What is your method for preparing tender rib tips?!
I started by seasoning and searing the meat, then added the sauce ingredients and let everything cook together. The flavors were on point, but the meat was tough and chewy (though not inedible).
Any rib tip tips for my next attempt at this recipe? Thank you!
For tenderness ribs and rib roast need to be slow cooked at a low temp for a long period of time.
I'd pan sear the roast on all sides on the stove just until brown and then place the meat in an oven roasting pan and season then cover with foil and slow bake at 250 degrees for about 4 hours. Then remove the roast, let sit, and deglaze roasting pan with Worcheschire and butter and serve as sauce over sliced meat.
I would sear my meat and let it slow cook in the oven for a couple of hours before adding it to the delicious sauce you made :)