Beef Ribs with Balsamic Reduction
Ingredients
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1 rack beef ribs
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1 tablespoon salt
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1 teaspoon black pepper
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1 tablespoon extra-virgin olive oil
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½ cup balsamic vinegar
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1 tablespoon unsalted butter
Tools
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whisk
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measuring spoons
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June Pan
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pastry brush
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liquid measuring cup
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pot
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
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.