Chef’s recipe calls for a robust marinate along with pan-searing the beef ribs in spices, honey, white wine, and peaches for mouthwatering flavors and aromas. Finish with oven baking the ribs in the searing mixture to seal in the tastes and provide for extra tenderness.
Roasted Beef Back Ribs With Peach
CUISINES: New American
TIME: 1 hr 30 min
SERVING: 2 People
- 2 lb Beef Back Ribs
- 1 stalk Green Onion 【Marinate Ribs】
- 1 block Ginger
- 1 stick Cinnamon
- 4 whole Star Anise
- 1 tbsp Cooking Wine
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1 tbsp Corn Starch
- 2 large Peaches 【Sauté Mixture】
- 1 large Onion
- 1 block Ginger
- 2 cloves Garlic
- 2 sprigs Rosemary
- 1 tbsp Cooking Oil
- 1 tbsp Soy Sauce
- ¼ cup White Wine
- 1 tbsp Honey
In a large bowl, soak the ribs in cold water for 2 hours to removes excess blood.
After soaking, pat dry the ribs with paper towels.
Place ribs in a large bowl. Cut green onion into sections, slice the ginger, snap a cinnamon stick in half, and add these into the bowl.
Add to bowl the star anise, cooking wine, salt, black pepper and corn starch. Mix ingredients. Cover bowl with plastic wrap. Marinate for 1 hour.
Meanwhile, clean peaches, remove pits, and slice.
Cut onion into large cubes.
Slice the ginger, and remove skin of garlic, and slice in half. Add all of these items onto a plate with 2 sprigs of rosemary, set aside.
Heat oven to 193°C / 380°F. Heat a large skillet, add oil and sear one side of the ribs.
Flip ribs, add items on the plate (onion, garlic, ginger, and rosemary).
Then add soy sauce, honey, white wine and stir. Cook until ribs are golden-brown.
Add peach slices. Cover the skillet with foil, transfer to the oven to bake for 30 minutes.
Remove the foil and bake another 20 minutes.
Ready to serve.