How to cook slow-roasted steak bones, crisp outside and tender inside, fresh and juicy? Not long ago, I went to play and ordered a plate of beef, specifically beef ribs. Everyone knows that the part that sticks to the bone is the most difficult to stew. However, it is tender and fragrant, crisp and tasty, which is comparable to Michelin Samsung. Bovine ribs are selected from the left and right sides of bovine sternum containing ribs. The meat is firm, and a piece of meat is covered with a layer of gluten. A bite of meat and a sip of juice are more enjoyable. When it comes to boiled beef, most people will only think about pieces of beef, beef tendon or beef tendon that can be fried and stewed, or steak.

In fact, there is still a rough jade part that has not been developed, called beef tendon, which is undoubtedly the treasure of food. Beef ribs are not the cowboy bones we know every day. This part is the ribs above the bull's eye. You must not miss it if you like food. Don't say anything Today, uncle will take you to the kitchen to roast beef ribs slowly. I hope you have a good time ~ beef ribs, black pepper, rice wine, garlic, vanilla, salt and honey.

First, in order to keep the original flavor of beef ribs, cut the ribs from the joints, add black pepper, rice wine, garlic, mixed herbs and a little salt for three hours, and put them in the refrigerator with fresh-keeping bags. It is a good choice to pour a little oil into the wok and fry the marinated beef ribs in the frying pan.

Step 2: Fade each side to keep the juice of beef, cover it with foil paper, and bake it in an electric oven at 120℃ for 40-60min. During this period, you can prepare sauce, add honey, black pepper and upcoming honey juice to the marinade and mix well.

Step 3: When the time is up, open the foil paper, pour the sauce on the beef, bake at 200℃ for 5- 10min, put the chopped onion shreds in, then pour the sauce, bake for 5- 10min, and take off the plate to eat.

The slowly roasted beef ribs, which are brown, tender and smooth, fresh and juicy, are ready. If you like, you can have a look for yourself ~ There are more special foods waiting for you ~ Today's recipe: Grandpa taught you that garlic white meat is tender, smooth, delicious, fat and not greasy!