4rib beef what to do with it??

Marinade it? Slow roast it? There are lots of options to choose from. I'd rather create a decent BBQ sauce possibly mixed in with herbs and then slow roast it.
 
It is fore rib, roast it, nothing more, no fancy, marinades, no fancy herbs, just a bit of seasoning.

There is no excuse for bastardising such a good cut of meat.
 
Woah there boy! Don't for god's sake roast it for 2 hours or you'll cremate it. Get it out the oven :D

I would have a look at it after 45 mins at a high temperature, probably 50 minutes max, then cover it up with foil and let it sit for half an hour. The high temperature will get plenty of flavour on the outside and the residual heat in the meat will cook the rest of it as it rests and leave it lovely and pink throughout :)

If it's not done enough, you can always put it back in the oven for a few minutes :)
 
mangobreeder said:
I Did a Fore Rib of beef for Overlag and his family on Sunday.

It was fantastic!

I'm pretty sure Tesco do not sell Fore-ribs, so please take a pic and post.
Click to expand...

Trust me it's a fore rib , was on offer for 2weeks. I worked in a slaughter house for 5 years ;)

Cooked for 2hours I prefer it rare but others in my house don't :(

however it turned put medium , just a nice amount of pinkness in the middle parts for me:D

Roaring success enough left overs for a nice lunch time sandwich tomorrow yum yum!
 
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