Rib of beef, best way to cook?..
Discussion
I've never tried cooking a rib of beef slowly.
What I do is season it well then heat up some dripping or olive oil on the hob in the roasting tray and then sear it all over to seal the meat. Chuck it in the fan oven at 200 for 20 minutes and then drop the oven down to 150 for about 20 minutes/pound - a bit less if you like it rarer.
Then take it out and let it rest for at least 10 minutes covered in foil to keep it warm.
So not much over an hour for a 1KG rib.
ETA - just seen the gas comment - 200 is gas mark 7 and 150 is around 4 I think. You can also chuck some veg (parsnips and onion for me) in with the meat.
What I do is season it well then heat up some dripping or olive oil on the hob in the roasting tray and then sear it all over to seal the meat. Chuck it in the fan oven at 200 for 20 minutes and then drop the oven down to 150 for about 20 minutes/pound - a bit less if you like it rarer.
Then take it out and let it rest for at least 10 minutes covered in foil to keep it warm.
So not much over an hour for a 1KG rib.
ETA - just seen the gas comment - 200 is gas mark 7 and 150 is around 4 I think. You can also chuck some veg (parsnips and onion for me) in with the meat.
Edited by Mark-C on Saturday 15th August 16:42
I would guess Heston B would say very quick at really high and then really slow at very low, no I mean really low, for about 2 days.
For most people you should fall into the old style "Delia" 2 heat process where you do 230C+ for 15 mins and then down to 180C for remainder depending on how you like it. Interestingly of course the Delia way for a chicken would be the other way around, 180C and then 230C+ at the end to crisp it up. Since then Nigella has simply gone for the blast at 220C the whole way for the chicken. Battle of the kitch b
h's.
Juice did a lovely 3 rib roast recently on his BBQ but I guess that does not give you any ideas.
I'll let you guess your own temps but I would recommend mixing flour, dry mustard, salt, pepper, garlic and onion powder together and then dusting your joint to give it a lovely crust.
Regards
Andy
For most people you should fall into the old style "Delia" 2 heat process where you do 230C+ for 15 mins and then down to 180C for remainder depending on how you like it. Interestingly of course the Delia way for a chicken would be the other way around, 180C and then 230C+ at the end to crisp it up. Since then Nigella has simply gone for the blast at 220C the whole way for the chicken. Battle of the kitch b
h's.Juice did a lovely 3 rib roast recently on his BBQ but I guess that does not give you any ideas.
I'll let you guess your own temps but I would recommend mixing flour, dry mustard, salt, pepper, garlic and onion powder together and then dusting your joint to give it a lovely crust.
Regards
Andy
Season the room temperature meat
Preheat oven to 220°C (Gas Mark 7).
Roast for 30 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
- Rare - 20 minutes per Kg (9 minutes per pound)
- Medium - 30 minutes per Kg (14 minutes per pound)
- Well Done - 40 minutes per Kg (18 minutes per pound)
Remove the joint from the oven and rest for 20-30 minutes before carving
Preheat oven to 220°C (Gas Mark 7).
Roast for 30 minutes at 220°C (Gas Mark 7).
Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
- Rare - 20 minutes per Kg (9 minutes per pound)
- Medium - 30 minutes per Kg (14 minutes per pound)
- Well Done - 40 minutes per Kg (18 minutes per pound)
Remove the joint from the oven and rest for 20-30 minutes before carving
Make sure you use the juices to make some gravy too!
Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Bit late now but i did one recently that was one large rib that must have been just over a kilo.
Cooked it on about 100 for 6 hours, was about 2mm of dark meat on the edge and a lovely pink all the way through, was amazing if i do say so myself.
I would also add don't cook it straight from the fridge, i had mine out of the fridge for about four hours before it went in, and prior to the oven i sealed the joint in a pan.
Cooked it on about 100 for 6 hours, was about 2mm of dark meat on the edge and a lovely pink all the way through, was amazing if i do say so myself.
I would also add don't cook it straight from the fridge, i had mine out of the fridge for about four hours before it went in, and prior to the oven i sealed the joint in a pan.
Marf said:
Make sure you use the juices to make some gravy too!
Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Nah, once the meat is resting, whack up the heat to 220 and make a yorkie using the beef juices as the fat. Mix up the batter and lob into the juices once hot. By the time the yorkie is cooked, the meat should be rested enough.Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
jimothy said:
Marf said:
Make sure you use the juices to make some gravy too!
Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Nah, once the meat is resting, whack up the heat to 220 and make a yorkie using the beef juices as the fat. Mix up the batter and lob into the juices once hot. By the time the yorkie is cooked, the meat should be rested enough.Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Marf said:
jimothy said:
Marf said:
Make sure you use the juices to make some gravy too!
Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
Nah, once the meat is resting, whack up the heat to 220 and make a yorkie using the beef juices as the fat. Mix up the batter and lob into the juices once hot. By the time the yorkie is cooked, the meat should be rested enough.Once you've taken the meat out of the roasting tin to rest, add some water, and place the tin on the hob on a low heat and use a whisk to try and break up any lumpy bits and to scrape off anything thats stuck to the tin, then add some gravy granules, some mustard, and reduce. Chuck in some red wine too if you fancy it.
ali_kat said:
Working class said:
Wow!!!!! Best bit of beef i have ever had!!!!
Its only rib roasts for me from now on.
Cheers for the advice!!!
How did you cook it?Its only rib roasts for me from now on.
Cheers for the advice!!!
Was so tender and juicy, so thanks!!!
Edited by Working class on Monday 17th August 20:34
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