Pot Roast herb Rib
1 stem Rosemary
4 stem Thyme
3 leaves Sage
1 stem Oregano
Salt (to Taste
Black Garlic Bone Marrow
1 Tbsp black garlic
salt (to taste)
2 slices Rutabaga
1 Thai eggplant
Salt (to taste)
2 stem Kale
Salt (to taste)
2 Tbsp Honey vinegar
1 tsp Olive oil
Salt (to taste)
Black pepper (to taste)
Preheat oven to 240F
Making the Pot rib roast
First, we going to get a plate (or whatever you feel like using to season the the pot rib roast on) Once you have done that we are going to sear the pot rib roast on all sides to seal all the juices together in a skillet, making a nice golden brown.
In the meantime grab rosemary, thyme, oregano, sage and chop finely(or however) once done, sprinkle this on all sides of the meat, place in the oven for 1 hour for a perfect medium rare. Set a side until everything is ready, then flash in oven at for 4 to 5 mins.
Preparing the Roasted veggies
While we are waiting for the beef for the hour, lets start with the veggies. Cut the top off the thai eggplant, then slice thinly, or cut how every you want and put in a bowl. Next we are not going to peel the rutabaga because we are going for that rustic look, cut and throw in the bowl and set a side. Season with salt and olive oil, at the last 10 minutes of cooking the bone marrow, place the veggies in the same sheet pan.
Preparing the sauté veggies
Depending on the shallot… size… measure what you think is enough cut top and bottom of the shallot the slice in half ( of course mind is going to be the strange one…) then Julianne as shown.
Strip the kale and chop if you want.
At the last 5 mins of you putting the steak in the oven to flash, sauté the shallots and kale and season with salt.
Making the honey vinaigrette and slicing radishes
Since this vinegar is sweet on it’s self, just add olive and season with salt.
With a mandolin (or not… if you are afraid of cutting yourself) cut paper thin the radishes and put in the vinaigrette so it breaks down the radish from not being so tough. Using the rest of the vinaigrette and drizzle over the roasted sautéed veggies ( let me tell you now! that was delicious!!!!)
(Skip if you don’t want this)How to cook Bone Marrow
Texture and asking your butcher for the right rib piece
Of course you have more people in the house, I would ask your butcher for upper rib not this crappie thin pieces of the end of the rib with no bone marrow. If you haven’t tried bone marrow let me explain what the texture is like when cooked. It’s like butter, not the chewy fat when not cooked, it’s like a spread, very delicious if you use right seasoning, herbs and etc
What about kids?
Don’t feed this to your kids cause you know and I know they will most likely not eat it… What I would do for making the same experience for your kid or kids is stuff it with mash sweet potatoes or make diced chicken tenders with some sauce, I say this just so they feel involved. If you have time or just dodge doing the bone marrow in general.
Cook the Bone marrow
If you are just yourself, take out the bone and use a paring knife and cut the silver skin ( connect tissue that looks silver) afterwards put in garlic or leftover herbs( I know you won’t find black garlic) then put in the oven for 20 mins with the veggies. If you you got more bone marrow, just cook for 40 mins at 400F and at the last 20 mins
use this as a spread or sauce for the pot rib roast.
Advise to the people for the first date or cooking with bone marrow
If you know they will like bone marrow, go for it! Don’t do this if you are second guessing, otherwise don’t make this period. Side note! It’s big in my country well… people from Melbourne. Hope you had fun cooking with me
Tell me would you try out bone marrow? Or would you dodge it?