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

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