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?

[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?

[James_P]

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

Chart is good, cheers

[James_P]

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