Rib of beef - how long?

[hacksaw]

Good evening all, hoping for some advice!

Last minute we have guests coming for Sunday lunch and the local butchers was limited on what he had available, so I have now got a rather large fore rib of beef to cook. Problem is, I don't know the exact weight, just that it's over 13lb ( not by much) as this is where my scales max out. I'd be looking to cook to a medium rare if possible.

Help and advice appreciated!

[sherman]

Guests!!
Are you catering a wedding?
13lb is a hell of a lot of beef

[zygalski]

You need to find the exact weight & then pre-heat the oven to 220c.
Brown the joint in a tray with some hot oil in. This will take 10 minutes or so. Then cook for 20 mins in the hot oven. Turn the temp down to 160c & cook for a further 15 minutes per lb. Once cooked, place on a warm plate, cover loosely with foil & rest for 45 minutes to 1 hour before carving. During the resting time, everything else gets cooked.

[calibrax]

With one that big, I would split it into two separate joints for cooking. Otherwise it will be pretty much raw in the middle. Also, a meat thermometer is an essential purchase if you are going to cook expensive beef cuts - no point in ruining a £50+ joint, when a thermometer ensures perfect cooking for just a few quid.

[Whoozit]

zygalski said:

cook for 20 mins in the hot oven. Turn the temp down to 160c & cook for a further 15 minutes per lb. Once cooked, place on a warm plate, cover loosely with foil & rest for 45 minutes to 1 hour before carving. During the resting time, everything else gets cooked.

This. 15 mins per lb for rare. I tend to do 17 minutes per lb so the medium eaters get enough off the end bits to keep them happy, but the middle is still rare enough. Has worked for joints up to 3-4 kilos in weight.

[Type R Tom]

+1 on the thermometer, get yourself down to the shops ASAP and pick one up. They are a life saver and I wouldn't cook any joint without one now.

[jmorgan]

Thrived or whatever for a thermometer. Absolute god send and a boon for chicken and pork if you are unsure of then they are cooked. Great for jam as well with the right type.

Beef and jam. Hell, there is a combination to try.

[Murph7355]

Whoozit said:

zygalski said:

cook for 20 mins in the hot oven. Turn the temp down to 160c & cook for a further 15 minutes per lb. Once cooked, place on a warm plate, cover loosely with foil & rest for 45 minutes to 1 hour before carving. During the resting time, everything else gets cooked.

This. 15 mins per lb for rare. I tend to do 17 minutes per lb so the medium eaters get enough off the end bits to keep them happy, but the middle is still rare enough. Has worked for joints up to 3-4 kilos in weight.

I did a 3.5kg joint last week and agree 100% with this.

If you have a fan oven, knock 20degC off the temps (so 200degC to 140degC).

I'd also agree with halving a joint that size. The centre of mine was rare at 17mins lb (too rare for some - more meat for me ).

[Sharted]

About 18 inches.