Content

• Ingredients
• Steps
• Part 1 of 3: Buying and Preparing Meat
• Part 2 of 3: Seasoning and Cooking Roasts
• Part 3 of 3: Finishing the roast
• Warnings
• What do you need

Fried ribs, otherwise known as fried brisket, are one of the tastiest and most expensive cuts of meat you can buy, making them a great dish for any special occasion. The trick to making juicy ribs is to cook them at a low temperature and then dry them for a crispy crust and juicy, pink meat. Sauce made from dripped fat will complement the dish. See Step 1 to get started.

Ingredients

• Selected Fried Ribs, One Bone Per 450g Serving
• Salt and pepper
• Seasonings, if used
• Flour and cream, for the sauce

Steps

Part 1 of 3: Buying and Preparing Meat

1. 1 Calculate the amount of meat you need. Ribs fried on the bone will weigh about 450 g per serving, so you can count all the guests for whom you will cook and take the right amount of meat. It is better if you are not stingy and buy an additional kilogram.
2. 2 Pick or order ribs for your roast. Frying ribs are a rather rare piece of meat, as it is quite common for butchers to sell them with a lot of meat. Therefore, it is better to order the required number of ribs from the butcher in advance by a certain date. When you choose ribs for a roast, they should be thick with fat and dark red meat that bounces back to the touch.
   • You can order ribs at your nearest supermarket or opt for the meat department in the market.
   • This part is the most expensive of the other cuts of meat. If you are going to do rib roast, you can make sure to get high quality meat like USDA Prime if available (most of the meat on the market is USDA approved and has less marbled fat).
   • You can also inquire about the age and composition of the diet of the animal, this will also help with the choice of meat.
3. 3 Separate the meat from the bone. You can do this at home, or ask the butcher to do it for you. Separate the bones from the meat, then tie them back with cooking string to help separate the cooked meat.
   • Run a sharp knife between the top edge of the bone and the meat. Carefully cut them out of the brisket. You can leave the ends attached if desired.
   • Wrap the kitchen thread around the bones and around the meat and tie them tightly.
4. 4 Refrigerate meat for 3 hours before cooking. If you bought a less expensive piece of meat, you can leave it in the refrigerator overnight as the flavors merge with the meat. If you bought premium beef or young beef, then there is no need to freeze it. You can cook your ribs as soon as you get home from the butcher's shop.

Part 2 of 3: Seasoning and Cooking Roasts

1. 1 Season the roast and bring it to room temperature. In order to cook the meat evenly, it is necessary to remove it from the refrigerator and keep it at room temperature for about 3 hours before cooking. Season it with salt and pepper on both sides. Place it on a large platter and cover with plastic wrap, then leave it on your kitchen counter.
2. 2 Place the roast in a roasting pan. Place it with the fat layer up and the ribs down. Thanks to this arrangement, the dripping fat will make the meat juicy and appetizing. The saucepan you are using should be slightly larger than the roast.
   • You will need a meat thermometer to check its internal temperature. If you have a thermometer that needs to be inserted into the meat before cooking, insert it, making sure the tip does not touch the bone.
3. 3 Preheat oven to 200 degrees. The roast is cooked slowly and calmly so that the correct core temperature is reached without burning the meat, and will result in a tender, juicy texture. Don't worry - the final browning of the meat will result in everyone's favorite crisp.
4. 4 Roast the meat until cooked to the desired degree. When the internal temperature is between 46 and 50 degrees Celsius, the meat will be uncooked. If you prefer it medium, wait until the temperature reaches 52 - 55. Cooking time depends on the shape and size of your roast, but as a rule, you should count at 15 minutes per kilogram. Check your thermometer frequently to make sure you are not overcooking the meat.
   • Make sure the thermometer is not touching bones, fat, or the pot when you measure the temperature.
5. 5 Remove the roast from the oven when it has reached the desired temperature. Let it rest for 15 to 20 minutes while you preheat the oven to a higher temperature to dry the meat. After this rest period, there will be no need to set aside the meat again before serving.

Part 3 of 3: Finishing the roast

1. 1 Preheat oven to 290 degrees Celsius. At this temperature, the meat will dry out perfectly without scorching from the inside.
2. 2 Place the roast in the oven to dry on top. Leave it in the oven for 8-10 minutes, or until a brown crisp is formed. When you are satisfied with the crust, remove the meat and prepare it for separation. Do not overcook the meat or let it burn.
3. 3 Cut the fried ribs. Place the meat on a cutting board. Remove the thread from the bones and meat and set the bones aside. Use a very sharp carving knife to cut the roast into 0.6 to 1.2 cm slices across the grain.
4. 4 Make dripped fat sauce. Heat 2 tablespoons of fat in a saucepan. Add 2 tablespoons flour and stir until the sauce thickens. Add the rest of the fat and enough cream to make 1 or 2 cups of sauce, depending on how many people you serve. Season the sauce with salt and pepper.
   • Instead of cream, you can add beer, broth, or plain water.
5. 5 Serve the roast. Ask your guests how well they would like to get their meat cooked. The meat at the edge will be more cooked than at the center. Pour the sauce into a gravy boat so it can be passed around the table. This meal is excellent when paired with whipped spinach, Yorkshire pudding and fresh salad.

Warnings

• Do not salt meat before cooking. Salt draws moisture out of the meat, making it dry and tough instead of juicy and tender.

What do you need

• Brazier
• Meat thermometer
• Slicing knife