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What's the best way to slow cook these in the oven (someone has borrowed our slow-cooker)?
Packet says 20-30 mins gas mark 4 or 5, I have 3 hours available and would prefer them a little more tender.
They're already marinated etc, just need cooking times/temperatures please.
Just replicate the slow cooker with the oven
Covered dish, plenty of liquid on low for as long as you want - don't let the liquid dry out
I did beef rib on NYE. Browned, in a roasting dish, add wine, stock, veg. Cover and chuck in a 170 c oven for 3 hours.
Cheers guys, gas mark 3 sounds about right then...will keep an eye on them so they don't dry out.
Is it better to raise them above the water if possible?
Bit of a late reply but no - you need to cook them [i]in[/i] the stock! At least as much as possible, anyway - they don't have to be completely submerged.
*cookery facepalm*
Just so you know, lamb ribs should be done as follows:
1. French trim.
2. Clove or two of garlic, crushed, couple of sprigs of fresh rosemary, add to a frying pan with ~125g butter. When butter is bubbling, add the ribs and brown for couple of minutes each side, spooning the butter over the ribs all the time as they cook.
3. Cover the exposed rib bones with foil/baking parchment, then transfer from the pan to a preheated oven @ 180°C (fan-assisted) for 5 minutes.
4. Remove from oven and "paint" the outer edge/meat of the ribs with dijon mustard, then roll in a breadcrumb mix containing more crushed garlic and rosemary.
5. Return to oven for a further 5 minutes
6. Remove from oven, leave to rest for 5 minutes.
7. Carve off individual chops and serve with steamed green beans and nice creamy mash.
Cheers folks, they ended up having 3 hours at gas mark 3.
Covered loosely with tin foil and used white wine instead of water, didn't have the means to raise them above.
They were spot on, fell right off the bone.