Excellent Presentation With Outstanding Recipe!
This Angus bone in ribeye is my favorite cut. This time Ralph de Kok grilled it and added an onion sauce and roasted tomatoes!!
Total cooking time: -- 1 hour and 54 minutes
Preparation time -- 30 minutes
Cooking time -- 1 hour and 24 minutes
Ingredients: CÔTE DE BOEUF - 1 cut , Onions - 4 pieces, Rice vinegar - 2 tablespoons, Olive oil - 1 tablespoon, Mini tomatoes - 2 branches, Salt plank - large piece , Rosemary - 1 twig.
Today's Tip : Do not use fork for piercing and turning meat on the grill, this forces the juices to ooze out from the meat which is not desirable. Instead always use tongs and spatula for turning meat.
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