I have a rib of beef to cook....
Discussion
Hi all,
Monday day off meat fest and thought I'd try something different. I have picked up a 1kg single Angus rib. Not my usual cut but it looked so pretty at the butchers. Usually I'd pan fry to seal and then oven for a few minutes. Can I do the same or must I treat it as a roasting joint? It's only 2 inches thick so I don't want to kill it by overdoing the roasting.
Help appreciated!
Monday day off meat fest and thought I'd try something different. I have picked up a 1kg single Angus rib. Not my usual cut but it looked so pretty at the butchers. Usually I'd pan fry to seal and then oven for a few minutes. Can I do the same or must I treat it as a roasting joint? It's only 2 inches thick so I don't want to kill it by overdoing the roasting.
Help appreciated!
TVR1 said:
Hi all,
Monday day off meat fest and thought I'd try something different. I have picked up a 1kg single Angus rib. Not my usual cut but it looked so pretty at the butchers. Usually I'd pan fry to seal and then oven for a few minutes. Can I do the same or must I treat it as a roasting joint? It's only 2 inches thick so I don't want to kill it by overdoing the roasting.
Help appreciated!
Lucky Bu66er!!!Monday day off meat fest and thought I'd try something different. I have picked up a 1kg single Angus rib. Not my usual cut but it looked so pretty at the butchers. Usually I'd pan fry to seal and then oven for a few minutes. Can I do the same or must I treat it as a roasting joint? It's only 2 inches thick so I don't want to kill it by overdoing the roasting.
Help appreciated!
AS you have already identified, do not over cook it... having said that, depnding on how you like your beef I would suggest that more cooking time is required
How about pan fry it as you suggest and then a hot oven and stick it in - turn oven off and leave door slightly ajar/loose. Depending on your over, you should get an effect similar to a long low warming over with beautiful rare (not bloody) meat in the middle. If your over holds the heat well, you may need to open the door a little wider. And have no fears if you leave it in the cooling oven whilst you do the rest. Should still be hot/warm in the middle without over cooking.
Think of it as though you are resting the meat in a low oven to stop it getting cold as teh residual heat from the initial sizzle works its way through to the centre
Or get a meat thermometer and REST it for at least as long as you cooked it!
OtherBusiness said:
Would say its more of a steak cook rather than a full roast due to size.I like the idea above though.
Well, thanks for the suggestions. I treated it Asa big steak rather than a joint. Sealed either side and around the edges. Seasoned and then in a hot oven for 5 minutes, reduced to 130 degrees for a further 10. Rested for 10 minutes and then hoovered up. I hope it looks as good in the pictures as it tasted!
k me I've just eaten dinner and am salivating at those pics!TVR1 said:
Sealed
Your meat looks lovely (;)
) but if I may be permitted to play the "PH Pedant" their/there/they're, brought/bought, break/brake card, the word you are looking for is "seared". Putting meat in to a hot pan to get some colour on it does not "seal" it. What you are doing is kick-starting the Maillard reaction. Colour = flavour and all that. But you are not "sealing in the juices" as the popular myth suggests.
Well first off I say it looks bloody good. Near as damn it the same as the cote du beouf we sell at £50 a time!
Only comment is a technical one, carve diagonally. By carving straight down you are cutting along the length of the meat fibres not across them which would make it eat and taste better. And, although I am happy to eat raw steak, rib needs a tiny bit more cooking to get the best from it, literally 5 minutes more would have made the meat more tender as I suspect bits of that were a little chewy in part.
Next thing you know you'll be making a water bath to cook your roast chicken!
Only comment is a technical one, carve diagonally. By carving straight down you are cutting along the length of the meat fibres not across them which would make it eat and taste better. And, although I am happy to eat raw steak, rib needs a tiny bit more cooking to get the best from it, literally 5 minutes more would have made the meat more tender as I suspect bits of that were a little chewy in part.
Next thing you know you'll be making a water bath to cook your roast chicken!
21TonyK said:
Well first off I say it looks bloody good. Near as damn it the same as the cote du beouf we sell at £50 a time!
Only comment is a technical one, carve diagonally. By carving straight down you are cutting along the length of the meat fibres not across them which would make it eat and taste better. And, although I am happy to eat raw steak, rib needs a tiny bit more cooking to get the best from it, literally 5 minutes more would have made the meat more tender as I suspect bits of that were a little chewy in part.
Next thing you know you'll be making a water bath to cook your roast chicken!
Thanks! You are spot on with the carving. I did try to cut diagonally but my knife got away from me. I sliced down.Only comment is a technical one, carve diagonally. By carving straight down you are cutting along the length of the meat fibres not across them which would make it eat and taste better. And, although I am happy to eat raw steak, rib needs a tiny bit more cooking to get the best from it, literally 5 minutes more would have made the meat more tender as I suspect bits of that were a little chewy in part.
Next thing you know you'll be making a water bath to cook your roast chicken!
You are spot on with timing. There were a couple of chewy bits. But not too many to mention. I don't cook on the bone very often and was afraid that the latent heat would've killed it. I figured slightly under is far nicer than over.
Moominho said:
If cooked properly, Beef ribs are my all time favourite. We tend to salt and spice it the night before, then cook it at a low heat (Just over gas mark 1) for about 5 hours. The thread above will have better tips than mine, I'm sure but I'm a simple man and it tastes so good.
I have a rib roast of beef for sunday dinner tomorrow.I intend to sear the bejasus out of it on a griddle pan so it's nice and brown and then cook it at 55C for as many hours as it takes to get to 55C in the centre. I reckon that could be five or more hours. I'll probably allow seven.
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