(looking for recommendatins) What's your preferred beef roasting joint?

molinari

molinari

molinari

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I'm looking to do a nice piece of beef (from Turner and George, formerly the East London Steak Co) on the BBQ this coming Sunday for 4 people, and I'm undecided on which cut to use. I thought I'd post here to hear other peoples opinions on what their favourite beef roasting joint is.

I've had rib roast many times, it looks impressive and cooked properly it is an awesome roasted joint, probably my favourite. I am however tempted by wing rib which looks to have a little less fat than the rib roast, which could be handy. Then there is rolled sirloin or fillet, also great pieces of meat, both tempting me.

What's your favourite cut, and how do you prepare it???

(oops, spelling mistake in title)
 
I think wing rib is essentially sirloin on the bone, but I'm not a butcher (Waitrose describe it as wing rib of sirloin).

While fore-rib is the most flavorsome cut, sirloin is not bad in that respect but it's much easier to carve in my experience (It seems to be denser), and can look better on the plate as a result. (I always seem to make a hash of carving rib though).
 
Fore Rib is great - but as it traditionally consists of 5 ribs in full, I reckon it would be just a bit too big for 4 people!?

Could go for a 2-2.5kg cote de boeuf. Wouldn't take too long to do, but it's a bit of a pricey cut.
 
Rib roast, who cares about fat, lovely juicy flavour fall fat.

Either that or slow cook cuts, any slow cooked cut is darn good.
 
Fore rib, french trimmed.

I'm not one for slow roasting too much, I don't always want my meat to fall apart on the fork, sometimes I like a nice firm texture which regular roasting does perfectly.
 
Fore Rib is Superb. I often do it as a treat when we come back from a holiday abroad. Really good everytime, sometimes do it if I get the lads round for boxing etc easy to do and always tastes superb with a french stick!!
 
So the general consensus appears to be the rib roast, which is fine by me. Is there any benefit to lowering the temperature and cooking for longer? I'll have a thermometer in it so will keep and eye on the internal temperature. Is it also recommended to sear it in a pan before putting into the oven?
 
molinari said:
So the general consensus appears to be the rib roast, which is fine by me. Is there any benefit to lowering the temperature and cooking for longer? I'll have a thermometer in it so will keep and eye on the internal temperature. Is it also recommended to sear it in a pan before putting into the oven?
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If you can control the temperature well enough the best thing to do is sear it and then cook it in the oven for 12-24 hours at the exact temperature you want it to cook to. That will give you the most even cooking possible.
 
That would ruin a great cut of meat, slow roasting is for the tougher pieces.

I'd cover in fresh cracked black pepper and sea salt, sear all sides you can get to in a heavy pan maybe with some garlic and rosemary then bake in a hot oven placing the meat on loads of mixed veg roast for 20 minutes at 220 then turn down to 160 and cook for 15 minutes per .450kg
 
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maccapacca said:
That would ruin a great cut of meat, slow roasting is for the tougher pieces.

I'd cover in fresh cracked black pepper and sea salt, sear all sides you can get to in a heavy pan maybe with some garlic and rosemary then bake in a hot oven placing the meat on loads of mixed veg roast for 20 minutes at 220 then turn down to 160 and cook for 15 minutes per 450kg
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No it doesn't. If you slow roast at 100C or something then yeah, of course you're going to get meat at 100C and that would ruin something like rib.

Cook at 58/60C however and you get a perfectly rare/medium-rare bit of meat. It doesn't magically go above the temperature of the oven.
 
FrenchTart said:
No it doesn't. If you slow roast at 100C or something then yeah, of course you're going to get meat at 100C and that would ruin something like rib.

Cook at 58/60C however and you get a perfectly rare/medium-rare bit of meat. It doesn't magically go above the temperature of the oven.
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Ah see what you're saying now. Might try that at some point.
 
maccapacca said:
I'd cover in fresh cracked black pepper and sea salt, sear all sides you can get to in a heavy pan maybe with some garlic and rosemary then bake in a hot oven placing the meat on loads of mixed veg roast for 20 minutes at 220 then turn down to 160 and cook for 15 minutes per .450kg
Click to expand...
Although it sounds great, I don't think I have the time or control for a 60C cook as suggested by FT, so I think a standard 180C BBQ will have to do after initially searing the joint in a pan.
Thanks for all the suggestions!
 
Cooking at temperature as suggested above is brilliant - I always do this with 'prime' cuts of meat. Only issue is the lack of meat juices for gravy as they are retained in the meat, but there's ways around that by taking some off cuts and so on
 
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