Rib of Beef

[lookitsjonno]

Picked up a nice boneless rib of beef from Morrisons for Sunday roast. I was planning on seasoning it well with salt, pepper and a splash of olive oil and roasting slowly at 160 degrees.

Does this sound right?

I'm salivating each time I open the fridge and want to cook it NOW

 

[Maccapacca]

why slowly ? Its a nice cut of beef should be seared then hot oven for a short amount of time, let the whole joint get to room temperature before you put it in the oven.

 

[PlacidCasual]

Rolled fore or back rib of beef is the premium roasting joint. Typically 20 minutes at 220degC then 25 minutes per 500g at 180 degC for medium would do the trick in my fan oven.

Then cover, insulate and allow to rest for 20 minutes.

 

[Skidder]

Sear it in a pan first to seal and then cook quickly as said.

 

[Maccapacca]

The best beef I've cooked myself was a sirloin joint cut into individual roasting joints tied and seared then roasted hot for 15 minutes. Quite novel for having freinds round.

Proper horseradish

 

[lookitsjonno]

thanks guys hot oven it is then