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Birthday Beef


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OK, so one joint of meat fed about 30+ guests but that single joint of meat also yielded 4 or 5 separate surprises too. The challenge was to ensure that every piece of this standing rib roast when to good use. I purchased this roast from our friends at QB in Jurong during our usual 6 week stock up shop. $150 is not a cheap piece of beef but if you treat it respectfully, you can yield an incredible amount from one standing rib roast.

So the first thing was to remove the rib bones. I watched a great video (click here) by Chef Paul Malcolm who shows his students the things to do to an OP roast.  Sharpen your knives and have some fun learning how to trim your beef into a work of art! After removing the rib bones, I then removed the fat cap as well as any large pieces connective tissue, any big chunks of fat and the silver skin. Save all of this in a metal bowl for later use! Now take your roast and ensure you pat it into an even cylinder shape. Get some butcher’s twine and truss the roast with a piece of twine every 1.5 inches. This ensures a uniform cook and it looks impressive as well!  Now you’ll dry brine the roast for the next 24 hours. Dry brine? Simple! Liberally salt your roast with Kosher salt. Don’t be shy here. Once you’ve covered all of the roast, wrap it tightly in cling film, put it in a dish and leave it overnight.

Now take your fat cap and trim it into small pieces. I ran the chunks of fat through my Kitchen Aid sausage grinder (twice actually!) Gather all that slimy guck into a medium sized saucepan and put it in the oven at about 300F. Because I had run the fat chunks through the grinder twice, my rendering time was reduced significantly to about 30 minutes. I then ran the buttery liquid through a number of fine strainers removing any small pieces of meat. Let that sit in a container that can be closed. Once it starts to cool down and harden, put it in the fridge. Now you’ve made tallow which is amazing to cook with (try tallow, garlic potatoes if you can!!!)


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