Roasted Beef Ribs and Grilled Lettuce Salad

Ingredients

1. One Rack Beef Op Ribs (Standing Rib Roast)
2. Flaming Coals Bovine Espresso Rub 
3. Baby Cos Lettuce  x 4 
4. Streaky Bacon x 6
5. Brioche Burger Bun (stale works best)
6. A bunch Of Parsley 
7. Lemons x 4 
8. Pickled Red Peppers 
9. Capers 

Method 

Remove all of the excess meat and fat from the bone to reveal around 3 to 4 cm of bare bone (or best you can).

Apply Bovine Espresso evenly over the entire piece of meat, then set it aside for 30 minutes to allow the rub to bind.

Parsley should be chopped and added to the food processor along with a brioche bun while the meat is resting. As a garnish for the lettuce, blitz them up and set them aside.

When the meat is done, place it on a cooling rack made of wire and place it in a wood-fired oven set to 190°C (374f). Typically, it takes the meat 2–3 hours to reach the desired temperature of 47°C (115°F),  then take out to rest for reverse searing.

 

 

Cut the pickled red peppers into strips, add cappers (about a small handful), and combine. Place the mixture in a noodle strainer.

 

 

All embers and coals should be brought to the front of the fire so they may be heated up for searing. Place the beef directly on the hot coals (caveman style) and sear all sides until totally charred, raising the internal temperature to 57°C. Place the caper and pepper mixture in a colander and cook over the hot coals for 2-3 minutes until they start to brown (135f). Lemon halves should be quickly seared on the fire until browned.

Then, set each half of the cos lettuce over a grill over coals and cook until just browned.

 

 

Place the lettuce, bacon, caper and pepper mixture, and lemon halves on a dish with the lettuce facing up. Beef should be cut into steaks and put together on a plate.

 

Enjoy!

Check our Pizza Ovens and Accessories

 

 

 

 

by: Cameron Davidson