Juicy Israeli Spiced Rib Fingers

Estelle  Chait
by Estelle Chait
4 servings
4 hr 5 min

Fall-off-the-bone tender rib fingers oven baked to perfection. Rubbed with Israeli spices and drizzled in sticky honey, these ribs actually come together with minimal work!

Do they get any better? Yes, because Rib Fingers also happen to be a really cheap cut of meat!! Compared to full ribs, you’ll be paying much less for the “fingers”, and not getting any bones, which means more meat!

What are Rib Fingers?

The cut called “rib fingers” or “entrecôte fingers”  (or in Israel “Etzba’ot Etrecote”), are the thin pieces of meat cut from in between the ribs– each about the size of a finger. Usually there won’t be any bones, instead some muscles called the intercostal muscles- I don’t eat those, but there aren’t much anyway! I love that while each rib finger is small, there is a ton of meat! They really are perfect for snacking.

These rib fingers are slow roasted in the oven for minimal work and make the most deliciously tender beef that stays nice and juicy and full of flavor.

To Make Rib Fingers

First you’ll want to rinse off the meat, and pat it dry with a paper towel. 

For the dry rub we’ll be using a couple super simple ingredients that pack a real flavour punch. I’m using Israeli Chicken Grill Seasoning(I know, for meat? trust me!), smoked paprika, and brown sugar. The chicken rub is a combination of spices- you can find it in the mediterranean section of your local supermarket. A very popular brand is called “Pereg”, this is what the spice looks like on Amazon(affiliate link). To substitute, use your favorite chicken rub seasoning mix! Smoked paprika is something I didn’t have around in my pantry until recently, and I haven’t looked back since. Honestly, it is soooo much more flavorful than regular paprika, there is no reason to use the normal stuff anymore. 

Sprinkle over the rub and massage the spices into the rib fingers for a minute until each one is nice and coated. Then we’ll drizzle over some date honey- an Israeli favorite that tenderizes the meat while adding sweetness, color, and some caramelization. Rub that in and that’s all the prep there is!

Low and Slow

To make a nice steamy environment for the meat to cook in, we will add a piece of parchment paper to a large rectangle of foil, and close up the meat inside. Then we’ll wrap it tightly in another piece of foil- that makes three layers. When the rib fingers are finished cooking they will be sooooo juicy and tender!

Cook them in the oven low and slow for 4-4 1/2 hours, until the meat is falling off the bone and like a friend once said, “tastes like butter”.

These Entrecote Fingers are perfect for serving as a main dish or on a big platter to eat as finger food- you won’t be able to stop eating them!

For the ultimate party serve with:

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Juicy Israeli Spiced Rib Fingers
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 4 Hours Total time: 4 hr 5 min
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  • 1 kilo/2 pounds beef/entrecote rib fingers "etzba'ot entrecote" in israel
  • 3 tsp Chicken Grill Seasoning
  • 1 tsp smoked sweet paprika
  • 1 TBS brown sugar
  • 4 TBS silan(date honey)
  • 1-2 cloves garlic, finely minced

Rinse and thoroughly dry off the rib fingers. Place them in a large baking dish or pan.Combine the chicken grill seasoning, smoked paprika, and brown sugar and sprinkle it on both sides of the meat. Massge the rub into the meat, making sure to get each rib piece covered. Pour over the date honey and minced garlic and mix to coat all the ribs.
Preheat the oven to 130 C/ 250 F.Make the package to wrap the meat in. Lay out a large piece of aluminum foil and place a piece of parchment paper on top(you will need two of these packages). Add half of the ribs in a single row, close up the ends to tightly cover the meat, and then the sides. Once you have a square package, place the whole thing on to a second piece of foil and wrap it up again. So the meat should be wrapped in parchment paper, foil, and another layer of foil. Repeat with the second half of the meat.
Bake the rib fingers for 4-4.5 hours, check by unwrapping one of the packages. The meat should be extremely tender. Enjoy hot.
Estelle  Chait
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