Although not as tender as tenderloin, sirloin steak is a flavorful substitute. Eye of round steak makes a great carved roast beef and substitute for a tenderloin sandwich.
Part 2 Part 2 of 3: Cooking the Ribs . Preheat the oven or grill. Beef ribs need to be cooked low and slow, and you can do it either in the oven or on the grill. Wrap the ribs. Wrap them well in several layers of aluminum foil, making sure there are no holes for the juice to leak out. Start cooking the ribs . Check the ribs.
Are ribs supposed to be tough before cooking?
The thing to remember is that before you cook ribs, they are naturally tough. Part of successfully making the perfect ribs involves preparing them, which means cooking them for a longer time at a lower temperature or even starting the process by steaming them.
Ideally, your ribs will turn out tender, juicy, and a little bit crispy on the outside. If your ribs turn out tough, you most likely didn’t cook them long enough. This happens when you cook ribs too quickly at too high a temperature . The thing to remember is that before you cook ribs, they are naturally tough.
How to make ribs tender and Juicy?
Your goal is always to make sure that the ribs are just right but if things go wrong, you can still fix the problem and make your ribs turn out juicy and tender. If you finish cooking and they are dried out or tough, make a paste out of apple cider vinegar and barbecue sauce. This will have a steaming effect when you return the ribs to the grill.
There are guidelines about internal temperatures but it is very difficult to stick a meat thermometer into ribs. The important thing is that you must heat them to 190 degrees Fahrenheit because this is the temperature where the collagen and fats in meat melt and make it more tender and juicy.