Perfect Slow-Roasted Bone-In Beef Rib with Gochujang Butter
#beef rib#roasting#gochujang#Marion Grasby#butter
This recipe guides you through roasting a bone-in beef rib to tender perfection with a flavorful Korean-inspired gochujang butter glaze and caramelized onions for a deliciously rich finish.
Select a bone-in rib roast, preferably with frenched bones where excess fat and meat around the bone have been trimmed away.
Generously season the meat with salt to encourage the formation of a flavorful crust.
If possible, leave the seasoned roast uncovered in the refrigerator overnight to dry the surface slightly.
Prepare a roasting pan lined with sliced onions and garlic to act as a rack and to infuse extra aroma during roasting.
Place the beef on top of the onion and garlic layer with the bones facing down.
Preheat the oven to 150°C (300°F).
Roast the meat gently at this low temperature, allowing about 20 minutes per 500 grams of weight; for a roughly 2.3 kg roast, this will be about 90 minutes.
While the roast cooks, prepare a brine solution by dissolving salt in water at a ratio of 1 part salt to 2 parts water and allow it to dissolve for 10-15 minutes.
Mix softened butter with gochujang paste at room temperature to create a flavorful compound butter.
After 15 minutes of roasting, brush the beef with the brine solution, then return it to the oven for another 15 minutes.