How to cook a rib of best beef?

Question

We have a lovely rib of English beef just a shade over a kilogram (about 2.3 or 2.4 lbs) and were wondering how you lovely people think we should cook it (what herbs, spices etc to add to it, whether to add wine or ale, how long to bake or roast it and at what temperature etc)? Thank you for your suggestions in advance and have a great New Year.

Answer 1

I Like To Put About 3 Cups Of Vinegar In The Bottom Of A Large Pot With A Pie Pan Face Down Over It And Then Put The Raw Meat On Top Of The Pie Pan And Put The Lid On The Pot And Let The Ribs Steam For About 20 Minutes. The Vinegar Doesn't Flavor The Ribs At All. I Then Take Them Out And Put Them On A Cooking Sheet And Season With Salt Pepper And Lawrys And A Little Bit Of BBQ Sauce ( I Prefer Any Type Of The Famous Dave Sauce ) And Put Them In The Oven With Foil Over Them For About A Hour Then Take Them Out Put The Rest Of The Sauce On Them And Put Them Back In The Oven For About 15 Minutes. That Gives Me Perfect Juicy Ribs :) Yumm

Answer 2

Slow-cooked roast wing rib of beef


Serves 6-8



Preparation time less than 30 mins

Cooking time over 2 hours





This recipe relies on long, slow cooking at a very low temperature to give tender, perfectly cooked meat.
Ingredients
1 x 2-bone rib of beef, wing end
salt and freshly ground black pepper
groundnut oil



Method
1. Preheat the oven to 55C/130F (if you have a gas oven, set it to the lowest setting, and use an oven thermometer if possible). Generously season the beef and wipe with some oil.
2. Using a blowtorch, brown the meat all over. This may take a few minutes depending on the size of the beef and the power of the blowtorch. Place in a roasting tray and roast for 20 hours.
3. To carve, cut the whole piece of meat from the ribs by running a knife between the bones and meat. Slice across the grain - that way, when you eat it, your teeth will bite between the fibres, not across them, giving the meat a more tender texture.

Answer 3

I would cook it for a little under an hour at 350 degrees. Let the beef come to room temperature first or at least close to room temperature then place it in the pan (I use a glass pyrex dish) fat side up. I liberally salt and pepper the fat and massage a lighter salt and pepper mix into the other exposed meaty areas. I then put it in the oven and let it go for about 20 minutes per pound. Let it rest on a platter for about half an hour and then carve it.

I strongly recommend making a yorkshire pudding to go with this. Use the same pan or a 9x13 inch pan that you cooked the roast in (spoon out the drippings and bits that you want to use for the gravy) and add enough butter to make about a 1/4 cup. In a separate bowl (while the roast is cooking) add 2 cups of flour, 1 1/2 tsp salt and make a well in the center of it. Crack 4 eggs into the well and lightly beat them then slowly add 2 cups of milk and beat until mostly smooth (I use a whisk or a fork). Cover the bowl and let it sit until the roast comes out of the oven then crank the oven up to 450 degrees put the pan back in with the butter and the drippings until the butter is melted. Pour the pudding into the drippings and put bak in the oven for about 25-30 minutes until the pudding is big and puffy. Serve immediately. See the Fannie Farmer cookbook for the recipe.

Answer 4

I cut the bone off and tie it back on. After you cook it, cut the twine and separate the meat and bone-this will make carving your rib roast much easier. The bone is the first thing on my plate, it cooks in all the juices. I season my roast before cooking with course sea salt, granulated garlic, and cracked pepper. Montreal steak seasoning is very good too.I insert a meat thermometer into the thickest part of the roast and leave it in while roasting. 140 degrees is rare, 160 is medium, and 180 is well done. I prefer mine medium-rare, so I cook it to an internal temp of 150. I take it out at 145, because it will continue to cook for several minutes after it is taken out. I cook it at 325 degrees for roughly 16-18 minutes per pound.

Answer 5

I wouldn't add anything to it! Cook slowly at about 80 degrees for roughly an hour and serve with yorkshire puds, roasts etc etc - yummy!

Answer 6

For med rare I cook for about 20 mins a pound and 20 mins over....at 180 deg....if you like it rare, put a skewer into the centre of the joint (not touching the bone) and but skewer to your wrist....if cool, joint is rare and the hotter it is the more cooked it is.....no need for herbs etc...roast joint on a rack or on a base of vegetables to stop the joint boiling in its own juices....use juices for lovely gravy.

Answer 7

I also would bake it in a slow oven.I like to season mine with onion and garlic salt or powder,white pepper and put some A'jus or beef broth in the pan with slices of raw onion.I usually cover it also.
A little seasoned salt is optional.

Answer 8

Boil them gently for 10 mins to tenderize them, sprinkle liberally with pro salt, placed on a medium grill. while they're pretty much carried out baste including your sought after BBQ sauce. in case you have a smoker this is much extra useful. gradual water cooking rather makes them mushy. cook dinner as above skipping the pre boiling.

Answer 9

just as it is roast slowly in the oven

Answer 10

ewww... prolly in the ovenn

i dont eat meat thoo