Rib of beef, on the bone.

lavidaloca

Thank you for your replies. I'm going to go with Liz545 suggestion so I'll let you know how I get on. It looks like a joint of beef with the bones as the base iyswim. It was cheap at £1.39 per lb so would have thought it would want slow cooking.

JakeThruster

lavidaloca wrote: »

Thank you for your replies. I'm going to go with Liz545 suggestion so I'll let you know how I get on. It looks like a joint of beef with the bones as the base iyswim. It was cheap at £1.39 per lb so would have thought it would want slow cooking.

It's a really tasty cut of beef and cheap. I cook mine at the top of the oven (150) for about an hour then put it on the middle shelf for about the same or longer, it doesn't matter really it's quite a forgiving joint as long as the oven fairly low. It does puff up when cooking so make sure there's plenty of room.

Enjoy!

Barneysmom

How to cook it...

I've always done my meat in a steel tin with the lid on, with a drop of water in the bottom and an onion cut in half, so I can make the lovely gravy after.
This is the first time I've shelled out for rib of beef as there's only 2 of us.

I'm not been frivolous with my money, my hubby starts his treatment today and I need to fill his belly as much as possible as he won't be able to eat a proper meal for a long time after the next week or so.

Tesco had it on offer (£6 a kilo)so I got a big piece (4 kilo) and got the butcher to half it so I have a 3-rib piece in the freezer and am cooking a 2-rib piece today.

All the recipes I've seen say cook it lidless, would it shrink a lot if I did it that way or should I cook it my usual way, covered up?
I really need this piece of meat to taste like heaven for him

MrsE_2

Barneysmom wrote: »

All the recipes I've seen say cook it lidless, would it shrink a lot if I did it that way or should I cook it my usual way, covered up?
I really need this piece of meat to taste like heaven for him

I cook all those sort of joints in roasting bags, you can get them in Asda & Sainsburys, I guess Tesco sell them too.

Keeps the oven clean & you get lots of meat juice to make gravy.

Barneysmom

Thanks MrsE, I guess it's ok to cook in my usual way then, I'll get some bags next time I go out

floss2

We cook beef rib on a rack in a roasting tin, never had much shrinkage. Don't forget to rest it for about 30 minutes while you make your gravy!

Butterfly_Brain

Oooh I love rib of beef it just melts in the mouth

I always cook it in an enamel lidded roaster with a little water and cut up veggies on the bottom.

jammy_dodger

reckon you shoyud be fine just cooking it the way you are used to doing
, Mmmmmsounds delicious
i cook mine that way but seal it first in hot oil after a light dusting of flour and d ry mustard powder ..making my mouth water now .enjoy

LandyAndy

Please, please don't overcook it. Rib of Beef on the bone is one of the finest roast joints but it needs to be pink (really pink) in the middle or you might as well slow cook a piece of brisket for half the money.

Barneysmom

mmm I do love a nice piece of beef, thanks I will cook it pink, with loads of lovely gravy and Yorky pud I hope I stay awake long enough to watch tonight's TV programmes I've been looking forward to