Slow-cooked roast wing rib of beef Beef Recipes


Home  >  Recipes  >  Beef Recipes   >  Slow-cooked roast wing rib of beef Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   Condensed Milk Recipe   blueberry fungee   urdu   apple cake   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   Indian Chicken Curry   birthday cake   beirox   Burfi   Danish Pastry    dum biryani   moosa   samoosa   nuggets   ampalaya   gulab jamun   1994 3rd Place   cheddar cheese   drumsticks   mustard meatloaf   red wine and rosemary porterhouse   kanum ma kang mung   lamb stew with rosemary dumplings   chicken pasta   skillet enchiladas   cheese balls   apple custard   targine   chinese rice   chocolate cookies   phirni   tuna ring   salsa sauce   whelks   fajita chicken   pinacolada   albanian   apple Salsa   plain cake   lemon lime soda   apple pinwheels   aljotta   crab mousse   Cream Cheese Recipe   Baklava   frappuccino   pepsi   ground cherry pie   BBB   flounder   potatos   chicken picata   coca cola   mister saleem   vanilla cream cake   white sauce   apricot muffins   electric lemonade   vegetable biryani   turkey wrap   tartar sauce   lemon lime   key lime cake   cheese pizza   3B   Lunchbox  


Slow-cooked roast wing rib of beef

Ingredients:

1 x 2-bone rib of beef, wing end
salt and freshly ground black pepper
groundnut oil







Method:

1. Preheat the oven to 55C/130F (if you have a gas oven, set it to the lowest setting, and use an oven thermometer if possible). Generously season the beef and wipe with some oil.
2. Using a blowtorch, brown the meat all over. This may take a few minutes depending on the size of the beef and the power of the blowtorch. Place in a roasting tray and roast for 20 hours.
3. To carve, cut the whole piece of meat from the ribs by running a knife between the bones and meat. Slice across the grain - that way, when you eat it, your teeth will bite between the fibres, not across them, giving the meat a more tender texture.





 Slow-cooked roast wing rib of beef   Slow-cooked Hereford oxtail with stout, prunes and horseradish mash 

 

 

Copyright 2009 - 2018, All rights reserved, PagesPak.com