Crispy Tadyang

Directions

• Clean and Prepare the Meat: Wash the beef ribs thoroughly under cold water and pat them dry. Using a sharp knife, pull off the tough silver skin (membrane) from the back of the ribs if it is still attached—this ensures the meat absorbs the flavors and tenderizes uniformly.
• Slow-Braise or Pressure-Cook: Place the beef ribs in a large stockpot or pressure cooker. Add the sliced carrots, celery, white onions, half of the garlic, whole peppercorns, bay leaves, star anise, beef cubes, soy sauce, and 3 tablespoons of salt. Pour in enough water to completely cover the meat.
• Rest and Air-Dry (Crucial Step): Carefully strain the ribs from the liquid. Arrange them on a wire rack and let them rest and air-dry for at least 30 minutes. Pro Tip: For maximum crispiness, store the cooled ribs uncovered in the refrigerator for a few hours or overnight to completely dry out the surface moisture.
• Make the Garlic Chips: Heat your deep-frying oil in a deep casserole or wide pan over medium-low heat. Fry the remaining sliced garlic slowly until it turns a uniform, crunchy golden brown. Scoop them out with a slotted spoon and set aside.
• Dredge the Ribs: Right before frying, crank the oil heat up to high (around 180°C or 350°F). Place your cornstarch or flour in a shallow tray and lightly dredge each dried beef rib piece, shaking off any excess. The light coating locks in the juices and creates a shattering outer crust.
• Deep-Fry until Golden: Working in small batches to avoid crowding the oil, drop the floured ribs into the hot oil. Cover the pot immediately with a lid or splatter guard, as the remaining beef fat and marrow will violently crackle and splatter. Fry for 5 to 7 minutes, turning occasionally, until the exterior is beautifully dark golden-brown and intensely crisp.
• Garnish and Serve: Drain the hot ribs on paper towels. Immediately hit them with a tiny sprinkle of fine salt while hot to enhance the beef profile. Transfer to a massive serving platter, cover with your crispy garlic chips, and serve hot with a spicy vinegar dipping sauce (vinegar, calamansi, crushed chilis, and minced shallots).