Beef Rib on the Bone

Author

Grey Ham

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 132.5F / 55.8C

Ingredients

• 1.6 kg Beef Rib on the bone
• 2 x Teaspoons of Salt
• 2 x Teaspoons of Fresh Ground Pepper

Directions

1. Prerender the fat cap on the beef rib in a hot frying pan for 5 mins.
2. Season the beef with the salt and pepper and vacuum seal ready for a bath
3. Sous vide beef for required time

Finishing Steps

1. Remove meat from bag (saving liquid for a sauce if you want) and pat the meat dry.
2. Put beef into a very hot oven (280°) for 10 mins. Starting with the fat cap face down, for 5 mins, then flip it over for remaining time. I use tin foil balls either side of beef to hold the join upright.
3. Carve and enjoy