Ultimate Beef Ribs with Decadent Béarnaise Sauce: A Culinary Masterpiece

Barbecued Ribs of Beef with Béarnaise Sauce

Barbecued ribs of beef with Béarnaise sauce is a classic dish that is sure to impress your guests. The ribs are slow-cooked until they are fall-off-the-bone tender, and the Béarnaise sauce is rich and creamy, with a hint of acidity.

Ingredients:

* 1 rack of beef ribs
* 1/2 cup barbecue sauce
* 1/4 cup brown sugar
* 1 tablespoon Dijon mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

For the Béarnaise sauce:

* 1/2 cup white wine vinegar
* 1/4 cup chopped shallots
* 1/4 cup chopped fresh tarragon
* 1/4 cup chopped fresh chives
* 1/2 pound unsalted butter, cut into small pieces
* 3 egg yolks
* 1 tablespoon lemon juice
* Salt and pepper to taste

Instructions:

1. Preheat the oven to 275 degrees F (135 degrees C).
2. In a small bowl, whisk together the barbecue sauce, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, salt, and pepper.
3. Brush the ribs with the barbecue sauce mixture.
4. Place the ribs on a baking sheet lined with parchment paper.
5. Roast the ribs for 3-4 hours, or until the meat is fall-off-the-bone tender.
6. While the ribs are roasting, make the Béarnaise sauce.
7. In a small saucepan, combine the white wine vinegar, shallots, tarragon, and chives.
8. Bring the mixture to a simmer over medium heat.
9. Reduce the heat to low and simmer for 5 minutes, or until the vinegar has reduced by half.
10. Remove the saucepan from the heat and strain the vinegar mixture through a fine-mesh sieve into a bowl.
11. Discard the solids.
12. In a separate bowl, whisk together the egg yolks and lemon juice.
13. Gradually whisk the vinegar mixture into the egg yolks.
14. Transfer the mixture to a double boiler and cook over simmering water, whisking constantly, until the sauce has thickened and coats the back of a spoon.
15. Remove the saucepan from the heat and whisk in the butter, one piece at a time.
16. Season the sauce with salt and pepper to taste.
17. Serve the barbecued ribs with the Béarnaise sauce.

Tips:

* For a more intense flavor, marinate the ribs in the barbecue sauce mixture overnight before roasting.
* If you don't have a double boiler, you can make the Béarnaise sauce in a microwave-safe bowl. Place the bowl in the microwave and heat on high for 30 seconds at a time, stirring in between, until the sauce has thickened.
* Serve the barbecued ribs with your favorite sides, such as mashed potatoes, grilled corn on the cob, or coleslaw.