Four rib of beef

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Pan-tastic

Four rib of beef

Am cooking lunch on Sunday and have been gifted an amazing four rib of beef. We are 10 adults and five children so I am sure we will get through it but i was wondering about cooking such a large piece. The recipe on the site is for a three rib so I think this will be at least a couple of lbs heavier. Can I simply apply the same timing increments per pound and still end up with lovely medium rare meat? Am worried I might end up with really well cooked meat at each end and a bloody middle.

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sam from worthing

fore rib of beef

in my opinion fore rib is the best "sunday roast" beef especially for that extra special occassion (price - eeek) I usually get a fore rib cut that has 3 ribs - which would feed 8 - at christmas, this is our choosen christmas dinner.

I cook it purely down to weight though as some bones are chunkier than others and sometimes the butcher cuts rather close to the bone rather than leaving a gap = if oyu know what i mean.

I cook - on - oh blimey gonna have to do a pratic run before this christmas what with new oven - but i did do last year was heat oven to 220c and cook beef in tin for 20 mins. then i reduced to 180c and cooked for an hour and half per kilo (thats cos most of my eaters do prefer their meat more cooked than us - we have the middle bit - which still has pink in the middle) and leave to rest covered in tin foil for min 20 mins - still hot an hour later - if you also cover in a tea towel over the tin foil) and i had to put my tin on the lowest shelf my rack would go on - as i stand my beef up so ribs pointing to roof of oven.

Yummy Yummy Yum yum - room for a little one?

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sandra

Fore rib of beef

I agree with Sam - the best roast by far.

I also cook by weight, tend to brown it on the hob then high oven for 20 mins. Down to Gas 5 and 15 mins. per lb. as we like rare beef. So, much the same as Sam really !

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sandra

Fore rib

Should have added I rest the joint for at least 30 mins.

Always seems too rare when I take it out of the oven but that extra time while it is basically still cooking makes all the difference.

Enjoy !

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Darkginger

Roasting beef

I've become a convert to the slow roasting method for beef - instead of doing it for an hour or so at 200 something degrees, I now do it for 4 or 5 hours at 100 degrees or or less (depending on weight). You need to brown it either before or after the main cooking time, but this method results in perfectly pink beef right up to the edges, as opposed to a pink splodge in the middle, and the rest overdone. Try a Google on 'slow roasted beef', or simply bung it in your oven at the highest possible temp for 15 mins, then turn it down to the lowest possible temperature, and leave for at least 3 hours. It's a bit (not a lot!) more complex than that, but your Google results would explain in more detail.

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Liz from Cumbria

Slow roasting beef

"I've become a convert to the slow roasting method for beef - instead of doing it for an hour or so at 200 something degrees, I now do it for 4 or 5 hours at 100 degrees or or less (depending on weight). You need to brown it either before or after the main cooking time, but this method results in perfectly pink beef right up to the edges, as opposed to a pink splodge in the middle, and the rest overdone."

I've been slow roasting lately too, and agree that meat is pink right through rather than well done with a pink splodge.

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Gerry

Pan-tastic's beef rib

Do tell us which method you used and how it turned out. I've done both.

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JAMES

Beef.

I have to agree with Sandra on this, I really do not think people rest their meat enough and its so important.

Do we all do it? I suppose we do, but my Mum for example thinks I'm crazy for doing it and moans about it going cold etc (which is really does not!!) But then, she also thinks I'm crazy for buying a specific type of potato depending on what I want them for (mash, roast etc) She thinks all types do all things, and they really just don't!!!

I take after my Dad in most things, apart from his hair cos I still have mine and he lost his at 22! LOL!

Have I gone off topic again? :)

x

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sandra

Beef

We all know you are bald James we just don't mention your "syrup".

Have to agree though that many people think resting meat is an "add on"
to the recipe rather than an intrinsic part.

Such a waste of good meat in my opinion !

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Gerry

beef resting and potato varieties

Totally agree with you about both, James. My mum wasn't much of a cook either - like yours?

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JAMES

Beef.

That's exactly it, Sandra, it is a waste, and you all know I hate waste.

Regardless of doing an expensive joint, or a Tuesday night cottage pie, I want to produce food to the best of my ability.

Meat that is not rested does not deliver the best results. Why bother?

x

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JAMES

Beef.

Correct, Gerry!

She is not a great cook, but she thinks she is. She was, years ago, a cook in the navy, but in reality, that entailed doing the same job all day on repeat. Buttering bread with melted butter and a paint brush etc!

If she does a big buffet style thing, its all cheapo stuff from Iceland that you run through the oven, and to me, thats not cooking.


I have said to her before that running 40 boxes of frozen food through the oven is just NOT cooking. It did not go down well..... :)

We do get on soooo well, but we disagree about food. She thinks cheapo joints are fine, I'd rather had a tiny piece of quality meat than half a 2.50 chicken etc.

Bless her! :)

x

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Pan-tastic

Beef about my beef

Well - it was ok, fine in fact, but not as brilliant as i hoped. I weighed it on the bathroom scales and it came in at 5kg so I cooked it for 2.75 hours and rested it. it was only pink in the very middle and I would - in hindsight - have cooked it for 20-30 minutes less. it rested for nearly an hour and that clearly cooked it further than I expected.

I was happier with my accompaniments - i boilec 'big' Jerseys and then squashed and sauted them, did peas, broad beans and chopped avocado with a splash of olive oil and some chopped mint and then - which was the best bit for me - a big plate of dressed rocket piled with some tiny tomatoes called tomberries from Sainsburys, big chunks of feta and some small stoned black olives from Waitrose - super yummy

thank you for all the great advice on the beef - wish i could afford to buy and serve it over again to put all the good advice into practice xx

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Gerry

Pan-tastic's beef result

What temperature/s did you cook it?

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sandra

Beef

Pan - sure you are being far too critical ! As long as everyone was happy, no problem !

Blimey, wish someone would cook a roast Sunday lunch for me, think the last time was 2002 - I jest not.

 
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