Tips for a perfect rib roast?
Discussion
I always blast at maximum for 20-30 mins then turn down to gas mark 4. I would use gas mark 3 in a better oven, but mine is crap. I plan for 20 mins/kg, but use a meat thermometer and take it out when the middle is rare. Rest for 20 mins then carve. I'll cook it a bit more if guests don't like it too rare, but well done is a waste of a rib roast and you may as well have cooked a cheaper cut long and slow. If we have one well done heathen, I will sear some slices of beef in a frying pan for him.
Quite right, give the well-done crowd the off-cuts and keep the good stuff for yourself.
You might try something I like to do - roast the rib in a reasonably close-fitting tray, and put it up on a trivet made from an onion. I usually slice a large onion into 4 rounds of equal width and lay them in the base of the tray, then rest the beef on top. Chuck in a couple of cloves of garlic perhaps, mebbe a carrot even. Then while the beef is resting put the pan on the hob, skim off the worst of the fat, add half a bottle of red wine and boil it up, scraping all the bits up and mashing the onion around as much as you can. Strain and serve. Not really gravy, but delicious!
You might try something I like to do - roast the rib in a reasonably close-fitting tray, and put it up on a trivet made from an onion. I usually slice a large onion into 4 rounds of equal width and lay them in the base of the tray, then rest the beef on top. Chuck in a couple of cloves of garlic perhaps, mebbe a carrot even. Then while the beef is resting put the pan on the hob, skim off the worst of the fat, add half a bottle of red wine and boil it up, scraping all the bits up and mashing the onion around as much as you can. Strain and serve. Not really gravy, but delicious!
surrey7er said:
Bonefish Blues said:
2 kilos though - I mean, that's OK for a couple of you, but what will your friends eat? 
Perhaps the 'well done' philistines would be equally happy with some shoe leather? Save the meat for the people with taste buds...Lefty said:
s
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Gave it an half an hour at full blast then an hour at 160. Just checked internal temp and it's only 50 degrees!
Turned the oven right up again to try and finish it off, everything else is going to be ready in half an hour!
Careful - it will keep cooking whilst you rest it - assuming you've got time to, so err on the side of caution.t.Gave it an half an hour at full blast then an hour at 160. Just checked internal temp and it's only 50 degrees!
Turned the oven right up again to try and finish it off, everything else is going to be ready in half an hour!
Lefty said:
fkin steing bhing mother-we of an SOB.
My bbq temp gauge said Beef is:
60C Rare
68C medium
72C well done
I took the beef out at 58C and left it for 20 mins to rest and it was waaaay overdone as far as I'm concerned. Guests loved it though.
Best bit was gnawing on the beef rib, beautiful
Been there, (over) done that mate - hey ho, next one will be bob-on.kin steing bhing mother-we of an SOB.My bbq temp gauge said Beef is:
60C Rare
68C medium
72C well done
I took the beef out at 58C and left it for 20 mins to rest and it was waaaay overdone as far as I'm concerned. Guests loved it though.
Best bit was gnawing on the beef rib, beautiful
Much easier to flash slices in a pan for Phillis, I've found
otolith said:
Ah - I use the River Cottage meat book temperatures :
45C very rare
50C rare
60C medium
70C well done
Sorry, would have been useful to have given you those.
Yes, the discrepancy between that and my skewer temperature gauge's suggestion is phenomenal. Did a butterfly lamb leg on the BBQ last Sunday, and it was in the "OMG, this thing is still running around, alert, alert" on the dial, yet just fine in reality 45C very rare
50C rare
60C medium
70C well done
Sorry, would have been useful to have given you those.
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