Are you looking to impress your dinner guests with a perfectly carved rib of beef?
Chining the meat is an essential step in achieving a beautifully presented and deliciously tender roast.
But what exactly does it mean to “chine” a rib of beef?
In this article, we’ll guide you through the process of removing the back bone from your roast, whether it’s a multi-rib joint or a single-bone rib roast or steak.
We’ll also provide tips on how to season and cook your beef to perfection, so you can serve up a show-stopping meal that will have everyone asking for seconds.
So, let’s get started!
How To Chine A Rib Of Beef?
Chining a rib of beef involves removing the back bone from the meat, allowing for easier carving and a more visually appealing presentation.
If you’re working with a multi-rib joint, start by cooking the meat and letting it rest. Then, stand the joint so the ribs are pointing upwards. If it doesn’t balance well like this, lie the meat so the ribs are uppermost.
Next, position a sharp carving knife or large knife between the ribs and the meat. Keeping the knife pushing against the ribs, gradually release the meat from the ribs. Continue until the ribs are released. The ribs can be divided into individual ribs and added to the gravy while you carve the meat, to lend extra flavor.
If your roast comes with the chine (back) bone attached, as well as the ribs, make sure it has been cut through close to the ribs (i.e. chined) to be able to remove it separately from the ribs. Once the ribs have been removed, stand the meat so the chine is to your left, then remove the chine by keeping the knife firmly against the bone and cutting the meat off the chine bone.
If your rib of beef is a single-bone rib roast or steak, removing the rib is much more straightforward. The meat can be carved with rather than against the grain, as the largest flatter side can be against the board.
What Does It Mean To Chine A Rib Of Beef?
Chining a rib of beef means to semi-detach the backbone from the ribs, making it easier to carve. This is particularly helpful when working with a large, bony cut such as a beef forerib or rack of lamb, which is roasted whole and carved before serving.
On a pork roast, the chine bone is the bone that lies just below the shank bone. On a beef roast, the chine bone is referred to as the backbone which is attached to the rib roast. When buying a pork or beef roast, it is desirable to have staff in the meat department cut through the chine bone so it is removed prior to roasting the meat. If the bone has not been removed before purchasing the roast, use a sharp knife or saw to remove it.
When carving a joint that has not been chined, sometimes a roast comes with the chine (back) bone attached, as well as the ribs. If the back bone is still on, it should have at least been cut through close to the ribs (i.e. chined) to be able to remove it separately from the ribs. Once the ribs have been removed, stand the meat so the chine is to your left, then remove the chine by keeping the knife firmly against the bone and cutting the meat off the chine bone. If the meat has not been chined, so the chine is still attached to the ribs, then once the ribs are released you will need to angle the knife to continue cutting the meat from the chine bone. In this case, the ribs cannot be divided individually; discard or use for stock.
Tools You’ll Need To Chine A Rib Of Beef
To properly chine a rib of beef, there are a few tools that you’ll need.
First and foremost, you’ll need a sharp carving knife or large knife. It’s important that the knife is sharp to ensure clean cuts and prevent rough edges. A dull knife can make the process more difficult and increase the risk of injury.
You may also want to use a boning knife or other narrow, flexible knife to help remove any remaining meat, fat, and sinew from each rib bone. This can help ensure that you get right down to the bone and leave no excess waste behind.
In addition to knives, you’ll need a large open roasting pan fitted with a rack, a quick-read meat thermometer, and aluminum foil to cook the meat properly. For serving, have a cutting board and a warmed platter ready.
Finally, using a dry kitchen towel or a wad of paper towel can help you hold the meat steady with your other hand while you work with the knife. This can help ensure that you have more control over the process and prevent any slips or accidents.
How To Chine A Multi-Rib Joint
Chining a multi-rib joint requires a few extra steps compared to a single-bone rib roast or steak. Once the ribs have been removed, stand the meat so the chine is to your left, then angle the knife to continue cutting the meat from the chine bone. In this case, the ribs cannot be divided individually, so discard or use them for stock.
To chine a multi-rib joint more efficiently, it’s recommended to have the joint chined before cooking. Our expert butchers cut the full fore rib from the fore quarter as a standing rib, then “chine” the piece by sawing across the ribs to remove all the back bones except for the finger bones. This leaves only the finger bones attached and makes it easier to carve the meat after cooking.
If you’re chining a multi-rib joint yourself, make sure to use a sharp knife and keep it firmly against the bone while cutting. Take your time and be careful not to cut into the meat or remove too much of it with the bone. Once you’ve removed the chine bone, continue carving the meat into slices of even thickness and against the grain for maximum tenderness.
Chining a multi-rib joint may take a bit more effort than other cuts of beef, but it’s well worth it for a beautifully presented and easy-to-carve roast.
How To Chine A Single-Bone Rib Roast Or Steak
Chining a single-bone rib roast or steak is a simple process that can be done with a sharp carving knife.
Start by removing the meat from the refrigerator and setting it out at room temperature for 1 hour. Preheat your oven to 450°F and set the meat, bone side down, in a roasting pan. Lightly season it with salt and roast it in the lower third of the oven for 20 minutes.
Remove the meat from the oven and reduce the temperature to 350°F. In a small bowl, mix mustard with garlic, thyme, pepper, and kosher salt. Whisk in olive oil and brush the mustard coating all over the top and sides of the meat. Roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.
Once the meat is cooked, transfer it to a carving board and cover it loosely with foil. Let it rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bone and meat to remove the bone.
To chine a single-bone rib roast or steak, simply angle the knife to continue cutting the meat from the bone. In this case, the bone cannot be divided individually; discard or use for stock.
Identify which way the grain or fibers of the meat lie and slice it very thinly across the grain. Continue to carve the meat into slices of even thickness. Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking.
Seasoning And Cooking Tips For Perfectly Tender Beef
When it comes to seasoning and cooking a rib of beef, there are a few tips and tricks to ensure that the meat comes out perfectly tender and flavorful.
Firstly, it’s important to let the meat come to room temperature before cooking. This allows for more even cooking throughout the meat. Additionally, seasoning the meat with salt before cooking helps to enhance its natural flavors.
One technique that has become increasingly popular is sous vide cooking. Cooking the rib roast at a low temperature for a long period of time breaks down the connective tissue, resulting in an extremely tender roast. A temperature of 56C/133F for 8 hours is considered ideal for achieving that perfect edge-to-edge beautiful rosy color. However, it’s important to have a reliable sous vide machine that accurately regulates the temperature of the bath.
If you prefer traditional oven roasting, pre-searing the meat prior to putting it in the oven allows for desired browning on the surface without overcooking. Searing first allows for edge-to-edge even coloration and doneness. When searing, it’s recommended to use a cast iron pan or skillet and brush the meat with butter or oil.
When it comes to seasoning, a simple mixture of salt, pepper, and a flavoring of your choice can be pressed onto the fat and flesh to evenly coat. Roasting for 20 minutes at 220C/fan 200C/gas 7, then turning the oven down to 160C/fan 140C/gas 3 and cooking for 20 minutes per 450g for medium/15 minutes per 450g for rare is a good guideline for achieving desired doneness.
Lastly, resting the meat after cooking allows for it to become more tender and juicy as it allows the juices to reabsorb evenly through it. Letting the meat rest on a warm plate covered loosely with foil for 15-30 minutes before carving is recommended.
By following these seasoning and cooking tips, you can achieve a perfectly tender and flavorful rib of beef every time.
Serving Suggestions And Final Thoughts
Once you’ve chined your rib of beef, it’s time to serve it up and enjoy! This cut of meat is perfect for special occasions or a fancy dinner party. Here are some serving suggestions to make the most of your chined rib of beef:
1. Serve with a side of roasted vegetables, such as carrots, parsnips, and potatoes. The earthy flavors of the vegetables complement the rich flavor of the beef.
2. Pair your chined rib of beef with a bold red wine, such as Cabernet Sauvignon or Merlot. The tannins in these wines will help cut through the richness of the meat.
3. For a more casual meal, slice the beef thinly and serve it on a crusty baguette with horseradish sauce and arugula.
Remember to let your meat rest before carving and to slice against the grain for maximum tenderness. Chining a rib of beef may seem daunting at first, but with a little practice and patience, you’ll be able to create a stunning centerpiece for any meal.