Brining a roast is pretty simple. Any solution with salt counts as a brine. Here’s a recipe that has a great, distinctive flavor. Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add… Place in a zip lock bag with roast and brine overnight.
Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling).
Another common inquiry is “Why brine a pork roast?”.
Essentially, the roast is not as prone to denaturing (i. e. squeezing out the water due to protein contraction ) if it has been brined. Brining also imparts flavor.
Can I brine beef ribs?
Beef is not typically brined with the exception of a curing brine used to make Corned Beef or Pastrami. Brisket is commonly injected with beef broth and may have some worcestershire or wine added. What flavor profile are you looking for? A Korean Kalbi Marinade is a great flavor for Beef Ribs.
The pink salt is there to kill any nasty bacteria that may have snuck in to the party. If you want to learn more about brining, check the good old interwebs. A rack of pork ribs – I purchased an untrimmed full rack of pork ribs on sale recently and stuck them in the freezer until I had some free time.
How to cook pork ribs in a vinegar vinegar brine?
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only. Remove the ribs from the brine and season both sides with the remaining salt and pepper.