fore rib of beef

damostorey

not strictly old style i know...buttttt its xmas...and there will be alot of us..and i want to go a little bit "special"

problem being i have never ever cooked this joint...

anytips...

and any ideas for "special" side dishes to go with??

ta muchly in advance.. :xmassign:

Whitefiver

....apart from Yorshire Puddings, lashings of gravy and some homemade horseradish sauce?

Well, how about some roast potatoes, roast parsnips, sprouts, and all washed down with some good ale :beer: - (ale, NOT lager) - maybe with bread and butter pudding with some real custard for afters.

Sorry, that doesn't really help, I know :rolleyes:

Regards,

White

(PS Please can I have an invite too - rib of beef is one of my favourites)

(PPS Delia does it thus)

damostorey

ty white...i had that planned anyway as a standard roasty dinner type thing..just if there are any specific sides that i could do that would go with beef that are festive??

as to dessert..i have pavlova planned..lol..the sis in law an mum in law dont really do bread pud...actually neither does the missus..

if your in the suffolk area drop by..the more the merrier...

oooh a delia link..

fankooo mrs patterson :beer:

squeaky

I've never cooked rib of beef but according to my trusty roasting guide (and I do trust it) for rib of beef it is....

6 to 8 pounds with bone in...

Oven temp 325°F (160°C or gas 3)

Rare - 23 to 25 mins per pound

Med - 27 - 30

Well - 32 -35


Will that help?

damostorey

double thanks squeaky...appreciate it..

now does anyone have a foolproof yorkshire recipe...aunt bessies it isnt this time round..lol

squeaky

Yep!!!

The Be-ro book! Or their site...


http://www.be-ro.co.uk/f_insp.htm


There's also a useful thread on yorkshires here too:-

Big yorkshire puddings

inmypocketnottheirs

Righto, here is my infallible yorkshire pudding recipe. Works everytime (so far) and my yp's are legendary.

Firstly, I dont measure anything! Get a jug, put 4 or 5 tablespoons of flour (plain), a couple of eggs (three if small) and say 3rd of pint of milk. Mix well, use a hand blender or food mixer, or ideally a 'magic bullet'. The critical thing is a very hot oven, if you have a fan oven so much the better. Whack it on full, and use a proper yp tin. pour oil to about one third full on each section, and stick in the oven to heat up. After about 12-15 minutes, open the door and pour the mixture in to each section.

Close the door, leave on full for about 15 minutes. Resist the temptation to open the door, as the cold air causes the puds to flop. Then after 15 minutes turn off the heat and remove after another 5 minutes and 'Hey Presto' massive yorkshire puds!!

The critical thing is heat, don't worry about letting the mix stand, I have tried both and it makes no difference.

Best to take the joint out of the oven before cooking the yp's. You can remove it and cover with silver foil. It won't go cold and gives the meat a chance to 'relax' and absorb juices before carving.

Enjoy!!

damostorey

thanks squeaky again...(is there anything you dont know?) and inmypocket :j ty muchly..

as a last point before i go plot more planning type things...potato dauphinoise (sp) too much to go with or not?

squeaky

There's an infinite number of things I don't know about.

As for the taters - they are reasonably straightforward. I guess it depends on just how many dishes you'll be doing at once and timing to reach the table at the same time. Like juggling - how many balls can you keep up in the air?

The taters might be ok to make earlier or even the previous day and then just pop into the oven or nuke them to reheat.

Whitefiver

damostorey wrote:

as to dessert..i have pavlova planned..lol..the sis in law an mum in law dont really do bread pud...actually neither does the missus..

if your in the suffolk area drop by..the more the merrier...

:beer:

Ohhhhhhh, I do like pavlova too! Sorry, won't be in Suffolk until the middle of Feb. (got a few days booked in Southwold then). I guess the yorkshires would have gone soggy by then.

Hope your meal is a roaring success, sounds like it should be.

Best wishes,

White. :xmassmile

foreverskint

o.k, for the best tasting roast beef, whatever the cut, rub with dry mustartd powder ALL over, rubbing in well. Place the beef on a bed or halved onions and some leeks, ( i use the green tops). Roast for the required time as per squeaky's instructions.


Then once the meat is cooked, allow a good half hours resting time, covered in foil to maintain the heat. De-glaze the pan with some red wine and make the gravy using these juices and wine.

I'm not sure why it works, but my elderly next door neighbour swore by adding a couple of tablespoons of suet to the yourkie mix, and so do I now.stir through before putting in the tin to cook. It makes yorkies light yet crispy and also I find makes better puddings for freezing.

As for side dishes:

Cut carrots into sticks, finely chop some shallot and a couple of cloves of garlic. Cook together in water until carrots are tender, then drain. Return to the pan with a good knob of butter, a couple of teaspoons of sugar, and over a low heat glaze the carrots. Sprinkle with parsley and serve. Carrots to die for lol

I would also serve the beef with steamed leeks as well as the roasties, and some mashed swede and honeyed parsnips.

I'm dribbling now lol