Delicate marinated ribeye by low method
I've been enthusiastic about the method of depression for a long time - in today's fast-paced life it calls for deceleration, but it also has many other advantages:
- The meat is always buttery soft, loses little juice and does not shrink as high grill temperatures, but retains almost its original size.
- It is important to note the time required for this method from the beginning: it should be put into the oven in the morning so that it is cooked in the evening.
- This time I prepared ribs with the low method.
- I like to reach for ribs, which is also cheap at the Turkish grocer with 2.99 euros per kilo and of course it is tailored to the desired size.
- Bovine rib is clearly fleshier and tastes better.
First, I make a marinade, in which I insert the ribs for at least an hour, preferably overnight.
Ingredients for the marinade: (refer to 1.7 kg rib)
- 1 fresh chili pepper in fine slices
- 2 teaspoons of dried chilli flakes
- 2 pressed garlic cloves (alternatively flakes or granules in appropriate amount)
- 4 teaspoons of sweet pepper
- abundant coarse salt (sea salt)
- plenty of freshly ground colorful pepper (or black pepper powder)
- 10 tbsp olive oil
- the grated peel of an orange
- the grated shell of a lime (alternatively lemon)
- 8 teaspoons honey
preparation
- The spices are well mixed except for orange and lime peel and honey. The meat is liberally spread generously from all sides.
- Let some time pass - I prepare it the night before and marinate the meat in the fridge overnight. For the low method, the fried food should not come directly from the refrigerator, but always have room temperature. To do this, take it out of the fridge for an hour or more before preparation. It is also important that the oven is heated to the desired temperature and the meat never comes into the cold oven.
- Place the ribs on baking paper, place in the preheated oven and fry at 100-120 degrees for at least 7 hours. At this time you do not have to worry about the ribs, they also do not turn.
- After cooking, add the honey to the grated citrus peel, then sprinkle the ribs on it and raise the temperature to 180 degrees for 20 minutes or crickets to make the ribs crisp.
This ranges from baked herb or garlic baguette, but also baked potatoes.
