Rib of beef, on the bone.

soba

Thanks, Pal. I'm looking forward to the leftovers as much as the meal tonight.

Pink.

soba wrote:

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

Sorry soba, the extra 15 minutes is just an extra 15 minutes, not per pound. Saying that I normally cook a smaller joint, so you may need to add another few minutes to that 15 minutes if you really want it well done.

Pink

soba

I can't tell you how gorgeous it smells in the house, the smell of roasted beef. Can't wait for hubby to arrive home, then we're all up my sister's house cos she's got a bigger table!
Already sent DD up with HM chocolate/beetroot cake and a pot of cream. We're having beef, roast and boiled pots, cauli, carrots and broccoli, and of course yorkshire puds. Can't wait, it seems like Christmas already!!

Queenie

soba - I'm :drool: :drool: :drool: ENJOY!!! :T :T :T

soba

Just to let you know that the beef was gorgous. It was a little bit rarer closer to the bone, but was really, realy tasty. The gravy was so nice I could have drunk it from the jug!! Sorry for any spelling mistakes, we got throgh a couple of bottles of wine.
soba

lavidaloca

I have bought a piece of thin rib of beef and the lady at the butchers said to roast it and it puffs up Could anyone please give me some advice on how to cook this please?

SunnyGirl

I can't help but thought if it was bumped up someone would come along that can.

onetomany

sorry but ive never herd of that before i thought beef was the only meat that didnt shrink alot

bargainbetty

My chef flatmate suggests giving it a rub of mustard, pepper and salt, then searing it in a very hot pan, before putting it into a pre-heated oven (180) for about 20 mins. Then lower the heat to 130 till it's done the way you like it. 20-30 for rare, 40 for medium rare. Time is dependent on the size though - do check it!

Hope that helps.

liz545

Thin ribs are also known as short ribs, there's a pic here, does it look like what you've got? They're very popular in the US where they're often casseroled/braised as if you cook them low and slow, they become very tender and melt-in-your mouth. I really like them braised with red wine, like Boeuf Bourginon - kind of like this. HTH!