Fire It Up - Andrew Schloss [40]
Remove the meat from the marinade and let stand at room temperature for 20 to 30 minutes. Light a grill for direct high heat, about 500°F. Brush the grill grate and coat with oil. Grill the rib sections directly over the heat, turning now and then, until nicely grill-marked, about 2 to 3 minutes per side. Remove to a platter and scatter the sesame seeds and scallions on top.
To serve, allow diners to cut pieces of meat off the bone, wrap the meat in a lettuce leaf, and dip into one of the sauces. When the meat is gone, gnaw on the bones.
KNOW-HOW: BUTTERFLYING SHORT RIBS
Position a rib section, meaty-side up, on a cutting board. The goal is to remove the meaty side from the bone, then cut lengthwise into the meaty side several times to open it out, almost as you would a brochure with several folds. It should be uniformly ¼ inch thick. (See illustrations.)
1. Using a sharp, thin-bladed knife, start by cutting through the longest side of the meat along the top side of the bone almost, but not all the way, through the other side. Open up flat like a book.
2. Make an L-shaped cut down into the chunk of meat near the bone, turning your knife so that it becomes parallel to the board about ¼ inch from the bottom of the meat, and cut through almost to the other side. Open the meat up. You will have a strip of meat that is thicker on one side than the other.
3. Make a horizontal cut through the thick piece ¼ inch from the bottom; open it up. Continue until you have a uniform ¼-inch strip of meat attached to the bone on one side.
RIB ROAST/RIB
Beef Rib Roast with White Beans and Moroccan Rub
MAKES 4 TO 8 SERVINGS
Although this recipe is spectacular with any grade of beef, use it as an excuse to treat yourself to real prime rib. Only 2 percent of the beef in the United States is graded prime, and most of that never reaches the retail market. So you will have to seek it out. A trusted butcher can order it for you even if it is something he doesn’t normally carry. Ask your butcher to cut the meat from the bone along the ribs, but leave it attached at its widest end. This cut allows the seductive aroma of Moroccan spices like coriander, thyme, and lemon to reach nearly all surfaces of the meat, while retaining the bone for flavor.
INGREDIENTS:
4-bone standing beef rib roast (about 6 to 8 pounds), preferably prime
¼ cup olive oil
½ cup Moroccan Rub
1 pound dry white beans, such as great Northern, soaked overnight and drained (see Know-How, below)
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon grated fresh ginger
3 ripe tomatoes, cored, seeded, and coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Pinch of cayenne pepper
DIRECTIONS:
If the meat was not cut from the bone when you purchased it (see the recipe introduction), do this yourself, leaving it attached at its widest end. Pat the roast dry and then coat all over with 2 tablespoons of the oil and all but 1 tablespoon of the rub. Include the underside, where roast is sitting on the bones. Let stand at room temperature for at least 1 hour.
Light a grill for indirect medium heat, about 325°F. Brush the grill grate and coat with oil. Put the roast, bone-side down, away from the heat over a drip pan. Cover and grill-roast to an internal temperature of 125 to 135°F for rare to medium-rare, about 1½ hours to 2 hours.
Meanwhile, put the beans in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil, then reduce the heat so that the liquid simmers and cook until the beans are tender, about 1½ hours. About 10 minutes before the beans are done, heat the remaining 2 tablespoons oil in a skillet over medium-low heat. Add the onions, garlic, and ginger and cook until softened, about 5 minutes. Add the tomatoes, parsley, cayenne, and remaining 1 tablespoon Moroccan Rub and cook for 2 minutes. Drain the beans,