Cooking beef rib

BUDFORCE

BUDFORCE

BUDFORCE

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Got a 3 piece beef rib that I plan on doing for Xmas dinner (**** turkey) and I'm after opinions on cooking time.

So it's a 3 rib, bit of beef rib and weighs about 4.5kg.

Beef steak I'll have rare, but for roasted beef I prefer maybe very slightly pink, the in-laws won't like it cooked any less either.

Usually when I cook beef I'll put it in an ovenat the hottest temperature it'll go for about 20 minutes, then reduce temperature to maybe 140c, and cover it.

I'm thinking the same, but 4.5kg???? I dunno, 2 hours maybe??????
 
2 hours at 140C for 4.5 kilos. The middle is going to be raw surely. It’s a pretty great cut I’d be tempted to buy an in oven meat thermometer and also find a online calculator for time and temperature. The size should mean you have some well done edges for the in laws and rare in the middle for you.
 
4.5kg is pretty big.

I would probably sear it off in a pan and then into a 170c oven for about 2h45m-3h, then let it rest for 30 mins for medium. But the cook will vary through the joint just due to the size, the outside being more medium well and the very centre being more medium rare.

Sous vide and then reverse sear if you have the kit is probably the most reliable option for an even cook.

Otherwise as said, invest a few quid in an oven safe thermometer.
 
I'm thinking of doing beef rib with turkey crown for Xmas too and was also weighing up whether to sous vide or not.

My only concern is even though you sear after the sous vide cook can you get a decent crust and char on it?
 
I’d start at about 220 for 20, then reduce to about 140 also.

As other stated you need to get a thermometer, I’ve got a few but these are pretty good albeit pricey. https://meater.com/. Just takes the guess work out, and with a nice bit of meat you want to avoid disappointment.
 
Thanks all.

From what I can Google seems to suggest about 20-25 minutes per 500g.

Call it 22 minutes per 500g, that 22x9 works out at about 3 hours, 20 minutes.

Also there is no way you are searing this in a pan, parts of it maybe.

I reckon a bit of salt pepper and mustard powder as a very light dry rub.
 
I do have one actually.

Its not wirelss though its one I got from tesco with a long probe, heat proof wire, and then you run the wire outside of the oven, its got a little box with an LCD display, I normally use it to monitor the temperature of my large home made outdoor deep fryer, but I am sure it would work, im pretty sure its actually what its designed for lol.

Thanks guys.
 
Voltar said:
Start on the bbq to get some real flavour.

Then oven for 2.5 hours at 150. Get a thermometer as well so you don’t end up inadvertently overcooking it.
Click to expand...

Done.

I don't know why I didnt think of this but yeah seems obvious, whack it over some charcoal to sear it rather than well, not managing to do it in a pan.
 
I'd try it reverse seared so you bring in inner up to temp low and slow over a couple of hours, then pop it out to rest for 30-60 mins wrapped, then finish for just 10 odd mins at 220+. More even cook that way with less overcooked gray stuff but then again like the other posters said the outer bit of the ribeye can tolerate that better than most. Definitely get a proper meat thermometer, you don't want to fluff that up.
 
Raymond Blanc did a forerib of beef a few years back. It's has similarities the above but is less faff. It's the only method I use now as it works with the rest of the roast.

Get a probe leave in meat thermometer.
  • Sear the outside of the rib
  • Put in a pre-heated hot oven until the internal temperature of the meat reaches 40 C
  • Take out, cover and leave to rest
  • Do the roasties
  • Whilst the roasties are happening the meat temperature will continue to rise to medium rare
Time your dinner around the roasties, not the meat.
 
IMG-20221224-204129.jpg


Been defrosting since last night, seasoned with salt and pepper then covered it in America mustard.

Smells really good already.

Charcoal BBQ is setup ready to go in the garden first thing to sear it, then it'll go in the oven.
 
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