Rib of beef, on the bone.

soba

I've been given a 3 rib, rib of beef. It's pretty heavy, weighing in at well over 5lb - I know cos I can't weigh it on my kitchen scales!

I'd like to know the best way to cook it, as I've never done one before.
My sister has come to visit and we haven't seen her for over a year, so I'd like to get the family together for tea tonight - 10 people - so any ideas for the beef would be appreciated.
PS. Other sister lives 5 doors away, so I'll suggest we share the cooking!!
Thanks,
soba.

lavidaloca

I just roast mine in the oven with an a large onion chopped in half skin and all as this makes a richer gravy.

shykins

yummm lucky u

roast as the preivous poster says but make sure u do it fairly slowly in the oven and it will be delicious

x

Lillibet_2

Idiot question; is Rib of Beef a particualy cheap cut?

soba

Lillibet wrote:

Idiot question; is Rib of Beef a particualy cheap cut?

Don't know, sorry, I've been given it by my FIL.

soba

shykins wrote:

yummm lucky u

roast as the preivous poster says but make sure u do it fairly slowly in the oven and it will be delicious

x

Hi, just Googled for rib of beef, and most of the recipes go for the 'fast and furious' method of cooking. I'm more inclined to cook it slowly as you suggest - I want it cooked through. We don't go for this 'cooked on the outside, rare on the inside' style of meat.

Pink.

Hi,

Rib of beef is one of the more expensive cuts of beef and in my opinion one of the best for 'fast and furious' method. although slow cooking will be fine too. This is what I would do:

Dust the beef with mustard powder and ground black pepper.

Preheat the oven to 250 degrees and blast it for 20 minutes before turning the oven down to 190. Cook uncovered for 20 minutes per pound for medium .....If you like it rare/well done, then subtract/add 15 minutes.

The most important bit if you want it to be tender is to allow it to rest in a warm place for at least 20 minutes.

Pink

soba

Pink-winged wrote:

Hi,


Preheat the oven to 250 degrees and blast it for 20 minutes before turning the oven down to 190. Cook uncovered for 20 minutes per pound for medium .....If you like it rare/well done, then subtract/add 15 minutes.


Pink

Thanks Pink, when you say add 15 min for well done, do you mean per pound, or at the end of cooking?

Queenie

Forerib of Beef!! :drool:

Here you go, roasting charts and also Cuts of Beef (just in case you want to print them off for future reference )

Pal

Rib of beef should be superb meat, and cooking it well done would be a travesty IMHO.

Have you given any thoughts to the leftovers that you will surely have? Cooking it rare means that you can eat the well done meat from the ends and then fry up the rare middle without overcooking it too much.

Alternatively just serve up the rare inner meat cold with some mustard, crunchy lettuce leaves and really fresh, warm buttered bread.

monty100

Rib of beef. Mmmmmmmmm!!! Our favourite - we always have it for Christmas.

Can't stress too much the advice given by an earlier poster to let the meat 'rest' (on a plate, under foil, out of the oven) for at least 15 mins. The longer the better in my opinion (up to about 30 mins - don't worry, it holds its heat well).

Melt in the mouth result.

Enjoy.:T