Guests will think you endured hours of brutal cold even though this rib recipe lets the oven do most of the work for you
- 2 racks of meaty beef ribs (each about 3 pounds)
- 4 tablespoons liquid concentrated beef stock (such as Bovril)
- 6 tablespoons + 2 tablespoons steak rub
- 2 medium green onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh mixed herbs (equal parts sage, rosemary, parsley, and thyme)
- 2 12-ounce bottles of Guinness Stout
- 1/2 cup A1 steak sauce
- 1/4 cup brown sugar, firmly packed
- 1cup crumbled blue cheese
- 2 tablespoons chopped flat-leaf parsley
Preheat oven to 325°F. Brush beef ribs on all sides with concentrated beef stock. Rub beef ribs with 6 tablespoons of your favorite steak rub, pressing firmly so that the seasoning adheres to the meat. Place ribs in large roasting pan.
In small bowl, mix together the remaining 2 tablespoons of steak rub, onion, garlic, remaining concentrated beef stock, and fresh herbs. Spread onion mixture over beef ribs. Pour in 4 cups of beer and drink any leftover beer, if you like. Cover and place in oven on bottom rack. Steam-braise ribs for 3 to 4 hours, until meat has pulled back along the rib bones and is tender.
Remove from oven, uncover, and let cool in pan. Remove ribs from pan, wrap and refrigerate until needed. Transfer onion liquid and bits from the pan into a medium pot and bring to boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes. Skim off any excess fat in the pot. Add steak sauce and brown sugar. Using a hand blender, puree mixture in pot until smooth; set aside for basting.
Preheat grill to medium-high (about 400°F). Grill ribs for 8 to 10 minutes, each side, basting with pureed sauce until lightly crispy, charred and heated through. Baste with extra sauce and cut ribs in between every second bone. Toss cut ribs in large bowl with remaining sauce, crumbled blue cheese and parsley, and serve. Serves 4 to 6.