Prepare to embark on a culinary adventure with our tantalizing Mongolian Beef Ribs with Curried Peanut Sauce! This mouthwatering dish combines the rich, succulent flavors of tender beef ribs with a creamy, aromatic peanut sauce that will leave your taste buds dancing. Whether you're hosting a dinner party or simply craving something extraordinary, this recipe promises to impress. With just a little preparation and patience, you can create a meal that’s not only delicious but also a feast for the eyes. Get ready to elevate your dining experience and discover the secret to making the best Mongolian beef ribs you’ve ever tasted!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 2 lbs beef ribs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup peanut butter
- 1 tbsp curry powder
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 300°F (150°C). This low temperature will allow the beef ribs to cook slowly and become tender.
- In a large mixing bowl, combine the soy sauce and brown sugar. Whisk until the sugar is fully dissolved. This will create a flavorful marinade for the beef ribs.
- Season the beef ribs with salt and pepper to taste. Then, add the ribs to the bowl with the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 1 hour if you have the time.
- While the ribs are marinating, prepare the curried peanut sauce. In a separate bowl, mix together the peanut butter, curry powder, minced ginger, and minced garlic. Stir until you achieve a smooth consistency. If the sauce is too thick, you can add a little water to reach your desired consistency.
- Once the ribs have marinated, place them in a large roasting pan or baking dish. Pour the remaining marinade over the ribs, making sure they are well covered.
- Cover the roasting pan with aluminum foil to keep the moisture in and place it in the preheated oven. Let the ribs cook for about 2 hours, or until they are tender and easily pull away from the bone.
- After 2 hours, carefully remove the foil from the roasting pan. If you want a caramelized finish, increase the oven temperature to 400°F (200°C) and let the ribs cook for an additional 10-15 minutes, basting them with the pan juices occasionally.
- Once cooked to your liking, remove the ribs from the oven and let them rest for about 10 minutes. This allows the juices to redistribute within the meat.
- To serve, slice the beef ribs between the bones and arrange them on a serving platter. Drizzle the curried peanut sauce over the ribs, or serve it on the side for dipping.
- Garnish with chopped green onions or cilantro if desired, and enjoy your Mongolian Beef Ribs with Curried Peanut Sauce!
Tips
- Marinate for Maximum Flavor: Allow the beef ribs to marinate for at least 1 hour if you can. This extra time helps the flavors penetrate the meat, making it even more delicious.
- Low and Slow Cooking: Cooking the ribs at a low temperature (300°F) for 2 hours ensures they become tender and juicy. Resist the urge to crank up the heat; patience is key!
- Adjust the Sauce Consistency: If your curried peanut sauce is too thick, don’t hesitate to add a splash of water to achieve the perfect drizzling consistency.
- Baste for Extra Flavor: When you increase the oven temperature to caramelize the ribs, baste them with the pan juices every few minutes. This will enhance the flavor and create a beautiful glaze.
- Resting is Crucial: Let the ribs rest for about 10 minutes after cooking. This step allows the juices to redistribute, ensuring every bite is succulent and flavorful.
- Garnish for Presentation: A sprinkle of chopped green onions or cilantro not only adds a pop of color but also freshens up the dish, making it even more inviting.
- Serve with Sides: Pair these ribs with steamed rice or a fresh salad to complete your meal. The peanut sauce also works wonderfully as a dip for veggies or bread!
Nutrition Facts
Calories: 680kcal
Carbohydrates: 25g
Protein: 45g
Fat: 48g
Saturated Fat: 15g
Cholesterol: 150mg
