Help with Forerib of Beef for Christmas dinner

[anonymous-user]

I rarely cook joints that size or bone-in

Best way to oven cook a 6-7kg forerib in the oven and how long please?

[fat80b]

Have you got a meat thermometer- this helps get the centre exactly right if that’s what you are aiming for.

I’d follow the timings off an internet recipe but would double the resting time.

Resting beef gives the best results.

Stick it under a bit of foil with a tea towel over it for at least the time it takes for the Yorkshire’s to cook will be about right...

[anonymous-user]

Yes I have a good thermometer

Thanks, I'll have a gander but not sure on the weight

[jonlk]

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[21TonyK]

Cook to temp {53/4 core will keep most happy). Preheat your oven to its maximum, normally about 250-275.

Put the joint on a rack over a roast tray, oil and season really heavily.

Into the preheated oven for 15 minutes then take it out.

Switch the oven off and open the door for 20 minutes.

Set the oven to 120 and put the joint back in {half full the tray with water).

Cook until you hit temp and top the water up so it doesn't evaporate.

Allow 3-4 hours for all he cooking and another for resting but the longer resting the better.

[hairy v]

I thought that was going to say it was too big for just you to eat and wanted some help to finish it off

[anonymous-user]

21TonyK said:

Cook to temp {53/4 core will keep most happy). Preheat your oven to its maximum, normally about 250-275.

Put the joint on a rack over a roast tray, oil and season really heavily.

Into the preheated oven for 15 minutes then take it out.

Switch the oven off and open the door for 20 minutes.

Set the oven to 120 and put the joint back in {half full the tray with water).

Cook until you hit temp and top the water up so it doesn't evaporate.

Allow 3-4 hours for all he cooking and another for resting but the longer resting the better.

Thank you

Water? Won't that make it steam/broil?

[anonymous-user]

hairy v said:

I thought that was going to say it was too big for just you to eat and wanted some help to finish it off

I think I over estimated there's four of us lol!

[21TonyK]

digimeistter said:

21TonyK said:

Cook to temp {53/4 core will keep most happy). Preheat your oven to its maximum, normally about 250-275.

Put the joint on a rack over a roast tray, oil and season really heavily.

Into the preheated oven for 15 minutes then take it out.

Switch the oven off and open the door for 20 minutes.

Set the oven to 120 and put the joint back in {half full the tray with water).

Cook until you hit temp and top the water up so it doesn't evaporate.

Allow 3-4 hours for all he cooking and another for resting but the longer resting the better.

Thank you

Water? Won't that make it steam/broil?

All it does is replace some of the moisture in the air that is removed by the dry heat from the oven. Stops the surface of the joint dehydrating.

Also the water stops the roasting juices evaporating and burning so you have a base for gravy.

You may find the actual cooking time is less depending on the joint and your oven but 3-4 hours is for a 5kg topside from chilled at 3 degrees.