Rib of Beef cooking
Discussion
Wow, I am never going to buy another type of beef joint again.
It was absolutely fantastic, so juicy and tender and the crispy salty fat on the top was probably the best fat I have ever tasted. I first checked it and internal temp was 115, and within 20 min it shot up to 130f, so after an hour or so resting it was nice and medium / medium rare in the centre.
It reminded me of truffle and foie gras flavours, well worth the money and the house smelt amazing
It was absolutely fantastic, so juicy and tender and the crispy salty fat on the top was probably the best fat I have ever tasted. I first checked it and internal temp was 115, and within 20 min it shot up to 130f, so after an hour or so resting it was nice and medium / medium rare in the centre.
It reminded me of truffle and foie gras flavours, well worth the money and the house smelt amazing
mattdaniels said:
rhyspw said:
That's a really interesting idea, will definitely give that a go.
After the low and slow:
After the resting and the scorchio hot cooking:
Rustle up some accompaniments.
Job jobbed.
The meat was certainly very tender. I would have preferred the fat inside the joint to have rendered a bit more but that's a minor niggle.
Got plenty of leftovers now for sandwiches as there's only two of us.
After the resting and the scorchio hot cooking:
Rustle up some accompaniments.
Job jobbed.
The meat was certainly very tender. I would have preferred the fat inside the joint to have rendered a bit more but that's a minor niggle.
Got plenty of leftovers now for sandwiches as there's only two of us.
I've tried a few recipes, this is pretty much my favourite:
http://americanfood.about.com/od/meatsandpoultry/r...
I tried a heston recipe, cant remember it exactly but it was about 6 hours on a super low heat. It was crap.
http://americanfood.about.com/od/meatsandpoultry/r...
I tried a heston recipe, cant remember it exactly but it was about 6 hours on a super low heat. It was crap.
My french neighbour did this cut recently and got the oven as hot as it would go and then put the cut in (with the grill on!) for 10 minutes each side with the beef at the top of the oven. I was sceptical and it was quite rare but tasted amazing. This was for a two rib number.
I reckon he rested it for about 20 minutes before carving.
Looking at the above it was unconventional but it worked well. Was also Limousin beef.
I reckon he rested it for about 20 minutes before carving.
Looking at the above it was unconventional but it worked well. Was also Limousin beef.
My top tip for after the cooking:
Whilst it's resting scrape most of the contents of the roasting pan out to make gravy, leaving a small amount of fat and juices in the roasting dish. Whack it back into a hot oven and once it's really hot chuck in the yorkshire pudding batter that you made at least half an hour earlier. Makes one lovely big yorkie with a nice meaty flavour on the bottom.
Whilst it's resting scrape most of the contents of the roasting pan out to make gravy, leaving a small amount of fat and juices in the roasting dish. Whack it back into a hot oven and once it's really hot chuck in the yorkshire pudding batter that you made at least half an hour earlier. Makes one lovely big yorkie with a nice meaty flavour on the bottom.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff