Roasting ribeye beef

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Amanda

Roasting ribeye beef

My butcher didn't have any top or silver side of beef today so gave me ribeye instead (for the same price!)

I am roasting it tomorrow for lunch but as I haven't cooked it before can anyone give me some advice please.

Thank you

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Welshcookie

Beef

Do you mean sirloin? If you do; blast of high heat for 20 minutes, then much lower heat for so much per kilo/pound, then rest covered to keep warm before carving.

Above all else, do not overcook, it is best cooked on the rare side.

It is the king of joints.

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Thistledo

Beef

On the other hand, you could be talking about Rib of beef. Is it on the bone? Much nicer if it is. Like any joint, 'hit' it first for a few minutes on high then turn down to a gentle roast. Rib is lovely and juicy with that glorious fat along the edge.

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Yummy

Ribeye Beef

Lucky You !! Look at Delia's way to cook the rib of beef, dusting it with a mixture of flour and dry mustard powder.....then roasting on a bed of shallots.....absolutely to die for. An has previously stated, don't overcook it, it begs to be more on the rare side .

Enjoy ! !

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Yummy

Ribeye of Beef

Amanda, I found the recipe for you, here it is :-
http://www.deliaonline.com/recipes/type-of-dish/roasts/traditional-roast-sirloin-of-beef.html

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Amanda

thank you

Thanks everyone. Am cooking the beef from the link Yummy sent

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Yummy

Roasting Ribeye Beef


"Thanks everyone. Am cooking the beef from the link Yummy sent"

Hope you enjoy Amanda, perhaps you will let us know how it went ?

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Amanda

Fantastic!

I did slightly overcook it but unfortunately my family like it that way. It tasted fabulous and was so easy to cut, will definitely cook it again.

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Honey

Rib eye of beef

Rib eye beef (as opposed to rib of beef) is often cut as steaks (very good they are too, very tasty because of the fat running through them) and so my guess is that is what the butcher let you have. Glad you all enjoyed it.

 
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