how to cook rib of beef roast?

[deadslow]

Have 2.5kg rib of beef roast to cook. Have never cooked this cut before. Any suggestions?

[miniman]

I always go with Hugh Faintly Wittering for joints of meat. He advocates the "20 minute sizzle", whereby you blast the meat for the first 20 minutes as hot as the oven will go, then drop it down to around 160 for the rest of the cooking time.

20 minute sizzle +

Rare = 10 mins per 500g
Medium = 15 mins per 500g
Well done = go get a cheap piece of brisket and give the rib to someone who likes meat

So I would go for 20 mins at full blast, then 65 minutes at 160.

Then, the most important part - cover it and let it rest for AT LEAST 20 minutes, I usually go for 30.

[deadslow]

Many thanks. Will set the oven for thermonuclear

[Pferdestarke]

It's difficult to get right and when I do one for my parents (Dad loves it) I always wish I'd done a simple piece of silverside.

I think it is best medium, with a powdered mustard, pepper and salt crust. If served rare the meat hasn't seen enough temperature and ends up tough.

Rest it well and use all the resting juices to make a wonderful gravy.

And please, post some pictures!!!

[juice]

Depends - is it bone in or out ?

I'd go slight longer with the blast: 30 mins at 450F/230C. Then drop the temp down to 325F/160C and cook for about an hour.

However, please get a meat thermometer, makes cooking roasts stupidly easy...Test the meat based on internal temperature and when its 10F below your desired "doneness" remove and allow to rest as the residual heat will cause the internal emp to rise by that 10 degrees while its resting..

Edited by juice on Saturday 27th February 18:39

[deadslow]

Thanks chaps. Its in the oven, smothered in mustard, in a puddle of red wine.