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Rib of beef experiment ... and some oxtail gravy

Stormbringer
Stormbringer Posts: 2,477
edited December 2017 in EggHead Forum
We cooked a rib of beef low n slow at 225F in the Large to an IT of 125F, FTCed and then finished at 550F. I tried the Serious Eats method of doing the last bit indirect for 10 mins (ok, he uses an oven, I used the Egg). It was quite interesting, the bark had a more intense flavour than when doing a direct sear, and it also kept it's deep burgundy colouration, as opposed to browning. However the interior was definitely medium at the edges. Glad I tried it, but in future I'd do a direct sear.

The oxtail gravy was superb, it's contained in this Serious Eats website post, although I got it from his book.

Starting the cook


Just before high temperature sear at the end


After the indirect sear


Sliced and ready to be served


Served with roast potatoes and parsnips, and yorkshire pudding


It went very well with a Cahors

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • Botch
    Botch Posts: 17,394
    Oxtail for gravy??  I went to buy some oxtail at my local butcher years ago (wanted to try oxtail soup) and it was too damn expensive.  What, if I may ask, did you pay for them?  
    Your meal looks superb, Bravo!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Theophan
    Theophan Posts: 2,656
    edited December 2017
    Been a long time since I've had parsnips, not sure I loved them, but the beef looks GOOD!!!  And the Yorkshire pudding, too!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Another fine meal from deepest, darkest England! And the photos too, as always!! Love Yorkshire pudding. Been a while since I made that.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Did you eat your meat? You can't have your pudding if you don't eat your meat, you know.
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  • Stormbringer
    Stormbringer Posts: 2,477
    Cheers folks.

    @Carolina Q is really is bloody dark at the moment. :)

    @Botch the oxtail was about £5. It made enough gravy for 6 people with everything else. For some context, the meat cost £45.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Nice! 
    Living the good life smoking and joking
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  • SmartyPantz
    SmartyPantz Posts: 145
    Righteous cook!
    When do y'all teach me the secret handshake?
    XL BGE, 36" Blackstone, and a Wah Wah pedal
    Williamsburg, VA
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