How to roast a Ribeye joint????

Cliecost

Hi,

Self explanatory really.

I've got a 3.27kg joint of ribeye for xmas and would like some tips, please

Thanks.

floss2

Do you mean a rib roast? How many ribs has it got?

We have had these a few times - our butcher calls them dinosuar rib joints as they are HUUUGE!! DH always follows Gary Rhodes' instructions and they always turn out great. However, a joint that size will take some eating...we have still got some of last years in the freezer but the bones make fabulous beef stock

Cliecost

floss2 wrote: »

Do you mean a rib roast?

No, I mean a Ribeye joint, like this.

floss2

As per the guidelines on that website then.

Cliecost

floss2 wrote: »

As per the guidelines on that website then.

I was looking for tips from people who have roasted that joint.

Gigervamp

It's an expensive cut of meat. I'm guessing not many people have roasted that cut, hence the lack of replies.

Cliecost

Gigervamp wrote: »

It's an expensive cut of meat. I'm guessing not many people have roasted that cut, hence the lack of replies.

Only cost me £50 from Makro.

Gigervamp

Well, that's still a lot of money to fork out. I expect most people on Old Style would buy topside or silverside to roast. You should have seen the furore on the Save with Jamie thread about spending £15 on a piece of brisket.

-taff

I usually buy a rib joint, but with the bones in. OS is fine for most of the time, but personally, sometimes, I like to splash out on something.

I stick it in on hot, about 220 for half an hour oven, then roast as normal after that, turn it down to about 150 - 170 [ it's difficult to say because my oven is superhot]

Have a look for HFW advice on roasting one.

Cliecost

-taff wrote: »

I usually buy a rib joint, but with the bones in. OS is fine for most of the time, but personally, sometimes, I like to splash out on something.

I stick it in on hot, about 220 for half an hour oven, then roast as normal after that, turn it down to about 150 - 170 [ it's difficult to say because my oven is superhot]

Have a look for HFW advice on roasting one.

I wouldn't normally buy this much or this cut but it's for Christmas, so that's why I did. :xmastree::santa2::xmassmile

hermum

On the rare occasions I buy beef it's always rib but I buy it on the bone. Check the temps & timing for how you like it cooked, in any recipe books for rib of beef. I like mine medium rare & the timings would be different probably off the bone.