Not something you see very often, milk fed veal cooked as a rib roast, usually as chops. Salted overnight, stuffed with herbs, smoked over charcoal and seared on the rostisserie. Delicious, really mellow beef flavour, and delicate.
PREPARATION
I didn’t realize the chime bone was still gunna be attached so decided to grab a bone saw 🤷🏻♂️ always time to learn. Cleaned up the roast, separating the rib bones, any unwanted tendon and left to dry brine in kosher salt overnight. Next day stuff the roast with aromatics to impart flavour and tied up to cook evenly.
COOK
Gently smoked over charcoal for that pure grilled flavour not as potent as regular wood. Let that coast to 125f and the skewered and done rotisserie style directly over charcoal for delicious prime rib kinda crust.
🥩 Roast from @woodwardmeats
🔥 Connected Joe @KamadoJoeGrills
🌡️ Wireless Probe @MEATER
🗡️ Parrilla & Charcoal @charcoalchariots
.
.
.
#Steak #BBQ #Barbecue #Grilling #veal #VealChop #PrimeRib #Ribeye
source
