I posted this in the Christmas topic last night but no replies and I could really use some advice, so reposting here. I've got a forerib of beef, it's 1.6 kg and has 1 rib bone so it's kind of tall and thin. How long would you recommend for it to be nicely browned on the outside and pink in the middle? Never cooked this cut before. Thanks in advance!
I'd blast it for 20 mins at 220c fan, and then reduce the temp to 160c fan and leave it in for another 15 mins per 500g (so another 45-50 mins for your one). Then rest at least 20 mins under foil and a teatowel.
I'd probably lay it on its side on a trivet of gravy veg (carrot, celery, onion, bay, peppercorns, thyme) - usually I'd do it standing vertically with the fat on top, but if it's tall and thin it might fall over anyway!
The bone should be at the bottom. If you can get hold of a meat thermometer, I would really recommend using one. Cooking beef can be a bit hit or miss when it is a small joint with a bone in because the bone is a significant percentage of the weight IYSWIM.
Pretty much what @Xiaoxiong said. I also tend to do 1 rib and have to lie on side. This year I've got two ribs so am looking forward to doing it upright.
We have a wing rib of beef from the ginger pig! Hope it's decent. Dh bought it, it was quite expensive but they've had great reviews. Now more than ever I want to buy decent British farm stuff.
They are my local butcher @KaptainKaveman so I use them regularly. I've always found them to be amazing but I've always bought in the shop so I get to chose.
I definitely recommend their classes when they resume. They aren't cheap but they are fun and we came home with kilos of beef after the butchery workshop that probably was worth the cost of the course. I quite fancy doing the sausage making class
I'm happy to report the beef was a complete triumph Succulent, full of flavour and perfectly medium roasted. Thanks all who offered advice, I couldn't have done it without you!
Ooh, good to hear. Ours was delicious too. But I cooked it for medium rare and I'd say it was medium rare but slightly on the rare side. So there weren't any bits that were more medium/well. But on plus side, makes leftovers and using those even easier. Tomorrow crispy beef (I think - it's a new recipe from a new recipe book), am toying with an asian broth thing where you're supposed to put the meat in raw to "lightly cook" in the hot broth for Sunday and am freezing a chunk for the next time we feel like stroganoff. The rarer the better I figure!
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