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Roasted beef ribs on a platter.

Roasted Greek-Style Beef Ribs

Course Main Dish
Cuisine Greek
Prep Time 1 hour
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 4 people
Author Marissa


For The Ribs

  • 3 ½ pounds beef back ribs
  • ¼ cup olive oil
  • 2 tablespoons honey
  • zest and juice from 1 large lemon
  • cup sweet onion minced or grated
  • 5-6 garlic cloves crushed
  • 2 tablespoons fresh thyme chopped
  • ½ tablespoon dried Greek oregano
  • 1 teaspoon fresh rosemary chopped (optional)
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • ½ teaspoon Hungarian hot paprika optional

Honey Glaze

  • ¼ cup honey
  • 1 tablespoon lemon juice


  • In a small bowl, whisk together the olive oil, honey, lemon zest, lemon juice, onion, cloves, thyme, oregano, rosemary, salt, and pepper. Set aside.
  • Trim off any excess fat from the ribs.
  • Take a pairing knife and insert it in the corner of the ribs, between the membrane and the bone. Use your fingers to separate the membrane slightly, then use a paper towel to grasp onto the membrane and peel it off.
  • Slice the rack into individual ribs and place in a large bowl. Cover with dressing and massage into the meat. Cover and let sit on the counter for one hour to come to room temperature.
  • When the hour is up, preheat oven to 275 degrees.
  • Place the ribs on a foil-lined baking sheet in a single layer. Fold the sides of the foil up.
  • Cover with another sheet of foil and fold over to create a pouch.
  • Place pan on the center rack of the oven for three and a half hours.
  • When the ribs are almost done, make the honey glaze by combining the honey and lemon juice in a small bowl and whisk together.
  • Remove ribs from oven.
  • Brush ribs with honey glaze.
  • Optional step: Broil the ribs on high for three minutes after glazing.