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Description
A big 1.6kg block of fancy prime rib.
We select our best Australian Cube Rolls for this cut. This is perfect for a holiday roast. You can slow cook it on the grill, or cut it up for ribeye steaks. This cut is tender and juicy so it is pretty forgiving if you cook it a little too long, or not quite long enough. There is a seam that runs through the middle, some call this the "flavor kernel", others just call it fat, but it is what makes this piece taste so good.
Feeds about 6 - 8 people.
Serving Suggestion
All you need is a sprinkle of our steak spice - for the ones who would like it more natural: Our sea salt. Find the items at the bottom of the page under related items.
The product shown in this video is the 'Rib Roast / Cube Roll (1.6kg)'.
Thawing
The thawing time depends on many factors such as size, weight, packaging, and the type of meat. Please refer to our thawing chart ≫here≪
Review of this item
ローストビーフのための肉の塊！
・軽く下ごしらえの解体をするか、塊のまま使うかはお好みで。塊のまま使う場合は、どうしても中央付近の熱の伝わりが鈍いので太目の穴をブスブスあけておくといいでしょう。肉の繊維に沿って包丁をいれておくのも良いです。火の通りの悪い脂身はおいしくないので、包丁を入れるなら中央付近の脂身を狙います。
・クレイジーソルトを摺り込み、続いてコショウ、イタリアンハーブソルトをまぶして摺り込みます。イタリアンハーブは使いすぎるとしつこいので、軽くでいいです。
・イタリアンハーブのかわりに、すりおろしたニンニクを摺り込んでもおいしいですよ。
・オリーブオイルを回しかけて掌でしっかり全体にまわします。
・そのまま30分～1時間放置。
・放置の時間にオーブントレイにスライスした玉ねぎを敷いて（私は2個分）準備します。
・玉ねぎスライスのうえに肉塊をのせます。
・ガスオーブンを250度に設定してコールドスタート。
・250度に達したら120度まで下げて60分焼きます。
・焼きあがったらオーブンの扉を開けずにそのままさらに60分余熱放置。
・さあ召し上がれ！ファーストナイフいれたときの肉汁がたまらんですよ！
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Take it out of the plastic and pat dry with kitchen paper.
Leave whole, or do what I do and cut in half, after cutting off a sneaky steak for emergency purposes.
Place the lot on a plate in the fridge, uncovered, for a few days to dry out. It’s an urban myth that bright red beef is good!
Get some string and tie. (Think about what to make with the sneaky steak whilst getting annoyed you forgot your knots).
Then you can roast one and salt the other in a cunning brine with brown sugar, salt, allspice, bayleaves, cloves, black peppercorns, a chilli if you like, juniper berries, and saltpetre (if you can get hold of it). Let the brine go completely cold before pouring over the meat, weighting down, and leaving in the fridge for a week.
One point six (1.6 kg) divided by two, minus a sneaky steak, equals two decent joints of about 700 g. That’s a pound and a half to those who are still living in the dark ages with measurements.
Switch on oven to blasting heat (240 C; 465 F). Massage some salt all over your joint with a bit of olive oil. Sear (not seal, another urban myth) and brown the outside of your chosen roasting joint in a hot frying pan with another drizzle of olive oil.
Then roast in the oven for about 11 to 15 minutes per 450 g. This is tricky though as it’s a small joint, and ovens vary massively. I like it medium-rare, after a 30-minute rest, for a roast. Less time even for cold cuts.
Wash off the excess brine on the outside of the salted one a week later. Simmer in a pot for 3 hours or so. Let cool in the liquid.
Get some rye bread, slice, and imagine you’re in a deli in New York.
I haven’t been there, alas, but Katz’s, where Meg Ryan and Billy Crystal go to for lunch looks like a good place to go!
