牛肋骨を12時間加熱したら何が起きる？

I prepared a massive 5 kg beef rib rack with 7 bones, seasoning it with salt and black pepper. I layered bamboo leaves, onions, garlic, peppers, and fresh rosemary over foil, wrapped the beef completely, and placed it in a covered pot with water. Then I slow-cooked it in my traditional tandoor oven for 12 hours at 200°C (392°F). 🥩🔥 Next, I made fresh ketchup from tomatoes and used it to prepare my own BBQ sauce. I coated the incredibly tender beef ribs with the sauce and returned them to the tandoor for a few minutes to develop a beautiful caramelized crust. 🍅🔥 Finally, I placed the ribs inside a large metal smoking box and used glowing charcoal and beechwood to give the meat a rich smoky aroma. After smoking, I pulled the bones out one by one with almost no effort. The beef was unbelievably tender, juicy, and falling apart! Served with my BBQ sauce. 🥩💨🤤ashkan sadeghi