Roasting Ribeye size question
Discussion
Given lockdown is imminent and it's my Birthday weekend, I thought I might have a go at doing my first roast beef for me and the Mrs (can't believe I've got to 36 and never actually done my own road beef!)
This is my favourite butcher, and this looks amazing: https://www.hgwalter.com/collections/beef-roasting...
But 1KG seems like way too much for me and the lady? What would you guys do? Cook the whole thing and then make use of the uneaten beef.....somehow?
Or could I cut it in half, freeze one half and cook the other, as 500g between the two of us seems more sensible? Do these things freeze well?
I guess another option could be one bone of this: https://www.hgwalter.com/products/rib-of-beef?lshs... but I really do love the look of that ribeye.....
This is my favourite butcher, and this looks amazing: https://www.hgwalter.com/collections/beef-roasting...
But 1KG seems like way too much for me and the lady? What would you guys do? Cook the whole thing and then make use of the uneaten beef.....somehow?
Or could I cut it in half, freeze one half and cook the other, as 500g between the two of us seems more sensible? Do these things freeze well?
I guess another option could be one bone of this: https://www.hgwalter.com/products/rib-of-beef?lshs... but I really do love the look of that ribeye.....
Sounds like I just need to 'man up' and cook the whole thing.
That said, I am maybe thinking of going for this instead, will still be cheaper than the Birthday dinner out we had planned: https://www.hgwalter.com/products/wagyu-ribeye-otb...
That said, I am maybe thinking of going for this instead, will still be cheaper than the Birthday dinner out we had planned: https://www.hgwalter.com/products/wagyu-ribeye-otb...
Left over roast beef is great.
As others have said - sandwiches etc is a good use and if you slice it all up it freezes fairly well - I put it in layers of baking paper in the freezer which prevents the slices sticking together and stops it getting freezer burn. That way, you can easily grab 1 at a time.
Warmed in a pan before sticking in a crusty baguette, magic.
Alternatively, make ready made pots of roast dinner and freeze those. We often portion up the leftovers (pots, veg, meat and gravy) into takeaway pots and you can freeze them for a later date. Again, these go pretty well in a baguette / giant yorkshire pudding .....
As others have said - sandwiches etc is a good use and if you slice it all up it freezes fairly well - I put it in layers of baking paper in the freezer which prevents the slices sticking together and stops it getting freezer burn. That way, you can easily grab 1 at a time.
Warmed in a pan before sticking in a crusty baguette, magic.
Alternatively, make ready made pots of roast dinner and freeze those. We often portion up the leftovers (pots, veg, meat and gravy) into takeaway pots and you can freeze them for a later date. Again, these go pretty well in a baguette / giant yorkshire pudding .....
fat80b said:
Left over roast beef is great.
As others have said - sandwiches etc is a good use and if you slice it all up it freezes fairly well - I put it in layers of baking paper in the freezer which prevents the slices sticking together and stops it getting freezer burn. That way, you can easily grab 1 at a time.
Warmed in a pan before sticking in a crusty baguette, magic.
Alternatively, make ready made pots of roast dinner and freeze those. We often portion up the leftovers (pots, veg, meat and gravy) into takeaway pots and you can freeze them for a later date. Again, these go pretty well in a baguette / giant yorkshire pudding .....
Nice ideas. So you would def cook the whole thing rather than cut it in half before cooking and freeze one to cook another time? As others have said - sandwiches etc is a good use and if you slice it all up it freezes fairly well - I put it in layers of baking paper in the freezer which prevents the slices sticking together and stops it getting freezer burn. That way, you can easily grab 1 at a time.
Warmed in a pan before sticking in a crusty baguette, magic.
Alternatively, make ready made pots of roast dinner and freeze those. We often portion up the leftovers (pots, veg, meat and gravy) into takeaway pots and you can freeze them for a later date. Again, these go pretty well in a baguette / giant yorkshire pudding .....
Rolled sirloin is my go to cut - despite the forerib always looking epic.
Firstly can you go to a local butcher or farm shop versus mail order?
Secondly those joints of meat are soooo much easier to carve if a decent size. A small one will fall apart as you carve it IME. Big joint and the next few means are cold cuts - (monday night is always jacket potatos coleslaw and cold meat
) or sandwiches etc.
A forerib is expensive, needs 3 or 4 ribs to be 'awesome' and a bugger to carve.
Stick to the roast, nail infallible Yorkshire puds : equal thirds of egg, flour FF Milk, and season. whisk the s
t out of it for as long as you can.
Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
Firstly can you go to a local butcher or farm shop versus mail order?
Secondly those joints of meat are soooo much easier to carve if a decent size. A small one will fall apart as you carve it IME. Big joint and the next few means are cold cuts - (monday night is always jacket potatos coleslaw and cold meat
) or sandwiches etc.A forerib is expensive, needs 3 or 4 ribs to be 'awesome' and a bugger to carve.
Stick to the roast, nail infallible Yorkshire puds : equal thirds of egg, flour FF Milk, and season. whisk the s
t out of it for as long as you can.Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
PushedDover said:
Stick to the roast, nail infallible Yorkshire puds : equal thirds of egg, flour FF Milk, and season. whisk the st out of it for as long as you can.
Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
I get really good results using one of these tins from lakeland.t out of it for as long as you can.Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
https://www.lakeland.co.uk/70180/Lakeland-6-Hole-D...
sherman said:
PushedDover said:
Stick to the roast, nail infallible Yorkshire puds : equal thirds of egg, flour FF Milk, and season. whisk the st out of it for as long as you can.
Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
I get really good results using one of these tins from lakeland.t out of it for as long as you can.Latest win we are finding is put as heavy a roasting tray in the oven with the puds tin. Leave the tin in the oven when you pour the batter in the hot oil on the stove top.
When you put the pud tin back in, on the red hot tray, the heat conducted in to the bases of each really gets it risen.
4 inch puds last night, Yum !
https://www.lakeland.co.uk/70180/Lakeland-6-Hole-D...
Try the trick with the heavy tray in there / pizza stone or something that can soak the heat and conduct to the bottom of the tins. and report back
Edited by PushedDover on Monday 2nd November 17:05
1 kilo of Ribeye is basically a large steak and not a roasting joint.
If you're going to roast it, you need ribeye on the bone. Some butchers call this Cote de Bouef, and other butchers say that's the name for a single rib piece which you treat like a steak. A rib of beef includes the cap meat - I much prefer just the ribeye. Anyway, to roast it you need a 2 or 3 bone piece. I cook this quite often for just me and my wife. When roasting it, remember that the ends will be cooked much more than the middle, and the ends are what you are likely to eat when it's hot. When eating it cold anything more than rare is dry and horrible.
Buy a decent sized piece of meat - it's not as if you're doing it every week.
To roast it, just follow the standard process of 20mins in a really hot oven, followed by "some" time at 180c. Personally, I cook it until the centre is 40c. Cook your spuds and yorkshires once the beef is out of the oven and resting. Spuds need 20 - 30 mins more than yorkshires.
If you're going to roast it, you need ribeye on the bone. Some butchers call this Cote de Bouef, and other butchers say that's the name for a single rib piece which you treat like a steak. A rib of beef includes the cap meat - I much prefer just the ribeye. Anyway, to roast it you need a 2 or 3 bone piece. I cook this quite often for just me and my wife. When roasting it, remember that the ends will be cooked much more than the middle, and the ends are what you are likely to eat when it's hot. When eating it cold anything more than rare is dry and horrible.
Buy a decent sized piece of meat - it's not as if you're doing it every week.
To roast it, just follow the standard process of 20mins in a really hot oven, followed by "some" time at 180c. Personally, I cook it until the centre is 40c. Cook your spuds and yorkshires once the beef is out of the oven and resting. Spuds need 20 - 30 mins more than yorkshires.
omniflow said:
1 kilo of Ribeye is basically a large steak and not a roasting joint.
If you're going to roast it, you need ribeye on the bone. Some butchers call this Cote de Bouef, and other butchers say that's the name for a single rib piece which you treat like a steak. A rib of beef includes the cap meat - I much prefer just the ribeye. Anyway, to roast it you need a 2 or 3 bone piece. I cook this quite often for just me and my wife. When roasting it, remember that the ends will be cooked much more than the middle, and the ends are what you are likely to eat when it's hot. When eating it cold anything more than rare is dry and horrible.
Buy a decent sized piece of meat - it's not as if you're doing it every week.
To roast it, just follow the standard process of 20mins in a really hot oven, followed by "some" time at 180c. Personally, I cook it until the centre is 40c. Cook your spuds and yorkshires once the beef is out of the oven and resting. Spuds need 20 - 30 mins more than yorkshires.
Oh really, you wouldn't roast this for a Sunday lunch? https://www.hgwalter.com/collections/beef-roasting...If you're going to roast it, you need ribeye on the bone. Some butchers call this Cote de Bouef, and other butchers say that's the name for a single rib piece which you treat like a steak. A rib of beef includes the cap meat - I much prefer just the ribeye. Anyway, to roast it you need a 2 or 3 bone piece. I cook this quite often for just me and my wife. When roasting it, remember that the ends will be cooked much more than the middle, and the ends are what you are likely to eat when it's hot. When eating it cold anything more than rare is dry and horrible.
Buy a decent sized piece of meat - it's not as if you're doing it every week.
To roast it, just follow the standard process of 20mins in a really hot oven, followed by "some" time at 180c. Personally, I cook it until the centre is 40c. Cook your spuds and yorkshires once the beef is out of the oven and resting. Spuds need 20 - 30 mins more than yorkshires.
Only bone-in ribeye they have is this, not sure this looks very 'sunday roast' though? https://www.hgwalter.com/collections/beef-steaks/p...
Or there is this? https://www.hgwalter.com/collections/beef-roasting...
UTH said:
Oh really, you wouldn't roast this for a Sunday lunch? https://www.hgwalter.com/collections/beef-roasting...
Only bone-in ribeye they have is this, not sure this looks very 'sunday roast' though? https://www.hgwalter.com/collections/beef-steaks/p...
Or there is this? https://www.hgwalter.com/collections/beef-roasting...
Top one- Yes. Only bone-in ribeye they have is this, not sure this looks very 'sunday roast' though? https://www.hgwalter.com/collections/beef-steaks/p...
Or there is this? https://www.hgwalter.com/collections/beef-roasting...
Middle - less 'sunday roast'
Bottom one, Fab but pricey and not a 'Roast' and perhaps easy to f
k up for a beginner as needs to be really cooked with care.But as before.
Go.TALK.TO. A. BUTCHER - either a good highstreet one, or Farm Shop.
PushedDover said:
UTH said:
Oh really, you wouldn't roast this for a Sunday lunch? https://www.hgwalter.com/collections/beef-roasting...
Only bone-in ribeye they have is this, not sure this looks very 'sunday roast' though? https://www.hgwalter.com/collections/beef-steaks/p...
Or there is this? https://www.hgwalter.com/collections/beef-roasting...
Top one- Yes. Only bone-in ribeye they have is this, not sure this looks very 'sunday roast' though? https://www.hgwalter.com/collections/beef-steaks/p...
Or there is this? https://www.hgwalter.com/collections/beef-roasting...
Middle - less 'sunday roast'
Bottom one, Fab but pricey and not a 'Roast' and perhaps easy to f
k up for a beginner as needs to be really cooked with care.But as before.
Go.TALK.TO. A. BUTCHER - either a good highstreet one, or Farm Shop.
And yes, I do talk to the butcher, this one I'm sending the links from used to be 5 mins down the road from me until I recently moved.
I have cooked many a steak, including big things like 1kg T-Bone etc, it's just the Sunday Roast side of things I'm a novice with.
But yes, I agree talking to the butcher before chucking money at it and getting it wrong is good advice.
Well, Rolled sirloin is cooked at ours on a regular basis, and the fat in it helps. as I said earlier get a decent length of it so it keeps form and doesnt want to pop out of the strings- when cooking or carving.
Yum.
As an aside, I aways though a book I was given as a present - Meat by Hugh FW was very good to cover this type of subject very well. Worth Buying IMHO.
And at £6.00 ? ? a bargain and must !
https://www.worldofbooks.com/en-gb/books/hugh-fear...
Yum.
As an aside, I aways though a book I was given as a present - Meat by Hugh FW was very good to cover this type of subject very well. Worth Buying IMHO.
And at £6.00 ? ? a bargain and must !
https://www.worldofbooks.com/en-gb/books/hugh-fear...
PrinceRupert said:
This thread is very confusing. How difficult is it to buy some meat and cook a sunday roast ...
Well my initial question was just around the sizes, I wasn't exactly implying it was difficult. And now it has evolved into suggestions on which cut is best. Again, not really implying it's difficult?
PushedDover said:
Well, Rolled sirloin is cooked at ours on a regular basis, and the fat in it helps. as I said earlier get a decent length of it so it keeps form and doesnt want to pop out of the strings- when cooking or carving.
Yum.
As an aside, I aways though a book I was given as a present - Meat by Hugh FW was very good to cover this type of subject very well. Worth Buying IMHO.
And at £6.00 ? ? a bargain and must !
https://www.worldofbooks.com/en-gb/books/hugh-fear...
Excellent, just ordered it. Thanks Yum.
As an aside, I aways though a book I was given as a present - Meat by Hugh FW was very good to cover this type of subject very well. Worth Buying IMHO.
And at £6.00 ? ? a bargain and must !
https://www.worldofbooks.com/en-gb/books/hugh-fear...
I would personally slice the 1kg in half and sous vide it before finishing in a pan with butter, and have all the normal accompaniments.
Freeze the other 500g and do the same again another time.
I don't really agree that leftover roast beef is that great to be honest - I actually think beef (bar mince in a sauce e.g. lasagne) is one of the worst meats to eat as leftovers.
PS I also used to live 5 mins from HG Walter! Lovely part of town.
Freeze the other 500g and do the same again another time.
I don't really agree that leftover roast beef is that great to be honest - I actually think beef (bar mince in a sauce e.g. lasagne) is one of the worst meats to eat as leftovers.
PS I also used to live 5 mins from HG Walter! Lovely part of town.
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