Cooking with Curv. Chapter 3: For Meatlovers. Cooking Pot-ribs or Tomahawk Rib Eye
The Tomahawk Rib Eye (also called a cowboy rib eye) is a rib steak with the entire rib bone left intact. The bone is trimmed of meat and fat, making for an impressive presentation.
First, get the following ingredients:
- 1 (18-ounce) bone-in cowboy-cut rib eye, at room temperature
- 2 tablespoons canola oil
- Kosher salt and coarsely ground fresh black pepper
- 2 teaspoons Cannabutter
And now follow the steps:
- Put a 12-inch cast-iron skillet in the oven and preheat the oven to 500°F.
- Rub the steak with the oil and season it liberally with salt and pepper.
- Wearing an oven mitt, carefully remove the hot skillet from the oven and put it on the stove over high heat. Put the steak in the pan and sear it for 1 minute, then turn it and sear on the other side for 1 minute. Flip the steak and carefully return the pan to the oven.
- Cook the steak for 3 minutes, flip it, and cook for an additional 3 minutes, or until an instant-read thermometer reads 140°F. Remove it from the oven and let it rest, tented with aluminum foil, for 10 minutes.
- Slice meat off the bone and cut into thick slices.
- Top with cannabutter.
The Pork Pot-ribs are tender and juicy right out of the oven, at room temperature, or even cold, which makes them perfect picnic food.
Prepare these ingredients:
- 3/4 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 1/4 cup lightly packed lemon zest (from about 4 medium lemons)
- 6 medium garlic cloves, finely chopped
- 3 tablespoons cana-butter (melted)
- 2 tablespoons kosher salt
- 4 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon ground allspice
- 2 full racks baby back pork ribs (about 5 pounds)
Now you are ready to cook:
- Place everything except the ribs in a small nonreactive bowl and whisk to combine. Coat the ribs evenly with the rub on both sides, cover, and refrigerate overnight.
- Heat the oven to 325°F and arrange a rack at the top and another in the bottom third. Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes.
- Line 2 baking sheets with foil and place the ribs meat side up on the sheets.
- Place 1 baking sheet on the top rack in the oven and 1 on the bottom rack and bake for 45 minutes. Switch the baking sheets and continue to bake until the ribs are knife tender, about another 45 minutes.