I get this vision of a prime rib roast all the time, and it stays in my mind though it rarely, if ever, comes to fruition. In reality, I will most probably cook a rib roast only once a year, usually for an important occasion such as Christmas. Panic invariably sets in: how do I deliver a foolproof rib roast when I have already forgotten the mistakes of the last one I made 12 months ago? For my own benefit, I decided to put pen to paper and record the procedures I prefer most.
As a further means of security, I asked my dear friend Chef Moser for help yet again. Since the Conrad serves rib roast every day, I implored him to share the secret of how to roast ahead of time and reheat it a few hours later with the beef still tasting good.
If you want a good joint of Rib, you can call Food Shop and ask for Ellen. They have frozen Australian Rib, in fact, one cannot find US Rib with bones attached in Hong Kong. It is still not allowed into Hong Kong because of Mad Cow disease. For frozen one and a lot cheaper, call Ellen : 2425 6900. In fact I used Ellen's frozen rib for the photo shoot of this picture.
If you want chilled ones, then go to City Super..... it is expensive, but worth the money. For chilled beef, you can even dry age the meat hence making it more flavourful, juicy and tender. I normally put the meat in the chill compartment of the refrigerator for about 1 week - 10 days, but my advice to readers is only 4 days.
I will post aging of beef shortly.................
I have been asked by Loyy if I can post the recipe for 香醬燜牛筋腩 here on this website, as she has lost the recipe. So here it is for you and for those who missed the article in Sing Tao, East Week or HK Standard:
This is a dish I learnt years ago from my mentor, Chef Lee Yuk Hang. I was reluctant to publish this recipe, not for selfish reasons but because it is so difficult to demonstrate in a step-by-step mode. The photographer had to come 3 times to shoot the different stages of the cooking. Moreover, this dish is not at all photogenic – it won't win any photo contests with its monochromatically dark tone – and may not appear appetizing to the uninitiated. But for those of you familiar with the taste of this dish….you know what you're missing if you don't learn to make this!
Basics (8)
