• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — Beef OP Ribs

    Braised Beef Short Ribs in Red Wine Sauce

    This is the sort of food you'll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove / slow cooker / pressure cooker / IP also work.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 5


        •    2 bay leaves
        •    2 tbsps olive oil
        •    2 carrots, chopped
        •    5 - 6 beef short ribs
        •    2 tbsps tomato paste
        •    2 celery ribs, chopped
        •    3 garlic cloves , crushed
        •    2 sprigs thyme (optional)
        •    2 cups (500ml) dry red wine
        •    1.5 tsp each salt and pepper
        •    2 cups (500ml) beef stock/broth, low sodium
        •    1 large onion , chopped (brown, yellow or white)


    1. Preheat oven to 160C/325F.

    2. Sprinkle beef all over with salt and pepper.

    3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

    4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

    5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

    6. Add tomato paste and cook for 1 minute.

    7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

    8. Return beef into liquid, arranging them so they are submerged.

    9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.

    10. Remove beef carefully, keeping the meat on the bone. Cover to keep warm.

    11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

    12. Place beef on serving plate, spoon over sauce. Serve!

    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/braised-beef-short-ribs-in-red-wine-sauce/

    Standing Rib Roast (Prime Rib)

    Standing Rib Roast is without a doubt, the BEST roast beef in the world!

    The juiciest, tastiest, BEST roast beef in the world is Prime Rib!! Also known as Standing Rib Roast, this is slathered in a herb and garlic butter, then roasted to juicy perfection. By using a lower but not super low oven temperature, we can be assured of a beautiful even cook throughout the whole roast, yet still have it on the table in a couple of hours. Bonus: lower temp = more forgiving! Meat thermometer is a MUST!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


        •    2.5 kg / 5 lb standing rib roast / prime rib
        •    1 onion , unpeeled, quartered
        •    1 head of garlic , unpeeled, halved horizontally
        •    5 sprigs thyme
        •    3 sprigs rosemary

    Garlic Herb Butter:

        •    150 g/ 10 tbsp unsalted butter , softened
        •    5 garlic cloves , minced
        •    2 tsp finely chopped fresh rosemary (or 1 tsp dried)
        •    2 tsp finely chopped fresh thyme (or 1 tsp dried)
        •    2 tsp salt
        •    1 tsp black pepper

    Red Wine Sauce:

        •    1.5 cups (375 ml) beef broth/stock, low salt
        •    2.5 cups (675 ml) dry red wine
        •    1 tbsp cornflour/cornstarch


    Prepare Beef:

    1. Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

    2. Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.

    3. Garlic Herb Butter: Mix together.

    4. Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).

    5. Slather: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste).

    6. Hot oven: Roast 20 minutes.

    7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or  100C/212F (fan/convection).

    8. Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.

    9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 52°C/125°F (medium rare).

    10. Slice beef and serve with Sauce! For a classic Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

    Red Wine Sauce:

    1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.

    2. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

    3. Strain into bowl, pour into sauce jug.

    * NOTES:

    Standing Rib Roast - also known as Prime Rib. Use any cut of prime rib - with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!

    Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 - 4°C / 5 - 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.

    Here are the internal temperatures of cooked beef:

        •    Rare is 49°C/120°F. Remove from oven when it is 46°C/115°F.
        •    Medium rare is 51.7°C / 125°F. Remove from oven when it is 48°C / 118°F.
        •    Medium is 55°F / 130°F. Remove from oven at 51°F/123°F.
        •    Medium well done is 57°C/135°F. Remove from oven at 53°C/127°F.

    COOK TIMES for different sizes: Doesn't increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.

    * TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes.

    This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/standing-rib-roast/

      How to Cook The Perfect Bone-In Rib Eye Steak (OP Ribs)

      With a meat-loving husband and kids, there was no question that the choice of meat for our Christmas Day dinner this year had to be beef! A couple of months ago, we discovered the bone-in rib eye steak at the butchery section in the supermarket and this has since become our steak of choice to cook at home.

      Also known as OP rib, cowboy steak, it is a single rib cut from the centre of a full rib of beef. The beauty of this cut is that it is thick and chunky, it makes cooking it (to perfection) much easier for a homecook.  For two, we usually get an OP rib which is about 650g but for Christmas Day we cooked a 1.1kg rib for a family of four.

      Prep Time

          •    Prep time: 2 minutes
          •    Cook time: 15 minutes (for 650gm)
          •    Yield: Serves 2-3


          •   650g bone-in rib eye steak (OP Rib / Côte de bœuf), about 1.5 inch thick
          •   Salt and freshly ground pepper
          •   Canola oil

      You need:

          •   Meat thermometer
          •   Grill pan

      Serve with:

          •   Roast potatoes / mash potatoes / fries
          •   Vegetables
          •   Dijon mustard
          •   Fleur de sel / Good-quality sea salt
          •   Gravy or sauce of your choice


      1. Preheat oven to 180°C (roast mode).
      2. Heat grill pan over medium high heat for 4 minutes, until it is very hot.
      3. Rub oil all over the steak, then season one side with generous amounts of salt and pepper. Place meat (seasoned side) and grill for 3 minutes.
      4. Season the top side and flip over, and grill for further 3 minutes. You can test the temperature before putting the steak into the oven, just to gauge roughly how long is needed in the oven. To test, insert the meat thermometer in the centre of the steak.

        A few tips for cooking the perfect bone-in rib eye steak:

        1. Make sure the meat is at room temperature before you start cooking. For such a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
        2. After cleaning, pat it VERY dry with a kitchen towel.
        3. Rub the steak with some oil and season with generous amounts of salt and pepper - this is to get a nice crust on the steak.
        4. Before you start cooking, make sure you preheat the oven to 180°C (roast mode). Make sure your pan is lightly oiled and very hot before the steak hits the pan.
        5. The best way to test the doneness of such a thick cut is to use a meat thermometer. For medium rare, you should aim for 120°F to 125°F after the steak has been in the oven (test in the centre, thickest part). If it has reached this temperature, cover loosely with a foil to rest - you will find that after resting, the residual heat will further "cook" the meat and bring the temperature of the meat up to 130°F to 135°F, a perfect medium rare. Please refer to the below chart for perfect beef doneness.Remove from grill pan and place on a baking tray into the preheated oven until it has reached your desired doneness. For a 650g steak to be cooked to medium rare doneness, it usually requires about 7-8 minutes. Test doneness with a meat thermometer, between 120°F and 125°F is the temp you should aim for medium rare.
        6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F.
        7. Slice the steak tableside and serve with Dijon grain mustard or gravy, and some fleur de sel.

        NOTE: We usually get an OP rib which is around 1.5" thick, but it could get up to 2-2.5" thick, so adjust the cooking time accordingly until it reaches your preferred doneness / temperature.

        This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2014/01/recipe-how-to-cook-perfect-bone-in-rib.html