Thick cut rib chop cooked over embers with pepper, herbs and a savoury crust
Prepare the Beef
Remove the rib chop from the refrigerator 45 to 60 minutes before cooking.
Season generously with black pepper and sea salt.
Sprinkle the crumbled OXO cube evenly across both sides of the steak, pressing gently so it adheres to the surface.
Prepare the Herb Mop
Combine the melted butter, olive oil, thyme and rosemary in a bowl.
Tie together several rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a generous bed of glowing embers.
Fit the Asado frame and position the cooking grate high above the fire. The objective is to build colour gradually while allowing the interior to remain beautifully pink.
Cook the Rib Chop
Place the rib chop over the embers.
Begin mopping regularly with the herb butter mixture as the beef cooks.
The pepper and OXO seasoning will combine with the butter to form a deeply savoury crust while the herbs add fragrance throughout the cook.
Turn the steak regularly to encourage even cooking and colour.
Continue until the beef reaches an internal temperature of approximately 39°C.
Rest
Transfer the rib chop to a warm board or tray.
Rest for 15 to 20 minutes before carving.
This allows the juices to redistribute throughout the meat while the temperature continues to rise gently.
Serve
Slice across the grain and serve immediately.
Excellent with fire roasted potatoes, grilled vegetables, chimichurri or a simple green salad.
Fire Note
The combination of coarse pepper and a crumbled OXO cube creates a remarkably rich crust over live fire. The seasoning enhances the natural beef flavour without overpowering the quality of the meat.
Serving & Pairing
Serve with a fresh, elegant red such as Pegina Pinot Noir, Quinta de Saes Tinto or Niepoort Nat Cool Tinto. Their bright acidity and moderate alcohol complement the richness of the beef beautifully.
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
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Perfect Beef Rib Chop with Herb Butter Mop
Prepare the Beef
Remove the rib chop from the refrigerator 45 to 60 minutes before cooking.
Season generously with black pepper and sea salt.
Sprinkle the crumbled OXO cube evenly across both sides of the steak, pressing gently so it adheres to the surface.
Prepare the Herb Mop
Combine the melted butter, olive oil, thyme and rosemary in a bowl.
Tie together several rosemary and thyme sprigs to create a traditional herb mop.
Prepare the Fire
Light the GrillBox and establish a generous bed of glowing embers.
Fit the Asado frame and position the cooking grate high above the fire. The objective is to build colour gradually while allowing the interior to remain beautifully pink.
Cook the Rib Chop
Place the rib chop over the embers.
Begin mopping regularly with the herb butter mixture as the beef cooks.
The pepper and OXO seasoning will combine with the butter to form a deeply savoury crust while the herbs add fragrance throughout the cook.
Turn the steak regularly to encourage even cooking and colour.
Continue until the beef reaches an internal temperature of approximately 39°C.
Rest
Transfer the rib chop to a warm board or tray.
Rest for 15 to 20 minutes before carving.
This allows the juices to redistribute throughout the meat while the temperature continues to rise gently.
Serve
Slice across the grain and serve immediately.
Excellent with fire roasted potatoes, grilled vegetables, chimichurri or a simple green salad.
Fire Note
The combination of coarse pepper and a crumbled OXO cube creates a remarkably rich crust over live fire. The seasoning enhances the natural beef flavour without overpowering the quality of the meat.
Serving & Pairing
Serve with a fresh, elegant red such as Pegina Pinot Noir, Quinta de Saes Tinto or Niepoort Nat Cool Tinto. Their bright acidity and moderate alcohol complement the richness of the beef beautifully.
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
For the Beef
For the Herb Butter Mop
For the Mop Brush
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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