Have just been given a large fore rib joint which I really need to eat tonight as am away all weekend. I don't really want a roast dinner, does anyone have any interesting recipe ideas?
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I sometimes pick up joints from the whoops section in Asda. They are usually on the turn and need scoffing that night. I cut them in to steaks, marinade and barbecue them.Originally posted by RedSauce View Post
Probly doesn't help much as it's winter, but maybe cutting them into steaks is a good idea, then you can freeze some?Knock first as I might be balancing my chakras. -
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Rib joint is only really suited to roasting or braising and requires at least 3 hours cooking unfortunately.Originally posted by RedSauce View Post
If you can't eat it now, stick it in the freezer and have it another time.Comment
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You need someone who isn't aOriginally posted by RedSauce View Post
for that one.
Knock first as I might be balancing my chakras.Comment
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Remove from packaging, wash it, dry it with paper towel and place DRY into your fridge, uncovered and on a plate / bowl and let it age...beef will dry-age in your fridge, undisturbed for at least 10 days past its "use by" date - it will lose some weight through evaporation but will taste much better!I was an IPSE Consultative Council Member, until the BoD abolished it. I am not an IPSE Member, since they have no longer have any relevance to me, as an IT Contractor. Read my lips...I recommend QDOS for ALL your Insurance requirements (Contact me for a referral code).Comment
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+1 But it's utterly awesome done rightOriginally posted by norrahe View Post
I'd give Scruff's dry ageing thing a try.Comment
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Dry -aging smaller joints is not effective, it only really works with larger joints in specially ventilated fridges.Originally posted by Scruff View Post
You leave a joint of meat in your fridge for weeks and the condensation will cause it to go mouldy.Comment
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