Double Cooked Beef Ribs Recipes

TWICE-COOKED BEEF SHORT RIBS WITH DRIPPING CARROTS & GRAVY

Steps:

• At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren't submerged in the wine halfway through.
• When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.
• To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.
• Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.
• Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.

SALT AND PEPPER BEEF RIBS

Steps:

• Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
• Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
• Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
• Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
• Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
• Rest for 30 minutes before serving and indulge!

DOUBLE COOKED BEEF RIBS

Steps:

• Place ribs in large oven pan (cover bottom of pan w/aluminum foil).
• This recipe requires an oven AND a grill, so now would be a good time to start heating up that grill.
• Lather ribs with worcestershire, then coat top side of ribs with HALF of the tomato-based BBQ sauce (I prefer Kraft original BBQ sauce for this ingredient).
• Sprinkle with above mentioned spices, and cook in oven for 20 minute.
• on 400 degrees, TOP-SIDE up.
• After 20 minutes, remove ribs from oven, flip, and coat bottom side with the remaining tomato-based BBQ sauce, and cook for another 20 minutes, BOTTOM-SIDE up.
• Remove ribs from oven, and baste with sugar/molasses-based BBQ sauce (both sides).
• Place ribs on grill, and cook just enough to sear the meat (to give it that blackened crisp) (Be careful though, the flame is VERY ATTRACTED to the sugars in the sauce, make sure to keep an eye on it, otherwise, you'll have BLACK BURNED ribs).

TWICE COOKED BABY-BACK RIBS

Steps:

• Preheat oven to 300 degrees.
• Lay slab of ribs on large sheet of aluminum foil.
• Sprinkle salt, pepper, and garlic powder on both sides.
• Use approximately half of your choice of sauce to coat both sides of ribs.
• Wrap foil tightly around ribs and lay on baking pan (to catch any juices).
• Bake in oven for 3 hours.
• After baking remove from foil and place on hot grill (med-high) and baste each side with remaining sauce, until edges are charcoaled and crispy, approximately 15 minutes Let ribs stand for 5 minutes before separating.