Thursday, 5 March 2015

Roasted Rib On The Bone - Nose To Tail Eating

Recently I made another batch of BBQ sauce.  When you make the sauce you strain out all of the herbs and ground spices so that you are left with a lovely silky sauce.  I did not want to waste all those lovely flavours so I used them to marinade a piece of beef.

When I asked for our cow to be cut into all the different cuts I asked for some thick cuts (ours were about 5cm thick) of rib fillet on the bone as I wanted to use them for roasting.
The Rib Fillet on the bone is also know as an OP Rib and consists of a rib fillet steak still attached to the rib bone as the name suggests.
This cut has enough fat to keep it juicy when roasted and the fact that the meat is still on the bone means you get additional flavour from the bone.

So I covered both sides of the meat with a layer of the spice paste covered it an left it in the fridge for 24 hours.

Before cooking I removed most of the spice paste knowing that the flavours would have penetrated the meat.  I was not wrong.
It was juicy and tender and had all the different flavours from the spices in the paste.  It was a great size for the two of us to have dinner that night and left overs for lunch the next day.

I encourage you all to talk to your butcher about different cuts of beef that you might not normally buy and try something new.  You never know you might find a new favourite.


  1. Oh Yum, im eating this in my dreams. Very practical cut.

  2. Very interested in the spice paste. I'm thinking that would be a really good way to season some of our chevon. Recipe?

    1. Leigh the spice past is all the solid spices left over after straining them out of the BBQ sauce I make. I just freeze the spice paste in batches and use it up when I need a good punchy marinade.


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