Beef Rib Recipe
When I was the chef at the Plymouth Landings restaurant, we would get prime ribs whole with the bones still attached. We would cut the bones from the meat, rub them with a mixture of garlic, cracked pepper and kosher salt. Rub the bones and meat with Worcestershire sauce, then rub the salt/pepper/garlic mixture on them. Line the bottom of the pan with carrots, celery and onions and place the ribs on top of the mise en plas and add a little braising liquid, water is fine, and you can add a little red wine if you like. Then into the oven at 200-250, depending on the length of time you have, usually about 6 hours or more. If you like them BBQ’d, put them on the grill last for about 10min to carmelize the bbq sauce you brushed on.
I still use this procedure today for our Christmas prime rib.
When I was the chef at the Plymouth Landings restaurant, we would get prime ribs whole with the bones still attached. We would cut the bones from the meat, rub them with a mixture of garlic, cracked pepper and kosher salt. Rub the bones and meat with Worcestershire sauce, then rub the salt/pepper/garlic mixture on them. Line the bottom of the pan with carrots, celery and onions and place the ribs on top of the mise en plas and add a little braising liquid, water is fine, and you can add a little red wine if you like. Then into the oven at 200-250, depending on the length of time you have, usually about 6 hours or more. If you like them BBQ’d, put them on the grill last for about 10min to carmelize the bbq sauce you brushed on.
I still use this procedure today for our Christmas prime rib.