Prepare the Rib Fingers: Trim any excess fat from the beef rib fingers, leaving a little fat to help keep the meat juicy. Pat dry with paper towels.
Marinate the Meat: In a bowl, combine olive oil, minced garlic, rosemary (or thyme), soy sauce, salt, pepper, smoked paprika, and balsamic vinegar (if using). Rub the marinade all over the beef rib fingers. Let them marinate for at least 30 minutes or preferably overnight in the refrigerator.
Sear the Meat: Heat a skillet over medium-high heat and add a bit of olive oil. Once hot, sear the rib fingers for 2-3 minutes on each side until they form a golden crust.
Cook the Rib Fingers: For grilling: Preheat your grill to medium-high heat. Grill the rib fingers for 4-5 minutes per side, depending on thickness.
For oven roasting: Preheat your oven to 150°C (300°F). Place the rib fingers on a roasting pan and cook for 1.5 to 2 hours, or until tender. Use a meat thermometer to check the internal temperature – 60°C (140°F) for medium-rare or adjust to your preferred doneness.
Rest and Serve: Once cooked, remove the rib fingers from the heat and let them rest for 5-10 minutes before slicing. Garnish with fresh herbs and serve with your choice of sides like mashed potatoes, roasted vegetables, or a salad.
