How to cook a rib of beef, a very simple recipe, but cooking it wrong means ruining the rib.
The steak can be cooked in a barbeque, if you are lucky enough to have one, baked, or grilled, these are the simplest ways, in this case, I decided to offer you cooking on the plate.
The steak must be cooked on a high flame and it must be cooked quickly, in this way it will be perfect both outside and inside. You can serve the steak simply with the necessary salt, or you can add a good extra virgin olive oil, a pinch of pepper, and herbs to taste, according to your tastes.
Heat a non-stick or cast iron plate well, both are good.
Place the ribs with the bone on the hot plate for 1/2 minutes on a high flame.
Now cook the ribs for 5 minutes on one side, then turn them over and cook for 4/5 minutes maximum also on the opposite side.
The ribs will be perfectly golden on the outside and will remain very tender and pink inside.
Move the ribs on the plates, season them with a drizzle of extra virgin olive oil, the necessary salt, and a little freshly ground pepper. If you like you can also add a sprig of rosemary.
The ribs are ready to be served, you just have to bring them to the table with a side of fresh vegetables or fries.
The rib is a classic cut of great taste and very easy to prepare. Both the raw material and some cooking precautions make a big difference between success and mediocrity.
The choice of the raw material is fundamental: it is not so much a question of the breed (although Fassona and Chianina are a step above), but above all of the breeding (we discard the industrial origins that give animals that have grown too quickly) and mainly of maturation: it is a cut that makes no sense under 30 days after slaughter; even better if you have a butcher who reaches 60/90 days of maturation.
Cutting is the first choice, don't expect to pay for its peanuts. Its fair price is between 20 and 25 euros per kg.
The steak, like all the meats we want with a nice succulent crust on the surface, must be dried before cooking. A normal absorbent paper is enough to remove all the liquid and moisture from both sides. The water in fact keeps the temperature at a maximum around 100 degrees, but to form the crust (Maillard reaction) it takes at least 140. So, if you don't want the rib with a boiled effect, dry it.
There are no great possibilities: the grill with embers, the cast iron plate on the stove, the iron pan. The classic non-stick aluminum pan uses it to make the omelet and leave it alone for the rib. The three instruments listed above are characterized by very high surface temperature and poor heat conductivity. Why we need this I write it below
If you want well-cooked meat, eat braised meat. The rib, as well as other cuts of the loin, must be cooked in only one way: rare.
In reality, there is no blood. The pink liquid you see is water along with myosin, a protein contained in the muscles that give it the pink color. The blood is completely eliminated at the time of slaughter, and if there was any left it would be very dark, almost black. If you don't believe it, cut your finger and then tell me what color the scar becomes.
That said, here's the recipe.