Tag: RIB

Dry-Aged Prime Rib – I Waited 42 Days to Be Confused by Gordon Ramsay

If you’re thinking of dry-aging your very own Prime Rib of
Beef for the holidays, then you really need to watch this video. You might
learn a thing or two, and there’s even a chance you’ll still want to do it. By
the way, I’m not trying to discourage you, since it is a fun, and fascinating
foodie project, which does produce a delicious, juicy, and tender Prime Rib,
but if you’re after “that funk,” then like me, you may be a little
disappointed.

I’ve dry-aged meat before, but never longer than a week or
so, and after doing lots of research (mostly on Serious Eats), I knew I’d have
to go at least 30 days to enjoy any kind of noticeable change in favor. So I
decided to go well past that, and ended up aging it for 42 days before it went
into the oven. It looked great, and it smelled great, but ultimately it did not
have the level of funky fermented goodness I was after.

I’m not sure if I needed to go even longer, or my garage
fridge is lacking in desirable bacteria, or my saltwater wipe-down sterilized
the surface, but whatever the reason, I was left with nothing more than an
amazingly juicy, tender, and delicious Prime Rib. That’s not something you’d
normally complain about, but after waiting 6 weeks, I wanted more.

So, if you have any advice or theories as to what happened,
or didn’t happen, please pass them along. I’m assuming a few of you brave souls
will give this a go, and if you do, I’d love to hear about your experience. In
the meantime, I’m going to make an extra funky blue cheese butter to serve with
the leftovers, and pretend. Enjoy!

Ingredients:

1 Bone in Prime Rib (mine was 10 pounds, 8 1/4 after aging)

enough salt to season generously

For the salt wipe:

1/2 cup cold water

2 teaspoons kosher salt

– Roast at 500 F. for 20 minutes, then reduce to 300 F. (or
lower), and continue until you reach your desired doneness. I usually pull at
122-125 F. to get something close to a medium rare after resting.

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Boneless Baby Back Rib Sandwiches – Like a McRib, Only with Ribs by Gordon Ramsay

Yes, I’ve had a McRib sandwich, and no, I didn’t know it
contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they
weren’t made from pristine pieces of succulent, heritage pork, but had no idea
just how un-rib the McRib really was. Although, in fairness, the idea of a boneless
baby back rib sandwich is brilliant, and for that I’ll tip my cap, and say
thanks to a certain fast food franchise.

As it turns out, making a “real” one is quite easy to do,
and the only real challenge was feeling around the edges of the racks after
pulling out the bones, to check for any small bone fragments, and/or pieces of
cartilage. Be sure to take your time, grab your reading glasses if you’re
my age, and carefully examine every inch. Other than that, just be sure not to
overcook the ribs in the oven, since falling apart meat will not be a lot of
fun to grill.

I found 2 hours and 45 minutes to be perfect, but that will
depend on the exact size of your baby backs. They can range from 1.5 to 3
pounds each, although most are around 2 pounds, like the ones seen here. As far
as sauce goes, I’m a big fan of SFQ, and not just because it’s made by Michele
and me, but also because it’s really good. Like I mentioned in the video, I
usually mix up a different dry rub every time I do ribs, but I did list my
basic recipe below, just in case you’re interested.

Above and beyond just any old cookout, I was thinking this
would make a great Father’s Day menu item, or maybe you have a friend with a
McRib fetish, and you want to blow their minds with what that particular Frankenfood
is actually supposed to look and taste like. Either way, I really do hope you
give this a try soon. Enjoy!

For 4 Boneless Baby Back Rib Sandwiches:

2 racks baby back pork ribs (not the larger St. Louis style)

For the Dry Rub (this makes extra):

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

– Season racks generously with a dry rub. Wrap in foil, and
roast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold,
cut, sauce, and grill to finish.

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Coleen’s Recipes: CROCKPOT SHORT RIB TACOS by Gordon Ramsay

Today’s post came about one day when I had some BONELESS beef short ribs thawed out and I had no clue what to do with them. I decided to make boneless short rib tacos and they were SO GOOD, I will definitely be making these again!!

Start with 2½ pounds of BONELESS beef short ribs. I’m sure every butcher shop has their version, but the ones I use look like this and they are about 1/2″ thick:

In a small cup, mix 3 teaspoons of chili powder, 1 teaspoon of ground cumin (don’t leave that out), 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano and 1 tablespoon of dry onion flakes. Mix well and sprinkle both sides of the meat evenly as possible (no need to brown the meat!!)

Put the seasoned meat in the crockpot in single layer and top with a 4 ounce can of undrained mild green chile’s (I use Ortega).

Cook on low for 6 hours or until they are fall apart tender (it really depends on how thick the meat is). Don’t add any liquid.

Remove the meat from the crockpot and cover with foil to keep warm for a few minutes. There will be about a cup of broth in the bottom of the crockpot…thicken it and coat the meat with the “taco gravy”. Each boneless short rib makes one awesome taco!!

The leftovers (sliced on the bias) made fantastic grilled beef and cheese subs.

ENJOY !!!