Beef rib bone in joint
Discussion
Picked up a rather nice bone in rib of beef today, but having seen a few different ideas as to what temperatures to use, and remembering someone on here posting about it (but not being able to find it) I thought I'd ask for some recipe ideas please? It's a 2.5 joint, looks lovely, can't wait to try it, just don't want to wreck it...
Thanks!
Thanks!
How much does it weigh?
I would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
I would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
NormalWisdom said:
How much does it weigh?
I would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
Ignore the aboveI would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
Do not "seal" (it should be "sear", as nothing actually gets sealed!) before cooking - this results in the outer layers ending up overcooked, as they are hotter than the core when the joint goes in the oven. Instead, sear at the end if needed - it works better and quicker as the joint is already hot.
And unless you have x-ray vision, get an internal temp probe. It will pay for itself if it just saves one rib joint fro being ruined!
I use this one - you can leave it in plugged in throughout cooking, and set an alarm to alert you that it has reached the desired temp.
http://www.amazon.co.uk/gp/product/B005IPJPBM
And unless you have x-ray vision, get an internal temp probe. It will pay for itself if it just saves one rib joint fro being ruined!
I use this one - you can leave it in plugged in throughout cooking, and set an alarm to alert you that it has reached the desired temp.
http://www.amazon.co.uk/gp/product/B005IPJPBM
mikal83 said:
NormalWisdom said:
How much does it weigh?
I would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
Ignore the aboveI would cook it depending upon how much fat content there is (look at a few google images to ascertain this).
Assuming a 2-rib roast (approx 2.5kg)
High fat - Seal it in a hot fry-pan and slow cook (wrapped in foil) on 150 for 4 hours (you want it the well done side of medium for the fat to render)
Medium fat - Again seal, 150c in foil for 2 hours then 30m out of foil on 210c (will be medium)
Low fat - Seal and then 200c for 1.5 hours, no foil. (should be medium rare)
Do not undercook if there is high fat content, it isn't pleasant - Use the fat to slow cook and impart its flavour.
calibrax said:
Do not "seal" (it should be "sear", as nothing actually gets sealed!) before cooking - this results in the outer layers ending up overcooked, as they are hotter than the core when the joint goes in the oven. Instead, sear at the end if needed - it works better and quicker as the joint is already hot.
No (well except the sear bit, not sure where I got seal from!). The whole point of the sear is two-fold - It helps clear any bacteria that may be lurking on the surface (admittedly a good roasting will do that too!) but also primes the "Maillard effect" which, when done properly, greatly enhances the flavour of the meat, especially a fatty joint such as a fore-rib. Searing is not however a necessary step.ETA - bga above has it pretty spot-on if you can't be fussed with searing
Edited by NormalWisdom on Tuesday 7th April 07:31
NormalWisdom said:
No (well except the sear bit, not sure where I got seal from!). The whole point of the sear is two-fold - It helps clear any bacteria that may be lurking on the surface (admittedly a good roasting will do that too!) but also primes the "Maillard effect" which, when done properly, greatly enhances the flavour of the meat, especially a fatty joint such as a fore-rib. Searing is not however a necessary step.
ETA - bga above has it pretty spot-on if you can't be fussed with searing
You still get the Maillard effect if you sear afterwards. Bacteria is a non-issue, as you said. But by pre-searing you are putting a joint in the oven that has already started to cook on the outer layers while the centre is still relatively cold - it cooks from the outside in, so when you cook to an internal temperature which is supposed to give you medium rare (for example), the inner core will be medium rare, but the rest will be medium to well done as it will be several degrees higher.ETA - bga above has it pretty spot-on if you can't be fussed with searing
Edited by NormalWisdom on Tuesday 7th April 07:31
This article is a good read...
http://www.seriouseats.com/2009/12/the-food-lab-ho...
Big Al. said:
mikal83 said:
NormalWisdom said:
Being perceived as a t
t by the ignorant does not cause me to lose sleep
Not a tt by the ignorant does not cause me to lose sleept, just an annoying know-it-allNo more warnings.
calibrax said:
This article is a good read...
http://www.seriouseats.com/2009/12/the-food-lab-ho...
Seconded. I've followed the "cook it, rest it, then sear it at the end" method for a couple of ribs of beef now, and the results have been the best I've ever managed.http://www.seriouseats.com/2009/12/the-food-lab-ho...
Also seconded re a temperature probe. It really is the only way to know for sure how the joint is cooking.
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