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Beef Ribs with Balsamic Reduction

Let June work its magic and turn beef ribs into a hearty meal for two! The typically long cook time for ribs is reduced significantly when you use June’s Beef Ribs Cook-Program, and the healthy sprinkle of black pepper and quick balsamic glaze create a classic flavor pairing that makes these succulent beef ribs sing. Add a glass of red and a partner, and you’re ready to party! Use the Potato Cook-Program to bake a couple of spuds ahead of time for a very hands-off yet very impressive meal.

Prep Time — 40 min
Cook Time — 2 hours 10 min
Servings — 2
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Ingredients

1 rack beef ribs

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon extra-virgin olive oil

½ cup balsamic vinegar

1 tablespoon unsalted butter

Tools

whisk

measuring spoons

pastry brush

liquid measuring cup

pot

June Pan

June Oven

June Food Thermometer

June Roasting Rack

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Season the ribs

Place the beef ribs on a June Roasting Rack set in a June Pan so the bones are perpendicular to the grates of the rack. Sprinkle the ribs all over with the salt and pepper, then rub the olive oil all over the surface of the ribs.

1 tablespoon salt

1 rack beef ribs

1 teaspoon black pepper

measuring spoons

June Roasting Rack

June Pan

1 tablespoon extra-virgin olive oil

Insert the June Food Thermometer

Avoiding the bones, insert the June Food Thermometer between 2 bones in the meatiest part of the rack.

June Food Thermometer

Cook the ribs

Place the ribs on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the ribs until they are tender and cooked through, about 2 hours. June will notify you when the ribs are ready.

June Oven

Reduce the balsamic vinegar

While the ribs are cooking, make the balsamic reduction. In a medium pot set over medium heat, bring the vinegar to a boil. Reduce the heat to low and simmer until the vinegar is reduced by half and has the consistency of maple syrup, about 5 minutes.

pot

liquid measuring cup

½ cup balsamic vinegar

Finish the sauce

Whisk the cold butter into the vinegar reduction and remove from heat. Keep warm.

1 tablespoon unsalted butter

whisk

Sauce the ribs

Remove the ribs from the June Oven. Lightly brush all over with the reduction, reserving extra sauce for serving. Allow the ribs to rest 10 minutes.

pastry brush

Garnish and serve

Slice the ribs vertically between the bones to cut into individual pieces before serving. Brush or drizzle the remaining reduction over the ribs to serve, or serve with the reduction on the side.

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