Christmas Beef Forerib
Discussion
Yet again, I have been tasked with cooking the Christmas lunch. Last year's 3 bird roast went down a storm so I need to up my game this year.
I've decided to go for a (2 rib/2.5kg) rib of beef, but what's the best way to cook it?:
1)Blast at full temp for 20mins, then 25mins(ish) per kilo at 160degrees
2)Sear on all sides and put in oven at 55degrees and leave for 'X' hours until internal temp is the same.
I'm tempted to go for option 2, but uncertainty of timings could be an issue. Does anyone have any rough guide to how long it might take?
I should mention, I've got to transport it to my brothers house (45 mins away), once cooked so that'll be it's resting time.
I've decided to go for a (2 rib/2.5kg) rib of beef, but what's the best way to cook it?:
1)Blast at full temp for 20mins, then 25mins(ish) per kilo at 160degrees
2)Sear on all sides and put in oven at 55degrees and leave for 'X' hours until internal temp is the same.
I'm tempted to go for option 2, but uncertainty of timings could be an issue. Does anyone have any rough guide to how long it might take?
I should mention, I've got to transport it to my brothers house (45 mins away), once cooked so that'll be it's resting time.
First question is how many people does it need to feed? A two-bone weighing 2kg won't be that much once you've discounted the bone.
Secondly, I used to cook mine at a really low temp, but there are two drawbacks:
1. It takes fecking ages
2. Once cooked it still looks raw, which puts some people off it
If it were me (it often is) I'd sear it on all sides and then put it in an oven at 120C with a probe in it. You could have it cooked in an hour, but the good thing about it is that if you need to hurry it up or slow it down, you can as you'll know the internal temp.
Secondly, I used to cook mine at a really low temp, but there are two drawbacks:
1. It takes fecking ages
2. Once cooked it still looks raw, which puts some people off it
If it were me (it often is) I'd sear it on all sides and then put it in an oven at 120C with a probe in it. You could have it cooked in an hour, but the good thing about it is that if you need to hurry it up or slow it down, you can as you'll know the internal temp.
I cook a lot of rib, normally 2-3 cote du beouf a week, a rolled rib and something for home as per below:
I normally trim and butcher as required then sear the hell out of it in a red hot pan bard it properly with the removed fat and then slow roast. I find cooking at 55/60 doesnt really work at home so a slow roast at 75-100 checking with a probe every hour after the first 2-3. Stop when it hits 55 and allow to cool. A 3 bone like below takes about 3 hours.
When you want to eat blast it in the hottest oven you can for 10-15 minutes to crisp the fat up and heat through.
I normally trim and butcher as required then sear the hell out of it in a red hot pan bard it properly with the removed fat and then slow roast. I find cooking at 55/60 doesnt really work at home so a slow roast at 75-100 checking with a probe every hour after the first 2-3. Stop when it hits 55 and allow to cool. A 3 bone like below takes about 3 hours.
When you want to eat blast it in the hottest oven you can for 10-15 minutes to crisp the fat up and heat through.
I've gone for a 2 bone rib to feed 4 adults and 1 9 year old, but it's in addition to turkey so should be plenty.
Both of you have said more or less the same thing, so I'll give that a go - especially as it looking uncooked will definately put off 3 people. Will make timings easier too as I can just do it a my brothers instead of taking it there already cooked.
Thanks for your help!!!
Both of you have said more or less the same thing, so I'll give that a go - especially as it looking uncooked will definately put off 3 people. Will make timings easier too as I can just do it a my brothers instead of taking it there already cooked.
Thanks for your help!!!
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