An afternoon of playing/testing. A few days ago I decided to take a ric roast and divide it in two. Cook one for 24 hours and the other for 8 hrs as I have done in the past. Same cow neighboring ribs. Both, 2 bone thickness. So:
Both roasts: brush with fish sauce and wait 48 hours (had to do this at two different times). Both roasts pre-seared with torch. Concern here is cow was 100% grass fed (etc etc) and VERY lean (quite frankly I was concerned).
Roast#1 - Cooked SV 24 hours at 50 degC. Rested 90 minutes, cut into steaks and finished with stove top sear (see Hestons Steak and Salad ISOP). Result - The steak was phenomenal!!! I was blown away by the tenderness and flavor.
Roast #2 - Used as a back up. I put in a cold salt brine for another day (only 4 people so 2 roasts would have been a bit much).
Also did Grant's aerated prunes (minus the dusting) and made prunes 3 ways and served 2 different ones:
so......Rib roast with butter sauce, dehydrated mushroom marmalade, dehydrated red onion jam with red onion jam, mushroom marmalade, potato stock cauliflower fluid gel with caramelized veal stock and sassafras prunes. Finished with the Cocoa and peanut butter gelato and raspberry druplets.
Grant's aerated prunes
