I was introduced to beef ribs at the tender age of eight by an older fisherman in my area who happened to own a local roadside grill here in Montana called the Rambling Rose. My twin brother and I would strip every morsel of meat, sinew and fat off the bone. We would even bring the stripped bones home as a gift to our treasured Saint Bernard, “Spots.” Ahh the memories.
For our 40th Birthday, I wanted to create a recipe that took me back to those carefree days on the banks of they Yellowstone river. This recipe truly is a fusion of memories of a childhood in Montana and flavors inspired by family heritage. It's a really special, buttery plate that's just as good in tacos as it is eaten right off the bone.
This is my spin on Tacos de Carne Asada.
