Ingredient!
1 (3 pounds) rack of whole beef ribs (not short ribs)
2 tablespoons sea salt, or more if needed
3/4 cup of water
Preparation!
Preheat the oven to 275 degrees.
Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Release the blade of a sharp knife under the diaphragm at one end and push the diaphragm out of the meat in a single piece if possible. Discard the soft membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs on a cookware in a frying pan.
Bake in the preheated oven until very tender, approx. 6 hours. Lightly bake beef with water (use beef jerky if you prefer) after the first 1 1/2 hours, being careful not to loosen the salt. Baste again every 45 minutes to 1 hour; After 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing.