Skip to main content

Rich slow cooked meat with a fresh punchy sauce

Beef Rib + Salsa Verde


2kg beef ribs
1/2 cup Smokey Spicy Meat Rub
handful fresh basil
handful fresh mint
handful fresh parsley
2 garlic cloves
3 tsp mustard
1/2 fresh lemon
20gr small capers
200ml olive oil
2 tbsp vinegar



Cover beef ribs in the Smokey Spicy Meat Rub and make sure that all sides are coated and rubbed.
You can use any of the Harvey’s Kitchen Meat Rubs.
Allow to sit in the fridge for 2 hours. (I leave mine overnight)
Heat oven or BBQ to 160℃. This is a low and slow cooking method.
Cook uncovered for 2-3 hours.
Cover with baking paper and foil, and place back in oven.
Cook slowly for a further 2-3 hours till the meat is coming away from the bone and tender. Set aside and allow to cool.
Salsa Verde can really be made from any green herbs to suit you taste, smooth blend or rough chopped it is up to you.
For a fine salsa verde use a blender to mix all ingredients.
Season salsa verde and add squeeze of lemon to taste.
Cut cooled beef rib off the bone and cut into chunks.
In a hot pan add a knob of butter and a drizzle of olive oil.
Pan fry the beef rib quickly to get a nice colour.
Serve hot from the pan drizzled with salsa verde.