Sunday Baked Ribs

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8

Ina Garten bakes this impressive dish at various temperatures: 260°C, then 160°C, and finally 230°C for 1 hour 30 minutes to 1 hour 45 minutes to achieve a crispy crust and tender, juicy flesh.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

1 roast beef from the back on the ribs (3 ribs), weighing 3 - 3.5 kg.
1 tbsp coarse salt
1.5 tsp freshly ground black pepper
Horseradish Mustard Sauce, see recipe below

Horseradish Mustard Sauce

1.5 cups mayonnaise
3 tablespoons Dijon mustard
1.5 tbsp whole grain mustard
1 tbsp. prepared horseradish
1/3 cup sour cream
1/4 tsp coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, whole grain mustard, Dijon mustard, horseradish, mayonnaise, sour cream

Cooking the dish according to the recipe:

Two hours before roasting, remove the meat from the refrigerator to allow it to warm to room temperature.

Preheat oven to 260°C (Tip: Make sure your oven is very clean before setting it to 260°C).

Place the grate on the second bottom level.

Place the meat in a roasting pan large enough to accommodate it, bone-side down, and sprinkle generously with salt and pepper. Bake for 45 minutes.
With the meat still in the oven, reduce the temperature to 325°F (160°C) and bake for another 30 minutes. Finally, increase the temperature to 450°F (230°C) and bake for another 15-30 minutes, until the internal temperature of the meat reaches 125°F (52°C). (Make sure the thermometer is inserted directly into the center of the meat.) Total cooking time: 1 hour 30 minutes to 1 hour 45 minutes. During this time, prepare the sauce.

Remove the meat from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and let it rest for 20 minutes. Slice and serve with the sauce.

Mustard and Horseradish Sauce:

In a small bowl, combine mayonnaise, two types of mustard, horseradish, sour cream and salt.