Standing rib roast

Posted by Gary

Dear Reader,

This weekend you’re getting a double bunger. Last night, I cooked a Scotch fillet steak. Tonight, I’m cooking a standing rib roast with a difference.

I found a two rib brace1 at the supermarket and thought about cooking it in the pressure cooker. The plan is to then split them and air fry them. I wanted to see if I could get an extraordinary tender steak with a great crust.

Lake Ginninderra. This is near where I live. Today was gloriously sunny. Cold, but sunny.
Pork crackle rinds with blue vein cheese makes for a perfect post-walk snack.

Recipe

Equipment

  • Pressure cooker
  • Air fryer

Ingredients

  • Standing rib roast
  • Bone broth
  • Beef dripping
  • Butter
  • Avocado
  • Cherry tomatoes
  • Olives
  • Sour cream

Instructions

  1. Put the beef and broth into the pressure cooker and cook for 45 minutes.
  2. Allow the pressure to equilibrate naturally.
  3. Remove the beef and carve between the ribs.
  4. Put one rib into a vacuum bag and seal it. Place it in the freezer for a meal at a later date.
  5. Dry the surface of the remaining rib and rub some beef dripping over the surfaces.
  6. Air fry for 5 minutes a side at 200 °C.
  7. Place a small knob of butter on the steak and let it melt.
  8. Make a salad with the avocado, olives, and cherry tomatoes.
  9. Add a dollop of sour cream.
  10. Plate it up.
  11. Give thanks to the Lord.
  12. Eat with a steak knife and fork.

Thoughts on the meal

The steak was tender and moist. The crust was okay.

The longissimus dorsi muscle was chewy but not tough. It was very beefy in flavour. The spinalis dorsi muscle (fat cap) was gorgeously tender and had that lovely fatty meaty mouthfeel. Gnawing the fatty meat from the bone was a bonus.

This is a guaranteed way of getting a tender piece of steak. This is important for people with poor dentition.

Photographs

Brace of beef ribs. Not cheap.
Pressure cooker air fryer beef ribeye with avocado, cherry tomatoes, and olives with a dollop of sour cream.

Footnotes

  1. Brace. One meaning for the word brace, is a pair of similar things. So a brace of ribs, is two ribs.

6 Responses

    1. Hi Lorraine,
      Thanks, yes, we both love our pressure cooking.
      I live very close to the lake and see water every day which makes me happy.

      Reply

  2. What a lovely picture of Lake Ginninderra! Alex is fascinated with travel. I’ll have to show him this picture.

    Reply

  3. I’ll bet you enjoyed that! Yummy olives! A suggestion: I don’t buy sour cream any more. I’ve switched to 10% fat Plain Greek yoghurt. You don’t need a lot….it replaces most of the mayonaise as well. High in protein. It’s tangy. I use it in egg-salad, burritos/tacos, dips: onion dip, salmon dip, etc, instead of cream cheese; on baked potatoes, in mashed potatoes, cole slaw, also for over night oats w/ mashed banana & cinnamon. I stir some into ground beef or chicken dinners instead of canned, condensed soup. Tastes fresh. I buy it in 1 quart containers. No additives, no preservatives, no food coloring, no chemicals.

    Reply

Hi there, leave a comment if you want.

This site uses Akismet to reduce spam. Learn how your comment data is processed.