BONE-IN RIB STEAK WITH CHIMICHURRI ON THE FIRE PIT

WHY COOK A RIB OF BEEF ON THE BRAAI?

The braai is particularly suited for cooking large cuts of beef. The proximity of the flames and coals allows for a tasty crust to develop while the cooking plate ensures a gradual and even rise in temperature.

This double cooking offers several advantages:

• Professional marking of the meat.
• Authentic wood fire flavours.
• Controlled cooking to the core.
• Tenderer and juicier meat.
• Friendly experience around the braai.

SHOULD YOU USE A RUB ON A RIB OF BEEF ON THE BRAAI?

Using a rub is an excellent way to add more character to a beef rib cooked over a fire pit. Made up of spices, aromatic herbs, and sometimes a slight touch of sweetness, the rub forms a particularly tasty crust when cooked over wood.

Two approaches are possible depending on the desired result.

Apply a rub before cooking

For a more flavourful meat, generously apply a special beef rub all over the rib about 30 minutes to 2 hours before cooking. The spices adhere to the surface of the meat and contribute to the formation of a crust rich in flavours during the searing on the grill of the fire pit.

This method is ideal for achieving a beef rib with a more intense taste and beautiful smoky and spicy notes.

Add a rub after cooking

It is also possible to lightly sprinkle a rub just after cooking and before resting the meat. The residual heat then promotes the diffusion of aromas while preserving the natural taste of the beef.

This technique is particularly appreciated when one wishes to highlight the quality of the meat while adding an extra aromatic touch.

Rub and chimichurri: the perfect pairing

For an even more indulgent recipe, pair a special red meat rub before cooking with a chimichurri sauce served at the time of tasting. The rub adds depth and character during cooking while the chimichurri brings freshness, aromatic herbs, and balance on the palate.

This combination has become a reference in the world of fire pits and wood-fired cooking to enhance beef ribs, tomahawks, and other large cuts of grilled beef.

THE 2-STEP COOKING: THE METHOD OF BEEF RIB ENTHUSIASTS

The 2-step cooking, also known as Reverse Sear, is considered by many barbecue and kamado enthusiasts as one of the best methods for achieving a thick beef rib.

This technique involves first cooking the meat slowly at a low temperature to achieve an even cook throughout, then finishing with a very hot sear to form a crispy and tasty crust.

The result is spectacular: a more tender, juicier meat and perfectly controlled cooking throughout the thickness.

STEP 1: INDIRECT COOKING

Preheat your kamado to 110°C to 130°C with the deflector installed.

Place the beef rib on the grill and let it cook gently until it reaches an internal temperature of about:

• 42°C for rare.
• 45°C for medium-rare.
• 48°C for medium.

This step usually lasts between 30 and 60 minutes depending on the thickness of the meat.

Thanks to this gentle cooking, the heat gradually penetrates the beef rib without drying out the fibres.

STEP 2: HIGH-TEMPERATURE SEAR

Temporarily remove the meat.

Open the air vents of the kamado to raise the temperature between 250°C and 300°C.

Once the kamado is nice and hot, place the rib of beef back on the grill and sear it:

• 1 to 2 minutes per side for a nice colour.
• 30 to 60 seconds on the fat slices.

This step helps to develop the grilling aromas and create a perfectly caramelised crust.

RECOMMENDED FINAL TEMPERATURES

WHY IS THE REVERSE SEAR METHOD SO EFFECTIVE?

• Even cooking from edge to centre.
• Tenderer and juicier meat.
• Better control of the core temperature.
• Crispier and more flavourful crust.
• Ideal for thick beef ribs over 4 cm.
• Particularly suited to COEO kamados due to their great thermal stability.

HOW TO USE THE COEO CHIMICHURRI RUB WITH THE 2-STEP COOKING?

Before the first cooking phase, lightly brush the rib of beef with olive oil and then generously apply the COEO Chimichurri Rub.

The spices will gradually develop their aromas during indirect cooking.

After the final sear, add a light sprinkle of COEO Chimichurri Rub on the hot meat to enhance the herbal notes and provide a particularly indulgent finish.

You can also serve the rib of beef with a chimichurri sauce made from the rub rehydrated in olive oil, red wine vinegar and lemon juice.

TIP COEO

For a rib of beef weighing 1.5 to 2 kg, cooking in 2 stages allows for a result worthy of the best steakhouses. This method is particularly recommended on QUATRO COEO kamados where mastering low temperatures and rapid heat increases provides ideal conditions for achieving a perfect Reverse Sear.

FAQ: RIB OF BEEF WITH CHIMICHURRI ON A BRAZIER

What is the best cooking method for a rib of beef on a brazier?

A medium-rare cooking temperature between 52 and 54°C at the core is generally recommended. It helps to retain all the tenderness and natural juices of the meat.

Why use a grill on a brazier?

The grill allows for quickly searing the rib of beef over the coals and achieving an intense marking that is found in the best steakhouses.

Why finish cooking on the plate of the brazier?

The plate diffuses a gentler heat than the coals. It allows for continuing the cooking without burning the meat and better controlling the core temperature.

How to prepare a chimichurri sauce with a dry mix?

Simply mix the dry chimichurri with olive oil, red wine vinegar and a bit of lemon juice. After a few minutes of resting, the sauce is ready to accompany all grilled meats.

How long to cook a rib of beef on a brazier?

The cooking time depends on the thickness of the meat. For a 1.5 kg rib of beef, generally count on 4 to 6 minutes of searing on the grill and then 10 to 15 minutes on the plate of the brazier.

What side dishes to serve with a rib of beef with chimichurri?

Baby potatoes on the brazier, grilled vegetables on the plate, roasted corn, or a crunchy salad perfectly accompany this recipe.

Can this recipe be made on all COEO braziers?

Yes. This recipe is ideal on COEO braziers equipped with a cooking plate and a searing grill, allowing for a perfect combination of direct cooking and gentle cooking for large cuts of meat.

Cooking chart for a rib of beef on the brazier

To achieve perfectly controlled cooking on the brazier, the use of a probe thermometer is highly recommended. The core temperature is much more reliable than the cooking time, which can vary depending on the thickness of the meat and the power of the fire.

Indicative times* for a rib of beef weighing 1.2 to 1.5 kg on the brazier

*the time depends on the outside temperature and the conditions in which the brazier is used

Chef's tip

For a rib of beef on the brazier, the best result is generally achieved with a core temperature of 52 to 54°C. The meat remains juicy, tender and fully develops its flavours. Remove it from the brazier about 2°C before the target temperature as it will continue to cook slightly during the resting time.

Recommended method on the brazier

1. Sear the rib of beef on the grill over the coals.
2. Finish cooking on the plate of the brazier.
3. Check the temperature with a probe.
4. Let rest for 5 to 10 minutes.
5. Add fleur de sel, finishing rub if desired, then serve with chimichurri sauce.

This method allows for the famous steakhouse marking, even cooking and particularly tender meat.