Baked Beef Ribs with Coconut Cream Sauce

®This is a RAS signature Recipe©

Juicy BBQ Beef Ribs with a flavor-rich Coconut Cream Sauce.

The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:10min ♦Cook time:4hours10min ♦Yield:4servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

The Marinade Ingredients:

For the Coconut Cream Sauce:

Method:

1. Pat dry the ‘English-cut’ beef short ribs. Make sure the ribs are trimmed of excess fat and that the membrane is removed.
2. Rub the beef ribs thoroughly with the softened butter. Use room temperature – soft butter and don’t heat the butter to an oily consistency.
3. Add the Olive oil to a small bowl, followed by all the remaining ‘Marinade ingredients’. Beat together to blend everything well and pour over the buttered ribs.  Rub this marinade into the ribs well to coat evenly.
4. Add the fresh garlic and fresh herbs and toss once more.
5. Cover and marinate the beef ribs overnight or at least 8 hours in the fridge.
6. Remove from the fridge at least 30 minutes before, to bring up to room temperature before baking.
7. Preheat oven to  135°C / 275°F
8. Place a sheet of heavy-duty aluminum foil over a baking sheet/jelly roll sheet pan.
9. Place ribs in the center of the foil, bone side down, packed close together, and wrap tightly with the aluminum foil. Repeat the process with another sheet of aluminum foil to secure with a double layer.
10. Place the ribs (and baking sheet) in the middle wire rack with a tray of water placed below to provide steam and keep the ribs from cooking dry.
11. Bake for 4 hours at this low temperature. Top up the water as needed.
12. After 4 hours, remove from the oven and carefully open the foil packet. If they are to your liking, remove them from the oven, or repack them and continue cooking for another 30 minutes.The ribs are done when the meat is visibly pulling away from the bone and they are fork-tender.  
13. Pull the foil packet out of the oven when the ribs are to your liking and keep wrapped for 10 minutes.
14. Remove the beef ribs from the foil packet. Lots of juices will run out. Reserve this to make the Coconut Sauce after draining away and discarding the excess oil layer.
15. Rest the beef ribs, in an ovenproof dish or hotplate and keep them covered.
16. Turn up the oven temperature to broil.
17. Coconut Cream Sauce for the Beef Ribs:  Heat 1 tsp of olive oil in a skillet. Add the garlic and onion and saute till softened and slightly changing in color.
18.  Pour in the reserved liquids from baking the ribs and bring to a boil. Simmer for five minutes, till visibly reduced.
19. Add 150 – 200 ml of Kara coconut cream, and stir briskly to incorporate. Simmer on low for a minute more and add the Lemon juice and Chopped parsley.
20. Pour the sauce over the plated ribs (reserving some) and place back in the oven to broil for 2-3 minutes or until the sauce is bubbly and lightly caramelized around the edges. Watch carefully, don’t let it dry out/burn!
21. Remove the ribs from the oven and rest for a few minutes.
22. Serve with creamy mashed potato and boiled vegetables, potato salad, or corn on the cob.

Baked Beef Ribs with Coconut Cream Sauce

Notes:

• Compared to granulated salt, salt flakes adhere better to food, dissolve faster, and blend more evenly.

Beef Short Ribs:

Boneless beef short ribs can also be used for this recipe but But Bone-in ribs, provide that extra umami. In this recipe, we have used ‘English cut’ beef short ribs, cut into small sections. This is done by cutting the beef short ribs parallel to the bone and then into smaller sections by cutting between each bone-rib section.

Beef short ribs are cut right off the brisket, chuck, plate, or rib of the cow… One slab typically has 7-8 ribs. The short rib bone is covered with well-marbled meat. This topside is covered with fat and the back side is covered with a heavy membrane.

Difference between beef short ribs and beef back ribs:

Short ribs are smaller than beef back ribs. Short ribs are located near the breastbone or ‘underside’ of the cow. Back ribs are located near the shoulder(backside) of the cow, towards the spine.

For short ribs, the meat is on top of the bone. Back ribs are longer and the meat is in the middle of the bones.

How to cut the Ribs / How to ask your butcher:

Ask your butcher to remove the fats, silver skin, and membrane from the beef ribs. At home, you can do so by first patting dry the beef ribs, so that you can grip them. Then, making quick, precise cuts, on the top side of the ribs, trim the fat down to the silver skin, and pull it firmly off by hand.  Using a paper towel helps. Many chefs prefer to remove the silver skin along with the fat because it is made from elastin,  which is a protein and it remains tough and chewy even after cooking.

Next, flip the ribs over to view the backside (the side with the bones covered by a heavy membrane). Insert a pairing knife or a fork in the spaces between each bone(cut just along the bones to keep from tearing the meat in between), to lift up the membrane. Repeat this process all along the opposite side as well.

Now, use a paper towel to grip and pull the membrane away from the ribs. It should come off easily in one go.

Here is a video showing, how to cut the ribs into smaller pieces, as well as how to remove the membrane.

TIP: Cutting too much fat from the ribs,  will make them dry and stiff, tough to cut through, and unpleasant to eat. However, if you do not trim enough fat, this will lead to uneven cooking A good guideline is to remove about ⅛ of an inch of the fat.

Why are beef ribs wrapped in foil while baking in the oven?

Key Ingredients: Beef Ribs, Butter, Olive Oil, Garlic, Herbs, Spices, Tomato paste, Worcestershire sauce, Salt.

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