fore rib of beef

Icemaiden

Agree with everything " inmypocketnottheirs " says except, they taste even better cooked in yorkshire by a yorkshire lass. Oh thats me!!! :snow_laug

Hunnymonster

I always stand my rib of beef in about 1/2in of boiling water in the roasting tin to make plenty of dripping/juices to make the gravy with and keep the meat moist..... oh and about 1/2 can of Draught Guinness to act as a caramelising catalyst (and the other half can for me as chef's reward lol).

180 for an hour then down to 160 for 90 mins. Baste every 30 mins. Magic!

Pal

I followed a Heston Blumenthal receipt for cooking a leg of lamb at the weekend and it was excellent, so strongly recommend doing the same with your beef.

Read this: http://www.guardian.co.uk/weekend/story/0,,1049485,00.html

Basically he cooks beef in a really low oven (55C) for several hours until the inside of the beef is just over 50c (for rare/medium rare).

You then quickly brown the outside in a hot frying pan (or with a blowtorch as he suggests in his article), and leave it to rest for at least an hour, while you roast the potatoes and make the veg.

The lamb we tried this with was absolutely fantastic - really moist and juicy, so no doubt the beef would be the same.

The only downside is that you don't get any juices coming out of the meat as it all stays within the meat, so it is difficult to make gravy, and you might want to make a seperate sauce. From my one experience the meat is so juicy it doesn't really need gravy in the way that hotter roasts do.

arkonite_babe

I cook my roast as follows:

Seal in a hot frying pan, place in roasting tin on top of some onions and a carrot chunked up, Oven at 200 degrees c then cook for 20 minutes per pound plus an extra 20 minutes. Roast is always nicely pink in the middle. Serve with lots of roasties, mash, veg, gravy and yorkshires. Scrummy!