Probably the best beef ever

[Pferdestarke]

Maybe not quite but close!







250c for 25mins and then 60c until the meat thermometer read 55c.

10 rest as cool temp. Perfect.

[dazco]

That looks magnificent. well done

[Slyjoe]

What cut/joint is that?

[dazco]

Looks like rib

[Rushmore]

Is that beef?

[Pferdestarke]

dazco said:

well done

No it's medium rare.

It's a single forerib.

And yes, it is beef to the fifth poster down.

[DoubleSix]

Excellent work, I'm going to try your method.

[eggchaser1987]

Sublime,

I envy you while I sit at my desk no doubt to have some kind of strange concoction later on in my assignment break.

[Welshbeef]

[quote=Rushmore]Is that beef?[

Yes.

[OzzyR1]

That looks magnificent.

My mouth actually watered there.

[OzzyR1]

NB. how much did that set you back - am thinking £25-30??

[Pferdestarke]

OzzyR1 said:

NB. how much did that set you back - am thinking £25-30??

£18 max. And from memory it's from the Artisan Meat Co in Cheshire. 28 day hung.

[21TonyK]

Could just do with that right now... bread and cheese for me tonight though.

[Changedmyname]

Pferdestarke said:

£18 max. And from memory it's from the Artisan Meat Co in Cheshire. 28 day hung.

One rib you say,that's a lot.
Must be special beef then,

[TwigtheWonderkid]

Pferdestarke said:

No it's medium rare.

Christ, medium rare! A good vet would have that back on its feet! Not for me I'm afraid, needs another 2 hours on 200c!!

[D1bram]

That looks amazing :-)

[Pferdestarke]

TwigtheWonderkid said:

Christ, medium rare! A good vet would have that back on its feet! Not for me I'm afraid, needs another 2 hours on 200c!!

But why? It's cooked all the way to the centre at almost 60c. It didn't 'bleed' all over because it was rested and the texture was perfect as the fibres had broken down.

The red juice which comes out of rare meat is actually myoglobin and water. Read more here: http://www.todayifoundout.com/index.php/2010/04/th...

[uncinqsix]

I'm struggling to think how that could possibly be improved upon. It's like a bovine perfect storm

[hondafanatic]

Pferdestarke said:

Said some stuff then linked to www.todayifoundout.com

Well that's my productivity, tomorrow, at work gone for a Burton.



O yea...nice beef

[Pete Franklin]

Changedmyname said:

One rib you say,that's a lot.
Must be special beef then,

Sounds quite reasonable to me. 1 rib weighs around 1.5 to 2kg and decent forerib costs 13 quid a kilo.

How long did it take to cook? I have done this method with 2 ribs.

Looks really great by the way.