How to make
Clean the ribs and cut them into individual pieces. Use quality beef or veal, that has both fat and more meat around the bone.
Pluck the thyme and rosemary leaves, mix with black pepper, garlic powder, a little salt, half of the beer and oil. Optionally, you can add other spices if you like and if the beef ribs are from a smaller calf and not greasy, add more oil.
Rub the meat well with the mixture and leave in the refrigerator overnight, covered with foil for fresh storage.
The next day, start preparing the beef and make sure to give yourself enough time, as they will roast slowly over low heat.
Turn on the oven to preheat to 270°F (130 degrees) and cook the ribs in a pan over high heat until they aquire a golden brown color on all sides.
Put them in a baking pan and pour the rest of the beer over them - you can use it to deglaze the pan in which you baked the ribs), as well as the broth and marinade for beef, which is left at the bottom of the cookware, in which the ribs have sat in. Sprinkle with paprika.
If the broth is not salty enough, add a little salt.
Wrap the baking pan with a layer of kitchen paper and a layer of aluminum foil on top.
Bake for 4 hours or until the meat begins to separate from the bone.
There is no way to specify the exact time, as it depends on the thickness of the layer of meat and fat around the ribs, as well as the quality and breed of the beef itself. Therefore, the best indicator of readiness is to check it with a fork or to determine visually whether the meat has separated from the bone.
When they're done, remove the top layers of baking paper and foil and increase the heat to roast them on top, so that they can acquire a crust.
Serve these sumptuous slow-cooked beef ribs with the sauce left on the bottom of the baking pan and optionally you can prepare delicious potatoes or a salad.
Enjoy your meal!
