Beef Dandy Ribs 700g

⭐⭐ great taste® 2023

Located behind the revered ribeye of beef roast, Beef Dandy Ribs benefit tremendously from the flavour transformation all our ribs of beef go through when dry-aged in our Himalayan salt ageing chamber. This time-honoured process ensures both a remarkable depth of flavour and tenderness. The intercostal muscles between each rib are some of the most flavoursome of any cut, being rich with collagen, ideal for slow cooking.

Consider a slow bake under foil, rubbed with spices and a splash of beer, before finishing over charcoal, basting frequently with a BBQ glaze made from the baking juices, blackstrap molasses, ketchup, apple cider vinegar, English mustard, honey and a thumb of grated ginger. Alternatively, smoke over indirect heat, applying the glaze periodically, resulting in deliciously tender ribs, complex in flavour and finger-lickin' good.

Chef Val inspires:
"Also known as baby back pork ribs or beef spare ribs and these are an unctuous treat as the meat that resides between the bones is rich for its high collagen content.

Braise the ribs first in beer or cider and then reduce the liquid with sugar or molasses and vinegar before casting over charcoal. They are a joy once heavily painted with the sauce then to be crisped and charred.

I also like to braise them with ginger and scallions in Chinese wine, with a little honey or sugar. Once done a dry rub of ground Szechuan pepper, cloves, star anise, fennel seeds, cinnamon and orange peel will give you an amazing result once the work over the grill is complete.

If the meat is poached and stripped it can be incorporated into Lo Bak Go (Chinese turnip cake). Fried in portions and served with chilli sauce, vinegar sauce or sweet soya dip it is one of my absolute favourites when out and about for dim sum.

A more Vietnamese approach and once braised with soya sauce, sugar, nam pla and spices I'd then barbecue the ribs over charcoal whilst anointing with the reduced sauce. The meat is stripped from the bone and eaten wrapped in lettuce with cold noodles, crispy shallots and a spicy vinegar dressing with diced cucumber and chillies. So gooooood!!!!

Braised with Mexican pasilla chillies (plus some other usual suspects) and the meat would do very well pulled and then refried for tortillas…there to join fried, browned cheese and a zingy green salsa of blended coriander, lime juice and hot jalapeño peppers.

You might consider curing the ribs and smoking them for an extra layer of flavour. The pulled meat in a bun with coleslaw or rémoulade and gherkins is most delicious.

Remember that sugar and BBQ sauces are not always the go too.

Braise simply with olive oil, garlic, red wine, tinned tomatoes and basil (all put into the pot at the same time with no pre-cooking) and a long, slow cook will give you an incredible ragù."

great taste® commented:
"This is a spectacular rack of beef ribs, with visible crisp fat and large pieces of meat. The flesh pulled away beautifully from the meat, and had a rich savouriness. The fat was clean, melted in the mouth and the texture overall was representative of a high quality, well-reared animal.

These generously sized beef ribs are attractively presented. The meat falls off the bone beautifully, with a translucent, sticky texture and a mighty aroma! It melts in the mouth with a beefy, gelatinous texture."