Moose Rib Roll

[Gateholio]

Just home from a moose hunt with Tod Bartell and Tex. Usually when dealing with ribs I have just cut the meat out from between the bones in strips, but this time we tried a rib roll. I've never done it with a wild animal before, just with beef when cutting the ribeye off of the ribs/spine. Anyway, it's very easy to do, and you are left with a nice big flap of meat- as well as the regular connective tissue that is around the ribs/brisket area.

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45156407_10156589497685516_5001587045093605376_n.j pg?_nc_cat=104&_nc_ht=scontent-sea1-1.xx&oh=c961f849c45028bb5f02d7534a370a2c&oe=5C88585C



usually with the rib strips I just drop them in the slow cooker until they are all tender, but with this roll I wanted to try something different. So I made a brine and put the rib roll in it for about 6 hours, then rinsed it off and laid it on a board. Doesn't look all that appealing at this point!

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45135307_10156591084855516_8542161013636595712_n.j pg?_nc_cat=111&_nc_ht=scontent-sea1-1.xx&oh=436c8ddacff83c71f9b5e153cfba0351&oe=5C8A9CB5


Then seasoned it with a typical rib rub but without much salt as the brine is salty.


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45175861_10156591088535516_489569213103472640_n.jp g?_nc_cat=111&_nc_ht=scontent-sea1-1.xx&oh=ffd2fa8675334b81f066dd45c458cd6b&oe=5C82FF6A


Then rolled it all up and trussed it like a roast


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45203931_10156591085420516_3673484274138349568_n.j pg?_nc_cat=108&_nc_ht=scontent-sea1-1.xx&oh=a5bca4fa3304d2655cdb5d3232fbd36a&oe=5C799B13

[Gateholio]

I put it in a pan, added a bit of water and covered it up to slow cook for 4 hours at 300F, until everything was well broken down


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45152555_10156591086760516_7140043530830872576_n.j pg?_nc_cat=104&_nc_ht=scontent-sea1-1.xx&oh=463cdd38ce5ce53a26dcc6acdf037f0c&oe=5C7BEEB7


Then sliced it into little rounds, topped it with a bit of BBQ sauce and tosse dit under the broiler for a bit to get a bit of a crust.


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45259844_10156591087105516_2699027637161951232_n.j pg?_nc_cat=103&_nc_ht=scontent-sea1-1.xx&oh=d726bc482753e89939a221970da8fb37&oe=5C4B1EEE


https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/45166162_10156591087320516_1256826315504353280_n.j pg?_nc_cat=100&_nc_ht=scontent-sea1-1.xx&oh=8e73c19634b6ae1d70ba72e57059a202&oe=5C878850


It was quite delicious, even though I just used some BBQ sauce because it was easy, but I still have most of it left and I'd love to try it out with something more interesting, like a chimichurri sauce.

It had the taste and texture of eating beef ribs, but without the bone. All the tough connective tissue was soft and just added a bit of texture, while the extra fat just melted off. i will definitely be doing this with rib rolls again.

[Brew]

Oh man that looks tasty. Going to have to try that out.

[todbartell]

Where's the kraft dinner?

[tomahawk]

Nice looking roll, some good eating in the ribs!!

[tayleoscar]

That looks delicious!!

[Gateholio]

I would definitely try stuffing the rib roll, too. That could be extra awesome.

[325]

That looks great!

[srupp]

Hmmmmm..yummmm ..thanks Gate..great thread. .wonderful idea..and coming from you..delicious. ..
Going to try that..it screams out for some wine..Worcester sauce..maybe some onion soup mix while it was cooking in the slow cook method.
Your amazing.
Congrads to whoever harvested the moose.
Steven

[albravo2]

That looks amazing!

I'm having trouble figuring out the butcher method from the photo. Unless the photo is after the meat was removed, it looks like the meat is cut down toward the belly but I thought it would be cut up toward the spine. Can you describe the method of cutting?

[boxhitch]

Done the same as the Youtube 'Rib Roll' ? Thought it would be bigger

Looks great, would expect no less from our resident chef

[hawk-i]

Looks tasty alright but IMHO rib meat should have a bone in it.
☺

[J_T]

It does look good. Great presentation. I agree with stuffing it. Lots of options there.

[Gateholio]

Hmmmmm..yummmm ..thanks Gate..great thread. .wonderful idea..and coming from you..delicious. ..
Going to try that..it screams out for some wine..Worcester sauce..maybe some onion soup mix while it was cooking in the slow cook method.
Your amazing.
Congrads to whoever harvested the moose.
Steven

Any liquid would be good, I thought about red wine but decided ribs were more a "beer" thing, but I just used some water as I was experimenting to see how a "basic" rib roll would work doing this technique. Next time I'll try something with a bit more punch, and maybe try stuffing it. Some sort of green enchilada style sauce would probably be amazing.


That looks amazing!

I'm having trouble figuring out the butcher method from the photo. Unless the photo is after the meat was removed, it looks like the meat is cut down toward the belly but I thought it would be cut up toward the spine. Can you describe the method of cutting?

The photo of the rib cage is post rib roll removal. Google some videos of it, the method is pretty slick, and I think just as easy or easier than cutting out the meat in between the ribs. I had never done it on wild game before, just beef when removing a ribeye roll, but there you take the ribeye.


Done the same as the Youtube 'Rib Roll' ? Thought it would be bigger

Looks great, would expect no less from our resident chef

It was indeed bigger until we cut it in half! :)



Looks tasty alright but IMHO rib meat should have a bone in it.
☺

Packing out extra bone is not always a desirable thing.







I whipped up some chimmichuri sauce last night for the leftovers and it was way better than just BBQ sauce. I think I'll leave the BBQ sauce for ribs done in the smoker. :)

[rocksteady]

Gate... where is the story and field pics of said moose???

I am sure if you were with Bartell that it is probably a good one..

[todbartell]

story to come soon

[MB_Boy]

Hey Gate....so was the meat one solid flap that was rolled (trying to figure out the butchering as well) or are they strips that you sort of rolled together? Trying to tell from the pic with the seasoned meat on the board.

Looks outstanding!!

[Gateholio]

One big flap of meat

[Husky7mm]

Great idea. I will definitely give it a go. Thanks for the share.

[swampthing]

I tried the rib roll on a goat this year. I failed! I think it was just too small? Kept cutting the meat off rather than having it connected. The guts were still in so I wa being a bit sheepish on my cuts to avoid, well, you know!