Massive beef ribs sealed inside a barrel and set on fire for slow, smoky, wild cooking with unbeatable flavor.

When cold the fat will have set on the top and can easily be removed ... When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...

Beef short ribs also contain a lot of fat which ensures ... A trick I use is to lift the meat from the cooking dish and set aside. Scoop off as much excess fat as you can, then throw in a tray ...

Place fresh thyme in a roasting dish, sit beef on, ribs down, and place in the oven ... and water until you have a smooth batter. Cover and set aside for at least 15 minutes.