beefy

[123baby]

i have a rib of beef and i am not sure how to cook this, can you help me.


thanks

[Clanad]

It's likely what we call here in the U.S. a standing rib roast and one of the finest cuts of meat on the entire cow, in my opinion.

It's simple to prepare. You'll need a shallow baking pan, 1/2 cup Kosher or grey sea salt, 1/4 cup roughly ground rosemary, 2 tablespoons ground thyme and pepper to taste, Place beef, fat side up, in large shallow roasting pan. Sprinkle beef all over with salt and pepper. Mix rosemary and thyme in small bowl; sprinkle over beef and rub lightly.
For best result, insert a meat thermometer into the meatiest part, being sure not to touch a rib bone. Place in a 300 deg F (sorry, were in the U.S.) oven until thermometer reaches about 140 deg F for rare or 160 deg F for medium rare.
Remove and let it stand covered with foil for about 1/2 hour.
To carve, place it "ball" end or meaty end down with cut end of ribs pointing up on a carving surface. Using a sharp carving knife or electric, if you have one, simply slice down between the bones parallel to the roast using the bones as a guide and leaving one large piece of roast. Save the bones for beef stock or one lucky dog. Slice about 3/4 inches in thickness or as you desire. Serve with freshly prepared horseradish (1/2 cup rough cut cleaned horseradish( take the tough center part out) 3 tablespoons fresh milk, 3 tablespoons (I told you we were in the U.S.) cider vinegar, 1 teaspoon sugar, 1 teaspoon dry mustard, salt and a little pepper to taste, place in blender or food processor and turn on until fairly smooth and store in the fridge (baby food jars are good) and store in fridge. Don't rub your eyes! Rubber gloves are recommended during prep... Enjoy!