

• For best results, let the seasoned ribs rest at room temperature for about 20–30 minutes (or refrigerate for up to a few hours to deepen the flavor; if you refrigerate, allow them to come back to near-room temperature before cooking).

4. Roast Low & Slow

• Place the ribs on a baking sheet or in a roasting pan, bone-side down.

• Cover the pan with foil to help retain moisture.

• Roast in the preheated oven for 2.5–3 hours, or until the ribs are tender.

• You’ll know they’re close when the meat starts to shrink away from the bones and a fork or toothpick slides in with minimal resistance.

5. Optional Browning Step

• If you prefer a crispier exterior, remove the foil after 2.5–3 hours.

• Increase the oven temperature to 375°F (190°C).

• Roast for an additional 15–20 minutes, uncovered, to get a nicely browned exterior.

6. Rest & Serve

• Remove the ribs from the oven. Let them rest for 5–10 minutes (tent loosely with foil) to redistribute the juices.

• Slice or separate the ribs and serve warm. The natural juices, along with the concentrated garlic-ginger rub, should provide plenty of flavor.

Tips & Variations

• Adjust Garlic/Ginger: If you’re a big garlic fan, feel free to add an extra clove or two. Similarly, more ginger will add extra punch.

• Spice It Up: Though you mentioned only seasonings, a sprinkle of chili flakes or a pinch of cayenne (if allowed) can bring some heat.

• Moisture: If your ribs seem dry during cooking, add a small splash of water or beef broth to the pan (but this isn’t strictly necessary).

Enjoy your tender, garlicky-ginger beef ribs!