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Big beefy ribs to please meat lovers


The Stout Beef Ribs Platter comprises rich meat, golden curly fried potatoes and tangy purple cabbage.

The Stout Beef Ribs Platter comprises rich meat, golden curly fried potatoes and tangy purple cabbage.

THERE are times when nothing except a hearty plate of meat will satisfy us carnivores. In that case, look no further than The Deck Gastro Bar at Weil Hotel in Ipoh.

On the menu is the Stout Beef Ribs Platter, an offering large enough for two to three meat lovers.

Get set to have 1.2kg in rich beef ribs laid on your table, served with finely shredded purple cabbage and golden curly fried potatoes.

Before the dish is served to you, the chunky glistening ribs are left to sit in a special brine for 24 hours.

Then they are slathered with a dry rub and cooked with the sous vide technique (low temperature) for 15 hours.

The ribs are infused with a secret blend of herbs and marinade to cancel that ‘bovine’ smell as well as tenderise the meat.

Discerning diners will catch a tantalising hint of Guinness Stout, used in the recipe to lend even more body to the beefy juices.

Every bite of the dish, cooked in the Texas or American style, evokes carnivorous pleasure that might drive you to put down the silver cutlery and just dig in with your fingers!

Tempering the rich meat are the tangy, fresh taste of the purple cabbage and the crispy and crunchy curly fries. There you have it — a hearty, wholesome meal filled with the goodness of the earth.

The beef ribs will go perfectly with a correctly chosen glass of red wine or just good old cold beer.

At RM88 nett per plate, it is well worth the price.

If the tummy calls for more food, The Deck has a range of carefully selected appetisers, main dishes and desserts to complete the meal.

It also offers a list of cocktails and liquors to accompany the food as you enjoy a carefree night out with family and friends.

Call 05-2082228 / 05-2083131 for reservations.

Northern Region , beef

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