Cycle 15 - Item 127 11 (Sat) May 2024 Roast Ribeye Au Jus 3.5 by me at home -Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea- with the Family 10th attempt at roast beef (see most recently 15.118 Roast Chuck Tail Flap), 2nd with ribeye (s…
10.6 kg x 2,000 won (per 100 g) = 210,000 won (rounded down) - by far, the biggest piece of meat that I've ever handled; by comparison, the previous ribeye had been 6.6 kg.
Although the previous ribeye - same source: Black Onyx from Australia - had been predictably bland, I gave it another shot, if only for the practice.
Also, I couldn't resist its size.
This is kind of internal fat is what I wanted to avoided.
Recalling last time that the interior, upon carving, had revealed a huge thread of fat, I was more careful this time to choose a cut with even marbling throughout.
This is what I used.
After setting aside the best block for the roast, the remaining good parts were carved into steaks (for later).
About 900 g of trimmed fat, worth 18,000 won.
The rest were trimmed into varying chunks for burgers, curries, Bolognese.
Each package represents one meal.
With adequate freezer space - and a vacuum sealer, if the meat won't be consumed within a few weeks - purchasing a whole slab of beef is the way to go. Huge savings: starting 10.6 kg less 900 g of fat = 9.7 kg of useable meat x 2,000 won (per 100 g) = 194,000 won in value; if purchased pre-trimmed, the same ribeye usually costs 2,980 won (per 100 g) x 9.7 kg = 291,000 won = 97,000 won saved. More important, the meat can be manipulated to exact size and form, according to need. And finally, the convenience of having various cuts on hand, easier to plan out meals for the week.
Brooklyn Brewery Brooklyn Pilsner (3.0): while the company is based in Brooklyn, NY, this product was made in Poland, don't know why.
The roast's pre-cook weight was approximately 3.5 kg. Because my kitchen scale maxes out at 2.2 kg, I couldn't get a direct measurement (I would've had to do that thing where I weigh myself on a bathroom scale holding the meat, then without it, then subtracting the two). Adding up all the miscellaneous cuts plus trimmed fat, deducting from 10.6 kg, leaves 3.5 kg.
Last night, the meat was trussed, coated in a binder of worcestershire sauce + dijon mustard, then a dry rub of salt + pepper + garlic powder, and refrigerated overnight.
The meat was taken out this afternoon and left to sit on the counter for a few hours, until the internal temperature got to 9 degrees.
It was roasted in the oven at 150 degrees for 2 hrs + 45 min, hitting the target internal temperature of 52 degrees.
After 30 min, carryover cooking brought the internal temperature to a peak of 57 degrees - exactly where I wanted it.
The roast was placed back into the oven at 180 degrees and broiled for 5 min per side until the crust was seared and crackling - internal temperature held steady at 57 degrees.
Perfectly pink.
Cookwise, the roast was the best yet. Medium rare, leaning towards medium, perfectly juicy. Crispy crust, perfectly seasoned. Can't think of anything more I could do.
Flavorwise, however, the meat didn't taste very good, though not too bad with the jus.
A fine meal overall.
Jus is a French sauce. Made from and paired with a roasted meat, the sauce comprises a base of flour + butter + red wine + stock (+ tomato paste, maybe) (+ worcestershire sauce, especially in America), then the drippings of the meat - in fact, the term simply means "juice." Typically silkier and meatier than a thick and creamy American-style pan gravy. A dish served with jus should technically be referred to as "au jus (with jus)," though in American English it's sometimes double-redundantly called "with au jus sauce."
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