Brian Kennett
Amateur Chef and Foodie Extraordinaire
Brined, Breaded & Baked Beef Rib
I have to admit I do like this at home time. It is forcing me to cook more and more, and to. stop us ordering in every day for every meal. So, when I can, I am getting a little creative on a daily basis and pushing into new experimental cooking areas. You’ll remember I tried that brining technique on the pork ribs? Well, I am taking her up about ten notches now to a full short-rib on the bone. This is where the shit gets serious. Men from the boys and all that. This is ChillaxBBQ Stay@Home Recipes #32 – Brined, Breaded & Baked Beef Rib. And it is a BEAUT!!!
CLICK HERE to watch some #videofoodheaven of me carving up this bad boy. My goodness!!!
- Once it had brined as above I washed under cold freshwater and patted it dry;
- I coated it all over with egg-wash (beaten egg);
- Sprinkled all over with breadcrumbs;
- And slammed that in the oven at 180 degrees until the breadcrumbs had crisped up and gone golden brown – just check the photos folks;
- Out it comes and onto the carving platter.
I served it like the below with a little saucer of Horseradish cream – oh my goodness I can’t wait to cut into this. How simple is ChillaxBBQ Stay@Home Recipes #32 – Brined, Breaded & Baked Beef Rib as a recipe? It’s pretty much “leave it alone” cooking. But check that outcome. I’d serve this is restaurant ChillaxBBQ as a sharing platter with some roast veggies. Damn!!!
ChillaxBBQ Stay@Home Recipes #32 – Brined, Breaded & Baked Beef Rib was a classy recipe invention today. This is one that is up there with the; “You really should try it yourself…” recipes I have done. It is a beauty. Plus such an easy way to cook a huge hunk of meat and remove the guesswork of doneness. NO, it is not sous-vide. This is brining. The water version of ChillaxBBQ reverse-searing. It worked a treat. It tasted just incredible. This is a belter of a recipe folks and one to get down your throats, ASAP – ENJOY!!!
