RIB MEALS RECIPES

PORK RIB RECIPES - BBC GOOD FOOD

Pork rib recipes - BBC Good Food image

These melt-in-the-mouth pork rib recipes are guaranteed to please. Tuck into sizzling spare ribs or sticky baby back ribs.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

RIB EYE STEAK RECIPE - BBC GOOD FOOD

Rib eye steak recipe - BBC Good Food image

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 rib-eye steaks, each about 200g and 2cm thick
1tbsp sunflower oil
1 tbsp/25g butter
1 garlic clove, left whole but bashed once
thyme, optional

Steps:

Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Nutrition Facts : Calories 520 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, ProteinContent 39 grams protein, SodiumContent 0.67 milligram of sodium

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1. Preheat the oven to 240°C/475°F/ gas 9.
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RIB EYE STEAK RECIPE - BBC GOOD FOOD

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course, Supper
Calories 520 calories per serving

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

See details

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1. Preheat the oven to 240°C/475°F/ gas 9.
2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
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See details

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1. Preheat the oven to 240°C/475°F/ gas 9.
2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
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