Looking for advice on this very rough rib roast, got 4kg of the stuff on sale a month ago and just defrosted a third of it for a dinner in 2 days. What is the best way to cook this as a roast? How long before should I dry brine, internal temp, technique etc. It's pretty lean for rib but the first third went down great, although I felt it lacked flavour
by goodfellaspasta
14 Comments
Roast that and slice it thin for roast beef sandwiches. Nobody is going to enjoy that as a roast.
Unlike the mighty human, not all cows were created equally. This one, however, has a cap, just like all cows.
Cook it like you would any other rib roast. If you want to introduce fat/flavor, ask your butcher for a little fat and twine. Tie the fat to it and cook. Butter is king for a reason, and there is a reason Julia Child once said, “With enough butter, anything is good”. Slather that thing, spoon the butter on top.
As far as instructions, I’ll just give you the quick version of the 3 page diatribe you find at most butcher shops around Christmas time:
500⁰ for 10-15 minutes to get a crust
Then turn down to 350⁰ for about 10-15/#.
These numbers are ambiguous to ~25⁰ and 5/#.
All you need to know is get some fat, get some butter, and cook it til it’s done.
There’s certainly a spinalis there
https://preview.redd.it/o1f4pm7vxg6g1.jpeg?width=168&format=pjpg&auto=webp&s=1cd8269a5d0b759b5d32f89dae280dde78db397c
Sous vide that utility meat.
Boil it
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Bring to room temp. Salt pepper rosemary butter all around. 500 degrees 5 mins per pound. Shut oven off let it stay in oven for two hours. Don’t open the oven! Two hours oven closed!! This works for any roast comes out midrare and palatable.
Are you planning to remove the spinalis? I would leave it on
Salt it well in advance to give it a chance to season through. Like at least a couple days, maybe three or four. Throw some dry spices on there as you like.
Sous vide 24 to 48 hours at 55°C. That works wonders with shitty cuts like bottom round. And is even better with a real flavorful roast.
Then dry, sear all sides in a pan for a couple minutes a side to develop a crust, and cut into steaks for serving, a half inch or so thick. It’ll be tender, at least, and reasonably well seasoned through if you used enough salt.
Will it be the greatest steak you ever had? No. But given the lack of marbling, it’s a pretty foolproof method for a tender result.
Zero marbling
I would put it in a slow cooker on low with some beef broth and a couple teaspoons of bacon grease.
At least no one is going to confuse this for steatosis.
Smoke it and turn the result into chili