BEEF WITH SAUCE BEARNAISE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
- Let rest for 5 to 10 minutes.
- For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
- Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!
Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).
Provided by Nagi
Categories Mains
Number Of Ingredients 18
Steps:
- Preheat oven to 160°C/320°F (all oven types).
- Mix Rub in a small bowl large, enough to fit one rib.
- Press beef ribs into the rub, coating all sides. Shake off excess.
- Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Cover tightly with foil or lid, bake 3 1/2 hours.
- Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!
Nutrition Facts : Calories 538 kcal, Carbohydrate 38 g, Protein 43 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 1114 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE
Categories Fourth of July Beef Rib Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
- Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- Prepare grill.
- Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bèarnaise butter.
BARBECUED BEEF RIBS
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
SIRLOIN WITH BEARNAISE SAUCE
When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.
Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
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