Rib of Beef cooking

[James_P]

Just come back from the butcher with a 3kg rib of beef joint, limousin breed, aged for over 28 days for those interested, looks pretty good..



Anyway, got 8 people (2 small ones) round for lunch on Sunday and this will be the centre piece of the meal, should be for almost £50..

Looking online it looks like 220c for first 20mins then drop down to 190 and in for around 20min/450kg, some say 240c for 50 min then 190, some say sear and then in at 240c for 20min then down to 190c for 40min/kg for medium rare.

Will probably keep it simple with a olive oil/salt/pepper and garlic&rosemary rub

What is your method?

[starnberg]

Make sure it's at room temp before cooking and then 20-30 mins at 220/230; drop to more like 160. Cook until the centre hits the right temperature (it would be criminal to cook a joint like that without a meat thermometer or temperature probe). Rest it for at least 20 minutes.

[CAPP0]

That is actually making my mouth water just looking at it! Whatever you do, please do NOT NOT NOT over-cook it!!

Edited by CAPP0 on Friday 24th October 13:31

[James_P]

Yes, I will get it up to room temp first and rest it after cooking, I do have a temp probe I use on the weber so will make use of that, what sort of temp should I aim for medium rare?

[C0ffin D0dger]

James_P said:

Yes, I will get it up to room temp first and rest it after cooking, I do have a temp probe I use on the weber so will make use of that, what sort of temp should I aim for medium rare?

[mattdaniels]

I don't want to worry you but is that definitely enough meat for 6 adults?

[madbadger]

starnberg said:

Make sure it's at room temp before cooking and then 20-30 mins at 220/230; drop to more like 160. Cook until the centre hits the right temperature (it would be criminal to cook a joint like that without a meat thermometer or temperature probe). Rest it for at least 20 minutes.

This is what I would do too.

For the cook at 160 you are looking at about 12min / 500g to give you a guide, but temp is the way to go.

That is a good chart above.

[James_P]

haha, photo is deceiving at that angle! Will fill everyone up on pasta first

Chart is good, cheers

[C0ffin D0dger]

mattdaniels said:

I don't want to worry you but is that definitely enough meat for 6 adults?

3kg = 6.6lbs

Taking the bones into account say 1lb (generous), 5.6lbs = ~90 oz, between 8 = 11.25 oz each. As he said two of those are kids so won't want that much. For a Sunday roast with all the trimmings I'd say you're fine but there may not be much over. As a steak dinner depends what you're used to, for me 8-12oz is generally fine, 16oz for a true pig out.

[21TonyK]

Depending how confident you are I would first off very gently cook fat down in a pan to render it out a bit. Then sear the flesh sides in a hot pan, season very heavily however you want and cook at 60-70 degrees for 4-5 hours with a meat probe. As soon as the center hits 55 pull it and rest under foil for a couple of hours. When you're ready to serve care onto warm plates and cover with a decent hot gravy.

[Tumbler]

Definitely invest in one of theses http://www.lakeland.co.uk/12333/Digital-Thermomete...

[steveT350C]

21TonyK said:

Depending how confident you are I would first off very gently cook fat down in a pan to render it out a bit. Then sear the flesh sides in a hot pan, season very heavily however you want and cook at 60-70 degrees for 4-5 hours with a meat probe. As soon as the center hits 55 pull it and rest under foil for a couple of hours. When you're ready to serve care onto warm plates and cover with a decent hot gravy.

Any one else have thoughts on resting for two hours? I have my parents round on Sunday, and we like to go to local pub for a couple of beers between 12 and 1, then serve lunch at 1:30 ish.

Being able to cook the beef then go to pub while it rests and carve after 90 mins resting would be perfect.

Not not trusting you 21TonyK, just want to be sure not to ruin it!

[Sharted]

Did you remember to ask for bones to use as a trivet?

[calibrax]

Sounds ok. But are you not doing Yorkshires?

[rhyspw]

http://www.seriouseats.com/2009/12/the-food-lab-ho...

[jogon]

steveT350C said:

Any one else have thoughts on resting for two hours? I have my parents round on Sunday, and we like to go to local pub for a couple of beers between 12 and 1, then serve lunch at 1:30 ish.

Being able to cook the beef then go to pub while it rests and carve after 90 mins resting would be perfect.

Not not trusting you 21TonyK, just want to be sure not to ruin it!

2hr rest and it might be a push just make sure the plate you rest it on his hot and then you wrap it tightly in few layers of foil and then a tea towel wrapped over the top. You will want to take it out at 55c as the temp will rise while resting before starting to cool slowly the longer you rest it.

I like the sear and so slow cook method and then roast my spuds and yorkies while it's resting so a about an hour.

Edited by jogon on Saturday 25th October 16:20

[steveT350C]

Thanks Jogon. My rest will be 90mins, so will do as you say, should be fine.

I will be buying a meat thermometer tomorrow morning; can't believe I don't have one already. Cheers

[mattdaniels]

rhyspw said:

http://www.seriouseats.com/2009/12/the-food-lab-ho...

That's a really interesting idea, will definitely give that a go.

[steveT350C]

rhyspw said:

http://www.seriouseats.com/2009/12/the-food-lab-ho...

So I have just read that from start to finish.

Will report back tomorrow evening.

[ALawson]

My favourite cut of meat for a roast, as long as it's rare/medium then it will be epic. As others have said use a meat thermometer and blast it to start with.

The fatty bits around those bones with red wine...........yum yum!