Slow Roast Rib of Beef...

[F458]

Got a 2.8kg or 6.1lbs rib of beef, got a digital keep in thermometer whilst it cooks thingy, got an Aga and/or an electric fan oven to choose from, read about getting the beef out of the oven a few hours before so it gets up to room temperature before cooking, read about the meat temperature needing to be between 55oC and 60oC then take it out and rest it for 30mins.

How long will it take to reach the required temp? Do I put it in an oven of 60oC for 14 hours or something else? What do I put on it before it goes in? Use fan oven or Aga? Need to check what temperature the Aga ovens are first I guess to see what my options are. Will it be pink inside? How do I make sure the Philistine who only eats it well done is happy? Put theirs in a frying pan at the end to 'brown' it up a bit?

All help/advice appreciated

[Pete Franklin]

I experimented with this a while ago cooking for 24hrs at around 55dc end result is meat that is perfect rare from edge to middle with a dried out jerky like outer crust it took about 15 hrs for the temp to plateau. if you use a cut with a lot of connective tissue it won't break down at that temp. I also tried cooking at 100dc until it got to the right temp. (a few degrees under desired as it will rise by about 4 during the rest at this temp 50 dc for example.) This produced very similar results if I'm honest. if I remember correctly if took about 3-4hrs. that was a piece of sirloin off the bone so a rib may take longer. recently I did a small sirloin joint the conventional way (220 for 20 mins and then 170)taking out of the oven at 48dc and it was my most successful roast so I think I may stick with the old hat techniques now. but its fun to experiment.

The only way to get proper roasted Browning is to cook at moderately high temps and you are more likely to please the medium people as well as the rare. Knowing what I know now after my experiments I would probably choose to roast at super hot for 20 then lower to 170 then take out at 48 and rest for 40 mins under foil and teatowls. But I'm sure it will be fine which ever method you use ad long as you get the temps right.

Edited by Pete Franklin on Thursday 8th December 23:51

[Davey S2]

Someone posted this method from Hugh Faintly Witteringstall's book which was supposed to be great. Not tried it myself though (yet)

Oven to full blast (220+)
Beef in for 20 mins
Oven down to 160
15 mins per pound

[Output Flange]

The HFW times never work for me - always comes out waaaay underdone.

I go with:

30mins at 230C
20mins per 500g at 160C
Let it rest for at least 30mins after

And that has always worked.

[Davey S2]

Output Flange said:

The HFW times never work for me - always comes out waaaay underdone.

I go with:

30mins at 230C
20mins per 500g at 160C
Let it rest for at least 30mins after

And that has always worked.

How does that come out? medium?

I like my beef pink but not oozing blood.

[Output Flange]

That comes out nice and rare, and the resting time stops it from oozing blood.

[otolith]

The HFW times are always perfect for me - but I do like it on the rare side.

If you have a meat thermometer, you can check and put it in for a bit longer if you want it done more.

[ScoobyDood]

Davey S2 said:

Someone posted this method from Hugh Faintly Witteringstall's book which was supposed to be great. Not tried it myself though (yet)

Oven to full blast (220+)
Beef in for 20 mins
Oven down to 160
15 mins per pound

This is the only way for Rib of beef (which is my favourite and really the only cut I will ever use for a "Sunday Roast".) Seal those juices in with the "blast" and then let the little beauty wallow in them for a couple of hours - nectar. Meat next to the bone is a delicacy in its own right, don't share it with anyone.......

[F458]

Thanks people! When you are talking about temperatures and time are you talking about a fan oven or the Aga? The fan oven goes up to 250oC it says, haven't tried the Aga yet. Do I put it on a roasting tray with holes in it so its not sitting on the bottom of the pan? What do I put on it before the "blast"? Do I cover it with anything at anytime? What temperature do I need to get it so its medium not too rare? 65oC?

[Output Flange]

I stick it uncovered in a roasting dish with a couple of onions in there too, cut in half, for making the gravy later.

My temps are for a fan oven.

The beef itself just needs a springling of S&P.

When you rest it, sit it on a warm plate and cover with double thickness foil, shiny side down.

[gunners100]

15 mins per lb and 15 mins over, for med cook core to 54/oc

[otolith]

The important thermometer to have is a meat thermometer, not an oven thermometer.

[Pete Franklin]

F458 said:

Thanks people! When you are talking about temperatures and time are you talking about a fan oven or the Aga? The fan oven goes up to 250oC it says, haven't tried the Aga yet. Do I put it on a roasting tray with holes in it so its not sitting on the bottom of the pan? What do I put on it before the "blast"? Do I cover it with anything at anytime? What temperature do I need to get it so its medium not too rare? 65oC?

The temp that you take it out at will not be the same as the temp that it ends up at. typically when roasting on high heat if you take the meat out at 50 dc it will rise by another 8-10 when resting as the middle of the meat will carry on being heated by the outside of the meat. take out of the oven at 45 will be very rare 50 will be rare 55 will be medium rare and 60 will be medium (still pinkish). I wouldnt take it any further than that personally.

As otolith says that is using a meat probe thermometer. If you dont have one either get one, or use the timings and temps suggested. I would use the fan oven as you can control the temperature properly but if you can find out what temp teh aga gets to you may be able to use it well.

Edited by Pete Franklin on Friday 9th December 10:48

Edited by Pete Franklin on Friday 9th December 10:50

[zaphod42]

Maybe a dusting of flour on the fat to help it crisp up (with the salt and pepper) - not too much though. You can incorporate a little mustard powder to the flour for a hint of warmth...

[markreilly]

zaphod42 said:

Maybe a dusting of flour on the fat to help it crisp up (with the salt and pepper) - not too much though. You can incorporate a little mustard powder to the flour for a hint of warmth...

Don't be shy with the Mustard !

[David A]

Refer you to my reply in here

[Bill]

^ I don't even like mustard but I smear the fat with lots of Coleman's.

For a large joint like that I'd put it in a hot oven for 30 before lowering the temperature for 15 mins an lb at 180. (I too have found HFW's timings to be out and either to need tweaking to a higher temp or longer in the oven.)

I wouldn't use the Aga unless you know how hot it is as results with mine can be very variable.

[Fatbloke]

as try and start with your rib at room temp not just out the fridge

[Output Flange]

Just realised, I think the HFW (and therefore my) timings also include a 30 minute period after the 20 mins per pound, before then resting for 30 mins.

I could be wrong - I don't have the book in front of me. Maybe someone can confirm?

[Pete Franklin]

the whole 15min per pound thing is only a guide. If you have a long thin piece of meat that weighs the same as a short fat piece of meat it will take a lot less time to cook, hence a bit of instinct for the timing and a meat probe to be sure is the best method in my opinion.