- A steak of about 2'7 Kg prepared keeping the rib bones clean (Standing rib). Ask your butcher to make it .
- 3 garlic cloves
- 4 sprigs of rosemary
- 4 sprigs of thyme
- a glass of rancid wine
- oil for browning
- black pepper
- an egg white
- We begin by generously seasoning the entire piece and storing it uncovered in the fridge for at least 24 hours. We will be seasoned in this manner, and the internal juices will be better preserved. We leave it uncovered so that the surface can dry, allowing it to brown faster when sealing and not overcook the meat.
- After 24 hours, we remove the ribs from the refrigerator and heat a large frying pan.
- We also turn on our circulator and set it to 58 degrees Celsius (if you want it to the point like mine).
- When the pan is very hot, we add a splash of oil and brown the piece on all sides (the ribs are optional) over high heat, using a cloth to avoid getting burned by any splashes.
- Once the meat has browned, we remove it and brown some whole crushed garlic cloves and a few rosemary branches in the same oil.
- We combined the meat, oil, garlic cloves, and rosemary in a cooking bag. We vacuum the bag and soak it in a bath of 58oC for at least 6 hours.
- Cut the thyme and rosemary into small pieces and combine them in a bowl with some salt and pepper.
- 15 minutes before removing the bag from the water, we heat the oven to high and beat an egg white until it is white and creamy.
- After 6 hours of cooking, open the bag and pour the juices, rosemary branches, and garlic into a pan.
- Remove the meat from the bag and smear it with the semi-mounted egg white to act as a glue for the herbs. Coat the meat in the thyme and rosemary mixture and place it on a baking sheet, ribs on the bottom. Place the baking tray in the oven.
- Reduce the separated juices until they begin to brown and stick to the pan. Then pour in a glass of stale wine (or brandy, or white wine, or broth ... or whatever you prefer to get all that toast out of the pan). Allow the alcohol to reduce before straining it into a bowl to use as a sauce for the meat at the table.
- When we put the meat in the oven, we already know that it will be at its point, so it is just a matter of giving it a heat stroke to finish browning. Remove the meat from the oven when it looks so good you can't wait to eat it.
- Bring your Standing Rib Roast to the table on a cutting board and watch as your guests' mouths open.
- Take the largest knife you have and cut the string that ties your roast beef. Begin slicing the meat and die of delight when you discover the incredibly pink and juicy meat inside.
Serve immediately and wow your guests.
The benefits of cooking this roast beef with ribs are essentially two:
- When we bake the meat, we leave the bones at the bottom. They act as thermal insulators in this manner, and we ensure that the meat does not go overboard.
- It's fantastic!
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 9839Total Fat 839gSaturated Fat 251gTrans Fat 6gUnsaturated Fat 373gCholesterol 2856mgSodium 2533mgCarbohydrates 1gFiber 0gSugar 0gProtein 570g