Best 5 Double Cooked Beef Ribs Recipes

**Savor the Exquisite Double-Cooked Beef Ribs: A Culinary Journey of Flavor and Texture**

Indulge in the tantalizing flavors and exceptional textures of double-cooked beef ribs, a culinary masterpiece that elevates the art of rib preparation. This delectable dish, deeply rooted in Chinese cuisine, takes you on a gastronomic adventure, combining the essence of slow cooking with the excitement of high-heat searing. Discover the secrets behind this remarkable dish, including a detailed recipe for fall-off-the-bone tender ribs smothered in a luscious, homemade sauce, alongside variations that introduce unique flavor profiles. Embark on this culinary expedition and elevate your taste buds to new heights as you explore the world of double-cooked beef ribs.

Here are our top 5 tried and tested recipes!

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

Beef Ribs with Barbecue Sauce - slow cooked short ribs! image

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

Ingredients

6 x 300 - 350g / 10 - 12 oz beef ribs ((aka beef short ribs) (Note 1), patted dry)
1 tbsp brown sugar ((sub white))
2 tsp paprika
1 tsp garlic powder ((sub 1 tsp fresh garlic))
1 tsp onion powder ((sub garlic powder))
1/2 tsp cumin powder
3/4 tsp mustard powder ((Note 2))
1 tsp salt
1/2 tsp black pepper
2 garlic cloves (, minced (sub 2 tsp powder))
1/2 cup apple cider vinegar ((Note 2 subs))
1 1/2 cups ketchup (, or Aussie tomato sauce)
1/2 cup brown sugar (, loosely packed (ie don't pack it tight)(sub white))
2 tsp EACH black pepper, onion powder, mustard powder ((Note 2))
1 tsp cayenne pepper ((adjust to taste re: spiciness))
1 tbsp Worcestershire sauce ((sub soy sauce))
2 cups water
Parsley or chives (, chopped)

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

TWICE COOKED BABY-BACK RIBS

Twice Cooked Baby-back Ribs image

These ribs are for those who love them falling off the bone. They come out tender, yet crispy because the are oven-baked, then grilled.

Provided by Amanda517

Categories Pork

Time 3h25m

Yield 3 serving(s)

Number Of Ingredients 4

Ingredients

4 lbs pork baby back ribs
1 (15 ounce) bottle barbecue sauce (My favorite is McCormick Grill Mates Montreal Steak Sauce)
1 tablespoon garlic powder
salt and pepper

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.

Nutrition Facts : Calories 1832, Fat 145.4, SaturatedFat 53.2, Cholesterol 489.9, Sodium 1727.8, Carbohydrate 22, Fiber 2.1, Sugar 6.8, Protein 100.8

TWICE-COOKED BEEF SHORT RIBS WITH DRIPPING CARROTS & GRAVY

Twice-cooked beef short ribs with dripping carrots & gravy image

These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve - you can prepare most of the dish two days ahead

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 4h40m

Number Of Ingredients 6

Ingredients

vegetable oil , for frying
2 racks of beef short ribs (4 bones each)
750ml bottle red wine
8 carrots , peeled but left whole
2 tbsp red onion marmalade
large bunch parsley , chopped

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.

Nutrition Facts : Calories 524 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium

KOREAN BBQ SHORT RIBS (GAL-BI)

Korean BBQ Short Ribs (Gal-Bi) image

This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.

Provided by funinthesun

Categories World Cuisine Recipes Asian Korean

Time 7h25m

Yield 5

Number Of Ingredients 10

Ingredients

¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Steps:

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g

BARBECUED BEEF RIBS FOR TWO

Barbecued Beef Ribs for Two image

I'VE SHARED this recipe with many friends who also cook for two. We all agree - small recipes are hard to find! This dish remains one of my favorites since it takes little effort to prepare and is so tasty. Plus, if you are serving a larger group, it is easy to double. -Margery Bryan, Royal City, Washington

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 pounds bone-in beef ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 tablespoons cider vinegar
2 garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Dash hot pepper sauce

Steps:

Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.

Nutrition Facts : Calories 448 calories, Fat 22g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 805mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 37g protein.

Tips:

Choose beef ribs that are meaty and have good marbling.
Blanch the beef ribs in boiling water for a few minutes to remove any impurities and excess fat.
Marinate the beef ribs in a flavorful mixture of spices, herbs, and liquids for at least 2 hours, or overnight.
Sear the beef ribs in a hot pan until they are browned on all sides. This will help to seal in the juices and flavor.
Braise the beef ribs in a flavorful liquid, such as beef broth or a mixture of water and soy sauce, until they are fall-off-the-bone tender.
Transfer the beef ribs to a roasting pan and brush them with a mixture of honey and soy sauce.
Roast the beef ribs in a preheated oven until they are caramelized and slightly crispy.
Serve the beef ribs hot with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Double-cooked beef ribs are a delicious and impressive dish that is perfect for a special occasion. With a little time and effort, you can create a meal that will wow your guests. So next time you're looking for a recipe that is sure to impress, give double-cooked beef ribs a try.