Beef Rib for Christmas Day - HELP!!!

[LittleBearinaBigWorld]

Hi there!

I bought this beef rib (hopefully picture will be attached) from the butchers with the intention of cooking it for Christmas dinner.

All the recipes I can find online when I search for 'beef rib' look more like a joint, whereas this beef rib looks more like a massive steak, i.e. it's flat.

Can I have any advice on how to cook it? I know I should have figured this out beforehand!!

Hmm. Are you sure you’ve got the right joint? We have beef rib every Christmas and it’s a big, upright round of meat (like a huge cylinder, strung by the butcher) with the bones in the centre. It doesn’t look like that at all!

We have one like that every year. My mom used to call it chime for some reason. We cover it in oils although and pepper and roast it on a high.

That's exactly what I was expecting! I ordered it weeks ago and collected it yesterday - I assume it's just one rib with whatever on it but it just doesn't look right!

Oswin how long do you cook it for? Thank you so much - that has reassured me somewhat!

I googled! It’s all fine, it’s a small rib roast: www.foodsubs.com/MeatBeefRibs.html

Is the butcher still open? I’d ask him!

WhatsGoingOnEh Thank you so much! Right, might have to go and google small rib roast recipes

Any advice on how to cook would be brill!

How many people are you feeding with that?

There’s this recipe for a two-bone rib roast - that’s the smallest I can find.

www.donaldrussell.com/mobile/small-2-bone-rib-of-beef.html

Are you sure you haven’t accidentally bought a steak?

That is a rib probably one bone. You want to go online and find the bbc meat cooking calculator. You’ll need to work out the weight. Jamie Oliver had a couple of good forerib recipes online good luck!

Don't worry it's definitely a rib. Ginger pig say the following (and they are usually right)

Remove from the fridge at least one hour before cooking, and weigh it so that you can calculate the cooking time.

Heat the oven to 220°C, season the beef well with sea salt and black pepper, and place in a roasting tin. Roast for 15 minutes, at which point the fat should begin to run, and then turn the temperature down to 170°C.

Roast for a further 25 minutes per kilo for medium (which is how we recommend cooking this particular cut), though if you prefer rare or well done the cooking time is 15 minutes or 45 minutes per kilo respectively.

Rest.

Basically blast, then lower then rest.

Looks really tasty

Thank you so much for all of the advice!

There'll just be two of us on Christmas Day.

I'll take a look at those links - starting to feel better about it!

Great idea for the two of you. It will be quick and tasty. If it's below a kg you could do the first blast in a seriously hot pan rather than oven- both would work.

The first blast is the key! Can’t wait for ours

Ooh that looks gorgeous! I'd do what blue suggests - sear it in a hot pan to get some colour then roast for 25 mins per kilo for medium. Take it out to rest - put a knob of butter on it, season and cover with foil. It will be like a massive rib eye steak! Yum!

Thank you so much for all the replies - has certainly made me feel much better about it!

It's 1.7kg so probably won't fit in a pan, could give it a go in my cast iron but am doubtful...

It's our first Christmas together in a home together so we're very excited! We've been together a few years but we moved in together this year so I really wanted to make this special!!

I wouldn't give it 25 Mins per kilo if you want it rare because it's quite thin usual mins per kilo don't apply, I'd seer it and give it no more than 15 mins in the oven (that it indeed a single rib, more of a cote de boeuf really).

I'd sear it even...

Recipe here for cooking technique for a cut of that nature.

I fucking love beef rib. It’s the king of roasts.

I thought it was 25 mins per pound not kilo? I thought it was25 mins per 450g? Thinking quite hard now as I have s 3 kg rib roast to go in the oven.