How to roast a Ribeye joint????

speedfreek1000

Ribeye is the same cut that ribeye steak is cut from just bigger longer and after tonight far far far the most tastiest thing I've ever eaten.

Spare rib of beef is very similar (it's fractional) but is not the same! This is so much easier to cook and carve. The reason why it's so much more expensive is basically because it has far higher meat to fat ratio. Loads upon loads of lovely beef fat with this joint. But instead of it being waste trimmings it's melt into the meat fat!

I used this tonight for timings etc used the rare http://www.donaldrussell.com/traditional-ribeye-roast.html

OP you will have to put your biggest underpants in the freezer for Christmas to keep yourself safe as you will cream your jeans it is truly that delicious!

Did mine with no salt/flour/rack but rested on a bed of halved carrots and thick sliced onion rings. Hoyed in some part boiled whole new potatoes (skin scraped off) coated with duck fat for the last 12 minute of beef cooking turning that up to 200 (fan assisted) for 20 mins with some mushrooms whilst the meat rested before carving.

Was going to make some fresh horse radish up will do that tomorrow for sandwiches. No need for gravy either :T:

-taff

speedfreek1000 wrote: »

OP you will have to put your biggest underpants in the freezer for Christmas to keep yourself safe as you will cream your jeans it is truly that delicious!

so you liked it then?

I sowed some horseradish root last year, should be ok for christmas

Cliecost

speedfreek1000 wrote: »

Ribeye is the same cut that ribeye steak is cut from just bigger longer and after tonight far far far the most tastiest thing I've ever eaten.

Spare rib of beef is very similar (it's fractional) but is not the same! This is so much easier to cook and carve. The reason why it's so much more expensive is basically because it has far higher meat to fat ratio. Loads upon loads of lovely beef fat with this joint. But instead of it being waste trimmings it's melt into the meat fat!

I used this tonight for timings etc used the rare http://www.donaldrussell.com/traditional-ribeye-roast.html

OP you will have to put your biggest underpants in the freezer for Christmas to keep yourself safe as you will cream your jeans it is truly that delicious!

Did mine with no salt/flour/rack but rested on a bed of halved carrots and thick sliced onion rings. Hoyed in some part boiled whole new potatoes (skin scraped off) coated with duck fat for the last 12 minute of beef cooking turning that up to 200 (fan assisted) for 20 mins with some mushrooms whilst the meat rested before carving.

Was going to make some fresh horse radish up will do that tomorrow for sandwiches. No need for gravy either :T:

I'm looking forward this now!!! :rotfl:

anotheruser

Donald Russell are very good at advising you how to cook meat.
I would give them a call or email and ask if they have any advice. They also have a cook on how to cook meat to perfection for £8 (I had it free with my last order from them).