Xmas Rib of Beef Cooking Tips

[Burwood]

I'm flagging the Turkey this year and have just taken delivery of an Aged Rib (3) of Beef. It's exceptionally good meat. What formulas do those who are veterans at cooking these. I've seen several on Youtube. It's a blast then lower to 190 for so many minutes per lb OR high heat for X mins then turn off rev, keep door shut for X mins per lb, 2 hours ish.

I'll mustard powder the top

it weights exactly 3.4kg or 7.5lbs and has been prepped by the butcher (trimmed, bottom bone plate removed and string applied)

Any tips appreciated. We like it medium/rare-Pink

TIA

[ChrisnChris]

The last one I cooked was nearly 7.5 kg and I don't have any record of timings but you might like to take a look at reverse sear. It's what I did and it was above my expectations. I'm going to cook another this year but smaller and only because I love a beef sarnie.

https://www.seriouseats.com/2015/12/step-by-step-f...

[Burwood]

I may be over thinking it but I'm not using a thermometer (maybe i should) and all the guides I have seen are X mins per lb. BUT thats for a 'raw' rib. The butcher extracted the main bottom bone (looks like a plate) and trimmed it up. I calculate 1.3kg removed! My thoughts are, that's a material weight difference. what timing model do i use..eeek

[MXRod]

We take advice from the many cook books , Delia, Ramsey. Jamie etc and average out the recommendations , giving us a ball park cooking time
But we use one of these , and once the meat reaches the correct temperature , for rare 55-58c for medium 60-68c and 82-85c well done
https://www.lakeland.co.uk/72380/Predictive-In-Ove...
Let it rest for 30 mins or so , then indulge, cooks perks first though

[21TonyK]

Order a digital probe off amazon right now. its a fraction of what the joint cost and will ensure you get perfect beef.

Just order now and everyone can argue about temps and methods later!

[miniman]

Burwood said:

I may be over thinking it but I'm not using a thermometer (maybe i should) and all the guides I have seen are X mins per lb. BUT thats for a 'raw' rib. The butcher extracted the main bottom bone (looks like a plate) and trimmed it up. I calculate 1.3kg removed! My thoughts are, that's a material weight difference. what timing model do i use..eeek

Use the timing model on the actual weight of the piece you're cooking. If it was 7.5kg, you removed 1.3kg and then timed it as per 7.5kg it'll be overdone. But you time it at 6.2kg

I find Hugh Fearnley Whittingstall's "Meat" book spot on for timings -

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes

Initial 20 minutes regardless of joint size, and you'll find his minutes per 500g seem a little less than other guides, but it has always worked flawlessly for me.

[Burwood]

It makes sense that the big bones on the bottom insulate the meat and therefore add to the cooking time. I will also buy a meat in thermometer tomorrow (from a kitchenware shop) local to me. I don't trust Amazon getting it here on time.

Many thanks all

[21TonyK]

Reposted from 2013...

I normally trim and butcher as required then sear the hell out of it in a red hot pan bard it properly with the removed fat and then slow roast. I find cooking at 55/60 doesnt really work at home so a slow roast at 75-100 checking with a probe every hour after the first 2-3. Stop when it hits 55 and allow to rest. A 3 bone like below takes about 3 hours.

When you want to eat blast it in the hottest oven you can for 10-15 minutes to crisp the fat up and carve.

[Burwood]

t's interesting with the times per 500g. As above 13-15

A top UK chef on YB says 10min for rare, 20 for med/rare and 30 mins well done. What this tells me is there is a material time change to ruin it. Is Hughes 15 mins on rarer side or pink and juicy? Id be tempted to go something like 17 mins/500

[miniman]

[mikal83]

Mustard too early can go bitter

[Gandahar]

21TonyK said:

Order a digital probe off amazon right now. its a fraction of what the joint cost and will ensure you get perfect beef.

Just order now and everyone can argue about temps and methods later!

This is a great post. Sums up a lot of stuff on here. Listen to 21TonyK, and that is me who is rather awol.

The fact of the matter is when you have an expensive meat and trying to cook do you do

1. Do it to times
2. Do it to temps

3 Just buy a cheap cut and cook it well and you just don't have the pressure of expectation.

The best meal is when you do not cook it yourself of course

Edited by Gandahar on Thursday 20th December 20:59

[Gandahar]

miniman said:

Burwood said:

I may be over thinking it but I'm not using a thermometer (maybe i should) and all the guides I have seen are X mins per lb. BUT thats for a 'raw' rib. The butcher extracted the main bottom bone (looks like a plate) and trimmed it up. I calculate 1.3kg removed! My thoughts are, that's a material weight difference. what timing model do i use..eeek

Use the timing model on the actual weight of the piece you're cooking. If it was 7.5kg, you removed 1.3kg and then timed it as per 7.5kg it'll be overdone. But you time it at 6.2kg

I find Hugh Fearnley Whittingstall's "Meat" book spot on for timings -

1. Heat the oven to maximum temperature
2. Chop an onion and a couple of carrots and put them in a roasting pan
3. Put the beef on top of the onion and carrots
4. Put into the oven for 20 minutes
5. After 20 minutes, reduce the heat to 160C
6. Cook for 12-15 minutes per 500g
7. Rest for at least 15 minutes

Initial 20 minutes regardless of joint size, and you'll find his minutes per 500g seem a little less than other guides, but it has always worked flawlessly for me.

A basic summary in life is

1. The eater wants it cooked as I like it.
2. The chef wants it cooked as it comes.

Given that that simplest foods are the hardest to cook.

[Burwood]

Gandahar said:

21TonyK said:

Order a digital probe off amazon right now. its a fraction of what the joint cost and will ensure you get perfect beef.

Just order now and everyone can argue about temps and methods later!

This is a great post. Sums up a lot of stuff on here. Listen to 21TonyK, and that is me who is rather awol.

The fact of the matter is when you have an expensive meat and trying to cook do you do

1. Do it to times
2. Do it to temps

3 Just buy a cheap cut and cook it well and you just don't have the pressure of expectation.

The best meal is when you do not cook it yourself of course


I have done well in the past for a complete amateur. Gave up in Turkey because I’m not the biggest fan anyway. They smell strange. The last one cost nearly £100 and I fussed over it. It was still dry. I know this beef will be great. It’s just the occasion and not really cooked many. I’m 100% on board with the cook. I’ll post the results

Edited by Gandahar on Thursday 20th December 20:59

[Burwood]

MXRod said:

We take advice from the many cook books , Delia, Ramsey. Jamie etc and average out the recommendations , giving us a ball park cooking time
But we use one of these , and once the meat reaches the correct temperature , for rare 55-58c for medium 60-68c and 82-85c well done
https://www.lakeland.co.uk/72380/Predictive-In-Ove...
Let it rest for 30 mins or so , then indulge, cooks perks first though

I swooped on an oven in thermometer. So will use time and temp. Many thanks all.

[Burwood]

MXRod said:

We take advice from the many cook books , Delia, Ramsey. Jamie etc and average out the recommendations , giving us a ball park cooking time
But we use one of these , and once the meat reaches the correct temperature , for rare 55-58c for medium 60-68c and 82-85c well done
https://www.lakeland.co.uk/72380/Predictive-In-Ove...
Let it rest for 30 mins or so , then indulge, cooks perks first though

Hey MX, are those temps targets-rested increase or just a range, eg on rarer side of rare 55C. I like it classic medium rare so was aiming for 63. Pink and juicy, ends will be more medium. Tia

And I assume, insert probe to middle of the beef? It’s long and stays in the oven

Edited by Burwood on Friday 21st December 15:28

[Sway]

Burwood said:

Hey MX, are those temps targets-rested increase or just a range, eg on rarer side of rare 55C. I like it classic medium rare so was aiming for 63. Pink and juicy, ends will be more medium. Tia

And I assume, insert probe to middle of the beef? It’s long and stays in the oven

Edited by Burwood on Friday 21st December 15:28

You'll be bang on at 63 I'd say, having done a similar joint reverse sear on the bbq to the same temp.

As an approach, that worked well - low temp until ten degrees below target, then as bd hot as possible to brown the outside.

[Pete Franklin]

55 degrees is med rare after resting. If cooking conventionally (ie using an oven at a moderate high temp) i would take out of oven about 10-15dc below target temp as it will rise this much in 30 min rest. For rib of beef 55-57 is a nice temp to aim for. take out at 42 and rest 30mins. If you cook until internal temp is 55 you will have a ruined piece of beef!!

[Burwood]

Pete Franklin said:

55 degrees is med rare after resting. If cooking conventionally (ie using an oven at a moderate high temp) i would take out of oven about 10-15dc below target temp as it will rise this much in 30 min rest. For rib of beef 55-57 is a nice temp to aim for. take out at 42 and rest 30mins. If you cook until internal temp is 55 you will have a ruined piece of beef!!

Ruined? I appreciated all comments but I’m not extracting this toast at 42. Nor can I see it rising from 42 to 55. It’s still breathing at 42

[Pete Franklin]

Ok. It's your choice obviously. I'm speaking from a lot of experience and I have ruined a very expensive whole fillet before taking out when I thought it was done based on temperature and ending up with a medium well piece of meat. What I have described is basic physics. If the air temp is hotter than the product, product will heat from the outside in and keep doing so until it has equalised. The only way to mitigate this is to cook at a low temp or guess how much it will equalise which is dependant on time, size, temp, fat content, bone 1content, direction of grain etc.

I'm just trying to be helpful.