There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still cling to the bone.
LAMB RIBS are quite fatty, making them a very tasty, flavoursome cut. Get your butcher to trim any visible fat
from the bones. Lamb ribs take less time to cook than pork or beef and are best eaten hot from the grill or oven.
BEEF RIBS are tender and meaty, ideal for braised Asian dishes. They also work beautifully with a dry spice rub, then roasted slowly in the oven. You can also buy meaty beef short ribs which are better suited to barbecuing.
BEEF RIB EYE CUTLET While rib eye steak is a popular cut, try it on the bone, which helps lock in more flavour and moisture. This cut is best char-grilled or pan-fried, then finished in the oven to medium or medium-rare for maximum flavour.
Smoky beef rib eye
- 2 garlic heads, halved
- 5ml (1 tsp) sumac
- 15ml (1 tbsp) finely grated lemon rind
- 5ml (1 tsp) sea salt flakes
- 5ml (1 tsp) hot paprika
- 5ml (1 tsp) smoked paprika
- freshly ground black pepper, to taste
- 60ml (¼ cup) olive oil
- 1,2kg double beef rib eye cutlet
- lemon wedges, to serve
Preheat the oven to 180°C.
Place the garlic in the base of a large baking dish.
Place the sumac, lemon rind, salt, hot and smoked paprika, pepper and oil in a bowl and stir to combine. Spread this mixture over the beef cutlet and place the cutlet on top of the garlic. Roast until cooked to your liking (1 hour for medium-rare).
Serve with the roasted garlic and lemon wedges.