Rib Eye Bone In standing rib roast Grain Fed Black Angus Greater Omaha USA 3 kg
60,00€ / kg
Περιγραφή
Good morning! Rib Eye Bone In, also known as Standing Rib Roast, is a fine cut of beef that comes from the rib area of the animal. Specifically, it comes from the prime rib, one of the nine prime cuts of beef. While an entire rib section includes six to twelve ribs, a prime rib roast can contain anywhere from two to seven ribs. It is often cooked "Standing" on the rib bones so that the meat does not touch the pan. An alternate cut removes the top edge of the ribs for easier carving.
**Origin and History of Cutting**
This cut has its roots in traditional English cuisine, where "Standing Rib Roast" was a staple dish at festive tables. The practice of roasting the meat with the bones acting as a "standing" allows the meat to cook evenly, while the bones impart extra flavor and moisture. Over time, this roasting method spread to other cuisines, making the Standing Rib Roast popular in many countries.
**Maintenance**
To properly preserve Rib Eye Bone In, it is important to keep it at a low temperature. In the refrigerator, it can be kept for 3-5 days. If you don't plan to cook it within this time, freezing is recommended, where it can be kept for up to 6-12 months. Before cooking, let the meat thaw in the refrigerator for 24 hours.
**Preparation and Baking**
1. **Preparation:**
- **Removing from the refrigerator:** Remove the meat from the refrigerator at least one hour before cooking so that it reaches room temperature.
- **Condiments:** Coat the meat with olive oil and season with salt, pepper and, if desired, garlic and fresh herbs such as rosemary or thyme.
2. **Baking:**
- **Preheating the oven:** Preheat the oven to 220°C.
- **Initial cooking:** Place the meat on a grill in a roasting pan, bone side down. Bake for 20 minutes to create a crust.
- **Reduce temperature:** Reduce temperature to 160°C and continue baking.
3. **Baking Time:**
- **Medium cooked (medium):** Calculate about 15 minutes per 450 grams of meat.
- **Internal temperature:** Use a meat thermometer. For medium-rare, the temperature should be around 60°C.
4. **Rest:**
- Remove the meat from the oven and cover with aluminum foil. Let it rest for 15-20 minutes before cutting. This allows the juices to be distributed evenly.
**Accompaniments and Sauces**
Rib Eye Bone In goes great with sauces like wine sauce, mushroom sauce or traditional horseradish sauce. Side dishes such as baked potatoes, steamed vegetables or mashed potatoes complement the meal perfectly.
**Tips:**
- **Choice of meat:** Choose high quality meat such as Black Angus, known for its tenderness and flavor. Rib Eye Black Angus is available at specialty butchers and grocery stores.
- **Using a meat thermometer:** Using a meat thermometer ensures the desired level of doneness and prevents overcooking.
- **Resting meat:** Resting after roasting is critical to maintaining the juiciness and flavor of the meat.
By following these instructions, you will enjoy a juicy and flavorful Rib Eye Bone In, perfect for holiday tables and special occasions.