Cooking beef rib

That's a giant hunk of beef!

We're having Turkey as usual, but for New years day we have a 2.9Kg Lamb Leg and I'm salivating just thinking about it!
 
I'm sure I've cooked a large joint of beef rib in the oven at 65C before.

Sear first at high temp and then cook slowly to make sure it's cooked through.
 
Going to give this a go again this year.

It was pretty good last time, the cook was fine, the bit of beef was a little disappointing from memory, usually beef rib is a really good bit, this was ok but a little tough, I've had better, and it was from a butcher and bloody expensive.

It's just a two rib bit this time, probably about half the size, there was way too much last time, this bit is from Tesco, so we'll see.

I guess no matter how well you cook it, you always roll the dice a little when it comes to beef.
 
Not rib, but have just seasoned up a Silverside of beef and is currently in the sous vide to be used for cold meat during the coming week.

I would be tempted to do as @Rai200 wrote on the previous page and reverse sear it and check temps with a food temp probe.
 
Just the thread I needed! I've got a 3kg piece sitting in the fridge and thought I should probably figure out how best to cook it before it's Wednesday afternoon.
 
I looked it up, and I think I am going to get the internal temp closer to 65c this time. I think I went a bit lower last time and if I am honest it could have done with a little longer.

It defo wont be overcooked at 65c.
 
@Street

How was it?

I was really pleased this time, as much as I hate to say it the Tesco beef was much better than the one I got from the butcher 2 years ago, the bit of meat today was really tender, perfect actually.

I got the internal temp to 65c, very slightly pink but only just.
 
Turned out pretty good! I seared it on the barbeque first before sticking it in the oven at 150C for a couple hours. I pulled it at 55C and left it wrapped in my cooler until everything else was ready. In hindsight, I should have pulled it a bit earlier as everything else took longer than planned, but it was still slightly pink inside and tasted fantastic.
It was definitely worth firing up the barbeque to sear it though as it gave it a nice bit of flavour and I've still got a decent chunk left for snacking tomorrow. :D
 
I also had beef for Christmas, always a big fan, though had sirloin this year because I prefer the slightly finer grain and less intramuscular fat when I'm eating it cold for the next few days. 230 for 15-20 minutes, then 160 until my meater said the middle was 50 degrees. Carryover took it up to about 56 degrees, which was about right for me!

I really like the idea of searing (or maybe even fully coooking) on a bbq, I'll have to experiment ahead of next year.
 
@Arterion

You could cook it through on a BBQ, but it's more of a practicality time of year thing for me.

Middle of summer, quiet weekend, fridge full of cold beers, radio on etc fine.

Do you really want to be in and out of the house trying to time that up with everything else you are doing on Christmas day in the middle of December?
 
BUDFORCE said:
@Arterion

You could cook it through on a BBQ, but it's more of a practicality time of year thing for me.

Middle of summer, quiet weekend, fridge full of cold beers, radio on etc fine.

Do you really want to be in and out of the house trying to time that up with everything else you are doing on Christmas day in the middle of December?
Click to expand...

Hmm, yes, that's a good point. I imagine just doing the initial sear would be much less faff, and probably imparts at least some of the flavour I'm after. And could potentially be done a little in advance?
 
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