Killer Ribs, also known as Costillas de la Matanza. These ribs are fall-off-the-bone perfection, with a mouthwatering ...

Try James' gently spicy, sticky beef ribs for the authentic taste ... Pulse to form a smooth pureé. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce ... beef becomes fall-apart fork-tender. You'll see cuts like short ...

This helps redistribute the juices and keeps them moist. Serve with Sauce: If desired, serve the beef ribs with your favorite barbecue sauce or glaze. You can also reduce the cooking juices into a ...

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Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

The beef is flavorful enough on its own, so be light-handed with any bold seasonings and cook it no more than medium. Food & Wine's guide to prime rib has recipes to satisfy every diner.

Combine the stock, beetroot juice and soy sauce in a jug. 4. Place the ribs on top of the veg in the ... the oven just as you’re taking out the beef, increasing the temperature to 200C/180C ...