How tender do you make a rib roast

delicious puts you in a good mood

I think I mentioned a while ago that we buy our meat once a month at a local farm shop. I can see how the cows and pigs are kept, the animals are slaughtered there without being transported and the meat tastes really very good. We shop there once a month and freeze. If we want to prepare a certain piece of meat during the month, all we have to do is go to the freezer and defrost the appropriate meat. 🙂 We recently bought “Hohe Rippe” for the first time. A very juicy and (as I heard) rather underrated piece of meat. Therefore, today I would like to give you a basic recipe for the preparation by hand. You are then free to choose the side dishes and you can just do whatever you want. 😉


70g garlic
40ml sunflower oil
40g hoisin sauce *
20g honey
3 teaspoons of salt
6g rosemary needles

2.4kg high rib


1. Chop the garlic and rosemary and mix with the remaining ingredients for the marinade. I just put everything in the chopper * and get a nice mixture for the marinade.

2. Dry the meat and rub in the marinade. Then (if possible) vacuum seal and marinate in the refrigerator for approx. 24 hours.

3. Heat an oven-safe pan (or a roaster) with a little oil and sear the meat on all sides. Then the high rib is placed in the oven preheated to 100 ° C top / bottom heat until the thermometer shows a core temperature of 58 ° C. Then the meat is pink and incredibly tender. By the way, it took me about two hours.

By the way, the next day there were Coleslaw sandwiches with the delicious meat 🙂

Good Appetite!
Your Irina

Accessories used:
Chopper *
Fackelmann Bratthermomenter *
WMF roaster *
Caso vacuum sealer *

* Affiliate link (information on the right in the sidebar)