How to cook Rib Set สันกลาง
Deep beefy flavour, tender with marbling and a strong aroma.
Steps
- Salt the whole piece and leave it uncovered on a rack in the fridge overnight.
- Roast low at 110–120°C (roughly 35–45 minutes per kg).
- Pull at 48–50°C core.
- Rest 20–30 minutes.
- Blast at 250°C for 6–10 minutes or sear all over for a crust, then carve.
Tip: A party piece: smoke or roast it whole until softly pink, then carve at the table — far more impressive than pre-sliced.