Beef fore rib

jezsoup

jezsoup

jezsoup

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So Ive gone to the butchers and ordered me a mahoosive cut of longhorn forerib, 10lbs or there abouts!

Ill be cooking this some time round christmas. I need some ideas for a roast but I want it to be a little bit different, is there anything that I could stuff it with or roast it with etc etc etc
 
Personally I wouldn't try anything too fancy with that, as it should be a nice piece of meat assuming it's been matured properly. I've had beef cooked with a soy sauce glaze before which was very nice, but I've not attempted it myself.
 
try roasted butternut squash.

Skin, slice in half, scrape out the seeds.
Then dice into 1" cubes(or there abouts). Bit of oil, salt and peeper. Then roast for the same time you do for the parsnips.
 
You could always bbq it, I know its winter but you said you wanted to do something a bit different. Lol may take a while.
 
With such an excellent sounding piece of meat be very careful. For instance marinading can repalce essential fats with acids which will dry the meat when roasted. So long marinades can harm the meat.

But you really need to plan your cooking with something as large as that. Timing will be much more critical.

Maybe a herb crust might work.





Ok just checked the Oracle. The River Cottage Meat Book has an good roasting explanation for Fore Rib, it's well worth a read. Straight up roasted with a long relaxation time.
 
Gas mark 1 for a day. If it is true you got a 10lb rib 'o beef then longer the better and slower. 30min per 1lb plus 50mins minimum. Personaly I woudl go with leave it in for ages and let it cook that way. Make sure you baste it every now and then and spoon a few tbls of the juice into a jug, saving for the gravy.

That cut never needs anything "extra" to it. Leave it as it is and you will be very suprised. Its a quite cheap cut and the best cut you can get.

Leave it in your fridge and let it go green before cooking it. Make sure you keep it at the lowest possible place inside too. Dont want any blood loss dripping on anything else
 
You haven't said whether it is still on the bone or not, as this will affect cooking time.

I agree that such a special joint doesn't really need anything else apart from Yorkshires.
 
yermum said:
You haven't said whether it is still on the bone or not, as this will affect cooking time.

I agree that such a special joint doesn't really need anything else apart from Yorkshires.
Click to expand...

I would presume on the bone as its been called fore rib..

If not, and it is bone-less take it back.. You need the bone for taste.
 
I would seal the joint and chop up some root veg and then pot roast it, adding in some red wine. Serve with seasonal veg and mash or boiled spuds.

I can did out the recipe if anyone is interested

lofz
 
It's rather odd for me whenever I get a good hunk of beef to cook. Being Mormon I don't drink, but I always go get a HUGE can of Budweiser to marinate it in. To me, beer is one of the best marinades around. Especially this watered-down crap they call beer over here.
 
Make sure you ask for some extra beef fat from the butcher when you pick it up, place it on the top of the rib, so while roasting the fat drips dwon the rib, then every hour or so spoon some of the fat onto the top of the rib again. Use the fat to cook your roast tatties in, and add some to your gravy!

May be worth cooking in a big roasting dish and cover loosely with tin-foil for the first few hours, then remove the tin foil for about an hour near the end.

Might also be worthwhile getting your butcher to loosen the ribs from the meat, as it can be a pita to carve off the bone (either that or when it comes to carving time, slice the main beef part off the bone yourself (think of it loike a big lamb chop and how people usually cut the meat off the bone with them)
 
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