Our first dinner of the year was a lavish one. Hubs had bought some pre-marinated beef ribs and steak to support a friend's frozen meat business.
Our chef Sherilyn pan seared + oven grilled the beef ribs and seasoned it with compound butter and celery + egg plant + onion puree. The puree can also be eaten as a healthy soup. No oil was used to sear and grill the ribs. The compound butter and puree were handled by our new TMX6, which is a gift to us by Santarina!
Happy 2021 everyone!
Pan seared for about 5 minutes first before being transferred to the oven and grilled at 190C for 10 minutes. The result: meat that falls off the bone.
One of the juiciest, most tender and yummiest beef ribs we've tasted. Superb meat texture and taste and excellent cooking skill by our teenage chef!
