BBQ Beef Ribs with Béarnaise Sauce

Good Pair Days (Roos Michels) -
  • 2 x 600g beef rib steaks on the bone
  • 225g butter
  • 1 tbsp tarragon, chopped
  • 3 tbsp white wine vinegar
  • 2 chopped shallots
  • 2 egg yolks
  • Pop the butter in a small pan and leave to melt. Skim off the solids and pour the clarified butter into a bowl. In a separate pan, boil together the vinegar and 1 tbsp of water, along with the tarragon, shallots and ½ tsp of black pepper. In another separate bowl set over a pan of simmering water, whisk the egg yolks with 1 tbsp of water until creamy. Remove the bowl from the pan and whisk in the clarified butter until a thick and creamy sauce is achieved. Add the shallot and tarragon reduction, season with salt, and pour into a serving bowl.
  • Season the ribs liberally on both sides, and barbecue over glowing coals for 10 mins on each side for rare, or 12-13 mins for medium rare. Remove, and leave to rest for 10 mins. Serve by cutting the meat from the bowl and drizzling with your béarnaise sauce, alongside any sides you fancy.
45 mins
4 serving