Roasting a 12lb rib of beef
Asked on 28 Nov 2022 by Liz
In the past I have used Delia’s guidance re cooking three rib roast of beef.
I find myself with a 4 rib joint weighing 12lb!
Are the timings the same as for 6lb (3 rib)?
ie 20 mins high temp. Then 15 mins per lb plus whatever if wanted medium rare etc.
or would it be better to cut it into two joints of 2 ribs ?
This cost way too much to ruin in the cooking.
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Hello,
Yes, I understand this it is a worry as it’s such a pricy cut.
I would myself estimate 2 hours after the initial 20 minutes but the best thing to do would be to use a probe. The chefs I work with would all do this too.
Something like this leave in thermometer.
The chefs say to do …
49 - 52C rare
55 - 57C Med rare
60 – 63C Medium
69 – 71C Well done
Keep in mind that the temperature will continue to increase a bit whilst the joint is resting so don’t give it a bit longer just in case!
Kind regards
Lindsey