Roasted Beef Ribs with Asparagus and Potato Strips
Beyond turkey, this roasted beef rib dish is a favorite for meat lovers on Thanksgiving! When prepping potatoes and asparagus with the Geedel Vegetable Chopper, the strip-cutting function of this slap chopper food chopper is amazing. Spin potatoes 5 times for thin strips and asparagus 3 times for thin strips, then roast them with beef ribs. The vegetable strips soak up the meat juices, while the beef is crispy on the outside and tender on the inside—filling the entire kitchen with aroma.
Ingredients (Serves 6)
- 1.5kg beef ribs (cut into long strips)
- 2 large potatoes (peeled)
- 1 bunch asparagus (about 300g, tough ends trimmed)
- 1 carrot (peeled)
- 8 garlic cloves (crushed)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons freshly ground black pepper
- 4 sprigs fresh rosemary - 100ml barbecue sauce
Instructions
Chop Vegetables into Strips
Place potatoes and carrots into the Geedel Vegetable Chopper separately, spin 5 times to get thin strips. Spin asparagus 3 times for thin strips. The strips from this vegetable chopper have uniform thickness, softening in just 15 minutes of roasting and fully absorbing the beef's fat and spice flavors.
Marinate the Ribs
Marinate beef ribs with salt, black pepper, 1 tablespoon olive oil, rosemary, and garlic for 1 hour to let the seasonings penetrate thoroughly. Gently press the ribs to enhance flavor absorption without making the meat tough.
Toss Vegetables and Arrange the Pan Toss vegetable strips with the remaining olive oil, salt, and black pepper. Spread them on the bottom of a baking tray, then place the marinated ribs and rosemary sprigs on top. The vegetable strips prepared by this manual food chopper are space-saving, allowing even placement on the tray for uniform heating.
High-Temperature Roasting
Preheat the oven to 200℃. Bake the tray for 30 minutes, then take it out, brush the ribs with barbecue sauce, and bake for another 15 minutes until the surface is crispy and the meat is tender. Let the ribs rest for 10 minutes after taking them out to allow the juices to redistribute. Slice thickly and place on top of the vegetable strips—each bite combines rich meaty flavor and fresh vegetable taste.
Conclusion
The core advantage of this dual-main-dish lies in the Geedel Vegetable Chopper. As a multi-functional food chopper, it cuts thin vegetable strips that absorb flavors easily and turn tender after roasting. It solves the problem of 'grilled vegetables being tough and disjointed from the steak's texture'. The beef is crispy outside and tender inside, while the vegetables cut through the richness—making it a hit among meat lovers on Thanksgiving that gets devoured as soon as it's served.
