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Pressed Rib


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Tempo de preparo

1 day(s)


8 servings

Vitor Bourguignon

  • Ingredients
  • Recipe
  • Minga rib3 kg
  • Onion1 unit(s)
  • Garlic1 unit(s)
  • Fresh Blonde to taste
  • Fresh thyme to taste
  • Rosemary to taste
  • Red wine200 ml
  • Salt and Black Pepper to taste
  1. With the help of a knife, make shallow cuts on the surface of the rib and season with salt and pepper all over it.
  2. Place the coarsely chopped onion and garlic in a roasting pan and the rib bone-side down. Add the herbs and red wine and 1 glass of water. Close the roast with 2 layers of aluminum foil and take it to the oven preheated to 160 degrees for approximately 4 hours.
  3. After that time, remove from the oven and with the rib still hot, shred all the meat, removing the excess fat. In a bowl, place the shredded meat along with the remaining liquid from the roast properly sieved. This liquid contains a lot of collagen that will help the shape of the rib. In another roasting pan covered with plastic film, place the shredded rib and press along the bottom so that it is uniform. Put another layer of plastic film and take it to the fridge for at least 5 hours.
  4. After this period, the rib will be in the shape of the roast and easy to cut, being able to give the desired shape. To finish, sear the rib in a skillet on fire something, to give a crust and even more flavor. Light accompaniments are a great request for this star! Enjoy your food!

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