Boneless beef ribs are commonly prepared with a sauce such as barbecue. Beef ribs can be prepared rare, medium and well-done, all without losing their characteristic flavor.
How to make barbecued or grilled beef ribs
Preparing barbecued ribeye is very easy and will delight your guests, as no one can resist a good barbecued ribeye in BBQ sauce. This recipe has two stages of preparation because the meat is cooked twice, if you like it done.
For the preparation of the beef ribs, you will need the appropriate cut. You can ask your butcher for a cutlet and have him cut two ribs together from it; don't forget to ask him to remove the bone completely.
- Boneless beef rib steaks. If there are two ribs together, this is better.
- Extra virgin olive oil.
- Freshly ground black pepper.
- Before cooking, you should take the ribs out of the fridge, as they should be at room temperature before cooking.
- The best option is to prepare the ribs on a grill, so if you have one, you will need hot coals. Otherwise, use a griddle.
- The first thing to do is to heat the griddle until it is very hot; spread a little oil on it so that the meat doesn't stick. If you use a grill, then you will need to brush olive oil on both sides of the ribs to prevent the meat from sticking to the grill grates during cooking.
- Place the meat on the heat and cook each side for at least ten minutes.
- Only after turning the rib should the cut be seasoned with salt and pepper. If you do this too soon, the meat will lose all its juices. It is also not advisable to prick the cut beforehand, as this will also dehydrate the beef ribs.
- As the cut is quite thick, it will need to cook for 20 minutes. If left as long as necessary, the appearance and texture of the meat will be quite crispy on the outside, but tender on the inside and very juicy.
- After 20 minutes of cooking, remove the meat from the heat and leave it to rest for 15 minutes before carving. It is important to respect the resting time, as this maintains the moisture in the ribs and allows the temperature inside the meat to stabilize.
- If the meat is to be served medium rare, it can be eaten after this initial cooking, otherwise, the ribs will need to be returned to the grill or griddle to be reheated; one minute on each side will suffice, depending on how well done the diners like the meat.
Sauce for barbecued or grilled beef ribs
Grilled beef ribs taste best with a good sauce; this can be an easy-to-make vinaigrette, but also a delicious barbecue sauce.
To make a vinaigrette you will need to mix one part balsamic vinegar with four parts extra virgin olive oil and add a tablespoon of honey. Mix well and drizzle over the meat, accompanied by a squeeze of lemon.
Barbecue or BBQ sauce requires a more complex preparation. To prepare it you will need:
- ½ green pepper
- ½ red pepper
- ½ spring onion
- Three cloves of garlic
- A glass of ketchup
- Two teaspoons of oregano
- ½ teaspoon hot paprika
- One teaspoon soy sauce
- One tablespoon cornflour
- Salt and freshly ground black pepper
While the beef ribs are cooking on the grill or griddle, you can prepare the barbecue sauce. To do this, chop the vegetables finely and place them in a frying pan, without oil, over a high heat. Add the three cloves of garlic, chopped, to the mixture and leave everything to cook until the vegetables are slightly charred. It is important that the vegetables burn a little, as this is what gives the barbecue sauce its characteristic smoky flavor.
Then, mix the ketchup with the soy sauce and put it in a blender. Add the oregano, paprika, vinegar and vegetables and blend it all together. After a few minutes, pour in half of the cornflour and continue blending. Finally, pass the sauce through a sieve to remove any lumps and heat it in a casserole dish. At this point, season the sauce with salt and pepper and add the rest of the cornflour. With the help of a whisk, cook the sauce for about ten minutes to bind the mixture.
The best side dish for barbecued or grilled beef ribs is fried potatoes, but you can also serve it with a salad. If you prepare the ribs on the grill, you can try jacket potatoes, although fries won't disappoint your guests either.