Grilled Beef Ribs with Béarnaise Sauce

• rib steaks↗2 окремих

  on the bone (côte de boeuf), about 600 g each

• roasted potatoes

  polished carrot sticks with tarragon and shallot, and warm string beans for serving (optional)

• unsalted butter225 г g
• tarragon1 ст. л. подрібнений tbsp
• shallot↗2

  finely chopped

• white wine vinegar↗3 ст. л. tbsp
• egg yolks↗2

  (freeze the whites for another recipe)

Step-by-step instructions

1. 1

   Light the charcoal in the barbecue and wait until it turns red and molten. If you are making the béarnaise sauce yourself, melt the butter in a small saucepan over very low heat, skim off the foam and pour the clear butter into a separate bowl, leaving the milky‑white residue in the pan.

2. 2

   In a second small saucepan combine the chopped tarragon, finely diced shallot, white wine vinegar, 1 tbsp water and ½ tsp ground black pepper. Bring quickly to a boil and cook until the liquid reduces to 1 tbsp — this will be the reduction.

3. 3

   In a bowl placed over a saucepan of simmering water (bain‑marie), whisk the egg yolks with 1 tbsp water until the mixture becomes voluminous and creamy. Remove the bowl from the heat and gradually pour in the melted butter, continuously whisking until the sauce thickens and attains a smooth creamy texture. Add the tarragon reduction with shallot, season with salt to taste and keep the sauce warm in a low‑heat oven.

4. 4

   Generously season the ribs on both sides with salt and your favorite spices. Grill for 9‑10 minutes per side for rare (internal temperature ≈55 °C) or 11‑13 minutes per side for medium‑rare (60‑65 °C). After removing from the grill let the meat rest for 10 minutes, then separate the bone and slice into long thin pieces.

5. 5

   Serve the ribs with warm béarnaise sauce, roasted potatoes, carrots and string beans, if desired.