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
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
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.