which is described as ideal for slow cooking. I would normally cook rib of beef medium rare why is it described as such?
It is like a big flat cut with a bone in rather than a "normal" rib of beef.
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which is described as ideal for slow cooking. I would normally cook rib of beef medium rare why is it described as such?
It is like a big flat cut with a bone in rather than a "normal" rib of beef.
I cooked a 1.5 kg cote de bouef on bbq yesterday,covered in olive oil, garlic, salt n pepper.. 4 mins each side over white hot coals then 10 min resting mmmm
Slow roasted still med rare no?Quote:
Originally Posted by Dorset Gooner
You need to shop at Aune Valley. best meat for hundreds of miles
Beef ribs need to be slow smoked between 120-140C until they reach at least 85C. This allows the collagen to 'melt' and the meat absorbs the smoky flavor. A rub is a must.