Rib of Beef

[giveup]

We are having rib of beef tonight (on the bone) How can I cook it perfectly,its a real treat so don't want to mess it up.

[ummmm]

Like this...

http://www.bbcgoodfoo...819/roast-rib-of-beef

What are you having with it? I'm hungry!!

[giveup]

Roast potatoes,yorkshire pudding,spring greens, mashed swede,leeks and honey carrots. My husband has been away for two months and is longing for roast beef.

[DTCwordfan]

As per ummmm's site but you could do a pre-rub with some dry mustard and black pepper/salt fresh thyme mixed in.

Please note the importance of the resting time - and with this, its better to go rarer on the meat - the "juices" make their way back into the centre of the pinker meat during resting, making that cooked and delish.

Perhaps some Yorkshires with it? - a massive thread under ummmm's auspices from yesterday.

[ummmm]

Sounds lovely. The only thing you need to watch is that you don't over cook it.

[giveup]

Thanks both. Starving already.

[Smowball]

I'll be over for dinner later : )

[mccfluff]

oh, i so want to come round to yours for dinner, enjoy :-)

[tonyav]

And me smow, sounds lovely.

[albaqwerty]

Behave you two!!
Mr Giveup has been away for 2 months, there's other things to catch up as well as beef. :-)

I'm doing roasted chicken thighs tonight :-)

[ummmm]

I'm having roast pork with a cider & mustard sauce.

[tonyav]

Righto ah wench, I'll have some of yours as well then lol.

[tonyav]

ummmm, crackling ?.

[DTCwordfan]

Lucky alba's OH - he's getting her thighs tonight!

[albaqwerty]

You're welcome our kid x I'm off to Ummm's :-D

[albaqwerty]

DT, more like thunder-thighs...

[DTCwordfan]

giveup, the meat should be cooked at room temp to begin with - so if it's in the fridge, take it out now.....

[Clanad]

We have a friend here in the U.S., that owns a restaurant. He serves the best Prime Rib (as your cut is called here) anywhere. He does it differently and we tried here at home and use this method on all roast beef, but especially Prime Rib.

Take the cut out of the fridge at least two hours before cooking... even longer is better. Turn you oven on to a temperature of 550 degrees (F). No typo here Five Hundred Fifty degrees Fahrenheit (228 C). (A note; some ovens will only reach 500 degrees F, in which case add 5 minutes to total cooking time). While you're waiting for it to reach that temperature, place the roast, bone side down in the heaviest roasting pan you have. Use any rub, but especially fresh ground black pepper, but spare on the salt, since that draws moisture out of the roast. (We use thyme and a little mustard powder). Rub the ends with any oil or butter.
Place the rib in the oven and cook for 5 minutes per pound for rare and 6 minutes per pound for medium. (Note 2; You can simply multiply the weight by 5 which will give you the total cooking time before shutting off the oven. Example, a 6 pound roast would require 30 minutes).

NEVER open the oven... NEVER... when the cooking time is reached, turn the oven off and leave at least two hours or until the temperature has completely dissipated. Remove and cover with foil and let it rest at least 30 minutes before slicing.
We've never had this method fail. The drippings, by the way, make a wonderful aus juice or gravy...

[humbersloop]

With you on that method clanad

The high heat gets into the bones so the joint "roasts" itself from inside out, self basting. It's lovely

[DTCwordfan]

Done that way too......


Enjoy this rib, giveup, hopefully you have a nice bottle of red wine too.....

[ethandron]

As I understand it, the resting time allows the moisture which has been forced into the middle of the meat during cooking to redistribute itself throughout the meat, making it more succulent and juicy.